So I tried out two lamb recipes, one prepared with a walnut crust and the other with a rosemary scallion crust. I purchased one 8-bone rack of lamb from Whole Foods Market and split in half to try the two recipes. The whole rack was already trimmed and frenched, but after I seared the two halves I realized I probably could have trimmed it a little more, removing some more of the fat cap. While they both were delicious, the walnut crusted rack of lamb was much better in taste and post-oven crust consistency. I will be making the Rack of Lamb with Walnut Crust on Sunday. I plan on serving the lamb with some roasted baby potatoes as well as some haricot verts and baby carrots.
Rack of Lamb with Walnut Crust
Rosemary scallion crust on the left, Walnut crust on the right.
Sauteed Haricot Verts on the bottom.
One delicious Angel Food Cake