Rack of Lamb is an age-old dish. The rack is almost always prepared the same way.  It is normally seared on both sides over high heat, then roasted in a 400°F oven and allowed it to rest before slicing. Sometimes an old dish is fun to make over by simply combining it with different side dishes and adding lively, colorful garnishes. This recipe is an example of that. Change up an old standby for a pretty and special presentation.

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  • Course Dinner
  • Cuisine French
  • Keyword 30 Minute Meal, All-Seasons, Casual Dinner Party, Simple, Special Dinner, Spring
Servings Prep Time Cook Time
2 people 10 minutes 16 minutes
Passive Time Total Time
10 minutes 35 minutes
Servings Prep Time Cook Time
2 people 10 minutes 16 minutes
Passive Time Total Time
10 minutes 35 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 recipe Rack of Lamb
  • 1 recipe Creamy Polenta
  • 6 spears of asparagus, trimmed and steamed
  • 1/2 lemon squeezed over cooked asparagus
Garnish
  • 3-4 baby plum tomatoes, halved
  • 2 tbspn pomegranite seeds
Servings: people
Units:

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