The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional...
Author: Shelley Wiseman
Author: James Peterson
Author: James Beard
Author: Govind Armstrong
Author: Michael Psilakis
Author: Daniel Humm
Author: Bon Appétit Test Kitchen
Author: Todd Weisz
Author: Samin Nosrat
Author: James Beard
Author: Jerry Traunfeld
Author: Norman Van Aken
Author: Bon Appétit Test Kitchen
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
Author: Colin Cowie
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
Author: James Peterson
Author: Jessica Strand