French

Herb encrusted rack of lamb with a beurre rouge, potatoes dauphinoise with gruyere and spring asparagus with roasted garlic

lamb ead

  Herb encrusted rack of lamb with a beurre rouge, potatoes dauphinoise with gruyere and spring asparagus with roasted garlic. This a deceptively easy menu to prepare and great for a dinner party. This recipe is for four people, but you can certainly double it. Serve with an exceptional Frey …

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