English rack of lamb for supper



Evening meal on the 19th October 2016 cooked by Anthony Sargeant. Small well trimmed rack of lamb was bought from the reduced counter at Waitrose (always a pleasure to find something so good reduced to half price as it approaches its ‘best before date’). The lamb was sweet and tender cooked with a herby crust and served with roast potatoes, roast tomatoes, and a sweet pea puree.


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