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Green-coated Lamb Rack with Zucchini Cannelloni and Fresh Chevre, a recipe from Yannick Franques, Grand Chef Relais & Château, Château St. Martin, on Gourmetpedia

12717185_1155745474437165_8878670715111337566_n.jpg (640×640)

12717185_1155745474437165_8878670715111337566_n.jpg (640×640)

This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Lamb loin, Parmesan risotto and pan juices

This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

The green rack a part of @froot_tree_restaurant opening menu parsley crusted lamb rack with a caramelised red onion and red cabbage mash /with red cabbage slaw @chefjasonhoward

The green rack a part of @froot_tree_restaurant opening menu parsley crusted lamb rack with a caramelised red onion and red cabbage mash /with red cabbage slaw @chefjasonhoward

Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)

Carrée d'agneau des alpes de Haute Provence, sablé romarin, aubergines, courgettes, et piments doux à l'huile de Mausanne (La Pyramide, Patrick Henriroux)

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