A savory rub of Dijon mustard, garlic, and shallot imparts character to our succulent Herb-Crusted Rack of Lamb, an entrée that tempts the eye and the palate. A crunchy panko coating with rosemary, thyme, mint, and lemon zest lends taste and texture to this beloved springtime specialty.
Everything is so beautiful! Unfortunately your magazine is extremely expensive to buy here in Australia, so I have to rely on your emails.
With thanks
Carol Best