Roast Fennel and Leek Salad with Butterbeans
If you have roughly 45 minutes to spend in the kitchen, Roast Fennel and Leek Salad with Butterbeans
Roast Rack of Lamb
Ingredients
- ¾ cup lightly packed fresh flat-leaf parsley leaves
- ¾ cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
- ½ cup lightly packed fresh mint leaves, plus whole sprigs for garnish
- Finely grated zest of 1 lemon
- 1 garlic clove
- ⅓ cup extra-virgin olive oil
- ½ teaspoon coarse salt
- 1 eight-rib frenched rack of lamb (1 ½ to 1 ¾ pounds), chine bone removed (for easier carving)
- Coarse salt and freshly ground pepper
- Olive oil
- 1 tablespoon plus 1 teaspoon plain Greek-style yogurt
- Mint jelly, for serving (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Roast Chicken with Apples and Rosemary
Need a gluten free, dairy free, paleolithic, and primal main course? Roast Chicken with Apples
Roast Vegetable, Ham and Cheese Crumble
Roast Vegetable, Ham and Cheese Crumble takes about 45 minutes from beginning to end. This recipe
Comments