ADVERTISEMENT
- Real Recipes from Real People -

ISO: Rack of Lamb for 4

Misc.
Any suggestions on a "fancy" way to prepare and present a rack of lamb?

MsgID: 0011816
Shared by: Wayne
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Wayne
2
  Sandy in Texas
ADVERTISEMENT
Random Recipes
  • Grilled Fish Fillets (using barbecue sauce, 1960's)
  • GRILLED FISH FILLETS 1 pound perch, flounder, trout, haddock or salmon fillets Barbecue sauce (your favorite) If frozen fillets are used, thaw them first. Arrange fish fillets in shallow glass dish. Brush generously ...
  • Broccoli Cheese Bites/Balls (repost + 5 recipes)
  • BROCCOLI CHEESE BITES 5 cups vegetable oil for frying 1 (16 ounce) package chopped frozen broccoli, thawed and drained 4 cups shredded sharp Cheddar cheese 3 1/2 cups dry bread crumbs Salt and pepper to taste Heat oi...
  • Robert E. Lee Gingersnap Molasses Cookie
  • Here's the cookie recipe - hope you try it. ROBERT E. LEE GINGERSNAPS 1 1/2 sticks (3/4 cup) margarine 1/2 cup dark molasses 2 cups sugar 2 eggs 4 cups flour 4 tsp. baking soda 2 tsp. cinnamon 1 tsp. ginger 1 tsp. gr...
  • Tex-Mex Rice
  • TEX-MEX RICE 1 cup uncooked rice 3/4 cup chopped onion 2 garlic cloves, minced 2 tbsp olive oil 2 1/2 cups chicken broth (or vegetable broth) 1 1/2 tsp ground cumin 1/4 tsp ground black pepper 1 red bell pepper, diced...
  • Garlic Sweet Grilled Tomatoes
  • GARLIC SWEET GRILLED TOMATOES 3 large, ripe tomatoes 2 garlic cloves, minced 2 Tablespoons sugar 1 Tablespoon finely chopped fresh basil Fresh ground pepper to taste 1 teaspoon olive oil Cut tomatoes into quart...
  • Hot Braised Chicken - I may have something.
  • I used to order Hot Braised Chicken from Golden Buddha, a local restaurant chain in Atlanta. I thought they had the best. The sauce was definitely a brown sauce, but it was not very sweet. The chicken was fried in bat...
ADVERTISEMENT
  • Apple Tart (using puff pastry and cider reduction)
  • APPLE TART 2 sheets puffed pastry, thawed to room temperature 1 cup finely chopped walnuts 4 tablespoons brown sugar 1 cup apple cider 5 medium sized cooking apples (Granny Smith) 1/2 cup sugar 1 teaspoon cinnamon 1/2...
  • Oven Barbecue Chicken
  • OVEN BARBECUE CHICKEN 1 Delmarva chicken (3lbs.) 3 tablespoons fat 1 medium onion, chopped 1 teaspoon salt 2 heaping tablespoons brown sugar 1 tablespoon Worcestershire sauce Sauce: 1/2 cup water 3 teaspoons...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Rack of Lamb for 4
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!