Danielle is a James Beard Award-winning food writer and editor based in Portland Oregon.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 simplybeefandlamb | 2013-12-13 14:34:18 |  452,626 Views |
How to make the perfect gravy – Simply Beef and Lamb
The fir eats / Maxwell Cozzi
A rack of lamb is a delicious simple and quick way to serve lamb to a crowd. Have you ever thought about transforming those racks into a showstopper of lamb? It’s called a “crown” because of the round shape it takes on once assembled. This stunning dish is much easier to prepare than you might think: all you need is a sharp knife string or butcher’s twine a tin can and aluminum foil.
The racks of lamb should be French trimmed which involves trimming away any excess fat from the exposed ribs and scraping off all the meat. This process is mainly done for aesthetic reasons but you can ask your butcher to do this for you.
