Wednesday, November 21, 2007
Cranberry-Marinated Rack of Lamb with Almond Wild Rice
I made my first foray into cooking Australian lamb this evening and it was amazing. It was a thing of beauty and melted in your mouth with no greasy sheep after-taste! If you’re feeling gastronomically adventurous – check out the recipe on the Australian lamb website. It’s very easy and quite sublime. http://www.australian-lamb.com/lamb/recipes/method_cut/068_cut.php
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2 comments:
Let me get this straight. A former employee of the National Cattlemans Beef Association is now placing recipies for sheep on her blog! What is next? CHICKEN!
W
Yes, I would like to see a free range chicken recipe on this blog.
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