Rack Of Lamb

Sunday dinner, lovely and relaxed. The gorgeous butchers carved up a whole lamb for my six cutlets. Beautifully fatty, plump cutlets. Coat in Dijon mustard, garlic and thyme for an hour out of the fridge, then in the oven for 25 minutes.

 

I like my meat rare.

 

Served with creamy polenta (with triple cream blue), and parmessan roasted green beans and asparagus.

Done