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Oven-roasted rack of lamb may look fancy and complicated, but this Easter main dish recipe couldn't be any easier. The herby rub forms the most delicious crust!
Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the ...
Gage and Tollner is an American cuisine restaurant on 372–374 Fulton Street in the Downtown Brooklyn neighborhood of New York City, United States.Named for its initial proprietors, Charles Gage and Eugene Tollner, the restaurant occupies the lowest two stories of a converted four-story brownstone residence.
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches (5 cm) exposed. [1]
Chef Navin’s spicy fried chicken with chili gnocchi was eliminated after it failed to ignite flames in the judges’ hearts. In the final round, Guy turned up the heat looking for a sweet and spicy dish on a frugal budget. Chef Miguel’s chipotle pork chops did not have a balance of sweet and spicy, leading to Patty’s win.
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Entree: Christine's is braised pork belly with rice, crispy kale and maitake mushrooms; Josh's is rack of lamb with green curry sauce, spring peas, carrots, and parsnip purée. Dessert: Christine's is coconut lime sorbet with a ginger tuile; Josh's is bacon crusted pecan pie with vanilla bean and cinnamon ice cream.
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