Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a side of bright green beans.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Wowzers! This is amazing and impressive for guests. I've made this twice now and it blows people's minds.I actually marinate as instructed, but then just put in the sous vide until I'm ready for it and sear on a hot grill (coal, of course!) for a nice smoky crust. Slice them apart and place on a bed of couscous with currants and toasted pine nuts and drizzle some of the sauce on the lamb.Some of the 'jewel roasted vegetables' from this site on the side and it is an amazing and beautiful meal!
Fantastic recipe, and very easy! Made this for Easter dinner a couple of years ago, will try it again this year!
I'm not really a lamb lover, but I'll give it a 5-star rating because my guests raved and even the piece I tried tasted pretty good. Like others, I seared mine before putting it in to roast. It was very easy and elegant.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?