In a blender, add peas and enough chicken stock to make a soup consistency. (Allow frozen peas to thaw first or blanch fresh peas in boiling salted water f
Read More »Herb encrusted rack of lamb with a beurre rouge, potatoes dauphinoise with gruyere and spring asparagus with roasted garlic
Herb encrusted rack of lamb with a beurre rouge, potatoes dauphinoise with gruyere and spring asparagus with roasted garlic. This a deceptively easy menu to prepare and great for a dinner party. This recipe is for four people, but you can certainly double it. Serve with an exceptional Frey …
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