Red Raider Meats: Frenched Lamb Rack

This week we went through some of the Red Raider Meats purchased a few weeks ago.  We grilled the Beef Frank Hot Dogs that were immensely enjoyed by the kids – Catlina requested 2 on her plate:

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We also cooked the Frenched Rack of Lamb.  Pretty highfalutin if you ask me.  I ended up braising the lamb in a skillet and then covering the ribs with an herb/panko mixture.
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Catalina and I went to harvest carrots from the garden along with herbs for the breading.  Into the processor went basil, thyme, oregano, garlic, pistachios, and panko. Catalina went to work cleaning the carrots before roasting.

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After I braised the lamb for a few minutes I applied the breading and put the pan into the oven to cook.

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We also made a cous cous dish and chopped veggies for the meal.  Sarai plated the whole thing up and invited the in-laws over to share in the feast.IMG_1526The lamb turned out well, especially given that this is our first attempt at a Frenched Rack of Lamb recipe. IMG_1527-JB-

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