An early attempt at cooking videos. Very little information about ingredients or method.
Thanks to Richardblaine@ezcooking.com for the creative input and advice.
I made two French trimmed rack of lambs ribs.
One plain and the other sprinkled with seasoned with mint and honey.
Served with potatoes roasted in Goose fat, baby courgettes, asparagus and carrots.
The finished item plated.
It was delicious.
