Roasted Boneless Rack of Lamb with French Lentil Ragout and Vegetable Tian Meat3 racks lamb (boned and excess fat removed)Lentil Ragout3 cup French lentils12 cloves garlic3 cup fresh chanterelles3 Tbsp shallots (chopped)2 Tbsp olive oil1 oz. Madera1 Tbsp...
Lamb Tagine with Green Olives and Prunes 1/4 cup olive oil3 lb Boneless Leg of Lamb- cut into 1-inch cubes1 large yellow onion- sliced ¼ inch thick4 cloves garlic1 teaspoon ground ginger1/2 teaspoon ground cardamom2 teaspoons sweet parprika1 teaspoon smoked...