Easter Lamb Roulade and Rack Dishes Featured
The piece outlines two lamb recipes for Easter, including racks of lamb seared and roasted at 400 degrees for 15 minutes, and a roulade made from a boneless leg with a stuffing of ham, bread, mushrooms, and marrow. It cites Chef Espiridion Moreno of La Petite Maison in Colorado Springs and Chef Paul Jensen, detailing cooking times, temperatures, and resting periods.
MENTIONED IN THIS ARTICLE
Espiridion
Pete” Moreno
la Petite Maison
Colorado Springs
Colo
Moreno
Jensen
Lamb Rack with Dijon Mustard Crust Recipe
Time Life Books 2 edition lists 8 bone lamb racks with Dijon mustard and bread crumb topping. Preheat to 325 degrees, brown under broiler, bake until tender, finish under broiler. Nutrition per serving 524 calories, fat 23.3 g, protein 36 g, carbs 39 g. Source American Lamb Council.
MENTIONED IN THIS ARTICLE
Urce
Paul Jensen
Colorado Springs
American Lamb Council
Herb Crusted RoLade Of Lamb Recipe Teaser
A boneless four pound leg of lamb is seasoned with salt and pepper. Half the herb mix plus mustard are spread over the meat then rolled into a roast and tied. The remaining herbs are prepared to finish the coating and flavor.
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Time-Life Books
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Sunburstkity.com
Pe Hows
Seo Edna Doe
Sylvan Bartlett
Ector
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West 5Th St
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Parkway
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Hutch Aso
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