Rack Of Lamb With Vignarola | Spring Recipe
Tender rack of lamb with crisp golden fat, served alongside vignarola, the classic Roman spring vegetable stew. A seasonal dish full of fresh flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at journal.swaledale.co.uk.
Ingredients
- 2 x 300g 3-Bone Rack of Lamb
- 2 globe artichokes
- 250g fresh pea pods
- 250g fresh broad bean pods
- 2 banana shallots, peeled and finely diced
- 4 cloves of garlic, peeled and finely sliced
- 200ml dry white wine or Noilly Prat Original Dry Vermouth
- 200ml chicken stock
- 1 head of gem lettuce, washed and cut into wedges
- white wine vinegar
- 2 fresh bay leaves
- 5 sprigs of fresh mint
- 1 unwaxed lemon
- extra virgin olive oil
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