Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped parsley leaves 1 tablespoon finely chopped rosemary leaves 1 teaspoon minced garlic Kosher salt 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched 2 teaspoons freshly ground black pepper 1 tablespoon olive oil 2 tablespoons minced shallots 1 teaspoon minced garlic … More Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Ingredients 1/3 cup Herbs de Provence from Moulins de la Brague 3 garlic cloves, finely chopped 4 tablespoons of Honey Gingerbread from Edmond Fallot 1/3 cup extra virgin olive oil Salt & freshly ground black pepper Instructions 1. Preheat the oven to 500° degrees for 30 minutes, meanwhile let the leg of lamb stand at … More Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Rack of Lamb with Edmond Fallot Pinot Noir Mustard & Persillade

    1 lamb rack 1 c bread crumbs 2 garlic cloves 1 twig fresh thyme 1 c parsley, chopped 2 T olive oil Salt & Pepper 2oz  Edmond Fallot Pinot Noir Dijon Combine all ingredients with exception to lamb and mustard in a food processor to make the persillade. Sauté lamb in a skillet … More Rack of Lamb with Edmond Fallot Pinot Noir Mustard & Persillade