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Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

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I love simplicity—in cooking and in maintaining a garden, there is something about a recipe that combines simple flavors, with few ingredients, but does so in a way that the dish has absolute balance and harmony. Such is the case with a rack of lamb, which from a home cook’s standpoint is very simple to prepare. It’s more about technique and quality of ingredients. Letting the lamb be the best of “lambness” where fingerling potatoes play a supporting role. So to with wine, in this, case the superlative 1989 Léoville Las Cases, a bottle with great finesse and yet somehow grown tender with age.

Herb Roasted Rack of Lamb

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CHRISTINE HAVENS
McMinnville, OR