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Try this recipe for an eye of lamb loin with an elegant red wine sauce. This dish comes together quickly, and the technique can be used for racks of pork or veal as well. Team up with your favorite side dish and server your friends and family a meal that will please the eye as well as the palate!
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Lamb - Herb-Crusted Rack of Lamb
This rack of lamb with a Dijon mustard and herb crust is simple to make but impressive enough to serve for Easter dinner or a special occasion.
In this Korean barbecue recipe from Chef John, racks of lamb are marinated for the night in a sweet, sour, and spicy mixture of gochujang, green onions, garlic, and sesame before being grilled to juicy perfection. 3 tablespoons rice vinegar, 1 teaspoon kosher salt, 2 tablespoons gochujang, 1.5 tablespoons brown sugar, 6 cloves garlic crushed, 1 tablespoon sesame oil, kosher salt to taste, 1/4 cup minced green onions white and light green parts only, 2 racks of lamb trimmed, 1/4 cup soy sauce
I didn’t get pretty pictures, but this rack of lamb was superb. We bought 2 racks at Costco and couldn’t have gotten better quality. Ina’s recipe is perfection down to the number of minutes to cook for medium rare. An easy recipe that makes an exquisite meal. I did cut back on the salt after reading several reviews.
Herb-Crusted Rack of Lamb
This Dijon mustard and herb-crusted rack of lamb is easy to prepare and impressive enough to serve for a special occasion or for Easter dinner.
giving the people what they want (jokes about spreadsheets)
anyway, Twst continues to prove that it is aimed at me specifically by giving us not one, but now TWO extended scenes of characters being incredibly difficult about signing an NDA. you just don't get this anywhere else.
also, just because it’s still bothering me.....the scene in The Menu where the ingratiating foodie is called up and told to cook in front of the chef he worships and the stone-faced kitchen staff is so effective, the secondhand humiliation and horror of it so fantastic---but goddamn he does such a bad job of sauteing leeks that at the end I just felt a little smug. I’m pretty sure that wasn’t the point.