Marinated racks of lamb with tomato-mustard sauce from Betty Rosbottom's Cooking School Cookbook (page 167) by Betty Rosbottom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sauté of Jerusalem artichokes, sweet red peppers, and zucchini; Sauté of asparagus, carrots, and snow peas with prosciutto; Baked zucchini with chèvre and onions; Asparagus with chive butter; Garlic and butter-roasted potatoes; Baked new potatoes with lemon-thyme butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb marinates 6 hours or overnight.

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