Herb-roasted rack of lamb with flageolet gratin, roasted radicchio, and tapenade from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 338) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Eat Your Books

    Refrigerate seasoned lamb 4 hours or overnight.

  • pattyatbryce on December 09, 2019

    Lamb was nicely cooked, but not sure marinade (other than salt) made a difference. I didn't make the gratin or radicchio. The tapenade was unnecessary.

  • kgmom on November 11, 2019

    Love the flageolet gratin!

  • fprincess on May 29, 2013

    The lamb is coated with thyme, rosemary, garlic, pepper and left in the fridge overnight. It is roasted in the oven after a sear on the stove. More work than my usual recipe for rack of lamb; it's good but I am not sure I can tell a difference in results. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

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