Lamb rack with coconut milk
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Season the carré with garlic salt black pepper rosemary add 1 cup of white wine and two tablespoons of olive oil set aside for 30 minutes or marinate overnight
Then heat a non-stick frying pan, add two tablespoons of coconut milk, pass the carré in two at a time, letting each side brown.
Then serve them with Moroccan couscous and an arugula leaf, if you prefer, add a teaspoon of honey mustard sauce to the topping.
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