This dish may be expensive, but it's incredibly easy. I made it with friends when we cooked dinner together on the New Year's Eve of the millennium, and I'll always remember it as one of the best meals we'd ever made together. Even the most novice cook will feel like a professional!
One thing the cookbook mentions that the recipe in the above link leaves out is to make sure the rack of lamb is "frenched". This refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
This cookbook would also make a great gift. Mine was a gift from a dear friend about twelve years ago! There are so many delicious recipes. I still refer to it on a regular basis.
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