Good things from a small kitchen.
so if made the Caponats and I needed some good meat to go with it! It’s England, it’s Spring…… So it had to be lamb!
Rather than just by chops I thought I’d get a couple of rack roasts and cut them myself. I planned to griddle some and breadcrumb and fry the rest so there would be a nice texture combination. Cutting them myself allowed me to vary the thickness according to the cooking method.