By Karin Calloway
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Spring Lamb
![]() This menu features roasted racks of lamb that are drizzled with a sweet, minty red wine reduction sauce. A starter of walnut-crusted Goat Cheese Soufflés with mixed spring greens sets the stage perfectly for the lamb. Roasted Baby Potatoes with Mushrooms and Green Beans are a simple side. A Lemon Tart with Berry Sauce is the perfect ending for a March menu, highlighting lemons, which are still in season. The sauce uses both frozen and fresh berries since Florida strawberries are just appearing in supermarkets this month. Recipes:![]()
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