"Rack Of Lamb With Roasted Fennel And Garlic" For Easter Dinner Plus A Fun Drink To Celebrate Called "Peeps On The Beach"
Family Plus Food Equals Love
Family Plus Food Equals Love
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients
  • 2 teaspoons olive oil
  • 5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced
  • 1 tablespoon fennel seeds, crushed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon freshly ground pepper, to taste
  • 1 rack of lamb, prepared by your butcher
  • 3 medium-sized fennel bulbs, trimmed and cut in half lengthwise,
  • Then across into 1/4 inch thick slices
  • 1/4 cup chicken broth, low sodium canned or homemade
  • "Peeps On The Beach"
  • 1 oz vodka
  • 1 oz peach schnapps
  • 2 oz orange juice
  • 2 oz of cranberry juice
  • 1 marshmallow peep

Instructions

Comments

Log in or Register to write a comment.