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Rosemary-Crusted Rack of Lamb with Roasted Fennel and Red Onion

www.rachaelraymag.com
  • 55 minutes
  • Serves 2

INGREDIENTS

2

fennel bulbs

1

onion

6 tbsp

olive oil

1 serving

salt and pepper

1 1/2 lb

lamb

1 tbsp

rosemary

2 tbsp

grain mustard

2 tbsp

creamy horseradish

2 tbsp

parmigiano-reggiano cheese