Hey Guys How's it going?


Today I ate lamb for dinner


Marco Pierre White says the key is to start cooking the lamb rack in a grill pan,

placing the fat side down first to crisp it upย 

He explains that the fat needs to be golden and crispy for the best flavor


Once the lamb reaches the desired doneness, he brushes it with Dijon mustard on both sides and coats it with finely chopped chives


This French and - ์œ ์“ฐ style fish makes the dish look elegant and enhances its flavor.


cheers Thanks mate guys~