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Cruise Feature
From Our Table to Yours
Recipes from the Cruise Ship Chefs

This recipe comes from Chef Giuseppe Pollara and Princess Cruises:

Rack of Lamb Boulanger

Welcome spring with this fabulous dish on your dinner menu.

Lamb
  • 2 small onions sliced
  • 2 russet potatoes, peeled and sliced
  • 5 tablespoons olive oil
  • 2 racks of lamb - french cut (about 6 to 8 chops each)
  • 1 pound ripe tomatoes chopped
  • 4 garlic cloves crushed
  • 1/2 cup dry white wine
  • 2 tablespoons chopped Italian parsley
  • Pinch of oregano, thyme, marjoram and rosemary.
  • salt to taste
Preparation:
Preheat the oven to 500 degrees. In a shallow baking pan, toss onions and potatoes with 4 tablespoons of olive oil. Bake for 10 minutes in oven. Brush the racks of lamb with 1 tablespoon of oil and place them on top of the potatoes and onions. In a bowl, mix together tomatoes, garlic, wine, parsley, herbs and salt; stir well. Pour the mixture over the lamb and cook for 10 minutes. Decrease the temperature to 400 degrees and bake for another 15 minutes for rare lamb. Transfer to warm platter. Carve into chops and serve. Makes 4 Servings.

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