Two-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace at Sonoma in Princeton, MA. (Taken by Erb Photography for Mass Foodies)
Two-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace at Sonoma in Princeton, MA.
Two-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace at Sonoma in Princeton, MA. (Taken by Erb Photography for Mass Foodies)
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