Quote Originally Posted by Marco View Post
Ok, for tonight's tea it's rosemary, garlic and thyme-crusted, French-trimmed rack of lamb... Some pics of the preparation process.

Seasoning:



Crust on:



Served up with rosemary roast potatoes and seasonal veg, with gravy:



Marco.
Did it have excellent textural dynamics, a crispy top end with a gravy like silkiness to it's presentation in the mids? And natural organic vegetable rootiness to the bass?

I certainly hope so.