This was the first meal in a while where I haven't had to triple the recipe - I did have to double up, however, but it is much easier making dinner for 7 than for 12! I love all lamb meat, but especially this cut, which is unfortunate, because it is very pricey! Usually when preparing a rack of lamb, you have to trim the bones to prevent them from burning in the oven, it also looks more attractive. Great thanks to the 'Boatshed', who had already prepared the meat and I didn't have to go through that process! Given the exorbitant cost of this cut, great care needed to be taken and I had to pay particular attention to the recipe. Under the watchful eye of my father, I took the lamb out of a 200C oven after 30 minutes, rather than the required 40 minutes and let it rest under foil. The result was 3 delicious medium-rare cutlets each.
For similar recipe go to:
http://www.bbcgoodfood.com/recipes/1239/roast-rack-of-lamb-with-rosemary
Ratings:
Taste: 10
Appearance: 8
Difficulty: 4
The recipe in the Master Chef cookbook, serves the lamb with flageolet
beans, which are a) difficult to find in Australia and b) too hot to
serve for an Australian summer's dinner! The lentil salad was simple to make. The lentils came out of a can and I substituted roasted aubergine (eggplant) for the carrots. Olives and goats cheese were scattered on the top. To continue the Middle-Eastern feel of the meal, we served an Ottolenghi (my mother's favourtie chef!) Spiced Chickpea and Fresh Vegetable Salad and a Minted Yoghurt Sauce.
For similar recipe go to:
http://www.bbcgoodfood.com/recipes/1755649/warm-roasted-squash-and-puy-lentil-salad
Ratings:
Taste: 9
Appearance: 7
Difficulty: 6
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