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| How to Cook | | | | 1.Bruise the rub ingredients well in a mortar till they turn into powder form. |
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| | | | 2.Rub the lamb rack with the rubbed spices, allow marinating overnight in the fridge. Remove from the fridge and let it stand for 15 minutes before cooking. |
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| | | | 3.Preheat oven to 220ºC. Sear the lamb rack on all sides till golden brown using a pan or a blowtorch. |
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| | | | 4.Roast for 30 minutes and let it rest for 15 minutes before craving. You must let it rest to allow the meat to remain juicy. |
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Roasted Crown Rack of Lamb |
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Tied the lamb racks into a pretty little crown, the already elegant rack of lamb becomes a dinner table showpiece. To serve, fill the crown with sautéed vegetables, roasted potatoes or fried rice mixed with pine nuts. |
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| | Ingredients: (serving size: 6 – 8) | -Racks of lamb 2 portions, use string to tie together as a crown
Rubbed Spices:
-Fennel seeds 2 tablespoons
-Coriander seeds ½ tablespoon
-Black peppercorn 1 teaspoon
-White peppercorn ½ teaspoon
-Green peppercorn 1 teaspoon
-Freshly ground black pepper to taste
-Mustard seeds 1 teaspoon | | | Suggested Shopping List: | -Lamb Rack (Australia)
Item no.:300306065
-city'super Coriander (UK)
Item no.:015200306
-city'super Fennel Seed (India)
Item no.:015200311
-city'super Mustard Seed (UK)
Item no.:015200330
-city'super Black Peppercorns (India)
Item no.:015200339
-city'super White Peppercorns (India)
Item no.:015200342
-city'super Green Peppercorns (India)
Item no.:015200338 | | Wine Pairing
Glaetzer Bishop Shiraz 2005 | | Item no.:300332014 |
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