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Oven Roasted Lamb Rack

Roasted-Rack-of-Lamb-with-fresh-Lamb-Rack-Frenched
Rack of Lamb

Oven Roasted Lamb Rack

Prep Time : 30 Mins

Cook Time : 1 hour

Ingredients :

3 thick slices bread wholemeal or sourdough
7 g finely chopped Flat-leaf parsley
1 finely grated Lemon zest
1 crushed Garlic Clove
60 ml Olive Oil
sea salt
freshly ground Black pepper
2  French-trimmed Rack of Lamb
Olive Oil extra
2 tablespoons Dijon mustard

Directions :

Preheat the oven to 180ºC (350°F/Gas 4).
Place the bread on a baking tray and toast for 20 minutes, or until lightly golden.
Remove from the oven and leave to cool.
Crumble the toasted bread with your hands or process in a food processor until breadcrumbs form.
Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt and pepper into a bowl and stir to combine.
Rub a little of the extra olive oil over the lamb racks.
Season the lamb rack liberally with salt and pepper.
Heat a large frying pan over a high heat for 2 minutes.
Place the racks, fat-side down, in the pan and cook for 2 minutes.
Remove to a baking tray.
Spread the top of the lamb rack with mustard and press on the breadcrumb mixture.
Cook for 25 to 30 minutes, or until the lamb is cooked and nicely pink.
Remove the lamb from the oven and leave to rest in a baking tray loosely covered with foil for 5 minutes.
Cut each rack in half then serve.
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Peking Duck

Ingredients:

  • 1 (4 pound) whole duck
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground  pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup finely chopped chutney

Method:

  1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

 

 


		

		
		

		






			

		
			Posted on  by  
Roasted Turkey
		

				

		
Ingredients:


    

  • 1 (18 pound) whole turkey
    • 

  • 2 cups kosher salt
    • 

  • 1/2 cup butter, melted
    • 

  • 2 large onions, peeled and chopped
    • 

  • 4 carrots, peeled and chopped
    • 

  • 4 stalks celery, chopped
    • 

  • 2 sprigs fresh thyme
    • 

  • 1 bay leaf
    • 

  • 1 cup dry white wine
    • 



Method:


 


    

  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
    2. 

  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
    3. 

  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
    4. 

  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
    5. 



 

		

		
		

		






			

		
			Posted on  by  
Lamb Stuffed Zucchini
		

				

		
Ingredients:


    

  • 2 large zucchini
    • 

  • 1 (28 ounce) can chopped tomatoes with juice
    • 

  • 2 tablespoons tomato paste
    • 

  • 3/4 cup water
    • 

  • 1/4 teaspoon ground cinnamon
    • 

  • 1 tablespoon olive oil
    • 

  • 1/2 cup chopped onion
    • 

  • 1 pound ground lamb
    • 

  • 3/4 cup basmati rice
    • 

  • 2 tablespoons olive oil
    • 

  • 1/2 cup water
    • 

  • 2 tablespoons dried mint
    • 

  • 2 teaspoons salt
    • 



Method:


 


    

  1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
    2. 

  2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
    3. 

  3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
    4. 

  4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.
    5. 



 

		

		
		

		






			

		
			Posted on  by  
Ricotta Meatballs
		

				

		
Ingredients:



Method:


 


    

  1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
    2. 

  2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
    3. 

  3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
    4. 

  4. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
    5. 



 

		

		
		

		






			

		
			Posted on  by  
San Francisco Pork Chops
		

				

		
Ingredients:



Method:


    

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
    2. 

  2. Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
    3. 

  3. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
    4. 


		

		
		

		






			

		
			Posted on  by  
Baked Chicken Schnitzel
		

				

		
Ingredients:


    

  • 1 tablespoon olive oil, or as desired
    • 

  • 6 chicken breasts, cut in half lengthwise (butterflied)
    • 

  • salt and ground black pepper
    • 

  • 3/4 cup all-purpose flour
    • 

  • 1 tablespoon paprika
    • 

  • 2 eggs, beaten
    • 

  • 2 cups seasoned bread crumbs
    • 

  • 1 large lemon, zested
    • 



Method:


    

  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
    2. 

  2. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
    3. 

  3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
    4. 

  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
    5. 

  5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    6. 


		

		
		

		






			

		
			Posted on  by  
BBQ Ribs
		

				

		
Ingredients:



Method:


    

  1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
    2. 

  2. Preheat oven to 325 degrees F (165 degrees C).
    3. 

  3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
    4. 


		

		
		

		






			

		
			Posted on  by  
Sloppy Joes
		

				

		
Ingredients:



Method:


    

  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
    2. 

  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
    3. 


		

		
		

		






			

		
			Posted on  by  
Coq au Vin
		

				

		
Ingredients:



Method:


    

  1. Preheat oven to 375 degrees F (190 degrees C).
    2. 

  2. Season chicken thighs all over with salt and black pepper.
    3. 

  3. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
    4. 

  4. Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
    5. 

  5. Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
    6. 

  6. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
    7. 

  7. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
    8. 

  8. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
    9. 

  9. Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
    10.