Tag: seasonal

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Parmesan Crusted Lamb Rack Roast

Description:

A delicious Parmesan crusted Lamb Rack roast

Ingredients

2 Frenched Lamb Racks

1 Cup fresh breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup parsley, chopped finely

2 tablespoons olive oil

Freshly ground black pepper

Directions

Preheat  oven to 200 degrees C. In  a bowl combine the breadcrumbs, parmesan cheese, parsley, oil and pepper. Pile on top of the lamb rack.  Place in a baking dish and bake at 200 degrees C for 15-20 minutes. Removefrom the oven, cover and leave to rest for 5 minutes before slicing.

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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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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. 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. 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. 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.