Rack of lamb with herb crust and pea and shallot puree
2. Remove the skin from the lamb and trim off any excess fat. 3. Place the thyme, rosemary, breadcrumbs, egg, seasoning and olive oil into a food processor and blend together to form fine breadcrumbs. 4. Spread the rack of lamb with the Dijon ... [... more]
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Rack of lamb with a pistachio crust with a potato and ...
For the herbed crust: For the Potato and Turnip Bake 1. Ask your butcher to French trim the lamb and if he doesn t know what that is, tell him to remove the meat and fat from the rib bones leaving 5cm-6 cm clean bones exposed. 3. To prepare the ... [... more]
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Spicy rack of lamb with aubergine salad
2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz 3 tbsp each chopped fresh coriander, flatleaf parsley and mint 2. Place the coriander seeds, cumin seeds and peppercorns into a heavy-based pan and toast for 1-2 minutes until ... [... more]
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Herb-crusted rack of lamb
50g/2oz fava beans, peeled, blanched for 1 minute, then plunged into cold water 2. Make the herb crust. Lay the ciabatta, lemon rind, capers, anchovies, onions and olives on a baking sheet. Place them in the oven to dry out for two hours. 3. ... [... more]
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Rack of lamb with red wine sauce
Tomato and okra pilau rice 1. Remove skin from lamb and season with salt and freshly ground black pepper. 2. Sear lamb in oil in a frying pan with curry powder and cinnamon. 3. Place on a baking tray and put in a hot oven for 8 minutes. 7. Slice ... [... more]
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Spicy Soup
3. Add the cinnamon, curry powder and garlic and fry for 2 minutes. 4. Remove the tops from okra and chop into 1cm/1/2 inch pieces. lamb fat (trimmings from a rack of lamb) one-third packet okra 250ml/8fl oz water, boiling handful fresh soft ... [... more]
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Lamb chops
1. Cut three chops from the rack of lamb, leaving the bone and fat. 3. Season the chops with salt and freshly ground black pepper. 2. Heat the oil in a frying pan on medium to high heat. 4. Fry the chops for 2 to 3 minutes on each side. rack of lamb [... more]
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