Eight Bells

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Saturday, July 08, 2006

Lamb Rack with Parsely and Garlic Crust

This recipe uses the left over cauliflower and potato puree from a couple of nights ago. Boil four large florettes of cauliflower till soft and mash. Add to the left over puree adding 2 tablespoons of fresh grated parmesan. Mix well and serve. Prep and cooking time for this is around 40 mins.



Lamb Rack
In a kitchen whiz crumb 2 slices of staleish bread, a large handful of fresh parsely, 4 cloves of garlic and salt & pepper.
Oil the lamb rack and with oily hands pat the crust mixture on to the rack. Put the rack on a baking paper lined oven tray. Cook at 150C/300F for 25 mins, test for pinkness meat should be rare. Stand for 5 mins and serve with puree and brussel sprouts or other green vegetable.

It is the first game of the Tri-Nations rugby tournament tonight which if you don't know is a tournament held between South Africa, Australia and New Zealand. Tonight New Zealand play the old enemy Australia. The only comment I will make is that I am concerned that the All Black team will be underdone given the tactic of their coach to not play the A team consistently in the lead up to the tournament. I think it is a mistake. Good luck All Blacks.

2 Comments:

At 8:22 AM, Blogger blerv said...

that crust sure looks yummy there buddy

 
At 11:02 AM, Anonymous Anonymous said...

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