| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Rack Lamb |
| 1/2 |
t |
Stir fry seasoning |
| 1/2 |
t |
Paprika |
| 1 |
T |
Olive oil |
|
|
**ROSEMARY CHILLI ONIONS*** |
| 4 |
|
Red onions, sliced |
| 1 |
T |
Oil |
| 1 |
|
Whole dried chillies, finely |
|
|
chopped 1 |
|
|
To 2), To 2 |
| 1/2 |
t |
Dried rosemary |
| 20 |
g |
Butter |
INSTRUCTIONS
Preheat the oven to 180 C. Using a sharp knife, prepare the rack of
lamb by cutting away the band of elastin running across the top. Mix
the stir-fry seasoning, paprika and olive oil together. Brush the
seasoned oil onto the lamb. Heat a small amount of oil in a frying pan
and sear the lamb rack to seal the meat. Place the rack of lamb on a
trivet sitting in a roasting pan (using the trivet ensures even heat
distribution around the meat). Pour a little olive oil over the lamb
and roast in the oven for 15-18 minutes. Rosemary Chilli Onions:
Heat the oil in a frying pan and add the chopped chillies. Stir. Add
the sliced onions and saut quickly. Add the rosemary. Stew the
mixture for 2-3 minutes to soften the onions. Add the butter and stir
until it has melted into the onions. To serve, slice the lamb rack and
serve with the Rosemary Chilli Onions and Spiced Plums (made on 5.30
with Jude, 8 March 1999). Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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