| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Rack Lamb |
| 1/2 |
ts |
Stir fry seasoning |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Olive oil |
|
|
**ROSEMARY CHILLI ONIONS*** |
| 4 |
|
Red onions; sliced |
| 1 |
tb |
Oil |
| 1 |
|
Whole dried chillies; finely chopped (1 |
|
|
To 2) |
| 1/2 |
ts |
Dried rosemary |
| 20 |
g |
Butter |
INSTRUCTIONS
LAMB
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.
A Message from our Provider:
“You’re never too young for God”