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Tuesday, April 2, 2013

Rib Tickling Goodness

On one of my shopping whims a few months back I chanced upon some Welsh lamb. Being such a strong advocate for Australian and New Zealand meats I thought I'd try something different and give the Welsh lamb a try. The result, lamb that was as tender and tasty as those from the lands down under.

Honey Mustard Rack of Lamb

Ingredients
1 lamb rack
5 cloves of garlic, finely chopped
1/2 cup of breadcrumbs
1/2 Tbsp of olive oil for the lamb
1 /2 Tbsp of honey
1 /2 Tbsp of Dijon mustard
1/4 tsp of sea salt
1/2 tsp of rosemary, finely chopped
4 large yellow potatoes
1 red onion
1 bulb of garlic
2 Tbsp of olive oil for the vegetables

Directions:
1. Heat the oven to 180 degrees Celsius
2. Cut the potatoes into 1 inch thick pieces
3. Cut the onion in half and remove the outer layer of skin
4. Place 2 Tbsp of olive oil into a baking tray
5. Place the vegetables including the garlic bulb in the tray and coat them in the oil
6. Sprinkle with salt and pepper. Bake the vegetables on the bottom oven rack for 45 minutes
7. When the vegetables have been baking for 15 minutes add the chopped garlic, breadcrumbs, 1/2 Tbsp of olive oil, rosemary, salt, honey and mustard into a mixing bowl. Stir well until it forms a paste
8. Spread the paste evenly over the lamb rack
9. Place lamb in the oven directly on the grill over the vegetables
10. Roast the lamb for 20 minutes for rare meat or 30 minutes for well-done

And that's it! There's no need for sauce as the lamb is moist, seasoned and very juicy (provided you let ba ba welsh sheep rest properly)

Bon Appetite





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