Showing posts with label roast. Show all posts
Showing posts with label roast. Show all posts
Sunday, May 18, 2014
Nice Rack of Lamb A Classic Roast Rack of Lamb with Dijon Gratin
I know times are tough, but if you can somehow scrape together enough money for a couple racks of lamb, youll have yourselves a very merry holiday roast. Rack of lamb isnt cheap, but when compared with other special occasion items like prime rib, tenderloin, duck, goose, etc., its about the same price, and you have almost no waste.If you can swing buying local lamb, more power to you, but for most of us, trimmed rack of lamb will be coming from Australia or New Zealand. The good news is the meat is usually excellent quality, and very consistently sized.
This means you can achieve a nice medium-rare doneness relying mainly on time, and not feel. There is something terrifying to the average home cook when forced to poke meat to tell if its done or not.
The recipe here is a classic fancy hotel presentation; the rack is roasted, topped with Dijon mustard and breadcrumb crust. Since the lamb is "Frenched," which means the fat between the rib bones is trimmed out, this is a very easy to crave roast, as you just cut between the bones and serve. Enjoy!
* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!Click here for ingredients and recipe transcript.
Saturday, February 1, 2014
LAMB MUTTON POT ROAST
LAMB / MUTTON POT ROAST
Serves 6 Preparation time 1 hour
Ingredients
A 2 kg chunk of lamb or mutton or 1 whole leg of lamb / mutton
3 large potatoes boiled and peeled
2 tablespoons vinegar
2 teaspoons pepper
2 tablespoons butter
2 inch pieces of cinnamon
1/2 teaspoon turmeric powder
Salt to taste
Method:
Wash the lamb / mutton leg and make deep cuts on it. Rub it well all over with the salt, pepper, turmeric and vinegar. Place it in a big oven proof dish or pressure cooker along with the butter and cinnamon and braise it by frying on high heat for some time till the meat turns a light brown. Add sufficient water and cook on medium heat till the meat is tender. Continue roasting turning from side to side, till the meat is nice and brown. Add the potatoes and roast well. Serve hot or cold with bread and steamed vegetables.
(NOTE: The turmeric helps in giving it a lovely shade of brown. Add 2 broken red chillies while roasting if more pungency is required )
Subscribe to:
Posts (Atom)