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September
24
2006

SEASONED RACKS OF LAMB

[WW DINNER PARTY NO 2 P94] 

4 RACKS OF LAMB [3 TO 4 SMALL CUTLETS EACH]

1 CUP LONG GRAIN RICE

2 ½ CUPS WATER

30g BUTTER

2 SHALLOTS

1 CLOVE GARLIC

2 TABLESPOONS CHOPPED PARSLEY

1 TABLESPOON CHOPPED CHIVES

1 EGG

SALT

PEPPER

USING A SHARP KNIFE, SEPARATE BONES FROM MEAT, LEAVING BOTH ENDS INTACT; THIS GIVES A POCKET FOR THE SEASONING. FIRMLY PACK SEASONING BETWEEN BONES & MEAT. PLACE RACKS IN BAKING DISH & BAKE, UNCOVERED IN MODERATE OVEN [180C] 25 TO 30 MINUTES, OR UNTIL COOKED AS DESIRED. REMOVE FROM OVEN, STAND 5 MINUTES BEFORE CUTTING. SPOON SAUCE OVER TO SERVE.

SEASONING

PLACE RICE & WATER IN PAN, BRING TO BOIL, REDUCE HEAT, SIMMER, UNCOVERED, 15 MINUTES OR UNTIL WATER HAS BEEN ABSORBED, STIRRING OCCASIONALLY. ADD BUTTER, CHOPPED SHALLOTS, CRUSHED GARLIC, PARSLEY & CHIVES, MIX WELL. STAND, COVERED, 20 MINUTES. ADD LIGHTLY BEATEN EGG, SALT & PEPPER.

GLAZED MINT SAUCE

3 TABLESPOONS SUGAR

3 TABLESPOONS WHITE VINEGAR

2 CUPS WATER

1 CHICKEN STOCK CUBE

1 ½ TABLESPOONS BOTTLED MINT JELLY

SALT

PEPPER

1 ½ TABLESPOONS CORNFLOUR

2 TABLESPOONS WATER [extra]

COMBINE SUGAR & VINEGAR IN SAUCEPAN. STIR OVER HEAT, WITHOUT BOILING, UNTIL SUGAR HAS DISSOLVED. BRING TO BOIL, BOIL RAPIDLY, WITHOUT STIRRING, UNTIL LIQUID TURNS GOLDEN BROWN. ADD WATER, CRUMBLED STOCK CUBE & MINT JELLY, STIR UNTIL JELLY DISSOLVES. SEASON WITH SALT & PEPPER. ADD COMBINED CORNFLOUR & EXTRA WATER, STIR UNTIL SAUCE BOILS, REDUCE HEAT, SIMMER 5 MINUTES.

Damian Lamb , trackback 32 views

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