September
24
2006
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
Comments»
no comments yet - be the first?