Tonight we are seeing those tiny Junior Master Chefs
showing us their basic skills!!
So today is my turn to share with you the results of Week 1.
From the Oct/Nov Donna Hay Magazine
i found this recipe
Herb Crusted lamb rack with crunchy potatoes
I thought it looked fairly achievable, so gave it ago
Very Happy with the results!
(Adapted to suit our families dietary needs)
1 kg Chat Potatoes,
4 TBLSOlive Oil,
Salt & Pepper,
2x 360g Rack of Lamb
1 TBLSThyme leaves
1 TBLS Marjoram leaves
Gluten Free Rice Crumbs
300g Cherry Tomatoes
2 TSP Dijon Mustard
1 TBLS Olive Oil
1/4 Cup red wine vinegar
So I made my dressing first...
Then made up the herb crumb topping
Browned the lamb
Boiled the potatoes
lightly broke them up into the baking pan and drizzled with olive oil
Coated the lamp with the crumb mixture
Placed lamb in the potatoe mixture
put the tomatoes in there
Cooked for about 1/2hr until golden brown and the meat was medium
Dished it up with come honeyed carriots
Week 1 a success..
Next week i am cooking
Barbecued ribs with corn and spicy lime butter....