Honey-roasted rack of lamb
Preheat the oven to 200°C. Combine the honey, lemon juice, soy sauce and garlic in a medium bowl; put aside. Lightly spray a small baking dish with cooking spray. Add the zucchini, parsnips, carrots, celery and capsicum and roast for about 20 ... [... more]
All Recipes AU |
Rack Of lamb with caponata and rosemary butter
Heat oil in a frying pan. Season the lamb and add to the oil. Cook for 2 minutes each side and place in the oven. Cook for 15 minutes. Remove from oven and let rest for 10 minutes before serving. While lamb is cooking, heat olive oil in a large ... [... more]
Australian Womens Weekly |
Herb Crusted Rack Of Lamb With Crushed White Beans
Place herbs, butter, breadcrumbs, cheese and Worcestershire in a food processor. Blend until thick. Remove and roll out to 3 mm thickness on greaseproof paper. Set aside in the fridge. Season lamb well. Heat 1 tablespoon of the oil in a heavy ... [... more]
Australian Womens Weekly |
Moroccan rack of lamb with spiced couscous
Place all marinade ingredients in a food processor or mortar and pestle and process until it forms a paste. Rub the paste all over the lamb, avoiding the bones as much as possible. Cover and refrigerate overnight to allow the marinade to permeate ... [... more]
Australian Womens Weekly |
Rack of lamb with pine nut crust and mint pesto
Rub half the olive oil over lamb racks and season. Roll racks in crushed pine nuts. Heat large non-stick pan over high heat. Add remaining oil and sear lamb racks until golden. Transfer lamb to an oven tray and place in preheated oven and cook ... [... more]
Australian Womens Weekly |
Wok Roasted Lamb Rack with Caramelised Witlof
Cut the double rack of lamb in half, then rub the lamb with walnut oil, season with salt and pepper. Tie both racks together and place a bay leaf and a few sprigs of thyme in the centre. Heat wok until hot, and brown lamb on both sides. Turn heat ... [... more]
Australian Womens Weekly |
Rack of Lamb with Preserved Lemon
Stir coriander, parsley and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, preserved lemon, olives, olive oil and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture ... [... more]
All Recipes AU |
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