This is how you cook Lamb
Posted: Tue Apr 28, 2015 2:12 am
So, as some of your facebook people may know, every sunday I host a bit of a dinner gathering for my kids, nephews and nieces and their Boyfriends, fiancées etc - There's usually a few people over as its become quite a popular thing.
Anyways, cooking for dozens of people can be tricky/expensive and time challenging especially given you have to get everything ready at the right time.
Seeing as how there is a food section on this board - figured I might start adding to it.
So, this was last Sunday's effort. Lamb's coming off season here so the price is dropping and Rack of lamb is a few of favourite things.. So I decided to get a shit ton of racks and cook them up.
For the rack - marinade of Smokey paprika, turmeric, garlic, rosemary, extra virgin olive oil, with fresh rosemary spears imbedded in the fat. Stuffed them with Danish fetta, semi sun dried tomatoes, garlic, sage onion bread crumbs soaked in white wine. In the oven at 180c for 30 minutes - 10 minutes to rest covered in foil.
^this is exactly how rare lamb racks should be - if you cook them more than this, then you do not deserve lamb.
Cannot get the image to just appear in this post tho given the page keeps saying the image needs to be 768 pixels high - so, what's that all about? I'm sure people have posted bigger images before? (ok - fixed now)
Anyways - sides were unremarkable. Made creamy potatoes (potatoes sliced thin, layered with cheese, stock powder, sliced leek and bacon chunks) and a green side of broccoli and Brussel sprouts (no idea why people rag on brussel sprouts so much, they're one of my all time fav vegetables)
Anyways - was delish.
Anyways, cooking for dozens of people can be tricky/expensive and time challenging especially given you have to get everything ready at the right time.
Seeing as how there is a food section on this board - figured I might start adding to it.
So, this was last Sunday's effort. Lamb's coming off season here so the price is dropping and Rack of lamb is a few of favourite things.. So I decided to get a shit ton of racks and cook them up.
For the rack - marinade of Smokey paprika, turmeric, garlic, rosemary, extra virgin olive oil, with fresh rosemary spears imbedded in the fat. Stuffed them with Danish fetta, semi sun dried tomatoes, garlic, sage onion bread crumbs soaked in white wine. In the oven at 180c for 30 minutes - 10 minutes to rest covered in foil.
^this is exactly how rare lamb racks should be - if you cook them more than this, then you do not deserve lamb.
Cannot get the image to just appear in this post tho given the page keeps saying the image needs to be 768 pixels high - so, what's that all about? I'm sure people have posted bigger images before? (ok - fixed now)
Anyways - sides were unremarkable. Made creamy potatoes (potatoes sliced thin, layered with cheese, stock powder, sliced leek and bacon chunks) and a green side of broccoli and Brussel sprouts (no idea why people rag on brussel sprouts so much, they're one of my all time fav vegetables)
Anyways - was delish.