Download - HomeChoice

cook’s tip
Use the appropriate
lamb cooking times for
proper doneness, and
you will have a
spectacular feast for any
special dinner.
Roast rack
of lamb
quantity
serves 4
Ingredients
750 g potatoes, halved
Olive oil
2 lamb racks (6 cutlets on each
rack), French trimmed
2 tbsp wholegrain mustard
1 tbsp chopped fresh
rosemary
240 g pkt cherry truss tomatoes
Salt and freshly ground black
pepper, to taste
Method
Preheat oven to 200°C.
Line a large roasting pan with nonstick
baking paper.
Toss potatoes in oil and season
with pepper. Roast for 30 minutes.
Meanwhile, heat a large non-stick
frying pan over high heat. Coat
with olive oil.
Cook lamb racks for 1-2 minutes
each side or until browned.
Combine the mustard and
rosemary in a small bowl. Spread
half of mustard mixture over the
top of each lamb rack.
Add cherry tomatoes to roasting
pan and arrange lamb on top.
Roast for 15 minutes till medium or
until lamb is cooked to your liking
and potatoes are tender.
Transfer lamb to a plate.
cook time
60 min
Cover with foil and set aside for
5 minutes to rest. Serve with
vegetables and salad.
Alternative
★ Potatoes can be replaced
with any root vegetables.
Bacon, pea and
mushroom risotto
quantity cook time ideal for
serves 4 30 min mastering the basics
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
8 rashes streaky bacon
1 punnet mushrooms,
chopped
1 garlic clove, crushed
350 g Arborio rice
125 ml dry white wine
1 L vegetable stock
400 g peas
60 g unsalted butter
2 tbsp chopped flat-leaf
parsley
150 g grated Parmesan cheese
Fresh mint, to serve
Salt and freshly ground
black pepper, to taste
Method
Heat the oil in a medium
frying pan and add the onion,
mushrooms and bacon.
Cook, stirring, over medium heat
for 1-2 minutes until softened, but
not coloured.
Add the garlic and fry for a few
seconds, then add rice, tossing
until well coated in oil.
Add the wine and allow to bubble
for a few minutes.
Pour in the stock 1 cup at a time,
stirring constantly until liquid has
been absorbed and rice is al dente.
Stir through the peas, butter,
parsley and half the Parmesan
cheese.
Divide risotto between bowls and
serve sprinkled with remaining
Parmesan cheese and mint leaves.
64 mains HomeChoice.co.za
HomeChoice.co.za
mains 65