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