Lamb rack with beetroot, broad beans and zucchini. For the - TopicsExpress



          

Lamb rack with beetroot, broad beans and zucchini. For the beetroot and broad beans: Wrap whole, unpeeled beetroots in alfoil and roast them for about an hour in the oven or until they feel soft with a fork. Let cool a little and remove the skin with your gloved hands. Dice into 2cm pieces. Soak about 300g frozen broad beans in boiling water for about 10 mins. Then remove the outer skin and put aside to add to the beetroot just before serving. For the zucchini: Slice zucchini lengthways and then into 2cm pieces. Drizzle with some olive oil and season. Roast with the lamb rack (so for about 25 mins on 220 deg C). When cooked, remove from pan and crumble over some feta. For the lamb: Combine 2 tsp dried oregano, I clove crushed garlic and 2 tsp olive oil. Lay rack in roasting pan meaty side up and rub the oregano mixture into it. Bake at 220 deg C for 25 minutes for medium lamb. 1 rack will serve 2 people. Very easy and worked out to be about $9 per serve.
Posted on: Tue, 01 Oct 2013 23:43:58 +0000

Trending Topics



Recently Viewed Topics




© 2015