Sunday, February 27, 2011

Leica with free range pork - paleo style

CHRISYS COOKING CORNER

A lovely way with lamb

Rack of Lamb with herb/mustard crust
1 or more racks of lamb frenched (approx 6 cutlets per rack)

Mustard Crust (for 1 rack of 6 cutlets)
2 generous tablespoons of Dijon mustard
Zest of one lime (or lemon)
1 teaspoon of powdered lemon myrtle
1 teaspoon-ish of dried thyme or lots of fresh leaves from about three stems

Mix crust ingredients together.

Heat oven to 200C (180C fan forced). Place lamb on rack bone-side down in baking dish lined with foil. Smear crust mixture over meat part of lamb generously . Bake in oven for 10 minutes then reduce to 180C (160C fan-forced) for a further 35 minutes. This can be done in a BBQ as well.

I usually bake a range of vegetables for an hour at the same temperature - sweet potato (kumera), pumpkin, onion, parsnip, beetroot and potato for significant other. Steamed broccoli, beans and asparagus go well.

Note: Frenched means fat removed – you can do this yourself if the price per kilo of frenched lamb freaks you out.

Cheers Chris

2 comments:

  1. Now I'd better find some pork recipes! Spit roast anyone?

    ReplyDelete
  2. Catch and eat. My kind of paleo.

    ReplyDelete