Sunday, February 27, 2011

Leica with free range pork - paleo style


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


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

  2. Catch and eat. My kind of paleo.