17
Lamb Rack with Garlic
and Parmesan Crust
Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
1. Preheat compact oven on 180°C for 10
minutes using the bake setting. Place wire
rack on the bottom shelf in the raised
position.
2. Place lamb racks on the baking tray with
drip insert, having the bones interlocked in
the middle.
3. Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4. Spread mustard evenly over the outside of
the cutlet base.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in oven and bake
40 - 45 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
7. Cut lamb into individual cutlets and serve
with hot roasted potatoes.
Roast Pork with Nutty Rice
Serves 4-6
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 eschallot, finely chopped
pinch nutmeg
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. Preheat oven to 210°C using the bake
setting. Place wire rack on the bottom
shelf in the raised position.
2. Combine all filling ingredients in a bowl
and mix well.
3. Slice pork through the centre of the meat
and butterfly the meat in half without
cutting all the way through. Score the rind.
Fold meat back and fill centre with the
stuffing, roll pork then tie tightly with the
string.
4. Brush meat lightly with oil and season with
salt and pepper.
5. Place pork onto baking pan with drip tray
insert. Reduce heat to 180°C and cook for
approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
Recipes continued
