16
Main courses cont.
Lamb.
Rack of Lamb with Mustard Crust
Serves 4
4 racks of lamb with 3 chops in each,
trimmed of excess fat
2 tablespoons oil
2 tablespoons French mustard
1 clove garlic, peeled and finely chopped
1 tablespoon fruit chutney
2 teaspoons green peppercorns, crushed
1 cup fresh breadcrumbs
2 tablespoons chopped parsley
1. Heat oil in frypan on setting 6. Place lamb
racks into frypan and brown on all sides.
Reduce temperature to setting 5. Cover and
bake, allowing 25 minutes per 500g.
2. When half way through cooking, remove
lamb from frypan. Combine mustard, garlic,
fruit chutney, crushed green peppercorns and
breadcrumbs. Spread mixture over back of
lamb and coat with chopped parsley.
3. Return to the frypan and bake for remaining
cooking time or until desired doneness.
Baked Spring Lamb Roll
Serves 4
1kg loin of lamb, boned
1 onion, peeled and finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 egg, lightly beaten
fresh ground pepper to taste
plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
1. Combine onion, fresh breadcrumbs, mint,
parsley, egg and fresh ground pepper.
2. Spread mixture onto lamb and roll up. Secure
with string.
3. Roll in flour, egg and milk then breadcrumbs.
4. Heat oil in frypan on setting 7. Brown roll on
all sides. Reduce heat to setting 5 and cook
for approximately 1 hour or until desired
doneness.
Lamb Shanks with Beans
Serves 6
1
1
/
2
cups dried lima beans, washed thoroughly
6 lamb shanks
plain flour, seasoned with fresh ground pepper
2 tablespoons oil
2 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 teaspoons curry powder
1 can peeled tomatoes, chopped
2 tablespoons tomato paste
2 cups water
1. Place beans in frypan and cover with water.
Bring to boil on setting 5. Remove beans and
liquid, allow to soak for 3 hours or overnight.
Drain.
2. Lightly coat lamb shanks in seasoned flour.
3. Heat oil in frypan on setting 7 and brown
shanks well. Set aside.
4. Reduce heat to setting 5. Saute onions, garlic
and curry powder until onions are tender.
5. Add tomatoes, tomato paste and water,
bring to boil.
6. Add beans and lamb shanks. Cover and cook
on simmer for 3 hours or until shanks are
cooked and beans are tender.
