As the evening temperature drops, this delicious lamb recipe will make you look like a Master Chef, thanks to Pete Field who cooked this lovely meal for us last Sunday.
Ingredients:
- Rack of lamb
- Whole cauliflower
- 1 tin of white beans
- 1 Lemon
- Half bunch of Italian parsley
- 1 sprig of rosemary bush
- 1 clove of garlic
- Coconut oil for cooking
- Salt and pepper
Method:
- Brown racks of lamb in frying pan for 30 seconds each side using coconut oil
- Score meat with a sharp knife and sprinkle with fresh rosemary
- Bake in oven for 30 minutes until tender at 180 degress celcius
- Cut lemon into quarters and add to the baking dish in the oven in the last 10 minutes
- Steam cauliflower for 10 minutes
- Blend steamed cauliflower, tin of white beans, a little of the water from the steamer, 1 clove of garlic and half a bunch of parsley
- Salt and pepper to taste
- Remove lamb from oven and allow to sit for 10 minutes before cutting into cutlets
- Place cutlets on top of the cauliflower puree and serve with baked lemon
- Best eaten with a squeeze of baked lemon and a fresh salad of diced cucumber, red and green capsicum and feta
Bon Appetit!
