Awesome Dudes Awesome Gremolata Parmesan Encrusted Lamb Racks
February 27th 2010 01:00
So... what's been goin' on?
I got that reminder about not posting anything for 55 days so I thought I better post something or I might get taken over by some lame vegetarian.
Alright, I would have cooked this about 1 1/2 years ago so it's not fresh in the memory so I'll be referring to the book I stole it out of...
What you need-
Lamb racks (2 x 8 if serving four)
1 table spoon of grated lemon rind
3 cloves of garlic finely chopped
Splash of olive oil
3/4 cup of grated parmesan
1/2 cup of chopped flat leaf parsley
Refer to my risotto recipe but leave out the chicken Risotto recipe
What you do-
Preheat your oven to 180c if fan forced. Combine lemon rind, parsley, parmesan and splash/slosh of olive oil. Whack your racks in an oven proof dish and press on the mixture until none is left, cook for 25-30 mins then let rest for 10 before cutting in half. (I did mine about 22 mins cos I like it rare... cos I'm a MAN!)
Serve with a Mushroom Risotto topped with fresh parsley.
Nomad
you may now worship...
I got that reminder about not posting anything for 55 days so I thought I better post something or I might get taken over by some lame vegetarian.
Alright, I would have cooked this about 1 1/2 years ago so it's not fresh in the memory so I'll be referring to the book I stole it out of...
What you need-
Lamb racks (2 x 8 if serving four)
1 table spoon of grated lemon rind
3 cloves of garlic finely chopped
Splash of olive oil
3/4 cup of grated parmesan
1/2 cup of chopped flat leaf parsley
Refer to my risotto recipe but leave out the chicken Risotto recipe
What you do-
Preheat your oven to 180c if fan forced. Combine lemon rind, parsley, parmesan and splash/slosh of olive oil. Whack your racks in an oven proof dish and press on the mixture until none is left, cook for 25-30 mins then let rest for 10 before cutting in half. (I did mine about 22 mins cos I like it rare... cos I'm a MAN!)
Gremolata Encrusted Lamb Racks
Serve with a Mushroom Risotto topped with fresh parsley.
Nomad
you may now worship...
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