Here’s another recipe of lamb that you can cook for celebrating Anzac Day on 26 April with lamb at home for a change instead of BBQ styles in the garden or park. As it’s a bit chilly to go out.
Let’s enjoy home cooked meal with family and friends. It’s a simple straight forward meal that you can eat using your fingers if you don’t have guests. Use a fork or spoon to scoop up the vegetables. Once a while it’s ok to eat with your fingers.
I remembered I use to fight with my sisters using our fingers holding the rack of lamb bone and pretending its gun splattering the sauce all over and running around the garden.
The lamb is soft tender delicious and I admire the colours of the vegetables serve with it. Also, the flavour is so flavourful. Let’s cook this again for the coming ANZAC day celebration.
6 rack of lambs
2 teaspoons olive oil
125 ml apple cider
1 tablespoon mustard
50 ml thicken cream
1/2 packet of rainbow carrots
water for boiling
1/2 red capsicum
6 cherries tomatoes
Heat water with a bit of salt, add carrots to soften a bit about 4 minutes. Heat the oil in a heavy-based pan and cook the lambs over a moderately high heat for about 5-8 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard, tomatoes, capsicum, carrots cook for about 4 minutes and then stir in the cream. Let the sauce continue cooking for a few minutes before scooping the vegetables and pouring over each plated lambs.