Rack of lamb blueberry egg salad on pane di casa

I had heavy late lunch, so I skipped dinner. By 3 am I were woken by my stomach growling so loud. I remembered I have leftovers lamb racks, salad and pane di casa. This will do for my growling stomach.

I suppose my stomach could wait for an hour or so till I get late night supper ready. While marinated lamb in fridge, let watch Netflix to stir my stomach away from growling even louder. It was worth the wait and had been enjoying watching Netflix Jumanji jungle cruise.

Almost got my lamb burn as I forgot it in the oven. Phew!!! Luckily didn’t burn my house. Anyway, My late night super looks like a fun creative, comforting, soothing and delicious meal. Let’s cook!!!

Ingredients

8 blueberries, wash and dry
2 rack of lamb
2 pieces pane di casa
2 eggs
1/2 handful rocket and spinach, bought
3 pieces sundried tomatoes
2 Tbs oil, plus extra
1-2 Tbs lemon juice
1/2 Tbs chili powder
2 Tsp cayenne powder (OPT)
1 1/2 Tsp garlic powder
oil, for cooking egg
salt
black pepper
water
siracha (OPT)

 
Method

Preheat oven 175 degrees C. Mix well garlic powder, lemon juice, cayenne powder, chili powder, oil, salt and black pepper in a bowl. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

After 30 minutes, place them in a baking tray. Let lamb sit for 5-10 minutes in room temperature before putting in oven cook for about 5 minutes, halfway turn rack around and cook for another 7 minutes or to your liking. I prefer medium to well done. Note: my is a bit black as I nearly forgot it.

Meantime, butter 2 pieces pane di casa bread and put one pane di casa on plate and the other lean on. Heat oil in a saucepan, crack the eggs directly onto it. Cook until yolk are a bit hard. Put salad on the pane di casa that is lying down. Followed by two eggs on top and then 3 blueberries on top making like eyes and nose . The remaining 5 blueberries on plate below pane di casa.

When racks is done, place racks each leaning on eggs beside blueberries. Then sundried tomatoes each at the base of each racks and one on top of the other panada casa.

Squirt siracha one line at the bottom of blueberries and between sundried tomatoes and squirt two dots of siracha. Then two dots on the eggs and two lines on the left. Enjoy with a mug of coffee and eyes on Netflix.

https://helenscchin.com/2021/11/30/rack-of-lamb-blueberry-egg-salad-on-pane-di-casa/

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