Felt like having lamb, bought lamb racks, potatoes and cherries tomatoes and as I were going to the cashier, this kale seems to catch my eyes could not resist it, so I grab a bunch. For some colouring, I have added carrots that I have at home.
Google: “A rack of lamb or carré d’agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold ‘single’, but may also be sold as a “double rack of lamb”, with the ribs on both sides. The rack is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A lamb crown roast is made by sewing two rib roasts together to form a circle or crown.”
Google: “Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. This superfood has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.”
This is a simple weekend dinner with no hassle preparing and not much utensil to wash. Then we can play scrabble after dinner. Perhaps have dessert ice cream. My meal is colourful, healthy and delicious. Let’s cook!!!
3-6 small potatoes
2 carrots, cut into bite size
1 punnet cherries tomatoes
1/2 bunch kale, wash, tear the leaves of the stems and dry on tea towel
12 racks of lamb
1/2 Tsp salt
1 or 2 sprigs of rosemary
2 cloves of garlic
1/4 c thicken cream
a small piece of butter
Marinade racks with pounded sea salt, garlic, rosemary and oil for 45 minutes in a foiled tray. Preheat oven 180 degrees C. Boil potatoes in with skin on and add a Tsp salt in water of pot. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
Meantime, cut carrots into bite size and set aside. Just before potatoes time up, about 7-9 minutes left, add in cut carrots and boil it. When potatoes are soft, and carrots are tender removed from pot. Then mashed potatoes with thicken cream, butter, salt and pepper to taste.
Spoon carrots out of boiling water and set aside keep warm with foil on plate. Wash kale, tear the leaves and dry on towel and bake for about 18 minutes until crispy. Bake the lamb on foiled tray; 9 minutes on one side then turn and bake further 7-9 minutes or to your liking. Rest in oven 5-8 minutes. Roast Cherries in a separate tray for about 10-12 minutes, until juice drip out and cherries are soft and char a bit. To plate arrange kale, carrot, cherries and the racks. Each have 3 racks. Enjoy with a glass of red wine.
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