Author Archives: Sally Park



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Sally Park

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

in Lamb, Recipes

Feta lamb racks

Ingredients 100g soft feta 1 tbs chopped fresh oregano 2 tsp lemon rind 1 garlic clove salt and pepper Directions Mix ingredients together in a bowl and make a slice down about 5cm deep along the bone of the lamb rack. Stuff the mixture into the space between the meat and the bone and secure with tooth picks. Bake for 25 minutes in oven.

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05 Oct 2005
in Lamb, Recipes

Rack of Lamb With Mustard Parsley Crust

I have just edited this recipe after trying out a better version for yesterday’s lunch. Serves 2. Ingredients 1 lamb rack 3 slices old bread, crusts removed 1 large garlic clove handful of sage leaves, thyme and rosemary 1 tbs freshly ground pepper olive oil Dijon mustard 1/3 cup beef stock red wine sugar salt and pepper Directions Preheat the oven to 200C. Place the bread, herbs and garlic in a food processor until fine. Season with salt and pepper and add a little bit of olive oil at a time until the breadcrumbs just stick together. In a medium...

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03 Oct 2005
in Lamb, Recipes

Feta & rosemary lamb racks with tomato bake

Ingredients 2 lamb racks, 8 cutlets each, excess fat trimmed marinated feta (as much or as little as you like) fresh rosemary (as much or as little as you like) 1 tbs red wine vinegar baby spinach Tomato Bake 1 3/4 cups fresh breadcrumbs 1 tsp fresh thyme and rosemary (or more to taste) salt and pepper 3 medium tomatoes, 1cm thick slices 2 small white onions, thinly sliced crossways 50g butter cubed Directions Preheat oven to 220 degrees. Make a cut along the bone of the lamb rack about 5cm deep. Stuff feta into the lamb racks and secure...

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01 Oct 2005
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