I've rather neglected writing about the food I cook lately. I have been so awash with the amazing people that live and work in this town and their contribution to the food scene that I haven't had time to bring you stories from my own kitchen. So it's time to indulge myself and bring you a recipe that I put together for a dinner last week for friends. I'm a 'reasonably good' home cook and am always looking to challenge myself. I'd always wanted to cook a rack of lamb but was never brave enough to spend a small fortune on a dish that ultimately I could ruin. I took advice from the ever reliable Barry at Machins and took the ram by the horns and bought two racks of lamb, beautifully prepared and ready to roast. I have always envied the Masterchef contestants and their ability to whip up a coating for lamb and fish that looks, well, 'cheffy'. So, as is my way, I dived into the countless cookbooks I own and came up with a vibrant green pistachio crumb. I was impressed, as were my guests when I proudly showed it off to them the minute they walked through the door! And, do you know, it really wasn't that difficult. So if you are looking to impress, and want to push the boat out a little, then this might just be the recipe to do it!
Before you dive into the recipe just a few updates on what's to come. We have an interview with the quite remarkable Tamsin Borlase, a review of the Bottle and Glass, and a chat to the wonderful people up at the Fairmile Vineyard, Jan and Anthea Mirkowski. All of this accompanied by a few delicious recipes to make your Christmas that bit more special. Now back to the lamb! I teamed this up with Jamie Oliver's 'Potato al Forno' and some steamed tender stemmed broccoli. Pistachio crusted rack of lamb Ingredients
For the Potato al Forno: Ingredients
0 Comments
Leave a Reply. |
|