Thanks Trillian and Katters, wow Trillian you know your meat girl . I cooked a really nice roast last night, it's amazing how tender and juicy the meat was. We have shanks, heaps of chops and the farmer we bought from did say the forequarter chops are better when slowly cooked. We have a massive bag of off-cuts with heaps of meat so that may be good for stews. We have two racks of ribs so I need a nice marinade recipe for them if anyone has one please.
1/8 cup olive oil plus 1 tsp of olive oil and extra to brush rack of lamb
Salt and pepper to taste
Let your rack sit at room temperature for 1 hour and preheat oven to 450deg
combine breadcrumbs, garlic, rosemary and olive oil and spread out on a plate..set aside
heat oil in an oven proof pan over medium heat on the stovetop till hot. Slat and pepper the lamb rack and sear in the pan on sides, about 1-2mins per side
brush lamb lightly with olive oil if needed, coat on all sides with bread crumb mixture. Drain pan used to sear the lamb and place lamb rack in.
place in the oven and cook for 13-15mins, or to your liking. Remove from oven, cover lightly with foil and allow to sit for 10mins before slicing.
Oooooh I need to sub to this thread! my dh was vego for about 18 years and started eating a bit of lamb 12 months ago... Lamb and the odd chicken meal is the only meat he will eat! I'm picking up some today from our organic butcher (again he will only eat organic). Thanks for some great ideas already.
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. I cooked a really nice roast last night, it's amazing how tender and juicy the meat was. We have shanks, heaps of chops and the farmer we bought from did say the forequarter chops are better when slowly cooked. We have a massive bag of off-cuts with heaps of meat so that may be good for stews. We have two racks of ribs so I need a nice marinade recipe for them if anyone has one please.
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