 |
| Roast rack of spring lamb |
Beautiful little rack of spring lamb, with
paler colour and milder taste, takes longer to cook as there is more moisture
in the meat.
1. Cut criss cross pattern on the fatty
back side, season with salt and white pepper for half a day.
2. Roast turbo grill at 200˚ for 40
minutes, until the fatty part is crispy and meat pink.
3. Can add vegetables (butternut squash, radish, kale) to be baked together, mix well with lamb fat, 20 minutes into roasting.
No comments:
Post a Comment