Bought a whole lamb from a neighbour’s farm, and cut it up ourselves instead of relying on abattoir. This way, we keep all the parts, a lot on the bones. Whereas in the abattoir, they will scrape off the meat and turn into mince meat.
Season lamb neck rack with salt, black pepper and a lot of cumin seeds, as much as it can stick to the rack. Place raw potato slices in baking dish, add a cm of hot water, then place rack on top.
Bake at 200˚ for 15 minutes, reduce to 170 for another 40 minutes, for a juicy pink result.
Cumin seeds become crispy and offer a nice texture, after long cooking, they are not too strong in flavor, and potato is super tasty soaking in lamb juice.
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