Seasoned Rack Of Lamb With Courgettes Recipe

Summary

Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group

Ingredients

 Seasoning1 Teaspoon
 Mild paprika5 Milliliter (1 Level Teaspoon)
 Celery salt2 1⁄2 Milliliter (1/2 Level Teaspoon)
 Ground bay leaves2 1⁄2 Milliliter (1/2 Level Teaspoon)
 Onion salt2 1⁄2 Milliliter (1/2 Level Teaspoon)
 Dried marjoram2 1⁄2 Milliliter (1/2 Level Teaspoon)
 Allspice berries2
 White peppercorns8
 Rack lamb1 1⁄4 Pound, chined (550 Gram)
 Grapeseed oil15 Milliliter (1 Tablespoon)
 Garlic2 Clove (10 gm), roughly crushed
 Courgettes8 Ounce, thinly sliced (225 Gram)
 White wine30 Milliliter (2 Tablespoon)

Directions

1. Using a pestle and mortar, pound all the seasoning ingredients to a powder. Score the surface skin and fat of the lamb diagonally at 1.25 cm (1/2 inch) intervals. Rub the seasoning salt into the scored surface and the fat.
2. Preheat a large 25 cm (10 inch) browning dish for 5 minutes on HIGH. Add the oil, then the lamb, scored surface down, and the crushed garlic cloves.
3. Microwave, uncovered, for 5-7 minutes on HIGH, turning the meat over and standing it upright after 2 minutes. Transfer the meat to a serving dish, cover and keep warm.
4. Add the courgettes and wine to the browning pan, stir to coat the courgettes, and microwave on HIGH for a further 2 minutes. Remove the garlic and discard.
5. Allow 2 or 3 sliced cutlets for each serving, with a share of courgettes in sauce.
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