Chef Peter’s Rack of Lamb
Rack of Lamb trimmed
Milted Black Pepper
15ml Olive oil
30ml Dijon Mustard
10ml Crushed Garlic
Seasoned Bread Crumbs
Season the rack of lamb well on all sides with Salt and Pepper
Heat a heavy based griddle pan over medium heat
Put the rack of Lamb in the pan and set aside to cool slightly before proceeding
Preheat the oven at 80degrees Celsius
Cover the bones with foil so that they won’t burn.
Bake the lamb rack until done, brown and well roasted.
Ready to serve with Savoury Rice, Broccoli and Potato Pure and baked vegetables.
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