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| Herbed Rack of Lamb, Pommes Anna, Broccoli and Cherry tomatoes |
HERBED RACK OF LAMB
2 tablespoons chopped parsley
1 tablespoons chopped shallots
1 small clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumbs
40 gr butter salt ad freshly ground pepper, to taste
6-9 ribs rack of lamb, trimmed sprigs fresh watercress, to garnish
Combine parsley, shallots, garlic, rosemary, breadcrumbs, and 20 g melted butter in a bowl. Sprinkle the lamb with salt and pepper, melt remaining butter in a pan and brown lamb evenly all over.
Cover the lamb with herb mixture and place in baking dish.
Bake at 220 c for 45 minutes. Remove and keep warm for
10 minutes. Slice into individual chops. Arrange 2 chops in
heart shape on places. Serve with pan juice and fresh
watercress sprigs for garnish.
BROCCOLI WITH CHERRY TOMATOES
200 g broccoli, trimmed and separated into florets
120 g cherry tomatoes
20 g unsalted butter
pinch sugar
Cook broccoli in boiling water 3 minutes. Drain and refresh under cold water.
Saute refresh under cold water. Saute cherry tomatoes in butter in pan for 1
minute Add sugar. Add broccol, reheat and serve.
POMMES ANNA
250 g potatoes
40 g butter, melted salt and freshly ground pepper, to taste
grated nutmeg, to garnish
Wash potatoes and pat dry. Slice into very thin even rounds. Dip into melted
butter and lay in a buttered mould in overlapping slices. Season layers and fill
the mould. Cover and bake at 200 c until crisp and brown on outside and
cooking inside. Turn onto serving plates and sprinkle with a little nutmeg.
2 tablespoons chopped parsley
1 tablespoons chopped shallots
1 small clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumbs
40 gr butter salt ad freshly ground pepper, to taste
6-9 ribs rack of lamb, trimmed sprigs fresh watercress, to garnish
Combine parsley, shallots, garlic, rosemary, breadcrumbs, and 20 g melted butter in a bowl. Sprinkle the lamb with salt and pepper, melt remaining butter in a pan and brown lamb evenly all over.
Cover the lamb with herb mixture and place in baking dish.
Bake at 220 c for 45 minutes. Remove and keep warm for
10 minutes. Slice into individual chops. Arrange 2 chops in
heart shape on places. Serve with pan juice and fresh
watercress sprigs for garnish.
BROCCOLI WITH CHERRY TOMATOES
200 g broccoli, trimmed and separated into florets
120 g cherry tomatoes
20 g unsalted butter
pinch sugar
Cook broccoli in boiling water 3 minutes. Drain and refresh under cold water.
Saute refresh under cold water. Saute cherry tomatoes in butter in pan for 1
minute Add sugar. Add broccol, reheat and serve.
POMMES ANNA
250 g potatoes
40 g butter, melted salt and freshly ground pepper, to taste
grated nutmeg, to garnish
Wash potatoes and pat dry. Slice into very thin even rounds. Dip into melted
butter and lay in a buttered mould in overlapping slices. Season layers and fill
the mould. Cover and bake at 200 c until crisp and brown on outside and
cooking inside. Turn onto serving plates and sprinkle with a little nutmeg.
4 comments:
These looks amazing! Love the idea, and they look wonderful!
Wow these look incredible.. A little bit of heaven. Thanks for Sharing the recipe.
OMG wonderful!
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