310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 15
BREADCRUMB COATINGS | SAUCES |
ROAST RACK OF LAMB WITH A MUSTARD CRUST (serves four) | PESTO SAUCE (serves eight) |
The fat covering is removed from the lamb, and replaced by a protective, tasty crust.
4 tbsp fresh herb leaves, such as mint, chives, parsley, thyme.
¼ tsp salt
1 tsp freshly ground black pepper
40g (1½oz) chilled unsalted butter
4 tsp mustard
2 x 7 cutlet racks (best ends) of lamb, ready to eat, with as much fat removed as possible
•Preheat the oven to 220C/425F/M7
•Place the crumbs, herbs, salt and pepper in the mini chopper and whiz to combine
•Add the butter and mustard and whiz again. Take out the paste and press a thinnish layer over the rounded, meaty side of the lamb
•Leave in a cool place for about 15 minutes
•Place meat, crust side up, in a roasting pan and cook in the oven for 25 minutes for slightly pink lamb
•Cover with foil and rest in a warm place for 15 minutes before serving
A wonderful sauce when trickled over grilled fish, beef steaks or goat’s cheese croutes, or stirred into plain cooked pasta.
2 large handfuls basil leaves
2 cloves garlic
1 tsp salt
50g (2oz) grated Parmesan
3 tbsp pine nuts
125ml (4fl oz) extra virgin olive oil, plus some extra, not chilled
•Place all ingredients, except the olive oil, in the mini chopper. Whiz to combine. Add the oil slowly, pouring it through the drizzle holes, until you have a thick sauce, adding enough oil to achieve the right consistency. Store in the fridge until required
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