Sunbeam PU5300 manual Penne Boscaiola, Lamb Rack with Garlic Parmesan Crust

Frypan recipes continued

Penne Boscaiola Serves 4

6 rashers bacon

200g sliced button mushrooms ²/³ cup white wine

300ml cream

Freshly ground black pepper 500g penne

shaved parmesan, to serve

1.Have a large pot of boiling water ready.

2.Remove rind from bacon and slice into 5mm pieces.

3.Heat frying pan on setting 8. Cook bacon until golden. Add mushrooms and stir through.

4.Add wine and cook, stirring, until the wine has reduced by half. Add cream and cook, stirring occasionally, until the sauce has thickened slightly.

5.Cook pasta until just tender, drain and add to sauce and stir through. Season with salt and pepper and serve immediately with shaved parmesan.

Lamb Rack with Garlic
and Parmesan Crust	Serves 4

2 x 400g lamb rack roast, French trimmed

4 slices of day old bread, crust removed

2 cloves garlic, chopped

2 tablespoons of grated fresh parmesan

1 tablespoon of chopped fresh rosemary

2 tablespoons of seeded mustard Olive oil spray

Mashed potatoes, to serve

1.Preheat frying pan on setting 7.

2.Place lamb racks on a chopping board, having the bones interlocked in the middle.

3.Combine bread, garlic, parmesan and rosemary in a food processor. Process until mixture resembles fine breadcrumbs

4.Spread mustard evenly over the outside of the cutlets flesh.

5.Press the bread mixture over the mustard and spray well with olive oil spray.

6.Place lamb racks in frying pan, reduce heat to setting 3 and cook, covered, for about 35 minutes or until cooked as desired. Remove from frying pan and cover with foil. Allow to rest 5-10 minutes.

7.Cut lamb into individual cutlets and serve with mashed potatoes.

Tip: Recipe can be doubled to serve 8.

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