Footy Flavours by Footy Flavours

Author:Footy Flavours
Language: eng
Format: epub
Publisher: Penguin Random House Australia
Published: 2012-12-08T16:00:00+00:00

Note: If you can’t get banana leaves, put the mixture into small bowls.

BEN SMITH

PARRAMATTA EELS

Spicy racks of lamb

Serves 4

2 tsp coriander seeds

2 tsp cumin seeds

3 tsp sesame oil

2 tbsp olive oil

3 garlic cloves, crushed

4 frenched lamb racks (about 3–4 cutlets each rack)

salt and pepper

steamed vegetables tossed in butter and chopped parsley, to serve

1. Place the coriander and cumin seeds into a small, dry frying pan (no oil), and cook over medium heat for about 1 minute, until they are lightly toasted and aromatic. Using a mortar and pestle, lightly crush the seeds, and combine with the oils and garlic.

2. Season the lamb racks with salt and pepper. Rub the marinade onto the meat, and refrigerate for about 45 minutes. Take out of the fridge and stand at room temperature for about 15 minutes, to take the chill off the meat. Preheat the oven to 200°C (or 180°C fan-forced).

3. Place the lamb into a roasting pan, and cook for 20–25 minutes for medium result, or cook to your liking.

4. Take from the oven, cover loosely with foil and rest the meat for 10 minutes before serving with the steamed vegetables tossed in butter and parsley.

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