A quick and easy marinade for Roast Lamb Racks with Lemon and Garlic which takes just a few minutes, perfect for busy weeknights and entertaining. The lamb is first cooked on the stove and finished off in the oven for perfectly cooked and tender meat.
As an Australian, lamb features a lot on our menu at home and I particularly love cooking with lamb racks. You don’t have to do too much to them, but they will always look impressive!
Slow Cooked Lamb Shanks with Red Wine Sauce, served with a fresh gremolata. The lamb shanks are deliciously tender and the rich, full-flavoured sauce is perfect for serving with mashed potatoes, polenta or pasta.
It’s no secret that I love slow-cooking. With two young children to entertain, I find it easiest to do the sort of cooking that requires a leave-it-and-forget-it approach.
But I hardly need the children as an excuse; if I happen to be working from home, I find it easiest to organise my day by preparing dinner during my lunch break, and having something simmering away in the oven for a few hours requires little attention on my part.
Follow this easy and straight-forward recipe for golden and crispy Fried Lambs’ Brains.
When the folks at Cathay Pacific asked me to cook, style and photograph fried lambs’ brains for an upcoming edition of Discovery, their in-flight magazine, I was somewhat nervous. And that was before they disclosed that the accompanying article would be written by Umberto Bombana, the head chef at 8 1/2 Otto e Mezzo Bombana, the only Italian restaurant outside of Italy to hold 3 Michelin stars.
