COOKING TRAY WITH RACK RECIPES

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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES



Rack of lamb recipe | Jamie Oliver Christmas lamb recipes image

Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.

Total Time 50 minutes

Yield 4

Number Of Ingredients 14

2 x French-trimmed 7-bone racks of lamb (caps, fat and sinews removed)
olive oil
unsalted butter
3 cloves of garlic
100 g shelled pistachios
1 bunch of fresh flat-leaf parsley (30g)
75 g bread
1 whole nutmeg for grating
Dijon mustard
350 g fine green beans
1 tablespoon white wine vinegar
extra virgin olive oil
½ a lemon
3 sprigs of fresh tarragon

Steps:

    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
    3. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
    4. Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
    5. Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
    6. Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
    7. Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
    8. Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
    9. Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

Nutrition Facts : Calories 693 calories, FatContent 57.2 g fat, SaturatedFatContent 19.6 g saturated fat, ProteinContent 29.5 g protein, CarbohydrateContent 16 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2 g salt, FiberContent 5.5 g fibre

VEGAN SHORTBREAD RECIPE - BBC GOOD FOOD



Vegan shortbread recipe - BBC Good Food image

Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter

Provided by Anna Glover

Categories     Afternoon tea, Treat

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 12-14

Number Of Ingredients 5

250g plain flour , plus extra for dusting
75g caster sugar , plus 1 tbsp
½ tbsp cornflour
1 tsp vanilla extract
160ml light olive oil

Steps:

  • Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
  • Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
  • Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.

Nutrition Facts : Calories 176 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.03 milligram of sodium

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