Yesterday, I had the privilege of attending Chef de Cuisine Joe Worrell's cooking class at Constantino's, one of our club house restaurant kitchen's, in our community of Desert Mountain. I couldn't resist putting this in today, as it is just over the top, exploding with the flavors of the season!
As the afternoon progressed the kitchen was filled with the incredible aroma of garlic, lemons and juicy
lamb. We
definitely achieved a good two thumbs up from Chef Joe Worrell, for perfectly executed Rack of Lamb.
Hailing from Canterbury, lamb is one of those dishes that we make to
feed the hoards when celebrating a special occasion. It is a simple
dish to make for entertaining – lamb rack cooks quickly and the meat is
tender and succulent. This crunchy, salty pistachio crumb really
complements the sweetness of the meat.
This dish is so easy to make and the results are so tasty! We served it with cauliflower puree (guide follows) and roasted carrots and turnips. There are many options – another great side is
roasted cherry tomatoes: simply wash
sweet cherry tomatoes and throw into the roasting dish with the lamb.
The tomatoes will cook in the fat from the lamb and their intense
sweetness makes a nice contrast to the salty pistachio crumb. You could
also par-boil some floury potatoes and throw them in too – they will
crisp up and make a whole meal in one dish. Enjoy!
