Herb crusted lamb with sage butter potatoes, corn and chargrilled asparagus

Ingredients

• Lamb racks
• Breadcrumbs
• Parmesan
  
• Mint
• Parsley
• Sage
• Mustard (english)
• Corn
• Potatoes
• Asparagas
• Olive oil
• Clarified butter
  
• Salt
  

Method

Sorry no (relevant) pictures for this bit, I was a little busy taking batteries out of smoke detectors.

1. Heat oven up to about 200 degrees C.
   
2. Slice potatoes up into even thickness slices (about 1cm)
3. Cut the lamb racks up into 3 cutlet portions.
4. Steam the corn
5. Put ghee and chopped sage in pan and when hot pour in the sliced potatoes.
   
6. Oil the asparagus and place on char grill (Do not do what I did and oil the hot chargrill or else step 5 will be (like mine ) remove batteries from smoke detectors.)
7. Seal the lamb racks on all sides
8. Place pan in oven to cook the lamb (about 10 minutes) and then let rest.
   
9. Stick breadcrumbs, herbs, Parmesan in food processor and blitz until green.
   
10. Slop mustard on lamb, then firmly squish on crust.
11. Put back in oven for 5 minutes to crunchy up.
12. Plate up potatoes, corn and asparagas and then slice lamb into cutlets and whack it on too.

Time to cook: About 30 minutes
Cost per serve: $9.00
Inspiration: A Gordon Ramsey recipe Foxtel was using as a promo for the FoodChannel.

Chorizo and potato stewed in verjuice.

Ingredients

• Corn
• Sliced beans (frozen)
• Thyme
• Tarragon
• Coriander
• Onion (grated)
• Chorizo (sliced)
  
• Potatoes (new, sliced)
• Vegetable stock (store bought, but good quality)
• Olive oil
• Butter
  
• Salt
  

Method

1. Sweat onion in olive oil and butter, with a few sprigs of tarragon and thyme
2. Fry chorizo in oily mess until soft
3. Throw in potatoes and deglaze pan with verjuice, then add a splash more (maybe 1/2 cup total)
4. Almost cover potatoes with vege stock and stew until the sauce reduces to a nice consistency, the potatoes are soft and your mouth is watering.
   
5. When just about done pick out the thyme and tarragon and add the chopped coriander.
6. Serve with steamed corn and beans

Time to cook: About 20 minutes
Cost of per serve: $5.50
Inspiration: Last weekends good weekend.

I'm back

It's been a while, but I'm back. General laziness, and lack of time stopped me from taking the photos that the blog revolved around and I figured that why bother posting without 'em. However we just got a new camera (Nikon D40X and compared to my sony cybershot, I may as well have been taking photos before with chalk and a slate).

The garden has gone great guns, and I'm looking forward to harvest time. Anyone know how to tell when to harvest carrots? I guess I can pull a few and see what happens.

Here's the garden as it stand now:


We've also added a tomato patch


Next post has dinner from tonight in it, with a slightly different format.