Post #92

had a bunch of thyme in the fridge, so before it dies, i did a search on gourmet traveller for thyme and found a simple recipe for lamb. was going to buy the usual french cuts, but changed my mind when i saw a rack of lamb cutlets. never tried cooking the whole rack before, so was slightly excited :)

took the mortar n pestle out for some herb bashing :) first the garlic, then some thyme leaves, pinch of salt and pepper, some finely chopped chilli, mix with grated lemon zest and olive oil to form a marinade paste. slab half of the marinade on the lamb rack, then pan fry it. like so:



after both sides are seared, place the rack on a baking dish and shove it in the oven.

in the meantime, lets deal with this humongous mushroom donated by sis *she told me she couldnt resist when she saw it, she just had to buy it* so lets give it a bit more love and care ;p

relativity - so we know how big this mushroom is :)



bit of salt + pepper, garlic, thyme, and a drizzle of oil, then shove into the oven. when its hot and shrunken a little *so its pretty much cooked through*, add some crumbled feta, some more thyme leaves and finely chopped chilli, and bake for another 5 minutes or so.


-Baked mushroom with feta, thyme + chilli-

now back to the lamb!! the lamb should be nicely pink when the meat feels firm and not wobbly in the oven. whilst the meat is resting, pour the remaining marinade into a pan, add lemon juice to make a liquid sauce.


-Lamb rack with lemon + thyme-

the meat is soooo tender compared to the pan fried version *tho pan frying takes less time* and the flavours worked really well together. i wont worry about buying a big bunch of thyme next time!!! :)