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| How to Cook | | | Grilled (Indian) | Seasoning:
-4 individual chops
-sea salt flakes and flashly grounded black pepper
-a dash turmeric
-Spanish paprika to taste
-1 tsp garlic powder
-1/2 tsp Worcheshire sauce
-a dash of white pepper
Fresh Vegetables:
-2 slices of ginger, finely diced
-4 cloves of garlic, finely diced
-1/2 red onion, finely diced
Method:
1. Bruise all ingredients in a mortar and marinade the chops for 2-6 hours.
2. Preheat oven to 2200c. Grill for 2 minutes for medium rare, 3.5 minutes for medium, 6 minutes for well done.
3. Sear all 4 sides till golden brown. |
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| | | Roasted | Time: 45 minutes
Seasoning: sea salt flakes and freshly grounded black pepper
Fresh Herbs: 15g rosemary
Method:
1. Preheat the oven to 2200c
2. Sprinkle salt and pepper then sear the rack (per side) till golden brown.
3. Cover the rack with rosemary and roast for 25 minutes for medium rare, 30 minutes for medium, 45 minutes for well done. |
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| | | Pan Fried | Time: 8 minutes
Seasoning: sea salt flakes and freshly grounded black pepper
Method:
1. Sprinkle salt and pepper on the lamb rack.
2. Under medium heat, 2 minutes (per side) for rare, 3 minutes (per side) for medium rare and 4 minutes (per side) for well done. |
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 | Meat |
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Lamb |
One of the most flavourful meats you can serve, lamb comes from sheep typically between five and nine months old. Because the sheep come to market at a very young age, lamb is tender and quick cooking. city'super selects its lamb from the world's main markets: the US, New Zealand and Australia.
Rack of lamb refers to a portion of the rib section, usually containing seven or eight ribs. A rack of lamb can be cut into chops or served in one piece – either as a rack or formed into a crown roast. |
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| | Australian Lamb Rack French Cut | | Raised in Australia, which is renowned for its clean, green farmlands, this lamb is an all-natural product, raised without the use of artificial additives or hormones. The lambs are bred by carefully selected farmers committed to raising prime quality meat. The result is extremely high quality lambs with tender, sweet, juicy, protein-rich meat that has a mild and delicious taste. | | | Organic Australian Lamb Rack | | Born and raised on "Certified Organic" farms, the lambs are fattened on grass without the use of antibiotics or growth hormones. As a result, the meat is significantly lower in mono-unsaturated fat, compared to grain-fed animals, and higher in "good" Omega 3 fatty acids and vitamin B12. | | | New Zealand Lamb Rack | | Justifiably famous for its lamb, New Zealand is a land of fertile green plains and moderate temperatures – the perfect environment for raising sheep. New Zealand lamb is naturally high in protein, vitamin B12, zinc and iron and is relatively low in calories, fat and cholesterol. | | | US Lamb Rack French Cut | | Raised by ranchers in the high mountain pastures of the American West, US lamb is reared without the use of hormones or growth stimulants. The majority of US lamb is grain-fed, which bulks the animals up and makes them quite a bit larger than lambs from Australia and New Zealand. The meat is brightly coloured and finely textured with a delicate taste. | | | Characteristics | | One of the most prized cuts, rack of lamb is exceptionally tender and fine flavoured. American lamb tends to be grain fed and is larger than its counterparts "down under" which tend to graze on grass. Accordingly, this makes US lamb slightly milder in taste. Rack of lamb is suitable for roasting, while single chops can be stewed, grilled, roasted or pan fried. | | | Cuts | | Rack of lamb is often "Frenched", which means the ribs are cleaned of meat and connective tissue before cooking for an elegant presentation. If you prefer to nibble on the bones to savour the tasty meat and fat, you can opt not to French the rack. Two racks tied together in a circular shape, meat facing out, is called a crown roast. Rack of lamb and chops are best cooked rare to medium rare. | | | Nutrition | | Lamb is a rich source of protein, niacin, iron, zinc, copper and vitamin B12. | | | Shopping Tips | -Lamb is available almost all year round.
-Fresh lamb should be pink to pale red in colour with firm white fat.
- Select the leanest cuts which have creamy-white marbling (veins or specks of fat which run through the meat) - this will keep the meat moist during cooking. | | | Storing Tips | -Always store lamb in the coldest part of the fridge (on the bottom shelf ).
-Put the meat on a plate, loosely wrapped in greaseproof paper or foil and store away from cooked meats or other ready-to-eat foods. Lamb will keep for 3-5 days in the fridge or you can freeze it for up to a month.
-When ready to defrost, put the loosely wrapped lamb in the fridge, allowing 5 hours per 450g. | | | Wine Pairing Suggestion | Lamp rack are easily cooked in minutes, so a wine that is simple, earthy and easy to drink is a good match.
Perrin Cotes du Rhone Rouge 2005
Item no: 300260975
Terlato Chapoutier Shiraz Viognier 2006
Item no: 300328878
Marques de Caceres Crianza 2004
Item no: 300265320
Manucci Droandi Chianti Colin Aretini 2005
Item no: 300283208 |
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