Try David's main from week 2 of COME DINE WITH ME AUSTRALIA series 2.
North African Lamb Rack:
Pre heat oven to 220 C.
In a mortar and pestle place the following ground spices: black pepper, all spice, cinnamon, turmeric, cumin and ginger power and combine.
Add nutmeg and cloves.
To this add garlic and sea salt.
Pound this to a paste and add olive oil.
Rub this mixture all over the lamb racks and leave to marinate in the fridge for a number of hours.
Remove from the fridge one hour prior to roasting.
Place on an oven rack and roast for 15 minutes.
Remove and let rest for 15 minutes.
Char the eggplants on the BBQ grill until black on all sides.
Cut and scoop the flesh out and place in a bowl.
Add tahina paste, lemon juice, garlic cloves, salt to taste and olive oil.
Blend the mixture and add chopped parsley.
Almond and Lemon French Beans:
Lightly steam the trimmed beans.
Remove from heat and refresh in cold water.
In a pan heat some olive oil and lightly brown the slivered almonds and then add back the beans.
Once the beans are warmed and the juice and zest of a lemon and serve.
Peel potatoes and cut each into three large chunks.
Place into salted boiling water until tender and a little soft on the outside but not so cooked that they break up when taken from the water.
Once cooked drain and dry on paper towel until completely cold.
Place the potatoes in a heavy oven tray and roll in duck fat and place into the hottest oven until golden and crunchy. Make sure to turn every 15 minutes or so.
For rosemary leafs and put into a mortar and pestle and grind to a paste with teaspoon of course sea salt.
Combined the mixture in a bowl with a tablespoon of course sea salt and toss through the hot potatoes once they have been removed from the oven.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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