Spiced Crusted Lamb Racks and Surprise Raspberry Souffle

Main: Spice-crusted Lamb racks with Mojo Potatoes
Delicious – Love to Cook

Dessert: Surprise Raspberry Soufflé
Delicious – Love to Cook

Hi Everyone!

Hope you’ve had a great week, I certainly have. One of my favourite books is the Delicious “Love to Cook” because the recipes here, unlike some of the recipes in the Delicious Magazines, are very simple and easy to follow.

There is always a wonderful twist to what would be considered a little boring. Point in fact would be the potatoes served with these delightfully tender lamb racks. After boiling 600g of waxy potatoes, they are tossed in a sauce of whizzed up capsicum, parsley, cumin, thyme and garlic. The result turns the humble spud into a masterpiece with the flick of the food processor switch.

What is interesting about this lamb recipe is that you brown the racks and then let them cool down before rubbing the combined spices into the skin and marinating for an hour. This makes it a fabulous do ahead meal. Once the racks come up to room temp they go in the oven to be cooked to your liking. What could be simpler. This was a big hit and got a 9/10. BUT do I really need to say it again – the quality of the lamb must be top shelf to get a great result. You do not want to be wasting time and money on an old piece of mutton. Oh, and one more thing – I didn’t have to go on a trek to get all the ingredients for the spice rub as I had most of them in my pantry. Another winning point.

Dessert, of course, was scrumptious because soufflés always are but if you add seasonal fruit – bingo! As the name suggests, these are light and fluffy and of course pink but the real surprise is the chocolate truffle hiding in the centre of each one. Yummo! If you find the chocolate truffles are too expensive just use a lovely Lindt ball. Of course, it would be worth experimenting with other seasonal berries too, it’s just that the raspberries add a touch of tartness. Served with a dash of yummy thick cream and it’s another winner. 9/10 again. (Don’t know why they can’t find it in their hearts to give me 10/10).

So whilst lamb can be a little exy this lamb rack recipe is so very worth it. Hope you give it all a go.

Until next week….

From my table to yours with love x

Spice-crusted Lamb Racks with Mojo Potatoes

½ c olive oil
4 4-5 cutlet lamb racks
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried thyme
2 tsp balck peppercorns
2 garlic cloves (chopped)

Mojo Potatoes

1 green capsicum (seeds removed, roughly chopped)
1 bunch flat-leaf parsley (extra sprigs for garnish)
½ long green chilli (seeds removed, roughly chopped)
2 tsp ground cumin
50 ml olive oil
1 garlic clove
2 thyme sprigs (leaves picked)
600 g waxy potatoes (peeled, boiled, cut into 2cm pieces)

The Lamb

Heat 1tbs oil in a large ovenproof frypan or roasting pan over medium-high heat and brown lamb racks on both sides. Set aside to cool completely.
Meanwhile, combine spices, garlic and 100ml olive oil with 2 tsp sea salt in a food processor and process to a smooth past. Rub into the skin side of the cooled lamb, then cover and marinate in the fridge for 1 hour.
Preheat the oven to 200°. Bring lamb to room temperature. roast lamb for 8 minutes for rare or until cooked to your liking. Cover loosely with foil and set aside to rest for 5 minutes.

Mojo Potatoes

Using a food processor, process capsicum, parsley, chilli, cumin, oil, garlic and thyme until finely chopped. Transfer to a bowl with the hot potato and toss to combine.
Carve lamb racks and serve with mojo potatoes and garnished with extra parsley sprigs.

Surprise Raspberry Soufflés

25 g unsalted butter (melted, cooled to brush)
⅓ c caster sugar (plus extra to dust)
3 125g punnets raspberries
5 egg whites
6 undusted chocolate truffles
icing sugar and shaved chocolate curls, to serve

Preheat oven to 200°c. Working in upward brushstrokes from the bottom to the top of each ramekin brush 6 x 200ml ramekins with melted butter, then liberally dust with extra caster sugar, gently tapping ramekins to remove excess sugar.
Process raspberries in a food processor, then press through a sieve, discarding solids, to give 1 cup puree. Add 1 tbs caster sugar and stir until sugar dissolves.
Using electric beaters, whisk egg whites to soft peaks. Whisking constantly, slowly add remaining ¼ c caster sugar and the remaining egg white mixture.
Using a piping bag, if possible, pipe raspberry mixture to half-fill the ramekins. Add a truffle to each one, then pipe raspberry mixture on top to fill to the rim of the ramekin. Smooth top with a palette knife, then run your thumb gently around the inside of the ramekins (this will help the soufflés to rise.)
Bake for 7 minutes or until well risen and golden on top
Serve soufflés dusted with icing sugar and topped with chocolate curls.

Spiced Crusted Lamb Racks and Surprise Raspberry Souffle