Lamb rack

Lamb rack roast and roast pumpkin

Posted by Gary
Lamb rack roast with roast pumpkin and gravy.

Ingredients

  • Lamb rack
  • Kent pumpkin
  • Sugar
  • Salt
  • Sesame oil
  • Olive oil
  • Chilean spice rub

Instructions

  1. Dice a kent pumpkin and, in a mixing bowl, rub the pumpkin with some olive oil, salt, sugar, sesame oil, and Chilean spice rub.
  2. Spread the pumpkin on a baking sheet and put it into a moderate oven for about 45 to 50 minutes.
  3. Sprinkle salt, sugar, and Chilean spice rub onto the fat of the lamb rack roast.
  4. Cook in a moderate oven until the internal temperature reaches 55 °C.
  5. Allow the lamb rack roast to rest for about 10 minutes.
  6. Carve the roast and plate up with the pumpkin.
  • Lamb rack roast
  • Chilean Spice Blend Mapuche Spice
  • Lamb Rack Roast—Uncooked
  • Lamb Rack Roast—Cooked
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Meatermade Lamb Rack Roast Graph

Corn cheese and sous vide lamb rack

Posted by Gary

Corn cheese and lamb rack

Corn cheese may not be low carb, but I’m guessing it has less carbohydrate than macaroni and cheese.

I haven’t cooked a lamb rack lately, nor have I used my Anova Culinary Precision Cooker for more than a month. Sous vide lamb rack and some cheesy corn seemed to make sense.

It may well be Spring (here in Australia) and the days are getting warmer, but something comforting like corn cheese on a Saturday evening is certainly very satisfying. The crunch of the spring onions and the creamy texture of the mayonnaise and bocconcini cheese makes for a great mouthfeel.

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