maltatoday | SUNDAY • 24 JANUARY 2021
10
FOOD
French rack
of lamb
Recipe by Kurt Cassar | winner of
Episode 1 of Gourmet Challenge
INSTRUCTIONS
1. Pre-heat the oven at 250°C.
2. Mix the honey and mustard.
3. Blend the basil, leaves and the bread-
crumbs in a food processor.
4. Trim and clean the rack of lamb,
leave no skin if possible, baste with
some olive oil season well with salt
and pepper. Heat a pan/baking tray
(that can go into the oven) pour
some oil and seal the lamb for about
2 minutes on each side. Then place
in the oven for 10 minutes.
5. Peel the carrots and potatoes and
slice them thinly.
6. Sautee' the carrots and potatoes in
with a knob of garlic butter and a
spring of thyme.
7. Brush the rack with the honey and
mustard mixture, then dip it in the
breadcrumb and basil.
8. Put in the oven for an additional 5
minutes. Then leave to rest for at
least 5 minutes.
9. The carrots can be cooked in the
same tray of the lamb and blend
them to make puree adjusting with
seasoning. If it's too thick add some
water and if too runny, add with
some corn flour and water mix. Or
you can leave them whole and enjoy!
10. If using baby carrots leave them
whole, but if using normal carrots
opt for the puree.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 1 rack of lamb
• 4 tbs mustard (preferably
French)
• 3 tbs honey
• Few leaves of basil
• 150g breadcrumbs
• 2 medium sized potatoes
• Salt and pepper
• 3 tbs honey
• 4 baby carrots
PHOTOGRAPHY BY JAMES BIANCHI
INGREDIENTS
