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The fat covering is removed from the
lamb, and replaced by a protective,
tasty crust.
66––88 ttbbsspp ffrreesshh bbrreeaaddccrruummbbss ((sseeee
DDaaiillyy uusseess ffoorr yyoouurr DDuuaalliitt mmiinnii
cchhooppppeerr,, ppaaggee 1100))
44 ttbbsspp ffrreesshh h
heerrbb lleeaavveess,, ssuucchh aass
mmiinntt,, cchhiivveess,, ppaarrsslleeyy,, tthhyymmee..
¼¼ ttsspp ssaalltt
11 ttsspp ffrreesshhllyy ggrroouunndd bbllaacckk ppeeppppeerr
4400gg
((11½½oozz)) cchhiilllleedd uunnssaalltteedd
bbuutttteerr
44 ttsspp mmuussttaarrdd
22 xx 77 ccuuttlleett rraacckkss ((bbeesstt eennddss)) ooff
llaammbb,, rreeaaddyy ttoo eeaat
t,, wwiitthh aass mmuucchh
ffaatt rreemmoovveedd aass ppoossssiibbllee
• Preheat the oven to
220C/425F/M7
• Place the crumbs, herbs, salt and
pepper in the mini chopper and
whiz to combine
• Add the butter and mustard and
whiz again. Take out the paste
and press a thinnish layer over
the rounded, meaty side of the
lamb
• Leave in a cool place for about
15 minutes
• Place meat, crust side up, in a
roasting pan and cook in the
oven for 25 minutes for slightly
pink lamb
• Cover with foil and rest in a
warm place for 15 minutes before
serving
ROAST RACK OF LAMB WITH A MUSTARD CRUST (serves four)
BREADCRUMB COATINGS
A wonderful sauce when trickled over
grilled fish, beef steaks or goat’s
cheese croutes, or stirred into plain
cooked pasta.
22 llaarrggee hhaannddffuullss bbaassiill lleeaavveess
22 cclloovveess ggaarrlliicc
11 ttsspp ssaalltt
5500gg ((22oozz)) ggrraatteedd PPaarrmmeessaann
33 ttbbsspp ppiinnee nnu
uttss
112255mmll ((44ffll oozz)) eexxttrraa vviirrggiinn oolliivvee
ooiill,, pplluuss ssoommee eexxttrraa,, nnoott cchhiilllleedd
• Place all ingredients, except the
olive oil, in the mini chopper.
Whiz to combine. Add the oil
slowly, pouring it through the
drizzle holes, until you have a
thick sauce, adding enough oil to
achieve the right consistency.
Store in the fridge until required
PESTO SAUCE (serves eight)
SAUCES
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310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 15