ROASTLAMBRACK,LENTILS,
SPINACH,LEMON AND FETA
SERVES 4
11 / 2 tbsextravirgin olive oil, plus extra
toserve
1 tbsfinelychoppedoregano
1 garlicclove,finelychopped
Finelygratedzestandjuiceof^1 / 2 lemon
4 x 3-cutlet(about250geach)lamb
racks,trimmed,atroomtemperature
(^3) / 4 cup (150g) feta, crumbled
RICE& LENTILPILAF
2 tbsextravirginoliveoil
1 smallleek,thinlysliced
2 garliccloves,finelychopped
Finelygratedzestandjuiceof^1 / 2 lemon
11 / 2 cups(300g)basmatirice
(^3) / 4 cup(150g) Puy lentils (whole green
lentils)
4 cups(1L)hotchickenstock
2 cups(70g)babyspinach
(^1) / 4 cupeachcoarselychoppeddilland
oregano, plus extra to serve
Preheattheovento220°C(fan-forced).
Combineoil,oregano,garlicandlemon
zestandjuicein a largebowlandseason
totaste.Addlamb,tosswelltocoatand
set aside to marinate for 15 minutes.
Forthepilaf,heatoilin a large,shallow
casseroleovermedium-highheat.Add
theleek,garlicandlemonzest,and
cookfor3-4minutesoruntiltender.
Addriceandlentils,andstirtocoat.Add
stockandbringtotheboil.Coverwith
a tight-fittinglid,transfer to oven and
bakefor 25 minutes.
Meanwhile,heata largefrypanover
medium-highheat,addlambandcook,
turning,for3-4minutesoruntilbrowned
allover.Removelidfromcasserole,place
lambontopofpilaf,re-coverandroast
for8-10minutesformedium-rare,
10-12minutesformedium,oruntillamb
is cookedtoyourliking.Removecasserole
fromovenandtransferlambtoa chopping
boardtorestfor5 minutes.Stirremaining
ingredientsthroughpilafandseasonto
taste.Returnlambtopilafandscatterwith
fetaandextraherbs.Drizzlewithlemon
juice and a little extra oil to serve.
MUSTARDROASTPORK,POTATO,
BRUSSELSSPROUTS AND SAGE
SERVES 4
800gchatpotatoes,cutintochunks
450gbrusselssprouts,trimmed
6 goldenshallots,halved
(^1) / 4 cup (60ml) extra virgin olive oil
2 tbsDijonmustard
2 tspfinelychoppedsage, plus extra
4 largesageleaves
1 garlicclove,finelychopped
4 (about250geach) pork cutlets,
trimmed
8 thinslicesprosciutto
1 cup(250ml)chickenstock
(^1) / 3 cup(80ml)dryapplecider
2 tsp red wine vinegar
APPLESALSA
21 / 2 tbsextravirginoliveoil
2 tspredwinevinegar
1 tspDijonmustard
Lemonjuice,totaste
2 GrannySmithapples,cutinto
matchsticks (we used a julienne
peeler)
1 goldenshallot,thinlysliced
(^1) / 4 cup torn flat-leaf parsley
Preheattheovento220°C(fan-forced).
Tosspotato,brusselssprout,golden
shallotandoilin a largebowltocoat.
Seasontotaste,spreadacrossa large
roastingpanandroastfor 35 minutesor
untilgoldenandtender(youmayneedto
removesproutandshallotbeforepotato).
Meanwhile,combinemustard,
choppedsageandgarlicin a smallbowl
andbrushthicklyoverpork.Placea sage
leafoneachcutlet and wrap with 2 slices
ofprosciutto.
Heatremaining1 tbsoilin a largenon-
stickfrypanovermediumheat.In batches
if necessary,addcutletsandcook,turning
once,for2-3minuteseachsideoruntil
golden.Transfertoa tray.Addstock,
ciderandvinegartopanandcookfor
3-4minutesoruntilreducedbyone-third.
Returnporktopanwithanyrestingjuices,
thentransfertoovenfor10-15minutes or
untilcookedtoyourliking.
Justbeforeserving,fortheapplesalsa,
whiskoil,vinegar,mustardanda squeeze
oflemonjuicetotastein a largebowl.
Season,thentossthroughapple, shallot
andparsleytolightlycoat.
Transferroastporkandvegetable
mixturetoa servingbowlanddrizzle
withsomeroastingpanjuices. Add
apple salad to serve.
Roastlambrack,
lentils,spinach,
lemon and feta