Better Homes and Gardens (Australia) - - Food In A Flash -

4 20 mins 30 mins

12 small pota­toes

2 tsp cumin seeds

2 tsp fen­nel seeds

1 tsp co­rian­der seeds Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp ex­tra vir­gin olive oil

4 x 6-bone lamb racks,

French trimmed

4 cups or­ganic oat hay (or un­sprayed

lucerne or wheat hay) Sautéed spinach, to serve Sim­ple pick­led car­rots, to serve

(see recipe, this page)

STEP 1 Put pota­toes in a steamer bas­ket over a saucepan of sim­mer­ing wa­ter for 6 min­utes or un­til just ten­der. Set aside.

STEP 2 Mean­while, toast seeds in a small fry­ing pan over medium heat un­til aro­matic. Crush in a mor­tar and pes­tle, then sea­son gen­er­ously. Mix with oil and rub onto lamb. Set aside.

STEP 3 Dampen hay, put in base of a large camp oven with lamb racks and pota­toes on top. Cover with lid. Place on hot coals, ar­range ad­di­tional hot coals on top and cook for 20-25 min­utes, or un­til lamb is cooked to medium. (To oven-cook, see Cook’s tip on this page.)

STEP 4 Serve lamb with pota­toes, spinach and car­rots.

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