Lamb, ap­ples and onions

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Prepa­ra­tion: 10 min­utes

Cook­ing: 50 min­utes

Serves: 4

In­gre­di­ents:

2 racks lamb, French trimmed

11⁄2 tbsp honey

1⁄4 cup olive oil

Sea salt and cracked black pep­per

3 golden de­li­cious ap­ples, cored and cut into thick wedges

2 onions, cut into thick wedges (skin on) 3

whole gar­lic cloves

4 rose­mary sprigs

8 large sage leaves

Method:

Pre­heat oven to 190C. Place the lamb racks in a bak­ing dish lined with non-stick bak­ing pa­per. Bake for 25 min­utes. While the lamb is cook­ing, com­bine the honey, olive oil, salt and pep­per in a small saucepan and warm over low heat, stir­ring un­til com­bined. Re­move from heat. Place ap­ples, onions and gar­lic in a bowl and toss with warm honey mix­ture. Re­move lamb from oven and scat­ter around the ap­ples, onions and gar­lic, along with the rose­mary and sage. Brush meat with any re­main­ing honey mix­ture. Bake for a fur­ther 20-25 min­utes or un­til ap­ples and onions are golden and meat is cooked to your lik­ing.

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