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Melbourne, Victoria, Australia
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19 July 2010

Dinner - Rack of Lamb w/ Potato Roshti and Broccoli Pumpkin Mash

I decided a rack of lamb would be a good idea for dinner after spying rack of lamb with thyme in Larousse Gastronomique. I've mentioned this book before, and I swear by it as a must have if you enjoy cooking. The claim on the back is "The World's Greatest Cooking Encyclopedia".  While this may seem like a big claim, it's well warranted.

I figured some nice potato roshti would go well with it instead of the usual mash. What to do with some broccoli and pumpkin I thought. Well, I came up with the Broccoli Pumpkin mash. It turned out great and really held together the whole meal.

Rack of Lamb with Thyme

2x racks of lamb, lean
100g bacon
500ml vegetable stock
1.5 to 2 bunches of thyme


Sweat bacon in a pan large enough to hold the 2 racks. Seal the racks for 4 to 5 minutes, season with salt & pepper. Remove both bacon & lamb from pan. Pour away fat and deglaze pan with 500ml of Vegetable Stock and allow to reduce to 1/4. Chop bacon into small pieces. Put racks into baking dish, cover with thyme and bacon, pour over reduced stock. Wrap in aluminium foil tightly and cook in 240°C oven for 10 minutes.

Remove serve racks with strained juices over top.

Potato Roshti

4 medium potatoes - Desiree or the like
enough oil to shallow fry roshti


Really simple, grate potatoes and put in tea towel or cheesecloth. Wring out as much liquid as possible. Form handfuls into circular shapes about 1cm to 2cm thick. Over a medium heat shallow fry the roshti until golden brown on both sides.

Broccoli Pumpkin Mash

2 medium heads of broccoli, florets and peeled stems
1/4 of a small pumpkin
4 medium cloves of garlic, peeled but not chopped
handful of finely chopped parsley
50g butter
500ml vegetable stock

Microwave pumpkin, broccoli and garlic in butter for 15 minutes in 5 minute bursts. Keep an eye on them, you want it cooked but not murdered. Once cooked, add all ingredients except the parsley to a blender and blend until fairly smooth. Pour into pot and heat up. Add salt & pepper to taste, add parsley, serve.


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