Cityscape Recipes
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In The Kitchen – with Andrew Brown

In-The-Kitchen-summer-15

Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef.

Canterbury Spring Lamb Rack with warm green bean Parmesan salad (Serves 4)


SHOPPING LIST 

  • Rack of Canterbury spring lamb (4 chops)

Salad

  • 20-30 fresh green beans (trimmed & sliced)
  • ¼ cup green peas
  • 20-30 broad beans (shelled)
  • ¼ cup Italian parsley
  • ¼ cup Parmesan cheese

Dressing

  • 200ml extra virgin olive oil
  • 2tsp parsley
  • 2 cloves roasted garlic
  • 2 anchovy fillets
  • 1tsp capers
  • 1 lemon (fine zest and juice)
  • Flaky sea salt and fresh ground black pepper

MAKING IT HAPPEN

Sear the lamb rack in a hot frying pan and then roast in the oven for approximately 12 minutes at 200˚C. Cover loosely with foil and rest for 10 minutes before carving into individual chops. For the green bean salad, blanch green beans, peas and broad beans in boiling salted water for 20 – 30 seconds. Strain the beans and peas and place in a mixing bowl. For the dressing, blend all ingredients in a food processor (or finely hand chop), dress the beans and peas with the dressing, season with salt and pepper and finish with the parsley and parmesan.

Cityscape

Cityscape is the essential Christchurch directory of where to eat and drink, what to do and where to shop. From the best events to add to your calendar to tips to ensure you squeeze out the very essence of the city, Cityscape has the city of Christchurch covered inside and out.

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Guest 26 June 2017