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Rack of Lamb RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Pat Soffel who was introduced to Hub-UK by Shirley Cline. This was her first contribution to be posted on the site. Pat said of herself "I have been learning the computer for the last three years. A self taught 72 year old who loves to cook and read cook books. My husband is in a nursing home with Parkinson's so the computer is my way of entertainment." [That was eleven years ago]

Ingredients

2 tbls coarsely ground cornmeal
1 tsp minced fresh rosemary leaves
1 clove garlic, minced
½ tsp coarse kosher salt
Freshly ground black pepper, to taste
1 rack of lamb for two (8 or 9 chops), cut in half
1 to 2 tbls Dijon mustard

Method
  • Preheat the oven to 400ºF.
  • Combine the cornmeal, rosemary, garlic, coarse salt and pepper in a small bowl and mix well.
  • Lightly brush the fat side of the racks with the mustard.
  • Then coat with the cornmeal mixture.
  • Arrange the racks on a baking sheet.
  • Cook 25 minutes for medium rare.
  • Slice the chops apart and serve immediately.

Pat says: "I serve this with couscous cooked in chicken broth and a green salad".

Pat Soffel

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