Some days when I flick through a cookbook or magazine, or sift through my many many magazine clippings I come across something I feel like eating as soon as I see it.
This happened with this dish. I saw it, I wanted to eat it.
I am glad I did, it was delicious, it was just perfect.
My family loved this, I serve it with Pommes Anna, Potato Gratin or Tuscan Fries and a green salad, and my family can not praise it enough.
This is a seriously easy dish to make, not the cheapest, but as a special occasion treat, you will enjoy every bite.
Baking for 38-40 minutes cooks the lamb pink as we like it, 45 minutes the lamb will be cooked through.
You can substitute sage with rosemary if you prefer.
A simple dish that tastes great.
This happened with this dish. I saw it, I wanted to eat it.
I am glad I did, it was delicious, it was just perfect.
My family loved this, I serve it with Pommes Anna, Potato Gratin or Tuscan Fries and a green salad, and my family can not praise it enough.
This is a seriously easy dish to make, not the cheapest, but as a special occasion treat, you will enjoy every bite.
Baking for 38-40 minutes cooks the lamb pink as we like it, 45 minutes the lamb will be cooked through.
You can substitute sage with rosemary if you prefer.
A simple dish that tastes great.
Recipe
Serves 4-5
3 large red onions
12 fresh sage leaves
1/4 cup olive oil
2 tablespoons fresh sage, coarsely chopped
4 cloves garlic, coarsely chopped
2 x 8 French trimmed lamb cutlet racks, trim excess fat off
Preheat oven to 220C/200C fan forced.
Halve onions, slice into thin wedges, place in a large baking dish with the whole sage leaves, drizzle with half the oil.
Season lamb all over with salt and pepper.
Preheat a large frying pan over a high heat, place the lamb flesh side down and sear it for about 3-4 minutes until browned nicely.
Combine the remaining oil in a small bowl with the chopped sage and garlic. Press the sage mix all over the lamb, place on onion in baking dish.
3 large red onions
12 fresh sage leaves
1/4 cup olive oil
2 tablespoons fresh sage, coarsely chopped
4 cloves garlic, coarsely chopped
2 x 8 French trimmed lamb cutlet racks, trim excess fat off
Preheat oven to 220C/200C fan forced.
Halve onions, slice into thin wedges, place in a large baking dish with the whole sage leaves, drizzle with half the oil.
Season lamb all over with salt and pepper.
Preheat a large frying pan over a high heat, place the lamb flesh side down and sear it for about 3-4 minutes until browned nicely.
Combine the remaining oil in a small bowl with the chopped sage and garlic. Press the sage mix all over the lamb, place on onion in baking dish.
Pictured the lamb has not been seared, will put up a new photo when I make it again.
Roast, uncovered, about 35-45 minutes or until the lamb is browned all over and cooked as desired. Cover lamb racks; stand for 5 minutes before serving.
Serve with a green salad and Pommes Anna or simply baked potatoes and pumpkin.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060710668287/
Pin it: www.pinterest.com.au/pin/399413060710668287/
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