Dualit Mini Chopper 310306 - Manual (Page 15)

The fat covering is removed from the
lamb, and replaced by a protective,
tasty crust.
6 6– –8 8 ttb bssp p ffrre essh h b brre ea ad dccrru um mb bss ((sse ee e
D Da aiilly y u usse ess ffo orr y yo ou urr D Du ua alliitt m miin nii
cch ho op pp pe err,, p pa ag ge e 1 10 0))
4 4 ttb bssp p ffrre essh h h he errb b lle ea avve ess,, ssu ucch h a ass
m miin ntt,, cch hiivve ess,, p pa arrsslle ey y,, tth hy ym me e..
¼ ¼ ttssp p ssa alltt
1 1 ttssp p ffrre essh hlly y g grro ou un nd d b blla acckk p pe ep pp pe err
4 40 0g g ((1 1½ ½o ozz)) cch hiilllle ed d u un nssa alltte ed d
b bu utttte err
4 4 ttssp p m mu usstta arrd d
2 2 x x 7 7 ccu uttlle ett rra acckkss ((b be esstt e en nd dss)) o off
lla am mb b,, rre ea ad dy y tto o e ea att,, w wiitth h a ass m mu ucch h
ffa att rre em mo ovve ed d a ass p po ossssiib blle e
• Preheat the oven to
220C/425F/M7
• Place the crumbs, herbs, salt and
pepper in the mini chopper and
whiz to combine
• Add the butter and mustard and
whiz again. Take out the paste
and press a thinnish layer over
the rounded, meaty side of the
lamb
• Leave in a cool place for about
15 minutes
• Place meat, crust side up, in a
roasting pan and cook in the
oven for 25 minutes for slightly
pink lamb
• Cover with foil and rest in a
warm place for 15 minutes before
serving
ROAST RACK OF LAMB WITH A MUSTARD CRUST (serves four)
BREADCRUMB COATINGS
A wonderful sauce when trickled over
grilled fish, beef steaks or goat’s
cheese croutes, or stirred into plain
cooked pasta.
2 2 lla arrg ge e h ha an nd dffu ullss b ba assiill lle ea avve ess
2 2 ccllo ovve ess g ga arrlliicc
1 1 ttssp p ssa alltt
5 50 0g g ((2 2o ozz)) g grra atte ed d P Pa arrm me essa an n
3 3 ttb bssp p p piin ne e n nu uttss
1 12 25 5m mll ((4 4ffll o ozz)) e ex xttrra a vviirrg giin n o olliivve e
o oiill,, p pllu uss sso om me e e ex xttrra a,, n no ott cch hiilllle ed d
• Place all ingredients, except the
olive oil, in the mini chopper.
Whiz to combine. Add the oil
slowly, pouring it through the
drizzle holes, until you have a
thick sauce, adding enough oil to
achieve the right consistency.
Store in the fridge until required
PESTO SAUCE (serves eight)
SAUCES
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310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 15