Sunday, 4 March 2007

Kitchen Confidential

This is not my worst confession but something I am finally ready to admit; I hate having people in my kitchen. I dislike the sort of open plan kitchens that mean guests walk in and poke around in your pots. I'd much rather just present them with the finished product. I am a spiller, a dropper and sometimes a burner. These are all acts my guests need not know about. The exception is when I'm cooking dishes that aren't particularly fiddly. Risotto springs to mind, as does roast lamb.

Menu

Rack of lamb with preserved lemon, pine nuts and olives
Artichoke salad with lime and garlic dressing




Rack of lamb with preserved lemon, pine nuts and olives

1 rack of lamb
4 cloves garlic
10 pitted marinated kalamatas (chopped)
1 preserved lemon (finely sliced)
handful of chopped mint
white wine

Rub the rack of lamb with olive oil and season well. Smash and chop the garlic and rub into lamb.

Seal the lamb for a few minutes on both side in an oven proof pan. Add a splash of white wine to the pan and with fat side upwards, finish in the oven at 220C for 10-15 minutes. Let lamb rest while you prepare the topping.

Combine the chopped olives, sliced preserved lemon, a little preserved lemon juice, chopped mint and salt to taste.

Slice the rack into double cutlet servings. Top with olive mix and serve with salad and fresh bread. Alternatively try minted potatoes or cous cous.

Artichoke salad with lime and garlic dressing


4 marinated artichokes chopped
lettuce mix of choice
halved cherry tomatoes

juice of 1-2 limes
olive oil
1 minced garlic clove
salt

Whisk together the dressing ingredients, adjusting to taste. Toss through salad.

We finished the meal by raiding the leftover cheeses in the fridge. We broke the cardinal rule of sticking to just a few cheeses but to no harm.

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