Saturday, 21 November 2009

Cinnamon Hot Rack of Lamb

Cinnamon and lamb don't sound good bed-fellows, but this dish was great.  So good, ian, annabel and myself had eaten most of it before remembering to take a photo!

- Mix 1/2 tablespoon cinnamon and 1 tablespoon chilli oil.
- Rub over the meat, place on a baking tray and cook for 30 mins at 220C and the meat should still be pink.
- Let stand for 5 mins and serve.

Simple but delicious.  As you can see, we had it with the couscous and some mushroom ragout that i made tara.

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