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  • Roast King Crab & Lamb Rack

Roast King Crab & Lamb Rack

Posted on Dec 11th, 2020
by Brian Kennett
Categories:
  • Main Course Recipes
Roast King Crab & Lamb Rack

Roast King Crab & Lamb Rack

Covid-19 surely does have it’s advantages as does having clients that are heavily present in Europe and USA. What do I mean by that? Well, it means my hours of work are all over place form 7am to midnight most days and all being done from home. So, I get the chance to take some time out for myself and family in those nasty hours and today used that hour slot to cook dinner. And what a dinner it was.

Lucky buggers.

Roast King Crab & Lamb Rack

Roast King Crab & Lamb Rack
Beautiful King Crab legs. I put on a roasting tray and drizzled with olive oil, and lemon juice. I gave a good sprinkle of sea salt & cracked black pepper and added a good knob of butter. I also put some fresh slices of lemon on top. In the oven for about 20 minutes on 190 degrees. Serve with fresh lemon and I poured the liquor in a bowl as a dipping sauce. BOOM!!!
Roast King Crab & Lamb Rack
A stunning rack of lamb. I’d normally have it to medium-rare but Wifey demanded well-done. Compromise was medium-well – still Boo!!! I trimmed off all the silver-skin and the fatty cap. I then stabbed the meat at every other bone to allow me to slip in a slither of garlic. I then smeared mint sauce all over the meat, drizzled with olive oil and a sprinkle of sea salt & cracked black pepper. In the oven at 190 degrees for about 20-25 minutes. Carve to every other bone to allow you to stand them up interlocking the bones like above. Looks COOL!!! These were super-tender and so flavourful. And still Pink2Pink – BOOM!!!
Roast King Crab & Lamb Rack
Par-boil carrots and potatoes until you can push a fork in with no resistance. In a roasting tray. Drizzle with olive oil and give a good sprinkle of sea salt & cracked black pepper. Add some thyme to the spuds and a stalk or two of fresh rosemary to the carrots. Drizzle the carrots with honey. In the oven again at 190 degrees for about 15-20 minutes until the potatoes are softened. Serve on a platter. BOOM!!!

And there it was a beauty of a roast dinner for the family. It really was so very good. Flavour pops going on everywhere and great textures. Just delicious. This was Roast King Crab & Lamb Rack – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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