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Roast King Crab & Lamb Rack

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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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