Roast King Crab and Lamb Rack: what more could you ask for for a dinner?
Covid-19 surely does have its 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 the place from 7 a.m. to midnight most days and all are done from home. So, I got the chance to take some time out for myself and my family during those nasty hours and today used that hour slot to cook dinner. And what a dinner it was.
Roast King Crab and Lamb Rack: roasted delights…
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 at 190 degrees. Serve with fresh lemon and I poured the liquor in a bowl as a dipping sauce. BOOM!!!
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 it with olive oil, and sprinkled 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!!!
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!!!