Meat

Cholent

=Roasted Rack of Lamb= by Sharon Branicki

Ingredients
1/2 cup fresh bread crumbs 2 tblsp minced garlic 2 tblsp chopped fresh rosemary 2 tspn salt 1/4 tspn black pepper 2 tblspn olive oil 1 (7 bone) rack of lamb, trimmed and frenched 1 egg

Instructions
1 Preheat oven to 230 degrees C.

2. In a largge bowl, cominbe bread crumbs, garlic, rosemary, 1 tspn salt. 1/4 tspn pepper. Toss in 2 tbspn olive oil to moisten mixture. Set aside.

3. Season the rack all over with salt adn pepper. Heat 2 tblspn olive oil in a large heavy pan. Sear rack of lamb. Let cool slightly. Coat in egg and then bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

4. Arrange the rack bone side down in an oven dish. Roast lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. Remove from oven. Let it cool for 5 to 7 minutes.

Jill Barker's Cambodian beef salad
Serves 4 as a main course and 6 as an entree or [part of an Asian-style banquet

600g piece of beef eye fillet Fried shallots (available from Asian food stores) to serve

Marinade
6 coriander roots and stems, rinsed and chopped 2 cloves garlic, chopped 1 tablespoon black peppercorns, dry-roasted and ground 1 tablespoon light soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil

Dressing
1/4 cup lime juice 1 1/2 tablespoons fish sauce 2 teaspoons caster sugar 1-2 small fresh red chillies, seeded and finely chopped 1 small clove garlic, finely chopped

Salad
1 lebanese cucumber, cut into ribbons with vegetable peeler 1/2 migonette lettuce, washed and leaves torn 1/2 butter lettuce, washed and leaves torn 125g cherry tomatoes, halved 1/2 cup coriander sprigs 1/4 Thai basil leaves, torn 1/4 cup mint leaves, torn

For marinade, process all ingredients in a small food processor or mortar and pestle until a coarse paste forms. Place beef in ceramic or glass dish, add marinade and rub over beef. Cover and refrigerate for at least 2 hours. Return beef to room temperature before cooking.

Barbecue beef on flat plate over medium-high heat 15-20 minutes, turning halfway through cooking for medium-rare, or until cooked to your liking. Remove beef from heat, cover loosely with foil and rest for 10 minutes before serving.

Meanwhile for dressing combine all ingredients with 2 tablespoons warm water in a small bowl and stir until sugar dissolves.

For salad, combine all ingredients on a platter or in a bowl. Just before serving, pour 1/4 cup dressing over and toss to combine. Cut beef into thin slices and place on salad. Serve topped with fried shallots, with remaining dressing passed separately.