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Mother’s Day Meal – March 30th

Look after your Mum on Mother’s Day!

Maybe she hates cooking or maybe she doesn’t usually let you loose in the kitchen, either way this is your chance to treat her.
With my simple suggestions, your Mum will be impressed & the apron will be yours for ever more……there is no way not to impress with this Mother’s day meal.

· You know what your Mum likes, so don’t try to deviate too much from those things
· Keep it simple & if you end up cooking for a crowd, don’t be tempted to prepare too many different dishes. One pot wonders are called that for a reason.
· Take a bit of time to lay the table & make it look pretty. Some well placed flowers or candles in jam jars will make all the difference
· Think about making something to go with drinks at the beginning, it’ll give you a bit of breathing space to put the finishing touches to the rest of your food. Flatbreads are really simple to make, and served with a homemade guacamole are the perfect opener
· Most importantly, don’t leave the dishes for your Mum!

One of my most favourite dishes is rack of lamb, and that is exactly what I will be cooking this Sunday. For not only my mother but also my aunt and 96 year old Grandmother (who’s birthday it was this week). I will be cooking with the most seasonal lamb possible – milk fed, and I can’t wait!

Rack of Lamb with a Green Olive and Herb Crust
Served 4

4 Racks of lamb with 3-4 cutlets each
Salt and Pepper

5 Tablespoons of Olive Oil
3 Cloves of Garlic
Small Bunch of Mint
Small Bunch of Parsley
3 Stalks of Rosemary
6 Sprigs of Thyme
Salt and Pepper
70g Green Stoneless Olives
1 Tablespoons Capers
300g Bread Crumbs
3 Tablespoons of Dijon Mustard

Pre Heat the oven to 180 oc.

Firstly prepare the lamb cutlets. Place them on a chopping board and score the fat into a diamond shaped pattern, and season generously with salt and pepper. Place a frying pan on a medium heat with 3 tablespoons of oil. When the pan and oil are hot, sear the racks of lamb fat side first. Try and get a really good golden colour to the meat and render some of the fat from the tops of racks.

Next place the racks into the hot oven on a baking tray for 8 minutes. While they are cooking begin on the crust. In a food processor whizz the garlic cloves with 2 tablespoons of oil. Next add the herbs, olives, and capers and puree until a paste is formed. Add the bread crumbs and pulse briefly. Spread this crumb mixture onto a tray or plate.

When the racks come out brush them all over with the mustard, and roll them in the crumb mixture. Pat the mixture down onto the racks so that when the racks cook the mixture will form and crust. Make sure that the racks are well covered if necessary roll the racks 2 or three times in the crumb mixture to ensure a good and even covering.

Place the racks back in the oven for 5 minutes. When you remove them, allow them to rest for 5-10 minutes before cutting and serving.