sea salt and freshly ground black pepper Archives

Bread recipes

Pull-apart pizza roll

40 minutes

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Nut recipes

Home-made pasta with hazelnut butter sauce

1–1½ hours

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Baked shakshuka with feta and home-made labneh

50 minutes

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Turkey-and-bean chilli with avocado salsa

45 minutes

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Grilled salmon with apple salad

10 minutes

Mediterranean

Chicken tacos with blue cheese dressing

20 minutes

Breakfast recipes

Farinata with slow-roasted vegetables and Italian cheeses

1 hour

Parmigiano Reggiano

Baby marrow tart

30 minutes

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Lamb recipes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

45 minutes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

For the stuffed rack of lamb:

200 g baby leeks, washed and sliced
400 g brown mushrooms, diced
60 g butter
100 g anchovies, chopped
120 g Woolworths herb stuffing
50 g hazelnuts, chopped
1 x 850 g Woolworths free-range spiced rack of lamb, French-trimmed
30 g sage, deep-fried
sea salt and freshly ground black pepper, to taste

For the onion petals:

4 white onions, peeled and halved

Method

Preheat the oven to 200°C.
Pan-fry the leeks and mushrooms in the butter, then stir in the anchovies, herb stuffing and hazelnuts.
Place the rack of lamb on a baking tray, then stuff as much filling between each slice as you can. Truss the meat to hold it together. Season and roast for 45 minutes, then rest for 15 minutes.
To make the white onion petals, place the onions in a dry, heavy-based pan and cook until slightly charred.
Cut the bottoms off the onions and gently separate the petals. Serve the lamb with the onion petals and sage. Season to taste.

Cook’s note: If the stuffing seems a bit dry, add more butter. You can replace the nuts with soaked chickpeas or omit them.

A rack is extra tender and it doesn’t take as long to cook. The herb-and-anchovy stuffinng will have everyone begging you for the recipe.

Browse more lamb recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Pull-apart pizza roll

Spicy prawn and chorizo with roasted sweet potato

Buffalo wing-style cauliflower tacos

Home-made pasta with hazelnut butter sauce

Baked shakshuka with feta and home-made labneh

Turkey-and-bean chilli with avocado salsa

Grilled salmon with apple salad

Chicken tacos with blue cheese dressing

Farinata with slow-roasted vegetables and Italian cheeses

Baby marrow tart

Spicy prawns and guacamole in cucumber cups

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Ingredients

Method