Herb-crusted Lamb Cutlets

This would have to be one of the best recipes for lamb racks, the fresh herbs, basil pesto and fresh breadcrumbs combine to make this favourite cut of lamb even more extraordinary. 
 
PREPARATION TIME: 15 minutes 
Cook Time: 30 minutes
Serves 4

Ingredients

4 frenched Lamb cutlet racks (3 cutlets in each)
¼ cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto
roasted vegetables like red onion wedges, zucchini and sweet potato to serve

Method

1.Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.

2.Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.

3.Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

Gourmet Beef Burgers with Blue Cheese

The addition of bread soaked in milk and olive oil makes these burgers, very moist. The blue cheese makes them gourmet! 
 
PREPARATION TIME: 15 minutes 
Cook Time: 14 minutes
Serves 4

Ingredients

400 g lean beef mince
1 clove garlic, crushed
2 slices thick white Italian-style bread, crusts removed
⅓ cup milk
1 tbsp extra virgin olive oil
finely grated rind and juice of a lemon
1 cup grated Parmesan cheese
chopped fresh basil
char-grilled slices of Italian bread, rocket leaves, roasted capsicum to serve
150 g wedge blue cheese

Method

1.Place the beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, place in a small bowl, and pour over the milk and olive oil. Set aside it for a few minutes or until bread absorbs most of the liquid. Mix with a fork. Add the bread mixture, lemon rind and juice, Parmesan, chopped basil, to the beef, using your hand bring the mixture together and knead until combined.

2.Shape the mixture into four burgers. Lightly brush the burgers with oil. Preheat the barbecue or pan to moderately high. Add burgers to the barbecue or pan, lower the heat to moderate.

3.Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. Serve burgers on char-grilled Italian bread that is topped with rocket and roasted capsicum. Dollop each burger with a slice of blue cheese.
Serving suggestion: Serve burgers on char-grilled Italian bread that is topped with rocket and roasted capsicum.

Italian Style Meatballs

Why not make a double batch of these delicious meatballs. Freeze the uncooked meatballs in a shallow, rigid container for up to one month. Defrost overnight in the fridge. 
 
PREPARATION TIME: 10 minutes 
Cook Time: 20 minutes
Serves 4

Ingredients

400 g beef mince
1 clove crushed garlic
1 cup grated Parmesan
chopped basil
2 slices thick white Italian-style bread (crusts removed)
⅓ cup milk
1 tbsp olive oil
750 ml bottle of tomato pasta sauce
1 cup beef stock
basil leaves
500 g pasta to serve

Method

1.Place the beef mince, garlic, Parmesan, basil and a little salt and pepper in a large bowl.
2.Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork. Add to the beef mince. Using your hand bring the mixture together and knead until combined.
3.Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.
4.Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 10–12 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.
5.Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs and flakes of Parmesan and basil leaves.