Air Fried Miso Lamb Rack 空气炸锅味增羊排

I have been getting the undesirable flu since last night and I wanted to cook easy fuss free dinner as soon as possible. This Air Fried Miso Lamb Rack 空气炸锅味增羊排 is another quick-to-cook dish for our low carb low sugar dinner. I pre-marinated the rack of lamb early afternoon...then 25 mins including prep and air frying in the evening. Our comfort food for the rainy weather.

Main Ingredients :

• 1 rack of lamb (approx 500 to 600 gm)

Marinade/Seasonings :

• 1 tbsp dashi miso paste
• 2 tbsp mirin (optional)

Method : 

1. Cut rack of lamb to your desired size to fit into air fryer (my rack came in 7 chops, I had to cut into 4 chops on one side and 3 chops on the other side to fit into my air fryer). If your air fryer is petite in capacity, you may have to slice them into individual lamb chops for easy cooking. 
2. Combine marinade/seasonings. Rub and massage thoroughly on all sides of the rack of lamb. Leave to refrigerate overnight or at least half a day in the same plate/tray.
3. Bring rack of lamb back to room temperature when ready to cook. Arrange lamb of rack on a lined baking tray.
4. Air fry at 250C (or highest temp of your air fryer) for 10 to 15 mins (subject to highest temp of your air fryer) or till it's nicely browned on the outside. 
5. Adjust air fryer temperature to 160C for 10 to 15 mins (subject to size and thickness of meat).
6. Use a meat thermometer to check internal temperature of lamb rack intermittently by inserting it to the centre of the meat. A perfect medium (firm & springy) is achieved once the centre reaches 65C to 70C internal temperature. If you prefer medium rare (soft & springy), then the desired internal temperature should be at the range of 60C to 65C. If you like it well-done (firm), then go for 75C.
7. Remove from air fryer once you've achieved desired doneness, cover with foil (to retain moisture) and leave to rest for 10 minutes before carve and serve.

Note : 

1. If the rack of lamb is of superior quality, there's really no necessity for too much complicated seasonings. I've kept it very simple so that the natural taste of the meat would prevail.

2. I used Dashi Miso instead of ordinary miso for the enhanced taste on the crust. It's really your own choice on which type of miso paste to use. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Rosemary Lamb Savoury Tarts

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Mystery Box Challenge. The items were delivered to me yesterday and I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. My combo was interesting with produces such as integrale rice, artichokes, balsamic pearls etc....most of which I'd never dealt with in the past. This Rosemary Lamb Savoury Tarts was a festive dish that popped into my head when I saw the products. I meant for them to be like Shepherd's Pies but without the mixed vegetables and mashed potatoes. I will put this on my dining table again during the festive celebrations! Super love these great stuffs from Casa Rinaldi I must say! 

Casa Rinaldi's items in my mystery box challenge include : 

• Integrale Rice
• Grilled Artichokes in Sunflower Oil
• Rosemary
• Extra Virgin Olive Oil Spray (EVOO Spray) 
• Balsamic Pearls

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at http://bit.ly/2BkHcq2

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 12 normal sized tarts) :

• 300 gm minced mutton (can use other meat)
• 12 pcs frozen tart shells (available from baking supply stores or you may bake your own)
• 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
• 6 pcs mini peppers (finely chopped)
• 3 mid sized onions (peeled and finely chopped)
• 5 cloves garlic (peeled and finely chopped)
• 2 tbsp tomato paste
• 2 tsp corn flour
• 150 gm Casa Rinaldi's Integrale Rice (it's brown rice!)
• 1 to 2 cups grated parmesan cheese
• Casa Rinaldi's EVOO spray
• parsley flakes (for garnishing)
• 2 tsp unsalted butter

Seasonings for Meats 

• 1/2 to 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tsp grounded black pepper (or to taste)
• 1 small sprig rosemary (finely chopped)
• 1/2 tsp Casa Rinaldi's Balsamic Pearls (or to taste)
• 3 tbsp chicken stock

Seasonings for Integrale Rice

• 1 cup chicken stock
• 1.5 cup water
• 1 small sprig rosemary (finely chopped)

Method : 

1. Pre-soak integral rice grains for min. 2.5 hours in water.
2. Pre-marinade minced meat with meat seasonings (except chicken stock).
3. In a pot, heat 1 tsp unsalted butter, toss in 1/3 finely chopped garlic and onions. Stir fry till fragrant. 
4. Fold in soaked integral rice grains, rosemary, 1/2 portion of finely chopped artichokes and give it a quick stir fry.
5. Fold in 1 cup chicken stock and 1.5 cup water. Allow rice to simmer in low-medium heat for about 30 minutes or till rice is cooked. Set aside.
6. Pre-heat oven to 180C.
7. Heat 1 tsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
8. Toss in remaining artichokes, mini peppers and minced meats. Add tomato pastes and quick stir fry with all 'Meat Seasonings'.
9. Allow to simmer and reduce to a thick gravy.
10. Turn off heat. Drain excess liquid. 
11. Spoon cooked minced meat into the frozen tart shells till 3/4 full.
12. Spoon cooked integral rice on top of minced meat till tart shells are almost full. Spread ingredients evenly.
13. Sprinkle grated Parmesan cheese generously atop.
14. Bake in oven for 30 to 40 minutes till cheese become golden brown and tart shells turn moderately crispy. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
15. Remove from oven when satisfied. Spray a little EVOO over the tarts for additional fragrance. Sprinkle with parsley flakes and serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Shepherd's Pie 牧羊人派

My husband and I sent our girl (dog) to vet for a surgery this morning. Husband requested me to cook a decent treat for the girl yesterday. He specifically asked for Shepherd's Pie 牧羊人派. Their wishes were granted! 

I delivered a big sized flavourful Classic Sherpherd's Pie for the humans and a mini-sized one for the girl. It was really smelling good and tasting great! I did the girl's pie separately. Unlike the pie for humans, hers had no seasonings and the ingredients limited to minced meat, carrot dices and mashed potatoes. My husband could not decide between lamb or beef. I ended up using both meats....

It's simple content to just see both enjoying my food.

Main Ingredients (enough for 2 to 4 pax) :

• 300 gm minced mutton 
• 200 gm minced beef
• 100 gm frozen mixed vegetables (i.e. carrots, green peas, beans, corn)
• 1 large onion or 2 mid sized onions (peeled and finely chopped)
• 4 cloves garlic (peeled and finely chopped)
• 3 large potatoes (peeled and cut to quarters)
• 1 to 2 cups grated parmesan cheese
• 1 tbsp unsalted butter

Seasonings for Meats & Vegetables 

• 1/2 tsp salt (or to taste)
• 1 tsp sugar (or to taste)
• 1 tsp grounded pepper (or to taste)(I used garlic pepper)
• 2 tsp corn flour
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce or HP sauce (i used HP sauce)
• 2 to 3 sprigs of fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• 100 ml chicken stock or beef stock

Seasonings for Mashed Potatoes 

• 1 tsp salt (or to taste)
• 1/2 tsp grounded pepper (or to taste)(I used garlic pepper)
• 2 tbsp heavy cream
• 50 gm unsalted butter

Method : 

1. Boil potatoes till softened. Remove potatoes from pot and add all 'Mashed Potatoes Seasonings' and mash to your desired texture. Set aside.
2. Pre-heat oven to 180C.
3. Heat 1 tbsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
4. Toss in minced meats and mixed vegetables. Quick stir fry with all 'Meats and Vegetables Seasonings' (except chicken/beef stock).
5. Add chicken or beef stock. Allow to simmer and reduce to a thick gravy.
6. Turn off heat. Drain excess liquid and transfer ingredients to an oven safe casserole or greased baking pan. 
7. Spread ingredients evenly.
8. Sprinkle grated Parmesan cheese generously atop.
9. Use a spoon to spread a thick layer of mashed potatoes over the grated cheese.
10. Use a fork to score the mashed potatoes to achieve nice browning. 
11. Bake in oven for 20 minutes. Increase temp to 200C for another min. 10 minutes to achieve darker golden brown effect. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
12. Remove from oven when satisfied and serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Hazelnut & Mint Pesto Crusted Lamb Chops in Cherries & Red Wine Reduction

*in collaboration with Pure South

The lamb racks from Pure South were so good that I could not resist making another dish. This time, I decided to create a Western rendition using the other lamb rack that I had. Unlike my previous Oriental style Mongolian Roast Lamb Rack 蒙古烤羊排, I kept this Hazelnut & Mint Pesto Crusted Lamb Rack in Cherries & Red Wine Reduction  simple by keeping the spices minimal. I used only olive oil, garlic powder, salt & pepper to marinate and made a cherries and red wine sauce to complement the very tender and  succulent meat.  

To my family and me, both the Western and Oriental renditions were winners. This was only made possible because of the high quality lamb racks from Pure South. Good quality meat does make a difference in cooking!

Do not miss out on the convenience of online ordering. Click on https://puresouth.asia to check it out! From NOW to 31 July 2017, use promo code FARMFRESH2U to get 10% off your first purchase!

Main Ingredients (enough for 2 pax) :

• 400 to 500 gm rack of lamb 
• 1 tbsp unsalted butter

Lamb Marinade Seasonings  :

• 2 tbsp olive oil 
• 1 tsp garlic powder
• 1/2 tsp salt
• a dash of grounded black pepper

Hazelnut & Mint Pesto Crust Ingredients :

• 50 ml blended fresh mint leaves 
• 2 cloves finely chopped garlic
• 2 tbsp finely crushed hazelnuts
• 2 tbsp bread crumbs/panko
• 1 tbsp olive oil
• few drops lemon juice
• salt (to taste)
• a dash of grounded black pepper

Sauce Ingredients :

• 15 pcs pitted cherries
• 1/2 cup red wine
• 1 tbsp sugar
• 1/2 cup chicken stock

Garnishing :

• few pcs of mint leaves
• few cherries

(tsp = teaspoon; tbsp = tablespoon) 

Objective : Pan sear then oven roast to achieve preferred medium at internal temperature of 60C.

Method :

1. Combine all lamb marinade seasonings in a bowl and mix well.
2. Coat mixture evenly on all sides of lamb rack. 
3. Transfer lamb rack and all seasoning mixture into ziploc bag. Seal and chill overnight in refrigerator.
4. Remove lamb rack from refrigerator 30 minutes before cooking.
5. Preset oven to 200C (grill mode; fan assisted).
6. Combine all crust ingredients together and mix well.
7. Firmly press crust ingredients on top side of lamb rack to create a crust layer. 
8. Heat butter in frying pan at medium heat.
9. Pan sear rack of lamb for 1 minute each side. Then set aside to rest.
10. Place lamb rack in roast pan. Cover with foil and send to oven to roast at 200C for 10 to 15 minutes (or to your preferred doneness). Use middle tier.
11. Remove foil in last 5 minutes.
12. Use a meat thermometer to check internal temperature of lamb rack intermittently. A perfect medium is achieved once it reaches 60C to 64C internal temperature.
13. Remove roast pan from oven, cover with with foil again (to retain moisture) and leave to rest for 10 minutes before serve.
14. Meanwhile, prepare sauce by heating sugar in saucepan. Once sugar starts to caramelise, fold in pitted cherries and cook till softened and caramelised. 
15. Turn to high heat. Fold in red wine, chicken stock and stir. Allow sauce to thicken and cook down to half. It would take about 10 to 15 minutes cook time. Strain through a sieve when ready.
16. Carve, plate, garnish and serve warm with sauce. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

About Pure South Lamb
Grass-fed and grown in New Zealand using free range farming methods, Pure South Lamb is tender, succulent and flavourful. Low in fat and enriched with iron, zinc and vitamins, it's both highly nutritious and incredibly delicious! 

Crowned the 2016 winner of the coveted Beef & Lamb Glammies Award - Retail Champion.