I can’t believe that it has already been three years since I competed and shared the kitchen with Gordon Ramsay, Graham Elliot, and Christina Tossi. Unfortunately, it has also been that long since I posted in this blog, but that is about to change, because I am posting today!
I still can’t believe it that almost four years ago, I decided to pursue my dream and be on the Masterchef Junior show. What I had not counted on was that I would be introduced to my love of cooking. Not only have I grown so much (literally about a foot and a half) but also as a person and a chef.
With Masterchef Junior’s last episode focusing on a lamb recipe, I thought it was time to bring up the lamb recipe that I had made just about that time. Its an easy and delicious recipe to make and the plating is simple, quick and elegant. Great meal to serve at dinner parties or just because.
Shameless plug for Masterchef Junior whom I absolutely love because this began my introduction to cooking and how much I absolutely love it. As I say on the video, I am busy making up recipes for a TV show, Marilyn Denis for the Mother’s Day Episode. I am super excited that they want to have me back. Check out the delicious Pea soup with crème fraiche and crispy bacon chips I made on the show, as part of the recipe book for Soup Sisters.
Herb Crusted Rack of Lamb with Coriander Yogurt with Moroccan Spiced Lamb Jus, and Sautéed Peas and Carrots
Herb Crusted Rack of Lamb:
Pulse parsley, rosemary, thyme, bread crumbs, I pinch of salt, pepper, and a drizzle of olive oil. in a blender till powder like.
Season the lamb with salt and pepper then sear the rack of lamb skin side down, and flip after 4 min, and cook again for 4 min and transfer to a cooling rack. Smear each side with mustard, then add the the her so crust. Bake at 400F oven for 20-25 or u too 150 degrees (medium rare).
Mix plain yogurt with lemon juice, coriander, and a touch of salt and pepper.
Peas and Carrots:
Blanch peas and carrots till still firm the. Sauté in a pan with butter salt and pepper. finish the carrots in the oven if needed.
Moroccan Lamb Jus:
Toast coriander, and cumin seed. Reduce the lamb. Heat up the lamb fat and add the coriander, cumin seeds, with paprika lamb Jou, sugar, salt, and pepper.