Rack of Lamb with mustard and soy-sauce (Dinner 3 August)

 Our cool butcher Ginger Pig offers a great rack of lamb. 
We are addicted to this combination, lamb, mustard seeds and soy sauce.

Rack of lamb with mustard and soy sauce

1. Season the lamb with sake, salt and black pepper and leave it for more than 4 hours

2. Heat the oven in 160C and gril the lamb for 25-28 mins.
3. Mix 1 tablespoon of mustard seeds, 1.5 tablespoon of soysauce and balsamic vinegar

4. Slice the lamb in each born and top with thin striped spring onion and serve with the sauce.

Carrot glace

1. Cut carrot into half lengthwise. Add 1/2 clove of garlic and fry them with 1 tablspoon of olive oil for 4-5 mins

 2. Add 100cc water and 1 teaspoon of salt. Close the lid of pressur cooker and heat in medium temperature. Once it boiled, turn the heat off and wait until it's ready to open (please follw the guide of the product). In case using normal pan, keep boiling carrots in small heat till they get soft.

I tore the cucumber into bite-sized pieces. Multi-dimensioned texture enhances the fresh flavour of cucumber.

I added sliced and washed onion as well as grated pear into cucumber salad.

 Mush potato with truffle oil makes our Ginger Pig Date a perfect indulgence....

 Thank you Ginger Pig!!

Total time to prepare: 40 mins (excluding seasoning the lamb)

Total cost: 18 pounds (16 pounds for the lamb, about 2 pounds for the rest of veggies)