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Marinated Rack of Lamb with Bean Cassoulet recipe

Marinated Rack of Lamb with Bean Cassoulet recipe£2.39 for the best part of 1Kg of Lamb ribs. Well yes there's a lot of bone. But a good deal of meal for 3 of us.
 
Ingredients:-
 
1kg Rack of Lamb
Mixed dried Herbs
Dried Mint
4 cloves of Garlic Minced
15g sliced fresh Ginger
3 Bullet Chillies finely chopped
¼ tsp Salt
Juice of 1 Lime
60ml Soy Sauce
120ml Sunflower Oil
3 tbsp Brown Sugar
2 tbsp White Wine Vinegar
4 tbsp water
 
Cassoulet Ingredients:-
 
1 Tin of Chick Peas
2 Onions cut into quarters
2 Carrots cut into chunky batons
3 outer leave of Savoy Cabbage shredded
 
Method:-
 
(1) Mix the marinade ingredients.
(2) In a deep sided tray massage the marinade into all surfaces of the meat.
(3) Cover and place in the fridge overnight.
(4) Lift out the Lamb and layer the Cassoulet ingredients and then lay the marinated Lamb over the top, spooning over marinate to ensure the meat is well covered.
(5) Cover with foil and roast at 180c for 1 ½ hours.
(6) Uncover and continue to roast for a further 20 minutes.
 
We served ours with roasted and double fried crispy chips, home made Garlic Bread and Coleslaw. This was the best meal we've had in a long long time!

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Chicken and Bacon Salad

The final demise of the roasted Chicken and the stir fry pack! We added a few fresh salad components, some crispy grilled Bacon bits and Mayonnaise. A few chopped pickled Gherkins added a bit of acidity and colour.  Although it’s only a salad this was quite a hearty meal.

So including the Bacon Ends (£1.29 for 1kg) Tomatoes, lettuce etc. (Say £2) we have squeezed 6 quite substantial meals our of a Chicken (£2.85) and a stir fry pack (80p) for less than £8 which even for us couple of skin flints is pretty good going!

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