Thursday, October 23, 2008

Pistachio & lemon-crusted lamb with buttered spinach with pine nuts & sultanas

For lamb:
ease: 4/5. Make topping and put into the oven. It's a cinch.
prep time: 5mins to make topping and press onto lamb.
cooking time:
12mins. I cooked mine accidentally for 15mins and it was well done - would take it out at 10 next time for medium.
Total:
17mins. Minimal mess and not that hard to mess up (apart from leaving it too long in the oven).

taste:
3/5. The meat was overcooked so the boys didn't like it that much. Tried to get them to separate the meat from the topping to rate the topping but I think the overall feeling was 'nice, but had better'. I used 600g of meat and halved the topping mixture. It fed three boys ok.

would I make it again:
No. Boys liked their meats with spices rather than fresh herbs.

recipe:
http://www.donnahay.com.au/recipes/196-pistachio-and-lemon-crusted-lamb

for spinach
ease: 4/5.
prep time:
4 mins to wash spinach and prepare butter mixture to pour over the top.
cooking time:
6mins. 5mins to boil water, 1 min to blanch spinach.
Total:
10mins. Boiling the water takes the longest.

taste:
4/5. I liked the flavour combinations. Couldn't really taste the Parmesan surprisingly. sultanas were the biggest flavour.

would I make it again:
No. Spinach with garlic is still what I prefer.

recipe: http://www.cuisine.com.au/recipe/Buttered-spinach-with-pine-nuts-and-sultanas

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