Saturday, 15 March 2014

Lamb rack (slow cooked) with "cecina" and asparagus

This is a very enjoyable lamb rack, vacuum packed and cooked at 60 degrees Celsius by one and half hour.
I regenerate in the oven at 180 degrees by 8 minutes and the result is a juicy and tender meat to serve with chick peas flour cake (cecina), asparagus  and candied cherry tomatoes.
Easter is coming... think about it.

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