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Seasoned Rack Of Lamb With Courgettes

  Seasoning 1 Teaspoon
  Mild paprika 5 Milliliter (1 Level Teaspoon)
  Celery salt 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Ground bay leaves 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Onion salt 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Dried marjoram 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Allspice berries 2
  White peppercorns 8
  Rack lamb 1 1⁄4 Pound, chined (550 Gram)
  Grapeseed oil 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), roughly crushed
  Courgettes 8 Ounce, thinly sliced (225 Gram)
  White wine 30 Milliliter (2 Tablespoon)

1. Using a pestle and mortar, pound all the seasoning ingredients to a powder. Score the surface skin and fat of the lamb diagonally at 1.25 cm (1/2 inch) intervals. Rub the seasoning salt into the scored surface and the fat.
2. Preheat a large 25 cm (10 inch) browning dish for 5 minutes on HIGH. Add the oil, then the lamb, scored surface down, and the crushed garlic cloves.
3. Microwave, uncovered, for 5-7 minutes on HIGH, turning the meat over and standing it upright after 2 minutes. Transfer the meat to a serving dish, cover and keep warm.
4. Add the courgettes and wine to the browning pan, stir to coat the courgettes, and microwave on HIGH for a further 2 minutes. Remove the garlic and discard.
5. Allow 2 or 3 sliced cutlets for each serving, with a share of courgettes in sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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Seasoned Rack Of Lamb With Courgettes Recipe