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    Recipes — oven with pan roast

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    Mustard Crusted Rack of Lamb

    Lamb racks are an impressive presentation for the most elegant of meals. This Mustard Crusted Rack of Lamb recipe will result in an gourmet style dinner that will leave your guests wowed.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •    salt
        •    pepper
        •    1 tbsp Mint ( fresh)
        •    4 tbsps Olive Oil ( divided)
        •    2 rack(s) Lamb ( Frenched)
        •    2 tsps Garlic ( minced fine)
        •    3 tbsps Mustard ( whole grain)
        •    1 cup Seasoned Bread Crumbs
        •    1 tbsp Rosemary ( fresh, minced)
        •    3 tbsps Flat Leaf Parsley ( fresh, chopped)


    1. Season the lamb with salt and pepper. Heat 2 tbsp. of oil in a large skillet over medium heat. Brown lamb racks one at a time, cooking for two minutes per side and flipping only once. Remove rack from heat, and place in a large roasting pan, fat side up.

    2. While browning the lamb, stir together seasoned bread crumbs, parsley, mint, rosemary, garlic, and remaining olive oil. Mix until combined well.

    3. Once all racks are browned, rub the fatty side of each rack with mustard, then spread the herb and bread crumb mixture over the mustard. Press the mixture into the mustard to make sure it sticks to the lamb.

    4. Place the roasting pan into an oven preheated to 400°F and roast for approximately 15-20 minutes until the lamb reaches 130°F for medium rare. Remove from oven and let rest for 5 minutes.

    5. Carve the rack into individual chops (or smaller racks) to serve. Enjoy with roasted potatoes and fresh vegetables and a hearty red wine!

    This great family recipe is thanks to Lake Geneva Country Meats Recipes at https://lakegenevacountrymeats.com/recipes/mustard-crusted-rack-of-lamb

    Roasted Lamb Rump with Salsify and Wild Mushrooms

    This lamb rump with salsfy recipe from perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.

    Prep Time

        •    Prep and Cook time: 1 hour 15 minutes, plus soaking time for sweet breads
        •    Yield: Serves 4


    Lamb rump:

        •    salt
        •    1 knob of butter
        •    4 lamb rumps,180g each

    Jerusalem artichoke puree:

        •    salt
        •    pepper
        •    40g of butter
        •    1 lemon, juice only
        •    40ml of double cream
        •    400g of Jerusalem artichoke, peeled and roughly diced


        •    madeira
        •    vegetable oil
        •    chicken stock, or vegetable stock
        •    4 batons of salsigy, peeled and cut into 3


        •    salt
        •    butter
        •    vegetable oil
        •    400g of sweetbreads

    Wild mushrooms:

        •    salt
        •    olive oil
        •    1 knob of butter
        •    1 tsp mint, chopped
        •    400g wild mushrooms
        •    1 tsp parsley, chopped
        •    1 tsp marjoram, chopped


    1. Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook.

    2. To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain.

    3. Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm.

    4. Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan.

    5. Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required.

    6. Preheat the oven to 220˚C/gas mark 8.

    7. To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter.

    8. Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer.

    9. Remove the pan from the oven and allow the lamb to rest for 6-8 minutes.

    10. Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram.

    11. To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place.

    12. To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil.

    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-salsify-recipe

    Sausage and Spinach-Stuffed Bone-In Pork Loin

    Prep Time

        •    Prep time: 1 hour & 45 minutes (includes resting time)
        •    Cook time: 35 minutes
        •    Yield: Serves 6


        •    2 cloves garlic
        •    2 tbsps olive oil
        •    1/2 cup pitted dates
        •    2 cups baby spinach
        •    1/2 cup dry white wine
        •    2 tbsps all-purpose flour
        •    1 tbsp stone-ground mustard
        •    Kosher salt and freshly ground black pepper
        •    2 pounds crumbled sweet Italian sausage, browned and drained
        •    1 cup fresh parsley leaves, plus chopped fresh parsley, for garnish
        •    1 bone-in pork loin (about 4 pounds or 6 ribs), chine bone removed


    1. Preheat the oven to 500 degrees F.

    2. Place the pork loin bone-side down on a work surface. Insert the blade of a very sharp knife along the rib bones and slice down but not all the way through (stop about an inch from the bottom). This will release the loin from the ribs. Open the meat up a bit, turn your knife sideways and continue to slice through the meat, opening it up as it goes until you have a flat piece of pork (which will be rolled up back to the bones once stuffed with filling). Gently pound until even. Season all sides with salt and pepper.

    3. In a food processor, add the parsley, dates, olive oil and garlic and pulse until a rough paste forms. Spread the paste on the inside of the loin, then add a layer of crumbled sausage followed by an even layer of baby spinach. Tightly roll into a pinwheel and secure tightly with butcher twine in between each bone.

    4. Transfer the loin to a v-shaped rack in a large roasting pan and add 2 cups of water to the bottom of the pan to catch drippings. Roast for 20 minutes to create a nice crust. Then reduce the heat to 325 degrees F and roast until the pork registers 140 degrees F on a meat thermometer, about 30 minutes more. Place on a cutting board and lightly tent with foil for 20 minutes while you make the pan sauce.

    5. To make the pan sauce, pour the pork drippings into a measuring cup. Skim off 2 tablespoons of the fat and add to the roasting pan (discard the rest of the accumulated fat from the measuring cup). Heat over medium-low heat over 2 burners. Add the flour and whisk until golden, scraping up any bits accumulated on the bottom of the pan. Add the white wine and deglaze for 2 minutes. Add the mustard and pan drippings and simmer until thick, whisking the whole time, about 5 minutes. Season with salt and pepper.

    6. Slice the pork along the bone and plate with a nice ladleful of the mustard gravy. Garnish with chopped fresh parsley.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/jeff-mauro/sausage-and-spinach-stuffed-bone-in-pork-loin-3269862

    Lamb Rump with Burrata and Marinated Romano Peppers

    This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes, plus 45 minutes marinating
        •    Yield: Serves 4


        •    4 lamb rumps, each weighing approx. 130g

    Marinated Romano Peppers:

        •    25g of fresh thyme
        •    25ml of sherry vinegar
        •    500g of romano pepper
        •    25ml of balsamic vinegar
        •    150ml of extra virgin olive oil
    25g of fresh rosemary, whole sprigs
        •    50g of garlic cloves, whole cloves lightly crushed in the skins

    To serve:

        •    240g of burrata, (4 balls approx. 60g each)
    1 bunch of Greek basil, leaves shredded
        •    extra virgin olive oil


    1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
    2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
    3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
    4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.

    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

    Loin of Lamb, Wilted Spinach, Carrots & Rosemary Potatoes

    The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    25g butter
        •    100ml red wine
        •    4 rosemary sprigs
        •    1 tsp redcurrant jelly
        •    200g baby spinach, washed
        •    500ml lamb stock or beef stock
        •    12 garlic cloves, skin left on, bashed
        •    75ml cold-pressed rapeseed oil, or olive oil, for frying
        •    8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
        •    16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on (or 4 medium-sized carrots, scrubbed)
        •    4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)


    1. Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.

    2. Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.

    3. Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.

    4. Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.

    5. While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.

    6. Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.

    7. To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/loin-lamb-wilted-spinach-carrots-rosemary-potatoes