We had Keith, Ro and Chris for dinner last night and put some spring lamb racks on the barbeque. It was such perfect meat that I just spread it with a paste of fresh lemon, garlic and rosemary that I had pounded in the mortar and pestle with a little olive oil and salt and pepper. Left to do its thing for a couple of hours. Nick cooked these rare and we served them with asparagus and french beans, just steamed with a touch of lemon infused olive oil to finish and best of all - the following potato dish.
Originally a recipe from Antonio Carluccio, I’ve adapted it to suit us. Can’t remember what it was even called but we will call it…
Antonio’s Potatoes
This will be enough for 4 people
750g potatoes, cut in half (I use chat or kipfler or similar)
2 red onions peeled and cut in quarters
1 punnet of cherry tomatoes
A whole bunch of fresh basil – leaves only, I have also done this with other herbs, any soft herbs, mint, coriander, parsley or a mix is great too.
Put all ingredients into a roasting pan, toss with salt, pepper and plenty of olive oil and pop into an oven to bake 180C for about an hour. You will need to toss this a couple of times while cooking.
Try this it really is tasty and will be an easy addition to your summer barbeques.
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