Good grief, this next stint could be a long 5 weeks - at this rate of consumption, I could appear at West Camp some 63lbs heavier than when you departed this morning?!
You think that I jest?! Okay: in addition to defrosting and eating the soup you made, then demolishing some cheese and biscuits, I cooked the lamb in the way that you suggested (I hope). You are right - it does make a lovely snack. Albeit a rather smart one once you have applied the little paper chef hats - it seemed a shame not to (even with a London audience of one).
I mixed the dijon with the wholegrain, despite your warnings, and it turned out absolutely fine, so here we have B's Mustard Crust, Lamb Rack, as tried by G:
- Soya Sauce
- Dijon and Wholegrain mustard
- Olive Oil
- A slosh of white white - why not? The bottle was open (and not very nice, after all....)
- briefly browning it in a pan
- applying the mustard crust mix to the top of each rack of lamb.
Easy peasy, lemon squeezy?!
Then I roasted the lamb in a fan oven for 17-20 mins at 180 degrees (celcius).
I am thinking that some crushed garlic over the top of the mustard crust) would be the icing on the cake for this quick, tasty roast?
Just on the basis that I can hand out 2008 New Year mince pies at that meeting tomorrow morning.
I am thinking like a pirate at last. Perhaps this will make people blink in disbelief and cover up the fact that I cooked tonight, rather than did spreadsheets?
Mind you, I 'jus hop' that the fact that the 'jus rol' pastry has been defrosted for a week will not cause any tummy upsets.
I have eaten one this evening and I am okay so far...
In fairness to my cooking, there is a winter vomiting bug going around AND it could be a general, involuntary reaction to mince pies (after the Christmas period)?
That nasty yellow looking stuff? It was an egg yolk glaze. I abandoned it after doing half a tray.
I hope you arrived home safely. The house is very empty without you today.