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Lamb rack with orange, rosemary and honey; kangaroo stuffed capsicum - Sat, 18th Oct 2008
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This is really a combination of two dishes, each of which is really complete by themsevles, particularly if you're pushed for time on a week night. But why have one meat when you can have two? Serves a generous 4.

Needs:
For the lamb:
4x 3-point lamb racks, frenched (get your butcher to save you the time!) 3 cloves garlic, chopped
Juice and pulp of 1 orange About 100ml port
A few sprigs of rosemary 2-3 Shallots, thinly sliced
Salt, pepper, sugar. 1 tablespoon honey
For the stuffed capsicums:
~ 300-400 gm kangaroo mince (or beef works fine, too) 2 cloves garlic, finely chopped
1 egg Handful of breadcrumbs (soaked in water if fresh)
Thyme & parsely, chopped. 1 tablespoon black olive tapenade
1 tablespoon capers, rinsed 3-4 anchovie fillets, chopped
Small handful cashew nuts, crushed. Salt, pepper, sugar, Olive oil
3-4 small red capsicums.
For the capsicum sauce:
3-4 ripte roma tomatoes, cut into wedges 1 small brown onion
White balsamic (tablespoon?) Clove garlic
Fresh basil or parsley, to serve.
Have on hand:
Olive Oil, Lemons, S&P, extra herbs (For garnish etc), white wine, butter

Capsicums:
Preheat the oven to 180C fan forced (200 conventional). Combine all the ingredients (except the capsicums!) in a mixing bowl and mix well to combine. Slice off the top of the capsicums, about 1cm below the top. Remove the seeds, and slice the main seed pod off the "lid". Stuff the mixture into the capsicums and bake for about 30-40 mins, basting frequently. Meanwhile, saute the onion and garlic in pan over medium heat, then add the tomatoes and reduce the heat, cooking until the tomatoes begin to break up. Add the balsamic and season to taste with salt, pepper and sugar. Serve the capsicum with a little sauce on the side, with fresh basil or parsley leaves through the sauce.

Lamb:
Preheat oven to 200C fan forced (220 conventional). Combine all ingredients except the lamb in a small pot, and reduce slightly. Place the lamb racks in an oven tray, season and pour over about 1/3 of the sauce mixture. Bake for about 20-25 mins, or until cooked as desired (I generally go a bit less than this, but I like very rare meat). Return the rest of the sauce to the stove, and gently reduce further, allowing time for the flavours to combine. Strain the mixture and discard the solids. If a glazed sauce is desired, add a little butter off the heat, and stir in. Plate the lamb and spoon over some of the sauce. We had mixed white and green asparagus with verjuice, and parmeggiano potatoes as sides.


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