Rack of Lamb with fried brown rice 香烤小羊排和糙米饭

We went to Stanton Public Library today which is close to Crow Nest. It happened that the farm market is near there and we shopped for a while in the beautiful sunny noon. The rack of lamb looks appealing therefore we bought 6 of them for two persons. It costs about AU$13. Well, it's straight from the farm so I reckin it worths the money. :) I adopted this recipe.

Ingredients:

1. Bread crumbs. (I toast the skin of white bread until it's crispy then crumb them.)

2. 3 x garlic gloves into minced garlic

3. rosemarry (chopped ready)

4. salt, black pepper

5. olive oil

6. rack of lamb (6 bones)

7. balsamic vinegar

8. 2x garlic gloves into slices

9. shallot

Instructions:

1. Season the lamb with salt and pepper for about 15 minutes.

2. Heat the pan with olive oil, add in garlic slices, about 1-2 tea spoons of rosemarry, shallot, balsamic vinegar. Fried them together until you smell the fragance, then sear all side of lamb for about 1-2 minutes, set aside then for few minutes.

3. Cover the end of the bombs with aluminium foil to prevent charring.

4. Prepare the bread crumbs mixture with bread crumbs and olive oil, garlic mince, 2 tea spoons of rosemarry, some salt and black pepper.

5. Preheat the oven to 160 degree C.

6. Roast the lamb in the preheated oven for 30 minutes then let it rest for about 10 minutes. (Depends how well you want it to be cooked.)

Tasting:

It taste well and juicy. Remember to put enough salt if you want to be little bit tasty.

Side Dish: Fried Brown rice

1. Precook the brown rice mix with white rice, then keep it in refrigerator for at least 15 minutes.

2. Heat th pan with olive oil and shallot, add in salt and some white pepper, then add in peas and fry for a short while.

3. Lastly add in cooked brown rice mix with white rice. Fry everything together until it's fragance.