It’s that time of the year when zombies, ghosts and vampires gather for their ghoulish get-togethers in dark and scary cobwebbed places…which pretty much describes the cartoon kitchen – so Trota thought she’d better stock up on the traditional hearty, herby, deterrent bulb.
Rack of lamb with roasted garlic and pistou
For this delicious and more than mildly fragrant (Waitrose Weekend) recipe you will need 2 whole garlic bulbs, 3 tbsp olive oil, 350–400g rack of lamb, 1 tbsp Mediterranean herb seasoning.
For the pistou sauce you will need: 25g fresh basil, 1 garlic clove, peeled, 1 small vine tomato, deseeded and chopped, 1 tbsp olive oil.
Start by roasting the garlic bulbs: pre-heat the oven to 220°/gas mark 6, trim the bottoms off the bulbs, drizzle with olive oil, wrap in foil and roast for 45min or so, until caramelised.
Meanwhile make the pistou: using a pestle and mortar pound together basil, garlic and a little salt; add the tomato and olive oil and keep pounding until a thick sauce is formed.
Separately, mix the Mediterranean herbs with olive oil and coat the lamb. In a frying pan sear the lamb on all sides, then put it in the oven and roast for 10–15min. When it’s ready, allow to rest for a few minutes before slicing.
As a side dish, why not try green beans with caper and anchovy dressing, for which you will need: 300g green beans, trimmed, ¼ tsp Dijon mustard, 1tsp capers, drained, 1 or 2 anchovies (depending on the preferred strength), the juice of ½ lemon, 25ml olive oil and a small bunch of flat-leaf parsley, chopped.
Boil the beans for 10min until tender, drain and keep warm. Make the dressing by whizzing mustard, capers, anchovies and lemon juice together, then add and mix in the olive oil. Toss the green beans in the dressing and keep aside, ready to serve.
To assemble the dish put one whole roasted garlic bulb on each plate, add 2 or 3 pieces of lamb, some green beans and the pistou.
Trick or treat: in the cartoon kitchen we are well prepared!