When a ‘boy look’ turns out to be a winner
Tell me if you’ve ever had this conversation before:
DBF (Dear Boyfriend): *shouts out from another room* Baaaaabe. Have you seen the [insert random item]?
Me: *shouts back* It’s in the [insert random location]
*a few minutes pass*
DBF: Are you sure it’s in the [insert random location]? I can’t see it.
Me: *Walks to the other room, pulls out item in question in less than 2 seconds* Here you go.
DBF: Hmph….thanks babe.
The situation I’ve just described is known as the ‘boy look’, where your other half fails to see what is right in front of them. This situation occurs with moderate frequency in my household, and I tease my DBF a lot for it. I can’t say, however, that I’m immune from having the odd ‘boy look’ moment myself. In fact, it only happened to me the other day when I was shopping for the recipe in this post. I had the afternoon off from Uni, so I decided that I would take a trip into the Adelaide Central Markets to get my ingredients. I needed a rack of lamb, and headed straight for my usual butcher to get it. I scanned the cabinets and saw that they had racks of lamb already frenched (i.e. the meat, fat and membranes that connect the individual rib bones removed) with a spring of rosemary tied to them. They looked really nice, so I asked the butcher to grab one of the racks for me and brought it home. What I had failed to see, which was right in front of my face, was a sign that said ‘prepared lamb racks with herb and rosemary stuffing’. I wanted plain lamb racks, not stuffed! Feeling a little foolish and annoyed with myself, I decided that I would use the lamb anyway despite it not being exactly what the recipe called for. Thank goodness that the dish worked out, and we were able to have a lovely dinner. Possibly the one and only time that a ‘boy look’ worked out for the better; I’m definitely taking a closer look at what I buy from now on…. This recipe serves 2 people.
‘Boy look’ herb-crusted lamb rack & braised peas with lettuce & speck
70g (1 cup) day-old white breadcrumbs
2 small garlic cloves, finely chopped
1 cup curly parsley, finely chopped
½ tsp dried thyme leaves
15g unsalted butter, melted
1 lamb rack (8 cutlets on the rack), French trimmed (and no stuffing!!!)
1 tbs olive oil
10 golden shallots, peeled
2 tbs Dijon mustard
Braised peas with lettuce & speck
125-150g speck, rind removed, cut into pieces
25g unsalted butter, chopped
¼ iceberg lettuce, outer leaves removed, core removed, finely shredded
250g frozen baby peas
1½ tbs chicken stock
Heat the oil in a large frypan over medium heat. Season the lamb with some salt. Cook the lamb and shallots, turning, for about 6-8 minutes or until the lamb is browned off. Transfer the lamb and shallots to a roasting pan. Roast, fat side up, for about 10 minutes.
Pull the lamb out of the oven, and quickly spread the mustard over the fat, then evenly press the breadcrumb mixture on top. Whack the lamb and shallots back into the oven and roast for a further 5-10 minutes or until the crust is golden and the lamb is cooked to your liking. Cover loosely with foil and set aside for about 15 minutes to rest.
To make the braised peas, heat a frying pan over medium heat. Cook the speck, stirring, for about 4-5 minutes or until it has browned a little. Chuck in the butter and cook for another 3-4 minutes. Chuck in the lettuce and stir until it has wilted, then add the peas and stock. Increase the heat to medium-high and simmer for about 10 minutes or until the peas are cooked and the stock has reduced.
Serve the lamb with the braised peas and roasted shallots.
Note: I’ve made some minor amendments to the original recipe which is a Manu Feidel recipe, if you would like to see the original recipe, it’s on page 74 of the latest Taste.com.au magazine (September issue). I have to say, I was impressed with the taste of the braised peas with the lettuce and speck. I never would’ve thought to combine the 3 ingredients together. At first I thought that 250g of peas would be too much for two people, but DBF and I ate the lot!