Roasted Lamb

Sorry for the late updates, but anyway, as for this time, The kitchen class was beef orientated. So i created my creations dish which is Roasted Lamb with lamb jus sauce, served with Stewed carrots, Braised celery, Roasted Egg plants and Couscous

That picture shows a rare lamb which is just cooked on the surface while the inside is bloody red.

Other presentations maybe like this:

This is a lamb rack, so the presentation is much different compared to the 1st picture

anyways heading to how to create this dish:

Roasted Lamb

- Marinate the lamb with salt & pepper, chives, onions and garlic

- Put it into the oven at about 200 degrees for about 30 minutes ++

Lamb Jus

- Roast the lamb bones & lamb residue to gain the "brownish" color in the oven

- Butter up a pot with some onions, carrot, celery and garlic in it. put it over a fire and let it sweat for a while.

- Add water to the pot and add a little tomato paste into the pot

- Put the roasted lamb carcass inside and slowly boil

*You can also use lamb stock if you're lazy to prepare this :)

Roasted Egg plant

- Cut egg plant into desired shape

- Season it with Salt & pepper, chopped garlic and sprinkle with olive oil

- Place in the oven until the "white meat" of the eggplant comes brown in color

Braised Celery

- Season celery with salt & pepper and a little butter.

- Put into a pan and add a cup of water with some brown stock in it.

- Cover the pan and leave it to boil over medium heat for 30 minutes

Stewed Carrots

- Saute sliced onions with olive oil in a pan over gentle flame

- Add carrots and a cup of water to the onions. Put a little salt and pepper to taste

- Once cooked, mix the carrots with parsley to gain color

Couscous

- It is similar to rice, so boil it with water with the ratio of couscous:water, 2:1

- Place some chicken stock/brown stock and let it cook for about 5-10 minutes

After you've done all this, You can create your own creation dish with this recipes :)

enjoy!