Lemon Potatoes

Ingredients
2- Yukon Gold potatoes, peeled and cut into fingers
1-tsp oregano
Extra virgin olive oil
Juice of two lemons
Lemon peel
Salt

Directions
Preheat oven to 400 degrees. Arrange potato fingers over the bottom of an oven proof dish, season with salt and oregano, add olive oil and lemon juice then pour sufficient water to just cover potatoes. Bake in the preheated oven until the water has evaporated. To brown tops, drizzle with additional olive oil. When browned, turn off oven and allow potatoes to stand in oven for a few more minutes.

Herb Crusted rack of Lamb

Ingredients
1 rack of Lamb cut in 2 bone portions (One package contains 2 racks)
Extra virgin olive oil
Salt & Pepper

Herb crust:
4 slices of stale bread made into crumbs.
100g grated parmesan.
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tablespoons English mustard

Directions
Season the lamb and seal in hot olive oil.
Bake in the oven at 400 F for 7 to 8 minutes.

Meanwhile, in a blender, thoroughly mix all the herb crust ingredients together, season and set aside.

Remove the lamb from the oven and brush with the mustard before dipping into the herb crust mix covering the fat thoroughly.

Allow to rest and before serving simply return the lamb to the oven for a further 2-3 minutes.

Serve, 2-double chops per person.

Upside Down Fudge Almond Tart

Ingredients
1-Cup chopped almonds, toasted
4-oz. bittersweet chocolate, chopped
6-TBL unsalted butter
½-C A/P flour
3-TBL sifted Dutch process cocoa
¼-tsp salt
2-large eggs
6-TBL sugar
2-TBL corn syrup
¾-tsp vanilla

Directions

Preheat oven to 350 degrees

Coat a 9" tart pan (removable bottom) with butter or cooking spray. Sprinkle toasted almonds onto bottom of tart pan.

Combine chocolate and butter in the top of a double boiler. Cook until chocolate is melted. Remove from heat and set aside.

Sift together flour, cocoa and salt into a bowl.

Place eggs and sugar into a mixing bowl and beat on medium until pale yellow ribbons form (about 2 minutes). Add syrup and vanilla, mix on low until blended. Add chocolate and beat until blended. Add flour mixture and beat on low until well combined.

Pour mixture over almonds and bake at 350 for about 20 minutes, or until a toothpick comes out with a few moist crumbs attached.

Cool for approx. 20 minutes on a wire rack. Invert tart on a platter and cut into wedges for serving.

Recipes courtesy: Sweet & Savoury Gourmet Foods and Catering