Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 41

RECIPES
HERB CRUSTEd LAMB RACKS
Serves 6
INGREdIENTS
4-5 slices day old white bread, crusts
removed
2 tablespoons roughly chopped fresh
parsley
1 tablespoon roughly chopped fresh
rosemary
2 cloves garlic
1 teaspoon finely grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 x 4 point lamb racks
2 tablespoons olive oil
METHOd
1. Preheat oven to 180°C. Insert Quad
blade into food processor. Add bread,
herbs and garlic and rind. Place lid on
bowl and process until bread becomes
crumbs. Season with salt and pepper.
2. Spread the top of each lamb rack
with mustard and press bread crumb
mixture over the top.
3. Place racks of lamb in a baking dish
with olive oil, crust side down and cook
for 10 minutes or until golden. Turn
racks over, and cook for a further 15-25
minutes or until cooked as desired.
4. Remove from pan, cover loosely with
foil and allow to stand for 10 minutes
before carving.
40
PESTO SAUCE
Makes approx 1½ cups
INGREdIENTS
2 cups firmly packed basil leaves
(approx 1 large bunch basil)
2 cloves garlic
2 teaspoons lemon juice
cup pine nuts, toasted
L
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
METHOd
1. Insert quad blade into processor bowl.
2. Add all ingredients in the order listed.
Place lid on bowl.
3. Pulse until all ingredients are very
finely chopped and almost smooth.
Scrape down sides of bowl if necessary.
4. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.