WESTERN RECIPES - 6
Roasted Lamb-on-Bone and Southern France Vegetables
1 rack of lamb
1 head of garlic
1 red pepper
1 orange pepper
1 yellow pepper
12 cherry tomatoes
2 teaspoons thyme leaves
Salt and pepper to taste
Extra virgin olive oil as needed
0.35 ounces basil leaves
1) Salt and pepper the lamb meat and put it into the HACHI together with the garlic. Roast the lamb at medium heat until golden brown and then take it out from the HACHI.
2) Cut the vegetables up into suitable sizes and boil them in the HACHI until the tomatoes resolved into the soup.
3) Add the lamb back into the HACHI and put the lid on. Place the HACHI into an oven and cook it at around 390 degree °F for 10 minutes.
4) To finish, pour extra virgin olive oil over the roasted lamb and vegetables and sprinkle basil leaves for decoration.
Note: As cooking time can differ depending on the type of oven, adjust the roasting time referring to directions above.