Roasted Rack of Lamb with Vegies, Drizzled in Dark Balsamic

Here is a really quick and effortless dish to prepare, cooking time is a little lengthy for my liking but I loveroast lamb and vegies, so its worth it. I chose to get one of my favorite wines for this one, and it has the added benefit of being a cask wine s theres plenty left over to drink after the meat prep.
The onions I use are just small pickling onions, they are essentially brown onions so they come out a little bit sweet too.

The Recipe is a portion for 2 people, feel free to bump up the quantities to suit.

Serves : 2

Ingredients :

• Favorite Wine (Enough to Marinate the Lamb Rack)
• Medium Sized Rack of Lamb
• Dash of Rice Bran Oil
• 4 Small Pickling Onions
• 3 Large Potatoes (Cut into Medium Pieces)
• 2 Small Carrots (Cut into Medium Pieces)
• Crushed Garlic Glove
• Sprig Fresh Rosemary
• Caramelised Dark Balsamic

Prep the meat by placing in a plastic container with a lid, add enough of your favorite wine to half the meat (flip meat in an hour or so) and leave in fridge.

Preheat oven to 180 C.
In a roasting dish, add all the vegies and oil (quantity at your discretion) and add garlic and sprig of rosemary.
When the lamb has marinated enough and is ready, transfer it to your roasting dish with lid and place it in the oven for approx 1 hour (will depend on how you like your meat cooked).
Carve up and transfer to dinner plate, drizzle with a small amount of caramelised dark balsamic and enjoy with a glass of the wine if you spared it while waiting for your roast to cook.

Spicy Beer and Cheese Dip

This is a pretty unique dip I came across a few days ago and it just screamed at me to try it. It has a stronger taste of the mustard and cheese than the beer, at first I thought the beer may be too overpowering but turns out all the ingredients combine very well.

Serves : 6

Ingredients :

• 400g Mature Cheddar Cheese, Grated
• 200ml Your Favourite Beer (Full Strength Aussie Beer is My Choice)
• 1 Tblspn Dry Mustard
• 2 tspn Cayenne Pepper
• 2 Small Cloves Garlic, Chopped

Combine all Ingredients and Process them using a Food Processor, Process until a Favoured Consistency.
Taste, Add more of each Ingredient to Taste if Required.

Chill, to let Flavours Infuse and Enjoy.

Spinach Dip in a Cob Loaf

Serves : 10

Ingredients:

• 300 g Fresh Chopped Spinach
• 50g Fresh Chopped Spring Onion or Scallion
• 250ml Grated Cheddar Cheese
• 250ml Mayonnaise
• 250ml Sour Cream
• 1 Packet Tomato Soup Mix
• 1 Cob Loaf

Pre-heat Oven to 150 C
Combine the first 6 ingredients on the list in a Medium Bowl.
Cut roughly 2cm from top of the Bread Loaf, set the Top aside for now.
Remove the Bread from inside the Loaf, ensuring you leave an approximate 2cm hollow shell, set aside the extra Bread.
Spoon the Mixture into the hollowed out Loaf and replace Top.
Wrap in Tin Foil and place on baking tray in oven, bake @ 150 C for around 2 hours until heated through.
Discard foil and transfer Loaf to Serving Plate.
Remove Top and cut into bite sized pieces for dipping, also cut reserved Bread.
Arrange Bread around Loaf.