Chef-prepared Easter Dinner

small kits serve 2 – 3, large kits serve 3 – 5

Sous Vide Lamb Rack
  1. Warm a pot of water to a heat of 55 – 60c (below simmering point).
  2. Place the lamb into the pot and allow to warm through gently for 20 minutes.
  3. Either light a barbecue creating a nice bed of coals or warm a saute pan over high heat until hot.
  4. If using a barbecue:
    • Lightly dress the lamb with a neutral oil. Canola or sunflower oil (olive oil can burn easily and become bitter).
    • Season with salt and place on the grill turning frequently until nicely coloured.

    If using a saute pan:

    • Lightly dress the lamb with a neutral oil. Canola or sunflower oil (olive oil can burn easily and become bitter).
    • Season with salt and place on the grill turning frequently until nicely coloured.
  5. Remove the lamb from the heat and rest on a wire rack for 8 to 10 minutes.
  6. Season with a little fresh ground black pepper.
  7. Cut the lamb into cutlets and serve.

     

    Roasted Beets
    1. With the oven preheated to 430˚F, place the beets in an ovenproof tray.
    2. Drizzle with a little olive oil and season with sea salt and fresh ground black pepper.
    3. Place the tray directly onto the oven shelf and cook for 12 minutes, turning twice.
    Roasted Carrots
    1. With the oven preheated to 430˚F, place the carrots in an ovenproof tray.
    2. Drizzle with a little olive oil and season with sea salt and fresh ground black pepper.
    3. Place the tray directly onto the oven shelf and cook for 12 minutes, turning twice.
    Scalloped Potatoes
    1. Preheat oven to 430˚F. Use a convection setting if your oven has it.
    2. Place the tray containing the potatoes directly onto the oven shelf.
    3. Cook for 25 minutes or until bubbling at the edges.
    Lemon Olive Oil Cake
      Ready to eat.