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Lamb cannon with basmati rice and roasted vegetables. Lamb cannon is a cut we’ve only been introduced to recently by the butcher but it’s super lean, tender and completely delicious. Easy to cook too, either pan fry or roast. The butcher does some excellent marinades, so we went with garlic, soy and ginger, cut the lamb into bite size pieces and let it soak in that for a couple of hours. Cut up some veg (we had peppers, red onion, mushrooms and cherry tomatoes), dump the lot in a roasting dish, drizzle with olive oil and stick it in the oven. Bag of 2 minute in the microwave rice and job’s a good ‘un. Simple, healthy, and as I say, utterly delicious. We’ve done this a couple of times now and demolish the lot.
Cheers,
Gaz
Cheers,
Gaz