Most Popular EatSmart Dish
Lamb Racks with Italian White Sauce
"3 Less" and "More Fruit and Vegetables" Dish
Feature
Use of lean meat and low-fat milk products has reduced the fat content of lamb and white sauce. Adding fruit can lessen the fatty feeling of the dish.
Ivy NG
President, Hong Kong Nutrition Association
| Lamb Racks Ingredients to serve 6 | | Japanese Pumpkin | 1 piece (about 600 g, 15 taels) | | Cucumber (as the supporting frame) | 2 pieces | | Honeydew Melon (diced) | about 1/5 bowl | | Pear (diced) | about 1/5 bowl | | Guava (diced) | about 1/5 bowl | | Tomato (small) | 6 pieces | | Lamb Rack | 3 pieces (about 150 g, 4 taels) | | Curly Endive (thinly shredded) | small amount as garnish | | Red Cabbage (thinly shredded) | small amount as garnish |
| Seasonings | | Salt | 1/2 teaspoon | | Sugar | 1/2 teaspoon | | Italian White Sauce Ingredients | | Sugar | 1/3 teaspoon | | White wine | 1 tablespoon | | Parsley (chopped) | some | | Low-fat cream | 300 ml | | Low-fat evaporated milk | 1 tablespoon |
Lamb Racks
Cooking Method
- Cut off top of pumpkin and discard the seeds. Steam the pumpkin until 60% done. Set aside.
- Cut cucumbers into two halves. Make a supporting frame by adhering them to the bottom of the pumpkin with bamboo skewers.
- Add the fruit dices into the Italian white sauce.
- Cut off top of tomatoes and discard the seeds. Place the fruit dice mixture into the tomato cups.
- Marinate lamb racks with the seasonings. Steam for 2 minutes and then roast for 4-5 minutes. Transfer the racks into the pumpkin cup and then pour in Italian white sauce.
- Place shredded curly endive and red cabbage on the plate as garnish.
Italian White Sauce
Method
- Heat up all the ingredients in a sauce pan to make the Italian white sauce.
|
