A Suggested Quick Marinade for Lamb

Rosemary, fresh red chili, anchovy, capers, garlic, and olive oil. Chopped and given a once over in a mortar and pestle.

It's actually very good, adjust amounts accordingly to your tastes. Lamb gets seared, finished in a hot oven and sliced. Served on a bed of couscous, not an actual bed.

List of Kitchen Stuff Used
Non-stick frying pan - for searing the lamb rack. Roasting pan for lamb. Two chopping boards - one for raw meat. Chef's knife - for chopping. Boning Knife - for carving. Ceramic knife- for the butter. Two small stainless steel bain marie tins - for chopped ingredients. Orange zester. Saucepan - for couscous. Bowl - for scraps. Fork - for fluffing.

No particular reason, just seemed quite a few things.

Quick restaurant review
Riverbank Estate Winery in the Swan Valley for lunch. Makes a lot of sense. Fabulous food, chef's great, and you pay cellar door prices for their wine. Green space, sunshine, turkeys and ducks - have a look.



Photo review
Top photo has distracting motion blur from low light. Bottom picture is too cold and needs to be colour balanced.