Cheese Straws & Roasted Lamb Rack


Starter: Cheese straws with bacon bits – great to serve with soups as well

You will need:

Flour, for dusting

2 x 400 g (2 rolls) of frozen puff pastry, defrosted

½ cup Thai sweet chilli

250 g (1 packet) bacon, cut into small pieces, fried in crushed garlic

Freshly ground pepper

About 375 ml (1 ½ cups) grated cheddar cheese


  1. Preheat the oven to 180 C and line 2 baking sheets with baking paper. Lightly dust a flat work surface with flour and roll the defrosted. Roll out both defrosted pastry until slightly thinner and the same size.
  2. Brush with the sweet chilli sauce and scatter the bacon bits all over followed by the grated cheese. Lightly season with freshly ground black pepper.
  3. Place the season layer of pastry on top and press with a rolling pin. Cut into long strips and lightly twist.
  4. Bake in the oven for about 10 minutes until done and lightly golden. Serve with a dip of your choice or with soup.

Main: Roasted lamb rack

You will need:

2 lamb racks, Frenched (Siba shows you how to prepare one)


Olive oil

Rosemary, chopped

6 cloves of garlic, crushed

Salt and pepper

(Serve with mash and roasted veggies)


  1. Prepare the meat.
  2. Mix the marinade ingredients together and pour over the meat in a roasting and marinade for 2 hours or preferably overnight.
  3. Season with salt and pepper and brown on top of the stove all around. Cook in the oven for about 20 to 30 minutes until medium rare. Cook longer if you desire.
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