Eats
Lamb Leg Roast NZ Ingredients 1 Leg of lamb (preferably NZ or AB) 4 Garlic cloves peeled 2 Rosemary springs Squash 2 acorn squash haled and seeds scoped 1-table spoon Hungarian paprika 4-tablespoons of butter Pesto 6 stalks mint leafs 4 stalks parsley ½ cup walnuts toasted and chopped 1-garlic clove chopped finely Extra-virgin olive oil 100g Parmesan cheese salt and pepper to taste Tomato arugula salad 1lb cocktail tomatoes 210g washed arugula and spinach mix 100g Parmesan cheese Balsamic vinaigrette
Originally from New Zealand where I qualified as a Red Seal Chef, the best advice I was ever given was ‘never say no’ as this was the only policy that my first company’s 25-page booklet said on every page.
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Method Take roast and cut 6 thumb size holes in top and bottom and stuff ½’s of garlic and springs of rosemary and salt n’ pepper then place in roasting dish with 250 ml water and ½ can your favorite ale ( I used Powerhouse) and cover with foil and bake at 300 for 3 hours then at 400 for 20 minutes to brown then let rest in a warm place for 15 minutes. Place Squash scoop up on roasting tray, season with salt, pepper, paprika and butter inside the hollow then place in over 40 minutes before the lamb is ready. Place washed tomatoes into preheated pan sprinkling with salt n pepper and extra-virgin olive oil and then place in oven for 6 minutes until the ski starts splitting, Wash mint and parsley leaves and then pat dry, cut into a pulp with pine nuts and roasted garlic, add salt, pepper, EVOO and grated parmesan cheese. Place on share platters with the lamb on a chopping board so you can carve it at the table!
Our chef Victoria Leeson Victoria Leeson
www.revelstoketimesreview.com
Working with food drives me, and I have brought my ultimate passion to Revelstoke where I am the Head Chef at the Last Drop and am now splitting my time between The Last Tee and The Last Drop, so you may see me racing back and forth on my bike (great training for Mt.
Macpherson!) Taking great inspiration in Revy life, I volunteer with Bear Aware and many charities in town. I love the food initiatives here, with the grow and pick mentality us stokers have, contributing to the amazing place that has become my home; Revelstoke.
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