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hile we all have our tried and trusted go-to recipes when we cook, sometimes it makes a refreshing change to give a favourite ingredient or dish a new lease of life by introducing different flavours or ideas that are not only delicious but really wake up the tastebuds at this time of year. Here, we take some of the season’s fabulous produce and give it all an enticing new twist...
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ROAST BONED AND STUFFED LAMB LEG WITH BEETROOT AND A MINT, CAPER AND HONEY SAUCE This flavoursome roast lamb is made extra special with an unusual piquant sauce. PREPARATION TIME: 25 MINUTES COOKING TIME: APPROXIMATELY 1½ HOURS SERVES: 6-8 INGREDIENTS
STUFFING
1.25kg boned lamb leg
60g day-old breadcrumbs
Salt and pepper
Zest 1 orange
1 tablespoon light olive oil
1 clove garlic, crushed
2 bunches small to medium beetroot
1 teaspoon chopped thyme leaves
with leaves (peel and cut into wedges
2 teaspoons extra virgin olive oil
with stalks separated from leaves and
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METHOD
Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4. 1. Open out the boned lamb leg, place skin side down and trim off any excess sinew and fat, then season well. 2. Mix all the ingredients for the stuffing and season. Spread out over the lamb, roll it up and tie it with butcher’s string. 3. Heat the casserole over medium to high heat with one tablespoon light olive oil, and brown the lamb lightly all over. Put to one side. 4. Mix the beetroot wedges in a bowl with the vinegar, herbs, orange peel and juice, one and a half tablespoons extra virgin olive oil and season. 5. Heat the casserole, adding the last tablespoon of oil over medium heat. Add the garlic cloves and cook for about a minute before adding the beetroot mixture, the red wine and water. Put the casserole lid on and cook over medium to high heat for 10 minutes. Remove from the heat and place the lamb on top. 6. Place in the oven and bake for about 40-45 minutes for pink lamb (or until the centre reaches 55˚C when measured with a meat thermometer). 7. Remove the lamb from the casserole, cover with foil and keep warm. The beetroot will most probably need cooking further, so increase the oven heat to 200˚C/ 180˚C Fan/ Gas Mark 6 and finish baking uncovered for a more roasted finish. Alternatively, put the lid on and finish cooking over low to medium heat on the hob. This will take about 10 minutes. 8. For the mint sauce, mix all the ingredients together, and pour into a serving bowl. 9. Separately, bring a saucepan of salted water to the boil and cook the beetroot stalks and leaves. The stalks will take longer so add these first. Dress lightly with some more extra virgin olive oil, salt and pepper.
chopped)
MINT SAUCE
2 tablespoons red wine vinegar
50g finely chopped mint leaves
2 bay leaves
2 tablespoons honey
3-4 sprigs thyme
2 tablespoons red wine vinegar
Peel of 1/2 orange
2 tablespoons boiling water
Juice of 1/2 orange
30g non-pareil capers, chopped if
2 ½ tablespoons extra virgin olive oil
preferred
COOK’S NOTE
6 cloves garlic, unpeeled and bashed
Salt, to taste
This dish can also be made using a bone-in leg of lamb. Make the stuffing
10. To serve, remove the string from the lamb and slice. Serve with the beetroot and any juices in the casserole along with the beetroot leaves and the mint sauce.
125ml red wine
and bake it separately until crisp, then serve with the finished dish for a
125ml water
welcome crunch.
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