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WESTERN NEWS

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Tuesday November 21 2017

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HOW TO ROAST THE PERFECT WHOLE LEG OF LAMB

STRAWBERRY AND MARSHMALLOW PARFAIT Ingredients

Whole leg of lamb 1-2 tbsp oil Rock salt Freshly ground black pepper 4-5 sprigs fresh rosemary

½ cup Marshmallows, small 350g Sugar 500g Strawberries, hulled 6 Eggs, 4 yolks, 2 whole 2 cups Cream, thick 500g Strawberries, fresh, for garnish

Take the lamb out of the fridge 30min before cooking to allow it to come to room temperature. Preheat the oven to 170 deg C. Place a wire rack in a roasting tray, place the lamb on the rack and brush the meat with the oil and then season with the rock

Directions To prepare the tin, line a narrow terrine mould about 30cm x 10cm with plastic wrap. Set some of the marshmallows along the bottom with some strawberry slices. Place the strawberries in a saucepan with half the sugar. Bring to a gentle simmer over a low heat. The juices will come out, so there is no need to add water. Simmer for no more than 2min, then remove from the heat and mash or purée the mixture. Return it to the pan and set aside. Use an electric beater to whisk the egg yolks and whole eggs with the remaining sugar until thick and mousse-like. Return the strawberry and sugar

mixture to the heat and bring to a simmer. With the beater still running, tip this hot mixture into the eggs and continue whisking until it is really thick and well incorporated. The hot sugar and strawberries “cook” the egg yolk, so it is not raw. Whip the cream until it reach-

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salt and freshly ground black pepper. Rub the lamb with the rosemary sprigs leaving them in the roasting dish. Place the meat into the oven and roast at 160 deg C, allowing 30min per 500g. To test if the meat is cooked, use a skewer to pierce the leg at the thickest part, going through to the bone. If the juices are clear, the lamb is cooked. Remove the lamb from the oven, cover the meat with some aluminum foil and then set the lamb aside to rest, for approximately 15-20min. Carve the meat and serve with your favourite vegetables and plenty of gravy.

es soft peaks, then fold it gently through. Add the remaining marshmallows to the mixture. Spoon it into the prepared tin. Cover with plastic wrap and freeze for at least 24 hours. To serve, cut the parfait into slices, surround with sliced strawberries and place in a cup.

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Western News 21-11-17  
Western News 21-11-17  

Western News 21-11-17