skip to main |
skip to sidebar
12:16
maya
, Posted in
meat dishes
,
0 Comments
Roast loin of lamb with apricot stuffing
Ingredients
- 850g boneless lamb loin (see tip below)
For the stuffing
- Large handful dried apricots
- Handful almonds
- 1 tbsp chopped fresh herbs, such as thyme or parsley
Method
- 1. Preheat the oven to 180°c/ fan160°c/gas 4. Cut the apricots into quarters with scissors, and put into a bowl. Cut the almonds in half with a knife and add to the apricots. Add the chopped herbs and mix everything in the bowl together with your hands.
- 2. Open the lamb loin out flat and rest on a board, with the darker meat facing upwards sprinkle it with a little freshly ground black pepper.
- 3. Put the apricot stuffing in the middle of the lamb and roll the meat around the stuffing to make a long roll – fold the flap of skin over, to keep the stuffing inside the meat. Hold the roll of lamb together, and ask someone to tie a piece of kitchen string around it. It’s a good idea to tie it around in 2 places, to hold it all together during cooking.
- 4. Put the lamb in a roasting tin and cook in the oven for 55 minutes, until it’s piping hot all the way through. With lamb, it doesn’t matter if it is still slightly pink in the middle – it’ll taste good and is safe to eat. Leave the lamb to ‘rest’ on a plate for 10 minutes before carving (this makes it more tender and juicy). Ask an adult to carve, and serve with the roast potatoes and cabbage.
12:14
maya
, Posted in
meat dishes
,
0 Comments
Warm Sunday roast salad
Ingredients
- 2-2.5kg leg of lamb
- 4 garlic cloves, cut into slivers
- Few sprigs fresh rosemary
- 450g baby new potatoes
- 175ml olive oil
- 200g French green beans
- 4 tbsp red wine vinegar
- Generous pinch of sugar
- Handful freshly chopped mint
- 600g cherry tomatoes, halved
- 350g baby spinach leaves, rocket or watercress or a mixture of all three
Method
- 1. Preheat the oven to 220°C/fan 200°C/gas 7. With the tip of a small, sharp knife make slits all over the lamb. Insert a sliver of garlic and a sprig of rosemary into each slit. Weigh the lamb and calculate the cooking time. Cook for 20 minutes, then reduce the oven temperature to 190°C/fan170°C/gas 5 and roast for a further 20 minutes per 450g. This will give a slightly pink lamb. Add an extra 20 minutes if you like it medium.
- 2. Meanwhile, cook the potatoes in boiling, salted water for 10-15 minutes until tender. Drain and spill into a roasting tin, drizzle with 2 tablespoons of oil and season. Roast for 30 minutes before the lamb is done.
- 3. Cook the beans in boiling, salted water, drain and refresh under cold running water. Drain again and put aside.
- 4. Make the dressing: whisk together the remaining oil, vinegar, sugar, mint and plenty of seasoning.
- 5. Take the lamb and potatoes out of the oven. Leave the lamb to rest for 15 minutes and the potatoes to cool (they both only need to be just warm when served). Slice the lamb and put on to a plate. Put the tomatoes, salad leaves, green beans and warm potatoes into a large bowl and toss well. Drizzle with enough dressing to coat and toss again. Add the lamb to serve. Put the rest of dressing into a jug for everyone to help themselves.
16:15
maya
, Posted in
meat dishes
,
0 Comments
16:12
maya
, Posted in
meat dishes
,
0 Comments
16:05
maya
, Posted in
meat dishes
,
0 Comments
12:16
maya
, Posted in
