Roast leg of Lamb with rosemary & garlic21/09/2012 21:13
Serve up succulent roast lamb for lunch
2 kg leg of lamb
1 tbsp English Mustard
1 tbsp redcurrant jelly
3 cloves of garlic, cut into slivers
3 fresh rosemary sprigs
Preheat the oven to 200C / 400F/ Gas mark 6.
Rub the lamb with the mustard and redcurrant jelly and place into a roasting tin. With a sharp ended knife, make little cuts about 1 inch deep all over the meat joint. Push in alternate little sprigs of rosemary and garlic slivers into the slits.
Pop the meat in the oven to roast for 20 minutes and then reduce the oven down to 180C/350F/Gas mark 4. Cook for 2 hours if you like your meat medium - well done, less if you want it rare, more if you want it well done. Remove the meat from the oven and transfer to a serving plate, cover loosely with foil and allow the meat to rest for 20 minutes before carving.
Potatoes, garlic and cream - simply delicious!
A classic French recipe, created in the Dauphiné region of France.
* Floury potatoes work best in this dish - Maris piper or King Edward.
2 cloves garlic
1 tsp sea salt
300ml double cream
1.2kg potatoes,slice very thinly.
Grating of nutmeg
Freshly ground black pepper
Heat the oven 190C/375F/ Gas mark 5
Butter a large ovenproof dish. Using the flat side of a knife, crush the garlic and mix with the sea salt. Put in a large pan along with the milk, cream, a good grinding of black pepper, and a grating of nutmeg, bring to the boil slowly. Add the potatoes to the pan and stir to coat them in the cream and milk. Bring back to the boil and simmer gently until the potatoes are almost tender. (around 15 minutes). Turn the potatoes into the buttered dish, pop into the oven and bake for about 1 hour or until lovely and browned on the top.
Tip ~ Place the sliced potatoes in a bowl of cold water to prevent them from browning, until ready to use.
Sweet and full of flavour
550g carrots, scrubbed or peeled, halved lengthways then cut horizontally.
1-2 tbsp demerara (brown) sugar
Knob of butter
In a saucepan of boiling water, add the carrots and cook till they still have bite to them. Drain well. In a large frying pan, add the butter & sugar. When the sugar has dissolved, throw the carrots in and toss really well, so that they all get coated well. Cook untillightly caramelised. Remove from heat and transfer to a serving dish.
Deliciously sweet and perfect paired with lamb
250g fresh peas ( can use frozen)
1-2 tsp caster sugar
2 tbsp white wine vinegar
Handful of fresh mint leaves, finely chopped
Mix together vinegar and sugar until the sugar dissolves. Add the peas to a pan of boiling, salted water and cook for about 3-4 minutess. Drain well and return to pan. Add the vinegar mixture and the mint, stir until combined. Mash the peas slightly with a fork, just enough to crush some of them. Transfer to a serving dish and garnish with mint leaves to serve.
Chocolate and Pear Sponge