Issue 023
March 2007
Roast leg of lamb for two
Ingredients
- 1 half leg of lamb
- 800gm-1kg mixed fresh vegetables (carrots, corn, mange tout, sugar snap peas, etc)
- 30ml Olive oil
- 10gm fresh thyme
- Potatoes if required
- 20ml vinaigrette or substitute with white wine or malt vinegar
- 10gm fresh mint
Method
- Season the lamb with fresh salt and pepper.
- Heat a large frying pan and add the olive oil. Add the lamb and colour on the first side, now turn over and repeat until it is golden. This caramelising increases the intensity of the flavour.
- Place the lamb in an ovenproof dish. Rip up some fresh thyme and throw on top of the lamb. Cook on 190C (fan 180C) or gas mark 5 for around 30 minutes for a pink finish or 40 minutes for medium to well-done.
- While the lamb is cooking prepare and boil the vegetables until they are al dente (crunchy). Refresh these in cold water to stop the cooking process as they retain residual heat. Drain when cooled.
- Once the lamb is done remove from the oven and set aside in a bowl.
- Place the vegetables in the tray with the fat and juice and mix these up. Season with salt and pepper and return to the oven for 5 more minutes to warm through.
- Take the juice from the bowl, add the vinaigrette/vinegar and torn fresh mint, and serve over the lamb with the vegetables.
Note: Rest the meat for 10-15 minutes or so before eating to ensure it is soft and not chewy. The resting also lets the juice and blood run back through the meat that is squeezed out during the cooking process.
Vinaigrette
Ingredients
- 25ml sherry vinegar
- 75ml white wine vinegar
- 300ml olive oil
- 5gm fresh thyme
- 1 clove garlic, peeled
Method
- Mix together all the ingredients and store. This will store in an airtight container for a good month with no depletion in flavour.
- You can substitute the sherry for 100% white wine vinegar, but don’t use malt vinegar. White wine vinegar is cheap to buy and will last years.
- Shake well before use.
Interesting note: The vinaigrette actually helps cut through the fat of the lamb – this is why mint sauce is usually served with lamb.
Pineapple & chilli
Ingredients
- 1/2 fresh pineapple, peeled
- 1 fresh red chilli
- 7-8 fresh basil leaves
Method
- Cut the top and bottom off the pineapple and peel with a serrated knife from top to bottom. Now slice in the middle cutting down (rather then across) cut that in half again.
- Cut the centre (root) out at an angle to minimize waste, now slice the pineapple as you wish, the thinner the better and arrange on a plate with love.
- Top and tail the chilli, cut in half sideways so you can scrape the seeds out, now remove all seeds from the chopping board so it is clean and you don’t eat any by mistake. Slice the chilli as fine as possible, be sure to take your time and don’t cut yourself.
- Sprinkle chilli onto the plate (not too much) and tear the basil on top randomly. You can eat this as it is, or possibly drizzle with champagne if you are drinking some!
Note: This is great together – don’t be scared! Also the chilli speeds up your metabolism, which is great for fat burning.
