Text 31157, 86 rader
Skriven 2009-11-17 17:44:00 av JIM WELLER (1:123/140)
Ärende: lamb 10
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with potatoes this time...


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Minted Lamb with Oven Baked Red Cabbage and Baby Roasts
 Categories: Lamb, Potatoes
      Yield: 1 Servings
 
    520 g  Ready to eat shoulder of
           -minted lamb
      1 sm Red cabbage; coarsely
           -shredded
      4 tb Soft brown sugar
     90 ml Balsamic vinegar; (3fl oz)
      5 tb Olive oil
    1/2    Punnet Anya potatoes
           Coarse ground sea salt
 
  Cook the lamb as per cooking instructions.
  
  Combine the red cabbage with the brown sugar, balsamic vinegar and
  3 tablespoons of the olive oil. Place in a suitably sized roasting
  tin and cook for 50 minutes, directly below the lamb.
  
  Place the Anya potatoes in another roasting tin and drizzle over
  the remaining 2 tablespoons of olive oil and sprinkle with coarse
  ground sea salt. Roast for 50 minutes, directly below the lamb.
  
  Serve the lamb sliced with the red cabbage and roast potatoes.
  
  NOTES: A more traditional combination of red cabbage, roasted
  potatoes and minted lamb.
  
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Lamb a la Mum
 Categories: Main dish, Lamb, Beef, Potatoes, Onion
      Yield: 8 Servings
 
      1    Leg of lamb
      2    Lemons
           Plain flour
      3    Cloves garlic
     12    Small sprigs rosemary
    500 g  Potatoes peeled
    200 g  Brown onions
    100 g  Unsalted butter
    750 ml Beef stock
     15    Mint leaves
           Salt
           Freshly ground black pepper
           Chopped parsley for garnish
 
  Preheat oven to maximum temperature. Trim lamb of all fat and
  sinew. Rub with juice of 1-1.1/2 lemons, then with flour. Season
  and make 12 small cuts into the lamb, 1cm deep. Peel garlic and
  cut into 12 long slivers. Insert one of these slivers into each
  cut along with a sprig of rosemary. Push in with top of knife. Set
  aside. Slice potatoes and onion into 1/4cm slices.  Melt half the
  butter in a roasting tray and toss vegetables in it. Add 500ml of
  the stock. Put rack in roasting tray and put lamb on top. Cook in
  preheated oven until it reaches 75C on the meat thermometer (for
  medium rare). Chop mint finely and mix with juice of half of one
  of the lemons and rest of the butter. When lamb is ready let it
  rest, loosely covered, in a warm place for 10 mins. Strain pan
  juices carefully into pan and set vegetables aside in a warm
  place. Add the remaining stock to the pan, degrease and boil over
  a high heat until thickened. Whisk in mint butter bit by bit.
  Season. Slice lamb. Put vegetables on plates, top with lamb and
  spoon sauce over. Garnish with chopped parsley.
 
MMMMM

Cheers

YK Jim


... The martini has been perverted by nefarious foregin substances

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