Roast Lamb Rumps with Red Pesto

June 16, 2010

 

Serves 2


Preparation time: 10 minutes

Cooking time: 15 minutes (medium)

25-30 minutes (Well done)


Ingredients:

2 x 150-175g/5½-6oz lean lamb rumps

Salt and freshly milled black pepper

For the red pesto:

2x 18g pack fresh basil leaves

25g/1oz pine nut kernels, lightly toasted

1 large garlic clove, peeled and finely chopped

50g/2oz sun-dried tomatoes in oil, drained and finely chopped

25-50g/1-2oz grated Parmesan cheese

150ml/¼pint extra virgin olive oil

To garnish:

Extra roasted pine nut kernels


Method:


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.


  1. To prepare the red pesto, place all the ingredients into a food processor or blender and whizz together until combined, season and transfer to a small bowl and set aside.


  1. Place the lamb rumps on a chopping board, season and spread with 30ml/2tbsp of the prepared pesto. Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference.


  1. Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 2-3 minutes.


  1. Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.


Tip:

Transfer any remaining pesto into a small jar, pour over a small layer of olive oil and refrigerate for up to 1 week.

Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.

 

Barbecued Spatchcock Lamb

April 24, 2010

Serves: 4-6

Preparation time: 15 minutes
Cooking time: Approximately 40 minutes plus marinating time
Oven temperature: Gas mark 7, 220°C, 425°F



Ingredients:

1 lean boned ½ lamb leg joint – either buy boned or ask your butcher to remove the
bone OR buy boned shoulder lamb joint
5 sprigs fresh rosemary
3 cloves garlic, peeled and crushed
Salt and freshly milled black pepper
150ml/¼pint white wine

Method:

1.Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the stri...
Continue reading...
 

Beef and Red Pepper Noodle Broth

April 24, 2010

Serves: 4

Preparation time: 10 minutes
Cooking time: Approximately 15 minutes


Ingredients:
450g/1lb lean beef stir-fry strips
10ml/2tsp Chinese five-spice powder
15-30ml/1-2tbsp soy sauce
15ml/1tbsp prepared chilli or Schezuan sauce
1.2L/2pint good, hot beef or vegetable stock
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
Large bunch freshly chopped coriander or parsley
175g/6oz fresh or dried fine egg noodles
200g/7oz pak choi or green cabbage, ...
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Beef Stuffed Calzone

April 24, 2010

Makes 2 as a main meal, 4 as a light snack

Preparation time: Approximately 20-25 minutes
Cooking time: 20-25 minutes



Ingredients:
375g/12oz Quality Standard beef mince
1 x 290g pack pizza dough mix
5-10ml/1-2tsp poppy seeds
10ml/2tsp olive oil
1 small onion, peeled and finely chopped
50g/2oz sun-dried tomatoes
50g/2oz cherry tomatoes, quartered
150g/5oz half-fat crème fraîche
15ml/1tbsp capers, rinsed
Small bunch fresh basil leaves, roughly torn
Salt and freshly milled black pepper


Method: ...
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Ultimate Homemade Beef Burgers

April 24, 2010
Preparation time: 15 minutes
Cooking time: 10-16 minutes



Ingredients:
450g/1lb lean beef mince
1 small onion, peeled and grated
5ml/1tsp garlic salt
Salt and freshly milled black pepper
2.5ml/½tsp dried oregano or marjoram
15ml/1tbsp Tabasco or sweet chilli sauce
25-50g/1-2oz fresh white breadcrumbs
50g/2oz blue cheese, crumbled..., or grated mozzarella cheese
1 egg, beaten
15ml/1tbsp sunflower oil

Method:


1.Place the beef in a large bowl and add the onion, garlic salt, seasoning, herbs, Tabasco or sweet ...

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Grilled Lamb Chops with Olive Mash

April 24, 2010

Serves: 2

Preparation time: 10 minutes
Cooking time: Under 30 minutes
SIMPLE


Ingredients:
4 lean lamb chops or cutlets
Salt and freshly milled black pepper
5ml/1tsp oregano
Grated zest of 1 lemon
For the Olive Mash:
450g/1lb potatoes, peeled and diced
60ml/2tbsp olive oil
1 small garlic clove, peeled and finely chopped or 5ml/1tsp garlic paste or purée
50g/2oz green or black olives, drained and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley

Method:

1.For the olive mash; boil the potatoes until ...
Continue reading...
 

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