Happy Easter - Wherever You Are, I hope It's Lamby! Round 1 of 3
Easter with the Glass Jar Kitchen coming to you from the Margaret River. It’s Easter Holidays for me, which is always a special time, it’s time to head ‘Home’ for a re-charge. ‘Expat’ me says - It’s Spring in Bonkers Honkers and the humidity is rising and along with it, every type of mould, fungus and tropical plant will be coming into flower, some I love, others…. Well not so much! ‘Home’ me says - It’s Autumn in Australia, the season of mellow fruitfulness, it’s a very late harvest for the reds in Margaret River this year and some of the whites never got to ripen, so some of the wineries won’t have managed to harvest as much as they usually do and everyone is praying for warm weather to help the reds along. I know once I get to Australia there will be a glut of seasonal produce available, Apples, Pears, Pomegranates (I hope!), Beetroot, Sprouts, Cabbages, Fennel, Mushrooms, Potatoes, Pumpkins and Squash will all be at the top of my list of things to get cooking with . It’s also a time when I know we’ll have family and friends coming to stay and stopping by for celebrations and long lazy lunches. And, as it’s Easter, I hope you will too! Let’s pick a recipe or two or three to help us out with entertaining shall we? Rach Xx Roast lamb with mint and pistachio crust - Easter Lamb No1 This is always a favourite at dinner parties and family Sunday Lunches. Tip - Before you start, always check what you will need: Ingredients - For the Crust:
- 50g Mint Leaves, Stalks Removed
- 3 Cloves of Garlic, Crushed
- 75g Roasted, Unsalted Pistachios, Already Shelled
- 100ml Olive Oil (not EVOO)
- Zest and Juice of an Un-waxed Lemon
- Salt and Pepper to taste
- 1kg of Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Cut into Thirds
- 1.25kg Boneless Rolled Lamb Leg
- A 3-4 Cloves of Garlic, Skin On
- Large Deep Roasting Tray With Trivet (Trivet is a metal rack which fits inside the pan)
- Kitchen Aid Hand Blender (or similar)
- Aluminium Foil
- Sharp Knife
- Ensure that your meat is at room temperature and pre-heat the oven to 230C, whilst you make the crust.
- Crust - Place the mint leaves into the blender with the garlic and pistachios, pulse until they’re roughly chopped. Once you are happy with the texture you can add the olive oil, zest and juice to make a thick paste.
- Place the chopped potatoes and garlic, skin on, into the roasting tray then place the trivet on top and make sure it’s stable. Put the lamb on top of the trivet, skin side up, making sure any string or netting has been removed. Then cover the lamb in the crust paste, ideally a ½ to 1cm thick all over. Put a layer of foil on top of the crust to prevent it burning whilst you do the ‘sizzle phase’.
- Place the tray into to the hot oven for 30minutes.
- After 30minutes, turn the oven down to 160C and remove the foil. Cook for a further 50minutes (medium) to 2hours (well done).
- Rest the lamb in a warming drawer or under foil for 10-15minutes.
- Slice the lamb carefully and serve with the crust, the roasted potatoes and some minty peas.
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