1 butterfly lamb leg
½ cup olive oil
3 cloves garlic
20g fresh rosemary
20g fresh thyme
Cauliflower Puree with toasted almonds
40g butter
1 small onion
1 clove garlic
Salt
Pepper
1 head of cauliflower (approx. 800g)
¾ cup vegetable stock
¼ cup cream
1/3 cup sliced almonds toasted
Lemon and thyme roasted carrots
600g carrots
2 tbsp fresh thyme
Juice of 1 lemon
1 tbsp honey
Salt
Pepper
oil
In an upright blender, blend together the oil, garlic, rosemary and thyme until it is a smooth paste consistency and then rub all over the lamb. Leave to marinate for at least 2 hours but preferably overnight
To cook the lamb:
Preheat the oven to 200 degrees
Remove from the fridge 20 minutes prior to cooking to allow meat to come to room temperature
Heat a pan on high heat and add a little olive oil. Brown the meat on both sides and then pop in to the oven, cook for approx. 30 minutes for every 500g of meat to achieve medium rare. Cook longer for medium or medium well. Once cooked, cover the meat and allow it to rest for about 15 minutes before slicing and serving
Cauliflower Puree
Finely chop the onion and garlic and sautee with the butter in a pot until softened but not coloured
Chop the cauliflower into small pieces including the stalk
Add the cauliflower to the pot and continue to cook for 2-3 minutes before adding the vegetable stock and cream. Place the lid on the pot and bring up to a slow simmer
Cook until the cauliflower is soft, remove the lid and reduce the liquid by ¾ and then puree. If using an upright blender or food processor you will have to wait until it cools down to puree, if using a stick blender you can do it straight away
If reheating is needed, warm gently, continuously stirring to avoid sticking to the bottom of the pot
Season with salt and pepper to taste and sprinkle with the toasted almonds to serve
Carrots
Pre heat the oven to 200 degrees
Heat a fry pan on high heat and add a dash of oil. Cook the carrots on high heat until they start to colour. Season with salt and pepper
Add the thyme and honey and continue to cook for a couple of minutes before adding the lemon juice
Transfer the carrots to a roasting dish (or if you have an oven proof fry pan leave in the pan) and continue to cook in the oven until tender
Serve with the cauliflower puree and the roast lamb for a delicious meal
