Herb marinated roast lamb leg served with cauliflower puree and lemon and thyme roasted carrots

Meat

Ingredients

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

Method

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

Vendors


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