Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb Leg which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.
Place cut onions on the bottom of a roasting pan. Chop end of garlic head off and place this in too - unpeeled is fine.
Put lamb on top of onion bed.
Add all other ingredients to a mortar and pestle or a food processor and grind into a thick paste.
Using your hands, spread and rub this all over the lamb - not worrying too much if bits fall off the sides.
Fill the base of the dish with about an inch and a half of chicken stock, you can top up with water if you don’t have enough.
Cover with a sheet of baking paper and then a layer or two of foil, enough to tuck around the edges of the pan to seal in the steam.
Put on the central rack in oven for 1.5 hours.
Then increase temperature to 180 C and remove foil, baste with the liquid in the pan - cook for another 45-60 minutes uncovered until browned on the outside. I like to stop every 10-15 minutes and baste throughout this step but it’s optional. Don’t worry if the basting washing off the paste, this will help the outside of the lamb to brown.
If you have a meat thermometer - you’re looking for 63 degrees celsius internal temp - no higher please.
Remove from oven and let rest for 10 - 15 minutes.
This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.
This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
