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| BAKED SHOULDER ON SWEETPOTATO GRATIN |
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Tender slices of
lamb on sweet potato gratin served
with a baked tomato sauce
Serves
4
- 1 New Zealand Lamb shoulder
- 5 cloves garlic, peeled and halved
- 2 large red onions, peeled and
thickly sliced
- 100g butter
- 1 tbsp dried oregano
- 100ml balsamic vinegar
- 1 tbsp horseradish
- 1-2 tsp salt and some freshly ground
black pepper
- 1 x 800g canned chopped tomatoes
- 400ml tomato juice or water
- 1kg sweet potatoes, orange or white
fleshed, peeled
- 2 tbsp rosemary leaves, chopped
- 50ml extra virgin olive oil
- 150ml double cream
- 100ml water
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Preheat the oven to 180 °C, 350 °F,
Gas 4. Poke a thin sharp knife into the lamb shoulder in 10 places and insert
half a clove of garlic in each slit.
Heat up a pan and sauté the onions
in the butter until caramelised, then
mix in the oregano and vinegar and
simmer for one minute. Stir in the
horseradish, 2 tsp of salt,the chopped
tomatoes and tomato juice, or water, and bring to the boil.
Put half of the tomato mixture into a
10cm deep roasting dish, sit the lamb
on top, then pour on the remaining
tomato mixture. Seal the dish tightly
with foil, or place a tight-fitting lid on, and bake in the oven for 30 minutes.
Cut the sweet potatoes into 1cm thick slices.Toss with a little salt and
freshly ground black pepper and the
chopped rosemary. Brush a 15cm
square roasting dish with the olive
oil and place the potatoes in layers, pouring over the double cream and
100ml water. Cover tightly with foil
and bake in the oven with the lamb for
40 minutes.
Take the foil off both the lamb and
the gratin. They should take about
another 10-15 minutes each, so keep
them cooking to colour slightly.
To serve, spoon some gratin on a
plate then slice the lamb and lay on
top. Spoon over the tomato sauce. Top
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| BRAISED SHANKS WITH BARLEY BROTH |
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One for the weekend, this recipe comprises both a
first and a main course. Although the cooking time is
quite lengthy, it ’s well worth the wait
Serves
4
- 1/2 cup barley
- 50ml olive oil
- 4 New Zealand Lamb shanks
- 1 large red onion, peeled and sliced
- 1 head of fennel, ends trimmed off, cut in half
lengthways, then sliced
- 1 tbsp fennel seeds, toasted
- 50g pine nuts, toasted
- 8 medium flat mushrooms, sliced
- 2 bay leaves
- 80ml soy sauce (or 1 tsp salt)
- 800ml meat stock
- 200g pasta
- A handful of fresh parsley
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Place the barley in a small saucepan, cover with
3cm of water and bring to the boil. Simmer for 20
minutes, then drain the barley.
Place a heavy-based pot – one that holds the
shanks comfortably – with a tight-fitting lid on the
stove. Add a few tablespoons of the oil and brown
the lamb shanks all over.
Remove from the pan,then add the remaining oil
and sauté the onion and fennel until lightly coloured.
Add the fennel seeds,pine nuts and mushrooms
and mix well,then stir in the barley, bay leaves, soy
sauce (or salt) and stock.
Bring to the boil, then return the shanks to the pot. The shanks need to be covered with liquid; if not,
add enough boiling water to barely cover. Put the
lid on, bring to a very gentle simmer and cook for
90 minutes.
Cook the pasta until al dente in a large pan of
salted, boiling water.
Taste and adjust the broth for seasoning. Remove
the lamb and one cup of the broth and keep warm.
Serve the barley broth as a first course in soup
bowls.Then, for a main course, toss the freshly
cooked pasta with the reserved broth and the
parsley. Place it in pasta bowls laying a shank on top. Top
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| ORIENTAL CHUMP CHOPS |
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Good old family favourites, chump chops take on an
ultra-modern appeal in this quick-to-cook, East
meets West dish
Serves
4
- 2 tbsp hoi-sin sauce
- 1 tsp finely chopped or grated ginger
- 1 clove garlic, crushed
- 5 tbsp sesame oil
- 8 New Zealand Lamb chump chops
- 200g dried or fresh egg noodles
- 2 tbsp toasted sesame seeds
- 1/2 red chilli, finely sliced
- 8 medium-sized pak (or bok)choy, rinsed and
shaken dryish
- 1 tbsp soy sauce
- 3 spring onions, finely sliced
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Mix the hoi-sin sauce with the ginger, garlic and
1 tbsp of the sesame oil. Rub into the lamb and
leave to marinate for 1 hour.
Turn the grill to full heat, lay the lamb on a tray
covered with lightly oiled foil and grill for 6-8 minutes
each side, taking care that it doesn’t get too hot as
the hoi-sin may burn.
Meanwhile, bring a pot of salted water to the boil
and cook the noodles, then drain and tip into a bowl. Pour on 2 tbsp of the sesame oil, then mix in the
sesame seeds and keep warm.
Heat up a frying pan or wok (with lid) and add the remaining 2 tbsp sesame oil. Swizzle it around and
then add the chilli and the pak choy (with the ends
cut off to break the leaves up). Stir to coat with oil.
Add the soy sauce and stir again, then place the lid
on and count to 20.
To serve,place a pile of noodles in each bowl, sit
2 pak choy on top then two of the chops.Scatter with
the spring onions and eat. Top
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