norfolkian: (Default)
[personal profile] norfolkian
Not one of my own recipes this time, but I wanted to post about this recipe, because it was pretty amazing. 

I'm not a huge fan of traditional British roast dinners (*gasp*). I'm not sure if this has something to do with having a roast dinner every single Sunday as a child when I didn't really like meat that much... Now I do like meat more, but I can still get fed up with a traditional roast. Therefore when I do a roast, I usually try and do something a little different. This recipe from the Leon cookbook appealed to me and it uses both fresh and dried mint!

I used half a lamb leg and reduced the cooking time a bit (I cooked it for 3 hours rather than 3 and a half). I also used half the pasta and only one tin of tomatoes. This would probably serve 3 -4 people. The only downside to this recipe is that it's not one of those ones that you can put in the oven and forget about for 3 hours - you have to keep getting up to stir the sauce and add water. But the tomato becomes really intensely flavourful and caramelises on the outside of the lamb and it's just heaven. 

The left-over lamb made for some great sandwiches too. 


norfolkian: (Default)
[personal profile] norfolkian
I love lamb and I love asparagus. This was also one of the first meals I cooked since being away for two weeks and sometimes home-cooked food is a treat.

You could make it even more of a treat by using proper risotto rice, a splash of white wine and cheese in the risotto. I was just using what I had.

Serves 2

Ingredients
a splash of olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
100g long grain rice
1 tsp mixed dried herbs
500ml hot vegetable stock
100g asparagus, chopped into 2cm chunks
handful of frozen peas
juice of half a lemon
salt and pepper to season
2 lamb leg steaks

Method
Heat the oil over a gentle heat, then add the onion and garlic. Cook gently for 5-10 minutes until starting to soften. Add the rice and herbs and stir well. Add the hot stock a ladle-full at a time and keep it cooking on a simmer. Once the rice has absorbed nearly all the stock from one ladle-full, add the next. Stir regularly. This should take 15-20 minutes - keep going until all the stock is used up or until the rice is cooked to your liking. [Or if you want to cheat, add all the stock at the beginning and let it simmer for approximately 20 minutes.] Towards the end of cooking add the asparagus, peas and lemon juice and cook for a further five minutes, stirring well. Add salt and pepper to taste.

Meanwhile, cook the lamb steaks in separate pan over a high heat. I didn't add any oil because there was enough fat round the steaks. Cook for a few minutes each side for rare steaks, and then longer for medium or well done.

I served mine with some wilted baby spinach leaves and a salad. 


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