But­ter­flied lamb with mint sauce

Australian Women’s Weekly NZ - - CONTENTS -

But­ter­flied lamb with mint sauce SERVES 6 PREP AND COOK TIME 1 HOUR

1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon coarsely chopped curly pars­ley 2 ta­ble­spoons fresh oregano leaves 1.5kg but­ter­flied leg of lamb ¼ cup (40g) pine nuts, toasted ex­tra mint, to serve

MINT SAUCE

¼ cup chopped curly pars­ley ¼ cup coarsely chopped mint leaves 2 an­chovies 2 gar­lic cloves, crushed 2 ta­ble­spoons le­mon juice ⅓ cup (80ml) ex­tra vir­gin olive oil

1 Pre­heat the oven to 200°C (180°C fan-forced). 2 In a large bowl, com­bine the oil and fresh herbs. Sea­son with sea salt and freshly ground black pep­per, then rub the flavoured oil over the skin and flesh of the lamb. 3 Heat a large fry­ing pan over high heat un­til very hot. Sear the lamb on both sides for 3-4 min­utes, or un­til browned. Trans­fer the lamb to a bak­ing dish and roast for 35-40 min­utes. 4 Re­move the lamb from the oven and trans­fer to a warm serv­ing plate with any pan juices. Cover with foil and rest for 20 min­utes. 5 MINT SAUCE Mean­while, com­bine all the in­gre­di­ents in a small food pro­ces­sor and pulse un­til it be­comes a chunky sauce. 6 Trans­fer the lamb to a board and slice thinly. Re­turn to plat­ter. Scat­ter with the pine nuts and fresh mint leaves. Driz­zle with the Mint Sauce. Not suit­able to freeze or mi­crowave.

Citrus crepe cake SERVES 6 PREP AND COOK TIME 45 MIN­UTES

6 eggs, sep­a­rated 60g un­salted but­ter, soft­ened ¼ cup (55g) caster sugar ½ cup (75g) plain flour 1 cup (250ml) milk ex­tra melted but­ter, for cook­ing dou­ble cream, to serve

CITRUS SUGAR

finely grated rind of 1 lime finely grated rind of 1 le­mon finely grated rind of 1 or­ange ½ vanilla bean, roughly chopped 1 cup (220g) caster sugar

CITRUS COM­POTE

4 oranges 1 le­mon 1 lime

1 CITRUS SUGAR Com­bine all the in­gre­di­ents in a small food pro­ces­sor and process un­til the vanilla has been finely ground. 2 Beat egg whites un­til soft peaks form. In a sep­a­rate bowl, beat but­ter and sugar with an elec­tric mixer un­til light and fluffy. Beat in the egg yolks, one at a time, then flour and milk. Gen­tly fold egg whites into the bat­ter in two batches. 3 Heat a 20cm crepe pan over medium heat and brush with but­ter. Pour ⅓ cup (80ml) of bat­ter into the pan and cook un­til golden on the un­der­side. Do not flip. Trans­fer to a serv­ing plate and sprin­kle with some of the Citrus Sugar. 4 Re­peat the process, stack­ing the crepes, un­til all the bat­ter and Citrus Sugar has been used. 5 CITRUS COM­POTE Cut the top and bot­tom off the fruit. Fol­low­ing the curve of the fruit, cut away the skin and white pith. Finely slice the fruit and trans­fer to a bowl with any juices. 6 Serve the cake with the Citrus Com­pote and dou­ble cream. Not suit­able to freeze or mi­crowave.

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