Butterflied lamb with mint sauce
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
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
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
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.