PLUM-STUFFED LAMB RACK WITH HOME-MADE STONE-FRUIT CHUTNEY
Serves 4
EASY
Preparation: 20 minutes Cooking: 1½ hours
For the stone-fruit chutney: ripe peaches 3 ripe nectarines 2 caster sugar 3T
Woolworths white balsamic vinegar 3T
Woolworths Easy to Cook plum-stuffed lamb rack 1
1 To make the stone-fruit chutney, slice the fruit into wedges and place in a saucepan with the remaining ingredients and simmer for 5–10 minutes until tender and soft but still quite chunky. Set aside to cool to room temperature to serve. 2 To make the lamb, preheat the oven to 160°C. Remove all the outer packaging. Remove the lamb from the vacuum bag and set aside the dried orange slices. 3 Place into a roasting pan with the arched, trimmed bones facing downward and the fat-side facing up.
4 Place in the centre of the oven and roast for 25 minutes per 500 g, plus an additional 20 minutes. Place the orange slices onto the centre of the lamb 15 minutes before the end of the cooking time. Remove from the oven and allow to rest for 10 minutes. While resting, heat the glaze in a mediumsized saucepan for 2 minutes, then serve with the rack of lamb and chutney. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Boekenhoutskloof Shiraz 2018
Side
CARAMELISED BUTTERNUT-AND-BEETROOT SALAD
WITH LEMON-DRESSED CAULIFLOWER COUSCOUS
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes
butternut 1, sliced skin and seeds intact
Woolworths baby beetroot
650 g, washed and quartered garlic 5 cloves, crushed olive oil 2T sea salt and freshly ground black pepper, to taste watercress 40 g spring onions 3, chopped
For the cauliflower couscous: Woolworths cauliflower couscous 380 g olive oil 2T sea salt and freshly ground black pepper, to taste
For the lemon dressing, whisk: olive oil 2–3 T lemon 1, zested and juiced Dijon mustard 2t salt, to taste
1 Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender. 2 Toss the cauliflower couscous in the olive oil and seasoning. 3 Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.
HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Cederberg Bukettraube 2019
“Serve a build-yourown salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat”