Sun­day roast leg of lamb with minted peas

Your Baby & Toddler - - Recipes -

1 leg of lamb (bone in) bunch fresh rose­mary 8 cloves gar­lic 2 tea­spoons English mus­tard olive oil 6 onions, peeled and thickly sliced 1 cup bal­samic vine­gar 2 cups chicken stock (or wa­ter) 1 ta­ble­spoon flour 2 cups frozen peas ¼ cup cream cheese mint leaves, finely chopped Method: 1. Pre­heat oven to 200°C. Take lamb out of fridge to come up to room tem­per­a­ture be­fore cook­ing.

2. Pick the leaves from one rose­mary stalk. Place into a blender. Add 2 ta­ble­spoons olive oil, 2 gar­lic cloves and mus­tard. Blitz for a few sec­onds un­til com­bined.

3. Make small slits all over the leg of lamb with a knife. Sea­son with salt and pep­per then rub the olive oil mix­ture all over.

4. Place onions, gar­lic and re­main­ing rose­mary stalks in a deep roast­ing dish to make a bed for the lamb to rest on. Driz­zle bal­samic and stock (or wa­ter) over. Place lamb on top. Roast for 20 min­utes, then care­fully re­move the roast­ing dish from the oven and cover with a dou­ble layer of tin foil. Re­turn to oven, lower heat to 160°C and cook for 4 hours.

5. Trans­fer lamb to serv­ing plat­ter. Cover loosely with the foil. Leave to rest. In the mean­time, drain the pan juices (through a sieve) and dis­card the rose­mary. Keep onions and gar­lic for serv­ing.

6. Re­turn the pan juices to the roast­ing dish (or use a pan). Bring to boil on the stove. Lower heat and let sim­mer for 15 min­utes to re­duce the liq­uid and make a thick, glossy gravy.

7. Pea purée: put peas and gar­lic into a pot of cold wa­ter. Bring to the boil. Drain and blend un­til smooth. Put some aside for your baby. For the grown-ups, add cream cheese, mint, salt and pep­per, and serve with sliced lamb.

pea You can serve the salt, cheese purée (with­out the baby from 6 and but­ter) to your from 9 months can months. Ba­bies a lit­tle cream cheese eat the purée with baby can han­dle added. Once your can add a lit­tle more tex­ture, you cooked lamb to finely...

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