Spring lamb recipe

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roast lamb with quinoa porridge2_edited-1Spring is finally here thank god.  There's nothing better to lift spirits than fluffy white cherry blossom against a bright blue sky.  I also have a slick new camera, but no idea how to use it of course.  Voila my first pic from last weekend in Norfolk.  I cooked up a Spring lamb for Sunday lunch.  Followed by Rhubarb Amaretto Bakewell Tart.  Twas a cosy Sunday. Roast lamb with flower sprouts, quinoa & amaranth porridge, roasted carrots & carrot top salsa

Serves 6-8

2kg leg of lamb

1 tin anchovies

5 cloves garlic

A couple of sprigs of rosemary

Salt

350g flower sprouts

A squeeze of lemon juice

Rapeseed oil

For the porridge

300g quinoa (uncooked)

200g amaranth (uncooked)

2 large banana shallots

2 cloves garlic

500ml chicken stock

1 couple of glasses of white wine (or white vermouth)

1 -2 tbsps double cream

50g salted butter

80g parmesan, grated

A large handful of spinach

For the carrots and carrot top salsa

2 bunches of organic carrots with tops on

1 bunch flat leaf parsley

1 dbsp honey

1 handful of shelled and toasted pistachios

A glug of olive oil

Salt and pepper

A sprinkle of sesame seeds

A squeeze of lemon

Stab the leg of lamb with your knife and squeeze in anchovy fillets, slices of garlic and sprigs of rosemary into the slots. Season well and roast on a rack for 1 hour 15 minutes so it’s rosy red.

Remove and wash the carrot tops. Pop them in the blender with half a clove of garlic, the parsley, the pistachios, a glug of olive oil, a squeeze of lemon, salt and pepper.

Roast the carrots. If they’re lovely organic carrots, scrub don’t peel, leaving a little bit of the green. Roast with the honey, oil, sesame, salt & pepper for about 20 minutes – careful not to over cook them if you like them al dente.images

Making the porridge is similar to making a risotto. Chop and gently fry the garlic and shallots in butter. Add the grains and coat with butter then add the stock and leave to cook for ten minutes, stirring occasionally and making sure it doesn’t stick to the pan. Add the wine and vermouth and bubble it gently off for another 5-10 minutes until the grains are cooked and the mixture is thick. Stir through the spinach so that it wilts. Add a slurp of double cream, the grated parmesan and a bit more butter if you like. Season to taste.

At the last minute, sauté the flower sprouts with a rapeseed oil, salt and a squeeze of lemon, until a little crispy.

To assemble, spoon a mound of porridge into the middle of the plate and arrange your lamb artfully at an angle. Put your flower sprouts and carrots on either side of the lamb, with the salsa on top.

 

 

 

 

Lunch, RecipeRose Lloyd Owen