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Warm lamb salad with roasted vegetables


Ingredients:

400g Lamb fillet, removed of all sinew and fat
1 tsp Fresh rosemary, bruised and chopped
1 Garlic clove, peeled and crushed
Fresh ground black pepper
Maldon salt
20 mls Olive oil

Method:

Place the lamb in to a non reactive container, mix the rest of the ingredients of group 1 together and pour over the lamb. Allow to sit and marinade for at least 30 minutes for flavours to develop. Sear quickly on a hot barbecue or griddle pan to medium-rare allow to rest on paper towels for 20 minutes before slicing thinly.
Keep warm until required.

Ingredients:

4 Ilam or Maris potatoes
100g Pitted black olives
Maldon salt
Fresh ground black pepper
30 mls Olive Oil

Method:

Bake the potatoes in a 200C until soft in the centre, remove and allow to cool for 30 minutes, remove the soft potato and reserve for other uses .

When required place the potato skins into a roasting dish along with the olives, season with the salt & pepper, drizzle with olive oil and place into a pre heated 200C Oven. Roast the potatoes until crisp and golden or alternatively fry in good oil until crisp, drain well and season.

Ingredients:

200 ml Olive oil
50 ml Lemon juice
1 tsp Dijon mustard
1/4 cup Fresh basil, chopped
100g Feta cheese, crumbled

Method:

Whisk the olive oil, mustard and lemon juice together to form a thick emulsion add the mashed up feta and shredded basil and stir together.

Ingredients:

1/2 cup Italian parsley, washed and roughly chopped
1/2 cup fresh mint leaves rough chopped
1/2 cup Picked watercress
1 Medium sized Red onion, finely sliced

To serve: place thick slices of  lamb into the potato shells along with the olive, dress with the feta dressing garnish with salad leaves and serve.


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