 |
| Click to enlarge |
1 shoulder lamb, boned and butterflied
For the marinade:
2 sprigs rosemary, leaves finely chopped
1 tsp rock salt
1 small tin anchovy fillets, mashed to a paste
Zest and juice of 1 lemon
1 tbsp olive oil
1 tsp demerara sugar
For the potatoes:
200g (7oz) semolina
1 tbsp chilli powder
½ tbsp garlic salt
½ tbsp cumin
½ tbsp dried rubbed oregano
Black pepper
500g (18oz) new potatoes, quartered and blanched for 5 minutes
For the salad:
2 supermarket bags of baby spinach
1 bunch of mint, finely chopped
300g (11oz) goat’s cheese, crumbled
1tbsp red wine vinegar
- Preheat the oven 170°C/325°F/ gas 3.
- Combine all the marinade ingredients then rub the mixture over the lamb, massaging well.
- Place in the oven, skin side up, for 90 minutes.
- Combine the semolina in a large bowl with all the potato ingredients. After blanching the potatoes, strain them but don’t refresh. While still hot, pour the potatoes into the semolina mixture bowl then toss and shake off any excess through a colander.
- For the last 30 minutes of the lamb cooking, add the potatoes.
- In a large bowl, throw in the washed spinach, mint and goat’s cheese.
- Remove the lamb from the oven and allow to rest.
- Remove the potatoes, pour straight over the salad then add the vinegar and toss thoroughly.
- Pour the potato mixture on to a large platter and place slices of lamb over the top. Spoon over the cooking juices of the lamb and serve.
0 comments:
Post a Comment