timscience: (strange food)
So, we had some breast of lamb, enough for two. This was a strip about 5 inches across and maybe a foot long or slightly over, after boning.

Stuffing:
- Breadcrumbs (a slice of wholemeal with the crust cut off should do it)
- 3 cloves garlic
- 3 decent sized sprigs of rosemary
- a couple of glugs of olive oil.
- 1 tsp Khmeli Suneli spice mix. This probably isn't essential but we really like it.
Whizz the stuffing mix in a blender and spread over the lamb. Roll the lamb and stuffing up into a swiss roll. Tie with string unless you want splodey lamb (which works OK but looks a bit odd)

There is an alternative stuffing mix involving apricots and/or dates, flaked almonds and pine nuts that you may want to try as well.

Now, J and I had a discussion about roasting lamb breast - she favours wrapping it in foil, I tend to favour trimming fat off it and putting it on top to self baste. We compromised on putting it in a tagine to keep it moist. This was, it turned out, a good idea. Since it's in a tagine you should probably put a bed of pulses under it - we had half a tin of leftover chickpeas, as it turned out.

For the bed:
- 1/2 tin of chickpeas. Napolitana seem to be noticeably nicer than own brand chickpeas, by the way.
- 1 squirt tomato puree
- One small onion, roughly chopped.

Mix the chickpeas, onion and tomato puree together in the tagine base. You don't need any of the chickpea liquid, there'll be quite enough from the meat.
Quarter and deseed a chilli, lay on top of the chickpeas.
Put the lamb on top of the chilli, put a few salt flakes on top of the lamb, put the lid on the tagine, put in the oven at gas mark 2 for 2 1/2 to 3 hours.
When it is done, serve onto plates, then put 2 tsp of flour into the liquid in the tagine. Mix up and use as gravy.

This was well tasty and the lamb came out beautifully moist and meltingly tender. We had it with roast parsnips and carrots, and baby spinach leaves.
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May 2017

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