Friday, 11 May 2012

Rosemary and Mustard Lamb with Fancy Veg


Mothers day is fast approaching and even though I am a mum myself I still intend to do something a little special for my mum.

This year I decided that it would be nice to have some nice professional pics taken of my sister, mum and I. I cant remember the last time we had a nice photo of just the girls. Mum was thrilled with the shoot but is yet to see the resulting images. On top of that I volunteered to cook lunch for everyone.

This dish is one that I kind of dreamed up one day while wandering around the supermarket. It's been a massive hit on all occasions that I've made it and as I have never actually had a recipe for it, its always slightly different.

Although I've never cooked it for as many people as I will have to on Sunday, 11 people, and that's not even my whole immediate family. It may sound like a lot to do but I promise you it isn't. The rest of the vegetables are prepared and cooked while the meat is cooking. No rushing around like a headless chook here.

And to satisfy the sweet tooth in your mum give this deliciously dark rhubarb and cherry crumble a go.

Ingredients:
1kg boneless lamb shoulder (size depends on how many you are feeding. 1kg should easily feed 4 people)
1 tbl spoon olive oil
1 tbl spoon seeded mustard
1 tbl spoon dried rosemary
400gm jap pumpkin - cubed
150gm Danish feta
250gm trussed cherry tomatoes
300gm frozen baby peas
1 clove garlic
2 tbl spoons sour cream
1 tsp dried mint flakes
1 tbl spoon seeded mustard (extra)
1 tbl spoon honey
2 tbl spoons balsamic vinegar

Method:
1. Pre heat oven to 200°C. Allow meat to come to room temperature. Drizzle the oil all over the lamb then cover with mustard and rosemary. Place in the oven and cook for 20 minutes. Reduce heat to 180°C and cook for an hour*.

2. Once the meat has ten minutes left of cooking time, place the pumpkin on a baking tray along with the tomatoes. Bake for 10-15 minutes or until pumpkin is slightly soft but still keeping shape.

3. Meanwhile, place the peas in a saucepan of cold water with the garlic. Bring to the boil for 3 minutes. Drain, reserving two tablespoons of liquid. Place the peas, garlic, liquid, sour cream and mint into a food processor or blender. Process until puréed but still with some texture.

4. Remove the lamb from the oven and set aside to rest for ten minutes. Remove the pumpkin from the oven and place in a bowl. Add the feta and gently mix.

5. In a small bowl, mix the mustard, honey and vinegar. Warm in the microwave for 30 seconds, stir and set aside.

6. Slice the lamb and divide among plates. Spoon on the purée peas, pumpkin and the tomatoes. Drizzle meat (and veggies if desired) with dressing. Serve and enjoy.

Note: Cooking time will vary depending on the size of lamb you have. As a general rule its 30mins per 500gms.

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