Thursday, 23 April 2009

≤ten IV

Following my lamb antics on Tuesday night I had a quick look at the joint (is it still a joint when you've taken the bone out?) on Wednesday morning before yoga, turned it over, and put it back in the marinade.

We had it with spring greens - which I've never had before but loved, and white haricot beans.



Firstly the lamb ... dead easy.

Take it out the fridge and leave it to rest while you heat up the oven to 210 degrees C. It could do with at least half an hour if you have the time

Once the lamb is back up to room temperature, pour the excess marinade off and then stick the meat in the oven. I had it spread out flat, with what would have been the skin side up. You can conserve the marinade and cook potatoes in it if you like

After 40 minutes, remove the lamb from the oven. Check to see how cooked it is, and before you pop it back in splash a couple of tablespoons of balsamic vinegar over the top

After another 15 minutes or so, remove from the oven and leave to rest for at least 15 minutes


Rosemary beans

4 x 440ml cans of white haricots beans
8 springs of rosemary
3 handfuls fresh mint
300ml white wine
4 tbsp extra virgin olive oil (and a glug to finish)
splash balsamic vinegar
salt and pepper

Chop the herbs finely, and add to a saucepan with the drained beans and the olive oil

Add the wine, and bring up to a simmer on the hob

Cover, and cook for around ten minutes

Season to taste, and stir in a glug of olive oil and a splash of balsamic vinegar


spring greens with mushrooms

three medium heads of spring greens, washed, stalked and roughly shredded
two big handfuls mushrooms sliced
large onion chopped
250ml chicken stock
dash of vegetable oil
salt and pepper

In a large pan, fry the onion and mushrooms in the oil for 5 minutes until soft

Add the spring greens, coat with the oil, then add the stock

Cover, and allow to steam for about 5 minutes


So, a lovely fresh spring supper for what ended up as seven of us.

Dessert was an amazing chocolate cake brought by wonderful Coz, who may even be making an appearance as a guest chef on May 20th. Watch this space.

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