LAMB RAAN WITH CHOPPED CAULIFLOWER SALAD. 31/03/13
The lamb here needs to marinate for 24 hours before cooking, so factor that into your plans.
INGREDIENTS METHOD

Serves 6-8

 

1 x approx 2.5kg/6lb lamb leg, trimmed of some its fat

5 garlic cloves

Large thumb of fresh ginger, peeled

1 cinnamon stick

Handful of cardamom pods, seeds removed and husks discarded

A pinch of cloves

1 tsp black peppercorns, coarsely ground

1 tsp coriander seeds

2 tsp cumin seeds

½ tsp hot chilli powder

½ tsp turmeric

1 tsp saffron threads

2 tbsp honey

100g/3½oz almonds, ground

200ml/7fl oz natural or Greek yogurt

 

Salad

Olive oil

½ cauliflower, broken into small florets

½ tin chickpeas, drained and rinsed

1 heaped tsp garam masala

½ cucumber, chopped

½ fennel, chopped

Seeds from ½ small pomegranate

A handful each of coriander and mint leaves

½ lemon

 

In a pestle and mortar, bash the garlic and ginger together with a good teaspoon of salt until you have a coarse paste. Transfer the paste to a bowl.

Replace the garlic and ginger with the spices, except the saffron, and bash these into a powder (you can, of course, do it all together, but you'll need a pretty big pestle and mortar). Combine with the garlic and ginger in the bowl, then stir in the saffron, honey, almonds and yogurt.

 

Using a sharp knife, score the lamb with criss-crosses about 3cm deep. Rub the marinade into the lamb and place in a bowl or plastic bag and leave to marinate in the fridge for at least 24 hours.

 

Preheat the oven to 180C/350F/gas 4. Place the lamb in a large baking tin and cover loosely with foil, making sure that the foil doesn't touch the meat. Cook for 2 hours, removing the foil and adding a splash of water to the pan for the final 20 minutes.

 

Leave the lamb to rest while you prepare the salad.

Heat a good splash of oil in a frying pan and fry the cauliflower over a medium heat with a good pinch of salt until it begins to colour.

 

Stir in the chickpeas and garam masala, then, after a minute, add a splash of water. Once it has boiled away, check that the cauliflower is tender – if not, add another splash and cook it off.

 

Transfer the cauliflower and chickpeas to a bowl and throw in the cucumber, fennel, pomegranate and herbs. Season well and add a good glug of oil. Squeeze in the lemon juice and combine it all with your hands. Slice the lamb and serve with the salad.

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BAKED VACHERIN MONT D'OR.
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PAPRIKA PORK BELLY WITH PARSLEY OIL & WHITE BEANS.
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LAMB RAAN WITH CHOPPED CAULIFLOWER SALAD. 31/03/13
The lamb here needs to marinate for 24 hours before cooking, so factor that into your plans.
INGREDIENTS

Serves 6-8

 

1 x approx 2.5kg/6lb lamb leg, trimmed of some its fat

5 garlic cloves

Large thumb of fresh ginger, peeled

1 cinnamon stick

Handful of cardamom pods, seeds removed and husks discarded

A pinch of cloves

1 tsp black peppercorns, coarsely ground

1 tsp coriander seeds

2 tsp cumin seeds

½ tsp hot chilli powder

½ tsp turmeric

1 tsp saffron threads

2 tbsp honey

100g/3½oz almonds, ground

200ml/7fl oz natural or Greek yogurt

 

Salad

Olive oil

½ cauliflower, broken into small florets

½ tin chickpeas, drained and rinsed

1 heaped tsp garam masala

½ cucumber, chopped

½ fennel, chopped

Seeds from ½ small pomegranate

A handful each of coriander and mint leaves

½ lemon

 

METHOD

In a pestle and mortar, bash the garlic and ginger together with a good teaspoon of salt until you have a coarse paste. Transfer the paste to a bowl.

Replace the garlic and ginger with the spices, except the saffron, and bash these into a powder (you can, of course, do it all together, but you'll need a pretty big pestle and mortar). Combine with the garlic and ginger in the bowl, then stir in the saffron, honey, almonds and yogurt.

 

Using a sharp knife, score the lamb with criss-crosses about 3cm deep. Rub the marinade into the lamb and place in a bowl or plastic bag and leave to marinate in the fridge for at least 24 hours.

 

Preheat the oven to 180C/350F/gas 4. Place the lamb in a large baking tin and cover loosely with foil, making sure that the foil doesn't touch the meat. Cook for 2 hours, removing the foil and adding a splash of water to the pan for the final 20 minutes.

 

Leave the lamb to rest while you prepare the salad.

Heat a good splash of oil in a frying pan and fry the cauliflower over a medium heat with a good pinch of salt until it begins to colour.

 

Stir in the chickpeas and garam masala, then, after a minute, add a splash of water. Once it has boiled away, check that the cauliflower is tender – if not, add another splash and cook it off.

 

Transfer the cauliflower and chickpeas to a bowl and throw in the cucumber, fennel, pomegranate and herbs. Season well and add a good glug of oil. Squeeze in the lemon juice and combine it all with your hands. Slice the lamb and serve with the salad.

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