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Sunday, October 18, 2009

Roast Lamb with Mint Pea Puree and Salad




















Roast Lamb with Mint Pea Puree and Salad





Ingredients:-

  1. 1 lamb fillet
  2. 1 sprig rosemary
  3. 2 cloves garlic
  4. 1 potato
  5. 5 spinach leaves
  6. 100g peas
  7. Leaves of 4 mint sprigs
  8. 5 sprigs of cress


Directions:-

1. Place fillet of lamb on a 1 metre piece of alfoil.

2. Add chopped rosemary and garlic, season with salt and pepper.

3. Roll up fillet in the alfoil so that the meat is completely sealed.

4. Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.

5. Peel and grate potato, dry on paper towel.

6. Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.

7. Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree.

8. Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.


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