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Рецепт Mini Curried Lamb Roast With Rosemary Vegetables

by Global Cookbook

Ингредиенты

3 x baby lamb rumps, trimed (approx 250g     (3 to 4) each)     Milled pepper and sea salt 1 tsp crushed garlic 1 tsp tarragon 1 x heaped tsp Madras Curry Blend     A little extra virgin olive oil to moisten 1 Tbsp. Madras Curry Blend

1 x 600 g bottle Steak or possibly Savoury Tomato 4 med -sized washed gourmet potatoes, quartered 4 sm carrots, peeled then cut into even batons, their full length 4 sm parnips, peeled then cut into even batons, their full length 1 Tbsp. rosemary 1 tsp crushed garlic     Milled pepper and sea salt     Extra virgin extra virgin olive oil to drizzle

Инструкции

1. Roast Lamb:Season the lamb rumps all over then sear in warm oil till nicely browned.
2. Sprinkle over the herbs, first measure of curry and garlic then allow to stand for 30 min.
3. Place the lamb in a 180 C oven and roast till medium rare (approximately 20 min).
4. Once cooked remove from the pan and rest in a hot place for 6-8 min.
5. Add in the second measure of curry pwdr to the hot pan then fry for a minute over a gentle heat.
6. Add in the steak or possibly tomato sauce and heat through.
7. To serve spoon a portion of sauce onto the plate.
8. Proportionately divide the vegetables between the serving plates.
9. Slice the rested lamb into even portions then place over the vegetables.
10. Garnish with small sprigs of rosemary.
11. Roast Vegetables:Mix all the prepared vegetables, rosemary and garlic together in a large roasting tray.
12. Season with sea salt and plenty of milled pepper, then drizzle with extra virgin olive oil.
13. Place in a preheated 180 C oven, and cook till all the vegetables are tender.
14. Be sure to shake them to ensure even cooking, but avoid breaking them up.
15. Serves 4.

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