DELICIOUS FLAVOURS FOR LAMB

Lamb roast with roasted lemon vegetables and feta cream
Serves 6-8

Lamb is a very succulent and flavoursome meat. Lamb roast is the perfect choice when serving a large number of people.

1 NATURKÕTT® lamb roast, approx. 1 kg

2 tsp dried rosemary

2 cloves of garlic

Salt flakes and freshly ground black pepper

Roasted lemon vegetables. 1 squash, 1 aubergine, 2 peppers, 1 large red onion, 1 handful of black olives (stones in), 1 lemon, 2 tbsp olive oil.

Feta cream. 200 g feta cheese, 1 tub (approx. 250 g) quark 10% fat, 2 tbsp runny honey, 1 tbsp chopped fresh rosemary

1. Preheat the oven to 175 degrees C. Wipe the meat. Peel the garlic and chop coarsely with the rosemary and a few salt flakes to make a paste. Rub this into the meat and season well with pepper. Insert an oven thermometer into the thickest part of the joint. Place the meat at the bottom of the oven. When the the­rmo­meter shows 60 degrees C, the meat will be pink inside. Remove from the oven and wrap in greaseproof paper or foil. Allow to rest for 10 minutes. The temp­era­ture will rise a few degrees more.

2. Rinse and coarsely chop the squash and aubergine. Rinse and deseed the peppers, and slice. Peel the onion and slice thickly. Wash the lemon and grate the peel. Mix the vegetables, olives, lemon peel and olive oil in a roasting pan. Season generously with salt and pepper. Roast for approx. 20 minutes until the vegetables turn an attractive colour.­

3. Crumble the feta cheese, mix with the quark and flavour with honey. Mix in the rosemary. Slice the meat and season with salt and pepper between the slices. Serve with vegetables and feta cream.

Olive medley

A tasty medley made from black olives. Take the trouble to use olives with stones and pit them your­self. The flavour will be much better!

100 g black olives with stones
2 cloves of garlic, crushed
200 ml low-fat creme fraiche
1 tbsp olive oil
1 pinch salt

Remove the stones from the olives by pressing them with the side of a knife so that they burst. Pick out the stones and coarsely chop the olives. Mix with the garlic and low-fat creme fraiche. Season with salt. Arrange in a bowl and drizzle with a little olive oil.

Roasted asparagus

Everyone's favourite early spring vegetable! Try roasting with a little good-quality balsamic vinegar and serve as an ac­comp­ani­ment to the lamb. Also good with other meat dishes.

2 bundles of green asparagus, approx. 500 g
1 tbsp olive oil
2 tbsp matured balsamic vinegar
Salt flakes and freshly ground black pepper
Lightly toasted pine nuts (optional)

Preheat the oven to 225 degrees C. Rinse the asparagus and cut off the bottom part of the stalk. Place the asparagus in a roasting tin with the oil and the balsamic vinegar, and shake to coat the asparagus. Season with salt and pepper and roast for approx. 6-8 minutes until the asparagus has browned slightly. Serve sprinkled with pine nuts.

Meat and wine

Rare or well done? The decision will influence your choice of wine. Meat served rare will suit a more astrin­gent wine better. The juices from the rare meat 'absorb' the astrin­gency of the wine, making it softer, more rounded and more palat­able. If you prefer your meat well done, opt for a wine with slightly less astrin­gen­cy, otherwise there is a risk of the wine's astrin­gen­cy dominating too much.

Low oven temperature

Cooking at a low temp­era­ture is a cook­ing method that is both old and new, based on the prin­ciple of roast­ing whole joints at a low temp­era­ture. This gives a more even result, ensuring that the entire joint is cooked as you like it, rather than being perfect in the middle and more cooked towards the out­side. Brown the meat first then roast whole at around 100-120 degrees C. It is the interior temp­era­ture of the meat that deter­mines when it is ready.