Easter herb roasted leg of lamb with apricots, walnuts and almonds

Easter herb roasted leg of lamb with apricots, walnuts and almonds

Easy entertaining this Easter with a perfect one pan leg of lamb!

Easter herb roasted leg of lamb with apricots, walnuts and almonds

Serves: 6

Ingredients:
1 x 2 – 2.5kg leg of New Zealand Lamb
(can be chilled or thawed from frozen)
4 cloves garlic, peeled and sliced
the leaves from 15cm stalk of rosemary, chopped
2 tsp fresh thyme leaves (or 1 teaspoon dried thyme)
2 Tbsp olive oil
4 heads of fennel, cut into 6 wedges each
2 bunches baby carrots, skins scrubbed
10 dried apricots, halved
100g whole almonds
60g walnut pieces

Top tips: Lamb will take approximately 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65˚C. Always rest before carving.

Method:
Preheat oven 180˚C.
Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
Place in the centre of the oven and roast for 45 minutes. After 20 minutes, add 100ml water to prevent the garlic from burning.
Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven.
It will be cooked medium (which is lovely for leg of lamb) in another 15 – 25 minutes depending on the size.
Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes.
Turn the oven off, put the roasting dish back in, and keep warm.

Easter herb roasted leg of lamb with apricots, walnuts and almonds

For more information about New Zealand Lamb go to www.loveourlamb.co.uk

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BLUEBERRY AND LEMON CURD SCONES RECIPE

Blueberry and Lemon Curd Scones

Easter is all about indulging with friends and family so why not try making these delicious Blueberry and Lemon Curd Scones, the perfect afternoon treat, designed by The English Provender Co.

BLUEBERRY AND LEMON CURD SCONES
Ingredients:
300 g self-raising flour
1 teaspoon baking powder
75 g butter, cut into small squares
50 g caster sugar
100 g blueberries
3 tablespoons The English Provender Co. Luxury Lemon Curd
150 ml milk, plus extra for brushing

To serve:
Clotted cream
The English Provender Co. Luxury Lemon Curd*

Method:
Preheat the oven to 200°C, Gas Mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs
Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball
Gently knead on a lightly floured surface to remove any cracks. Roll out to 2 cm thickness, then using a 6 cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones
Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack
Delicious served warm or cold, split in half and top with clotted cream and lemon curd

Blueberry and Lemon Curd Scones

Cook’s tip: Handle the dough as little as possible or it will become tough. Any remaining scones can be stored in an airtight container for 2-3 days – just reheat in the oven.

*The English Provender Co. Luxury Lemon Curd (315g) is available from Lakeland and online at www.englishprovender.com, RRP £2.49

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Bonne Maman Sticky Rhubarb and Syrup Puddings Recipe

Sticky Rhubarb and Syrup Puddings Recipe

Sticky Rhubarb and Syrup Puddings Recipe

These sticky little puddings use Bonne Maman Rhubarb Compote as a deliciously sweet sauce atop light little sponges. These are worth the effort for an impressive Sunday lunch or any special occasion.

Bonne Maman Sticky Rhubarb and Syrup Puddings

Ingredients:
175 g (6 oz) softened butter, plus extra for greasing
175 g (6 oz) golden caster sugar
175 g (6 oz) self-raising flour
1 tsp baking powder
4 eggs, beaten
2-3 tbsp soured cream or milk
Finely grated zest of 1 small orange
Chilled custard or cream, to finish

For the syrup…
100 ml (3 ½ fl oz) Bonne Maman Rhubarb Compote
100 ml (3 ½ fl oz) golden syrup
100 ml (3 ½ fl oz) fresh orange juice
1 small orange, very thinly sliced

Method:
1. Preheat oven to 180°c (fan oven 160°c), gas mark 4. Generously butter 8 x 175-200ml (6-7 fl oz) metal pudding basins.

2. Put the sugar and butter together in a large bowl and, with an electric whisk (mixer or hand held), beat together until very light and fluffy.

3. Add all the remaining sponge ingredients and continue to whisk for a further 2-3 minutes until the mixture is very smooth and creamy.

4. Spoon this into the prepared basins and level the top. Cover each one with buttered foil, butter side down with the edges sealed tightly around the tops of the basins.

5. Put the basins in a large roasting tin and fill with enough boiling water to come halfway up the sides of the basins. Steam in the preheated oven for about 1- 1¼ hours.

6. Meanwhile make the syrup. Put the compote, golden syrup and orange juice in a wide, shallow pan and stir over a gentle heat until the syrup has melted.

7. Add the orange slices to the pan in a single layer and bring the liquid to the boil. Reduce the heat and simmer the slice very gently for about 15-20 minutes until the peel is tender and translucent, and the liquid has thickened to a syrupy consistency. Carefully remove the orange slices to a plate using a slotted spoon and set aside.

8. Loosen the edges of the hot puddings with a round bladed knife and turn out onto individual edged dishes. Spoon over the warm rhubarb syrup and add an orange slice on top. Finish with chilled custard or single cream.

Cooks Tip

If you would rather make 1 large sponge, spoon the mixture into greased 1.1 litre (2 pint) pudding basin. Take a large sheet of foil and make a pleat down the centre. Butter well and use to cover the basin, butter side down. Fold the edges under to seal well. Put the pudding in a large, deep saucepan and pour in boiling water to come halfway up the sides. Cover with a lid or foil and simmer gently for about 2-2 ¼ hours. Keep an eye on the level of water and add more as necessary.

Recipe available from Bonne Maman The Seasonal Cookbook. For more information or recipe inspiration, visit www.bonnemaman.co.uk.

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If you love baking check out my new book ‘How to Start a Successful Cake Business‘ – now available on Etsy and Amazon Kindle Store