Leg of Wicklow Lamb with Moroccan Mint Jelly & Shallot & Red Wine Gravy
Serves 6 to 8
Ingredients
For the mint jelly (you will have to make this the day ahead)
400g apples, skin on, diced
1 cup fresh Moroccan Mint leaves
50ml lemon juice
600ml water
1 packet of jam sugar
For the leg of lamb
1 tsp ground cumin
1 tsp finely chopped rosemary
1 lemon, zest only
1 tbsp honey
3 tbsp olive oil
5 medium garlic cloves, sliced in half lengthways
10 small sprigs of rosemary
1.5 kg leg of lamb, trimmed
For the gravy
6 shallots, sliced
2 cloves garlic, crushed
200ml red wine
1 tbsp tomato puree
400ml lamb or vegetable stock
1 tsp honey
2 tsp cornflour, mixed with 2 tbsp cold stock or water
Salt and freshly ground black pepper
Method
To make the apple juice for the jelly, place the apples, mint, lemon juice and water into a large saucepan and simmer for 30 minutes until the apples are soft. Sieve through a cloth, letting it dip through slowly.
To make the jelly, measure the juice. For every 250ml apple mint liquid you will need 185g of jam sugar. Place in a saucepan and simmer for about 30 minutes. To test, chill a saucer into the freezer. Spoon a little jelly onto the saucer, and place in the fridge. Leave for a few minutes, then pull your finger through the centre. If the jelly wrinkles and remains separated, then it is ready. If not, turn the heat back on the saucepan and simmer for 5 minutes and then re-test. For the lamb, mix the cumin, rosemary, lemon zest, honey and oil in a small bowl. Spread this over the lamb and leave for 30 minutes. (Always allow the lamb to be at room temperature before roasting – it will take about 30 minutes). Make 10 small incisions over the leg of lamb and stuff each with a piece of garlic and a sprig of rosemary. Preheat the oven to 200°C/fan 180°C/gas 6. Drizzle the lamb with a little olive oil and place into a roasting pan, season with a little salt and pepper. Roast for about 50 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4. Baste the lamb from time to time and roast for a further 35 minutes depending on how you like your lamb. Remove from the oven, cover with foil and allow the lamb to "rest" for 15 to 20 minutes. To make the gravy, scoop off most of the fat from the roasting pan. Add the shallots and sauté for about 2 to 3 minutes over a low heat, then add the garlic and cook for 1 minute. Pour in the red wine, tomato puree, stock and simmer for 3 minutes, stirring in the cornflour mix to thicken slightly, and season with salt and freshly ground black pepper.
Serve the lamb on a large platter with roast potatoes, the Moroccan mint jelly and shallot red wine gravy.
Porchetta with Rosemary, Fennel and Citrus Zest
Serves 6
Ingredients
4½ lbs/ 2kg deboned pork belly with loin attached
2 tsp fennel seeds
2 tsp rosemary
1 tbsp salt
For the filling
1 onion, finely chopped
2 garlic cloves, finely chopped
7oz/ 200g mince pork shoulder
1 orange, zest only
½ lemon, zest only
2 tsp chopped rosemary
4 tbsp sourdough breadcrumbs
Salt and freshly ground black pepper
For the jus
2 shallots, chopped
5fl oz/ 150ml port
5fl oz/ 150ml red wine
2 rosemary sprigs
2 bay leaves
1¼ pints /600ml beef stock
1½ tbsp butter
Bay leaves, sprigs of rosemary and orange slices, to garnish
Method
Score the skin in a diamond pattern. Combine the fennel seeds, rosemary in a pestle and mortar and crush. Add salt. Rub the skin side all over with the fennel rub. To prepare the filling, sauté the onions, garlic together for 5 minutes before adding the mince pork and cook for 10 minutes. Leave to cool. Place into a bowl. Add the orange zest, lemon zest, rosemary and sourdough crumbs in and seasoning with salt and freshly ground black pepper. Turn the pork, skin side down – pierce the underside with a fork. Spread over the pork and roll it up. Using butchers string, tie the pork roll – in 2 sections. Place the roll, seam side down, on a roasting tray and place in the fridge for at least 2 hours. To roast, preheat the oven to 350°F/180°C/Fan 320°F/160°C/gas 4. Place the pork in a roasting tray and roast for 2 and half hours. The last half hour, turn the heat up to 420°F/220°C/fan 390°F/200°C/gas 7 and keep an eye on it for about 30 minutes. You will need to baste it from time to time and remove some of the fat. It will need to rest for 30 minutes. For the jus, heat a little oil in a saucepan, add the shallots and sauté on low for 4 minutes,
Pour in the port and red wine, rosemary, bay leaves, and stock and bring to the boil, then reduce the heat and simmer until it reduces by half. Season with salt and freshly ground black pepper. Sieve the jus back into a saucepan then slowly whisk in the butter until shiny. Once ready to serve, snip the string off, place the porchetta on a serving platter. Garnish with rosemary, orange slices and bay leaves.
Roasted Med Veg with Goats Cheese Chive Crumble
Serves 4
Ingredients
2 medium red onions, chopped into wedges
2 courgettes, chopped into wedges
3 peppers, chopped into wedges
1 aubergine, chopped into wedges
½ butternut squash, peeled &chopped into wedges
1 tsp paprika
1 tsp garlic powder
2 tsp fresh thyme chopped
2 tbsp olive oil
for the topping
10 sundried tomato halves, finely chopped
3 tsp chopped rosemary
2 tbsp chopped chives
150g breadcrumbs
80g hazelnuts, chopped
1 tbsp rapeseed oil
60g grated parmesan
100g soft goat’s cheese
Salt and freshly ground black pepper
Rapeseed oil
Sprigs of flat parsley, to garnish
Method
Preheat the oven to 200°C. Brush a medium / large gratin dish with melted butter and place the vegetables into the dish, add in the seasonings and oil, mix well. Season with salt and freshly ground black pepper and roast for 20 minutes, stirring from time to time.
To make the topping, combine all (except the goats cheese) and spoon over the roasted vegetables. Return to the oven and roast for a further 10 minutes.
To serve, spoon goat’s cheese over the top and garnish with a few sprigs of flat parsley.