"Yubba dubda du.." now, Barney would eat this, of that, I am sure!
Dear Reader, don't YOU know whom I am referring to? Well, in that case, Does YOU mama YOUR mother know YOU read Blogs, such as mine!
Barney was a Flintstone.. hello, are YOU paying attention at the back there, or do WE do have to send YOU off to the Library?
Well, I know most of YOU are up to speed with ME and YOU will all be delighted with the following recipe for Spring Lamb which SHE made for us last year, it has just been found, lurking in a book, it was marking a page.
Because Apricot season is just around the corner and there has been much talk about these delicious fruits, SHE loves those Royal Blenheims with their marvellous sweet / sour taste! SHE thought this is just what WE all need.. uh huh!
Leigh.. print this off for Ossie, he'll like this one!
Ingredients..
Leg of Lamb (2 kilo or 4.5 lbs).
At least 3 cloves of sliced Garlic.
Olive Oil.
50g or 2 ozs EACH of GOOD dried Apricots & of Pistachios.
4 tablespoons of freshly grated Parmesan cheese.
Grated zest and juice of 1/2 large lemon.
Salt and Pepper.
REMEMBER.. MOST IMPORTANT..
Take the meat out of fridge at least an hour before starting.
Method..
Pre-heat oven to 200c or gas mark 6.
Place lamb in roast pan and make incisions in the skin with a sharp knife into which you push the sliced garlic.
Rub the skin with olive oil and season with slat and pepper.
Place into preheated oven.
Roast for 30 minutes, then reduce temperature to 180c, gas mark 4 for a further hour.
Crust.
Whilst lamb is cooking, finely chop Apricits & Pistachios in blender, stir in the cheese and lemon zest and juice, season.
Remove lamb from oven and press Apricot mixture over the surface of the lamb. Baste with juice from the pan and return to the oven for a further 15 minutes / until crust is golden.
Remove the lamb from the heat and transfer to a warmed plate.
Leave to rest for 10 minutes. Make your gravy from the pan juice.
This is truly scrummydumptious served with new potatoes and a chicory with radicchio salad, WE cannot wait to have it again!
SHE and I are having an early night, SHE has much to do at the allotment this week-end and will be leaving home early tomorrow morning, this is assuming that it is not tipping down with rain!
So folks.. It is "bonne nuit" from ME.
GeeGee Parrot.
April 19th, 2013.
Dear Reader, don't YOU know whom I am referring to? Well, in that case, Does YOU mama YOUR mother know YOU read Blogs, such as mine!
Barney was a Flintstone.. hello, are YOU paying attention at the back there, or do WE do have to send YOU off to the Library?
Well, I know most of YOU are up to speed with ME and YOU will all be delighted with the following recipe for Spring Lamb which SHE made for us last year, it has just been found, lurking in a book, it was marking a page.
Because Apricot season is just around the corner and there has been much talk about these delicious fruits, SHE loves those Royal Blenheims with their marvellous sweet / sour taste! SHE thought this is just what WE all need.. uh huh!
Leigh.. print this off for Ossie, he'll like this one!
Ingredients..
Leg of Lamb (2 kilo or 4.5 lbs).
At least 3 cloves of sliced Garlic.
Olive Oil.
50g or 2 ozs EACH of GOOD dried Apricots & of Pistachios.
4 tablespoons of freshly grated Parmesan cheese.
Grated zest and juice of 1/2 large lemon.
Salt and Pepper.
REMEMBER.. MOST IMPORTANT..
Take the meat out of fridge at least an hour before starting.
Method..
Pre-heat oven to 200c or gas mark 6.
Place lamb in roast pan and make incisions in the skin with a sharp knife into which you push the sliced garlic.
Rub the skin with olive oil and season with slat and pepper.
Place into preheated oven.
Roast for 30 minutes, then reduce temperature to 180c, gas mark 4 for a further hour.
Crust.
Whilst lamb is cooking, finely chop Apricits & Pistachios in blender, stir in the cheese and lemon zest and juice, season.
Remove lamb from oven and press Apricot mixture over the surface of the lamb. Baste with juice from the pan and return to the oven for a further 15 minutes / until crust is golden.
Remove the lamb from the heat and transfer to a warmed plate.
Leave to rest for 10 minutes. Make your gravy from the pan juice.
This is truly scrummydumptious served with new potatoes and a chicory with radicchio salad, WE cannot wait to have it again!
SHE and I are having an early night, SHE has much to do at the allotment this week-end and will be leaving home early tomorrow morning, this is assuming that it is not tipping down with rain!
So folks.. It is "bonne nuit" from ME.
GeeGee Parrot.
April 19th, 2013.
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