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Roast Leg of Autumn Lamb with Root Vegetables & Red Wine Sauce

INGREDIENTS:
1 leg of lamb
Sprig of thyme and rosemary
Large flaky sea salt and black
pepper
6 medium carrots
6 small parsnips
12 potatoes
3 medium onions
1 tablespoon Dijon mustard
Olive oil
FOR THE SAUCE:
Juices from the roasting tin
1 pint of Red wine
1 Bay leaf
Fresh rosemary and thyme
Gravy granules
Seasoning

METHOD:
1. Marinate lamb with the olive oil. Dijon mustard, fresh herbs and a good pinch of salt and freshly ground black pepper, rubbing it well into all over the piece of meat (marinate over night if possible)
2. Sear off the lamb in a hot frying pan to keep in all the juices during cooking.
3. Peel all the vegetables and cut up into large bite size pieces, leaving the potatoes whole.
4. Place lamb in a large roasting tin, give one final generous splash of olive oil and season before placing in a hot oven (180 degrees).
5. After half an hour take the lamb out of the oven and place the vegetables around the joint of meat, cook for a further half hour to an hour depending on how you like your lamb cooked, basting regularly.
6. When done set lamb aside to let the meat rest before carving.
7. Skim off the oil from the pan and pour remaining juices into a pan with the red wine and fresh herbs and reduce by a third, whisk in gravy granules to thicken, check for seasoning, whisk in a small Nob of butter and pass through a fine sieve.
8. Carve the lamb and serve with the roaster vegetables, Sauce generously.
Serve and enjoy….

Chef’s Tip:
Lamb eaten in autumn that was born in March has a sweet and tastier flavour than the spring lamb due to the fact that it has grazed on the grass and Sweet Mountain herbs over the summer months When buying your leg of lamb try and source from your local butcher as he will guide you as to how much you will need and bone it out for you which will help when it comes to carving, or if you wish use shoulder of lamb which is cheaper but will need longer cooking time at a slightly lower temperature.

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CLASSIC FRITTATA

Frittata is a simple Italian omelette but unlike its French counterpart it is not flipped. It should be nice and deep (like a quiche without pastry). A non stick frying pan with a metal handle is preferable for cooking, as the whole dish will be going in the oven.

Ingredients
6 8 Eggs
Salt
Pepper
For the filling
Cooked Potato (cut into cubes)
Cherry Tomato (halved)
Spinach (chopped)
Cheese (Goats’ cheese)
Ham
Herbs (Parsley, Thyme, Dill)

METHOD:
1. Break the eggs into a large bowl, season well with salt and pepper. Add any herbs you may be using and beat well. Ensure that the whites are well beaten so the mixture is uniform when cooked.
2. Heat a medium sized non-stick frying pan to medium heat. Add a dash of oil and fry off the potatoes.
3. Add the beaten eggs. Cook for a minute or so then add the tomatoes, spinach, ham and cheese. Do not stir mixture while cooking.
4. Place the frying pan in a pre-heated oven @150ºC for 10mins.
5. The frittata is ready when it is just set. If you wish you can brown the top of the frittata under a medium heat grill for a few minutes.
6. You can serve the frittata in the dish or turn out onto a board and cut like a pizza.

Chef’s Tip:
The beauty of frittata is that you can be as fancy or as frugal as you wish with the fillings. Black truffles and prosciutto ham would be lovely but here we chose to use up leftover potatoes and ham, coupling them with some simple fresh herbs and spinach. Also try varying the eggs you use. Organic and free range eggs are wonderful all year round but many farmers’ markets are a good source of duck eggs which work perfectly aswell.

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