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christmas 2010







  • Lamb with Quinoa, Apricot and Almond Stuffing
  •  
  • For the Lamb:
  • 1 lamb leg roast, tunnel boned with the shank end still intact
  • 4 anchovy fillets, minced
  • 4 garlic cloves, minced
  • sprigs of oregano or rosemary
  • olive oil
  • sea salt and freshly ground black pepper
  •  
  • For the stuffing:
  • 2 cups of quinoa
  • 4 whole cloves
  • 2 bay leaves
  • 1 onion, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • 1 zucchini, courgette, finely chopped
  • 1 cup of ground almonds
  • 1 cup of dried apricots, chopped
  • 4 to 6 spring onions, chopped
  • ½ cup of fresh herbs, such as parsley, mint, coriander, chives, chopped
  • olive oil
  • sea salt and pepper
  1. To prepare the Quinoa, Apricot and Almond Stuffing:
  2.  
  3. Rinse the quinoa several times under cold water, this helps remove some of the bitterness quinoa can have.
  4. Bring a large saucepan with 4 cups of water to the boil.
  5. Add the rinsed and drained quinoa, cloves, bay leaves, a little salt and return to the boil.
  6. Reduce the heat to low and cover.
  7. Simmer for 20 minutes, or until the quinoa has absorbed all the water.
  8. Remove from heat and set aside to cool.
  9. Meanwhile heat a large heavy based frypan or skillet and addt 2 tablespoons of olive oil.
  10. Sauté the onion and carrot and zucchini until tender and season well with salt and pepper.
  11. Combine the vegetables, quinoa, ground almonds, dried apricots, spring onions and plenty of herbs.
  12. Drizzle with a little more oil if the mixture seems to dry. Season again if necessary to taste.
  1. To prepare the Roast Lamb:
  2.  
  3. Preheat oven to 200°C (392°F)
  4. Fill the tunnel cavity of the lamb leg with the quinoa stuffing mixture above.
  5. (Any remaining stuffing can be wrapped in a layer of foil lined with a layer baking paper, twisted into a log and allowed to heat through for 10 to 15 minutes to serve alongside.)
  6.  
  7. Mix the minced anchovy fillets and garlic with some olive oil, salt and pepper.
  8. With a sharp knife pierce the lamb leg in several places and spread the oil mixture generously over lamb with your hands, pushing some into the cuts along with a sprig of herbs.
  9. Place the lamb into a roasting pan, lined with root vegetables, such as potatoes, carrots, parsnips if desired.
  10. Place the roasting pan into the centre of the oven and turn down the temperature to 170°C (338°F)
  11. Bake for 2 hours, checking now and again and reducing the heat if necessary.
  12. Remove the lamb from the oven and arrange attractively on a warmed serving charger.
  13. Cover with foil and allow to rest for 30 minutes.
  14. At this stage you could create a gravy sauce or red wine jus with the remaining juices in the roasting pan - see below.
  15. Carve and serve slices of the lamb with the stuffing, roast potato, leek and greens.
  16. Serves 8 to 10
  17.  
  1. To prepare a Gravy sauce or Jus:
  2. Place the roasting pan with the roast and vegetables removed over a low flame, skimming any excess fat off but leaving the tasty juices and bits the roast left behind.
  3. Pour ½ cup of red wine into the hot pan and scrape at the stuck meat, vegetable pieces to loosen them and mix them through to infuse the sauce.
  4. Add 2 cups of vegetable broth, or a mixture with more wine, some lamb or beef liquid stock.
  5. Reduce by simmering for 8 or so minutes to form a thicker consistency.
  6. If you prefer, you can also add a "slurry" of gluten-free cornflour or arrowroot mixed with water to help thicken it.
  7. Season to taste and pass through a sieve to remove any chunky bits and keep warm until ready to serve.
  8.  
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Christmas 2010 Front Cover Table of Contents Gluten Free Gathering Buckwheat Blini Lamb with Quinoa, Apricot and Almond Stuffing Leek and Greens
Roast Potatoes with Oregano and Feta Frozen Figgy Pudding A Christmas Turkey Dinner Potato Baskets with Salt and Pepper Prawns Turkey Roulade with Apple Cranberry and Pecan Stuffing Confetti Roasted Root Medley
Steamed Broccoli with Sundried Tomato Butter Individual Christmas Puddings De-constructed Trifle Tiramisu Vanilla Extract Windsor Blue
Petits Fours Cranberry and Orange Macarons Shortbread White Christmas Florentines Peppermint Marshmallow Tarts Advent Calendar
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