EASTER GATHERING The Big Easter
THE TRADITIONAL EASTER LUNCH IS A MUCH MORE RELAXED AFFAIR THAN ITS FESTIVE PREDECESSOR. NEVERTHELESS, IT IS A MEAL TO BE ENJOYED WITH ALL THE FAMILY…
S
o here we are with Easter on the horizon, and the smells created by the roasting lamb, toasting hot cross buns and abundance of baked goods are almost tangible.
the roast lamb dinner that many of us will tuck in to on Easter Sunday is steeped in history dating back to Hebrew times, and for the Christians among us it is a traditional meal to celebrate the resurrection of Jesus Christ, often referred to as ‘The lamb of God’ (John, 1:29).
One thing is for sure, it is a perfect opportunity to get friends and family round a dinner table. If it is your turn to host, take a few sourcing tips from our Butcher Columns on the following pages, and if you fancy serving up something slightly different then some of the recipes on the coming pages should hit the spot. If you aren’t a lamb fan, then there is also a lovely alternative. And don’t forget the advice on the previous pages – this is prime time for a good old-fashioned bit of home baking!
RACK OF LAMB WITH DAUPHINOISE POTATOES AND SALSA VERDE
For the Lamb: 1 rack of lamb (6-8 cutlets) 1 lemon 2 cloves garlic, crushed 1 tbsp olive oil Butter, for greasing
For the Dauphinoise potatoes: 400g waxy potatoes 50ml whole milk 50ml double cream 1 sprig of thyme 1 clove garlic pinch nutmeg 15g parmesan
28 | THE WEST COUNTRY FOODLOVER
For the salsa verde: 1
/2 /2
clove garlic, roughly chopped
2 anchovy fillets, roughly chopped 1 shallot, roughly chopped 1
lemon, juice and zest
1 tbsp capers Small bunch of parsley Small bunch of basil leaves 3 tbsp olive oil
1 Start by marinating the lamb. Combine the lemon juice and zest, crushed garlic and olive oil. Rub the mixture over the lamb and set aside to marinate.
2 Heat the oven to 1600C/ Gas 4. Grease a small ovenproof terrine or baking dish with butter then peel and slice the potatoes to the thickness of a pound coin. Heat the milk, cream, whole garlic clove and whole sprig of thyme in a small pan until it’s steaming but not boiling. Remove from the heat, discard the thyme and garlic and add the nutmeg and set aside.
3 Layer half of the potatoes in the oven dish, overlapping as you go. Pour over half of the milk and season. Layer the remaining potatoes, pour over the remaining milk and sprinkle the cheese over. Bake for 45mins until the top is golden and the liquids are absorbed. Cover with foil and set aside in a warm place.
4 Turn the oven up to 2000C and season the meat with salt and pepper. Roast it for 20-25 minutes for rare, 30 minutes for medium, or 35-40 minutes for well done. Allow to rest for five minutes once cooked.
5 While the lamb is cooking make the salsa. Whiz all of the ingredients in a blender to make a rough paste. Season to taste.
6 To serve divide the dauphinoise between two plates, serve with the lamb cut into chunks of two cutlets and drizzled with salsa verde. Serve with green vegetables.
www.YeoValley.co.uk
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