The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!
- 8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
- 75ml cold-pressed rapeseed oil, or olive oil, for frying
- 16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on (or 4 medium-sized carrots, scrubbed)
- 12 garlic cloves, skin left on, bashed
- 25g butter
- 4 rosemary sprigs
- 4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)
- 100ml red wine
- 1 tsp redcurrant jelly
- 500ml lamb stock or beef stock
- 200g baby spinach, washed
MethodIn a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
- 1½ lemons, zested and juiced, ½ sliced
- 2 tbsp olive oil
- 1 large garlic clove, crushed
- 6 rosemary sprigs, leaves picked from 4 and chopped
- 8 lamb cutlets, trimmed of excess fat
- 500g new potato, thinly sliced
- 2 red peppers, deseeded and thickly sliced
- 4 small vine tomatoes, halved
- 50g black olive
- 3 tbsp caper, drained and rinsed
- Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
- Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
- Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
- Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.
- 4 rounded tbsp cranberry sauce
- 375g pack ready-rolled puff pastry
- 1 egg, beaten
- leaves from 3 sprigs of rosemary, chopped, plus 4 sprigs
- 4 boneless lamb leg steaks about 100g/4oz each
- Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
- Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
- Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
- Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there’s time). Preheat the oven to 200C/gas 6/fan 180C.
- Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.
- about 2½ kg British pork loin
- 6-8 garlic cloves, peeled and cut into thin slivers
- 7 tbsp olive oil
- 1 lemon, juice only
- 1 tsp dried fennel seed
- 8 sprigs fresh oregano
- 300g shallot
- 1 large celeriac, quartered and peeled
- 1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
- 600ml full-bodied red wine – drink the remainder!
- Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.
- Put 5 tablespoons of the olive oil, the juice of the lemon, tbsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won’t react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.
- When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.
- Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.
- Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.
- Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.
- Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.