Spiced Pork Chop with Sweet Potato Mash - Gordon Ramsay



Boned Garlic Lamb with Sweet and Sour Red Onions Recipe

Method

  • Make vertical slashes in the lamb, cutting through the fat and just into the flesh. Mix together the garlic, mint, lemon juice, olive oil and some black pepper. Push into the cuts. Marinate for at least 12 hours. Save fridge space by using a ziplock bag – it’s instantly portable too.

  • Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Place lamb in a roasting tin with 2 mugs of water. Roast for 20 minutes, then reduce the oven to 190 C, 170 C fan, 375 F, gas 5 and roast according to our cooking time (see above). Remove from the tin, cover with foil and leave to rest while you make the sauce.

  • Remove any excess fat from the roasting tin, add the flour, stirring well with a wooden spoon to scrape any meat residue from the tin. Add the wine, stock, redcurrant jelly and mustard. Bring to the boil, whisking well, then simmer until it has reduced and thickened, about 10 minutes.

  • To cook the lentils, cook the onion in the oil, add the lentils, enough water to cover by about 2.5cm (1in) and the bouillon powder. Bring to the boil and simmer until tender, about 20 minutes. Drain.

  • Meanwhile, gently cook the red onions in the butter and oil until tender in a large frying pan, about 30 minutes. Add the sugar and wine. Let it bubble for a few minutes until syrupy, then add the vinegar. Add the whole lot to the lentils and stir to combine. Cook the peas and garlic in the stock until hot, drain then blitz in a food processor, adding as much stock as you need to make a chunky purée, around 3 to 4tbsp.

  • To serve, divide the lentils among 8 dinner plates. Top with a few slices of lamb, then the pea purée. Serve the sauce separately in a hot jug.






Video: Bobby Flay’s Recipe For Easter: Leg Of Lamb With Sweet And Sour Mint Glaze | TODAY

Boned Garlic Lamb with Sweet and Sour Red Onions Recipe
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Date: 13.12.2018, 06:55 / Views: 71285