Thursday, 19 May 2011

Fitest Food Photos to date... Slow Roast Moroccan Spiced Lamb with Parmesan Parsley Lemon Crust & Mint Cous Cous

Boil water, enough to cover the Cous Cous let it absorb, season with Salt & Pepper
1 big hand full of chopped Mint
1 big handful of chopped Parsley
10 Cherry Tomatoes sliced
1 large cucumber, cubed/chopped finely
Red win vinegar- 2 good glugs/to taste

Leg Of Lamb
I cut half the strings so that it's still held together but nit as tightly- It makes it easier to rub in the garlic, herbs & spices
Stuff full cloves of garlic into wherever you can, if you're struggling, make small holes in the meat with a knife then stuff the garlic into it.
Rub the Lamb in rock salt then add the following-
Ground Ginger
Ground Coriander
All Spice
Add 2cm of chicken or lamb stock around the bottom of the leg of lamb
Add onion & carrots for a gravy.
Slow Roast for 4/5hrs on low 150, leave to stand for up to an hour before serving

Herb Crust-
Blend old bread, white or brown...both works
Add a big bunch of parsley
Grate in a large handful of parmesan
Salt & Pepper
Grate some lemon zest (half a side of lemon)
Blitz this all together until it's a fine breadcrumb or just until it's all mixed.
Add to the top of the Lamb and place under the grill


Zest of lemon (I used lime as I'd ran out of lemons ) & juice
1 garlic clove finely chopped
Small bunch of parsley
Olive Oil
Salt & pepper

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