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How To make Glazed Roast Lamb with Rhubarb Salsa
LAMB:
1 Leg of lamb (4-6 lbs) Boned
-and rolled 3 tb Honey
1 ts Garlic salt
1/4 ts Ground pepper
2 tb Red wine vinegar
RHUBARB SALSA:
1 c Chopped onions
2/3 c Dark or golden raisins
1/2 c Honey
2 tb Red wine vinegar
4 ts Chopped Jalapeno pepper
2 Cloves garlic, minced
1/2 ts Ground cardamon
6 c Fresh or frozen sliced
-Rhubarb (1-1/2 lbs) LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture. RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.
How To make Glazed Roast Lamb with Rhubarb Salsa's Videos
Sticky Lamb Ribs w' Orange & Star Anise
Ingredients:
1.5 kg lamb ribs with the cap removed
Marinade:
½ bunch coriander stalks and roots, rinsed well and coarsely chopped
1 thumb size piece of ginger, peeled and coarsely chopped
2 garlic cloves, coarsely chopped
1 long red chilli, finely sliced
125 ml (½ cup) sweet soy sauce (kecap manis)
1 tbsp fish sauce
juice and zest of 1 orange
4 star anise, broken
Cracked black pepper, to taste
Method:
For the marinade, place all the ingredients in a large bowl. Stir to combine well then have a taste. You’re looking for the sweet, to be cut by the fish sauce, the perfume of the orange and then pops of all through other ingredients. Adjust to taste if necessary.
Add the lamb ribs and smother them in the marinade. Cover and refrigerate for at least 2 hours or overnight if possible.
Preheat the oven to 150˚C.
Place the lamb ribs in a large roasting pan and roast, uncovered for 2½ -3 hours or until the meat falls off the bone.
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Michelin star chef Alyn Williams from one star Michelin Guide UK listed restaurant, Alyn Williams at The Westbury, creates a charred veal tartare, cauliflower, oscietra caviar and veal stock dressing as the first dish. The second is glazed grouse, hawthorn berry, crab apple and rosehip jelly, girolles, chestnuts with grouse and oatmeal sauce. Both dishes include TRUEfoods stocks, something that Alyn uses in his operation.
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