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By: Muna Mahdzar Fadaaq

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Tuesday, 3-Apr-2007 19:48 Email | Share | Bookmark
Roast Leg of Lamb with Mint Cream Sauce and Fruity Couscous

What a different a day makes......
Yesterday, blue sky, not a cloud in sight.... Alas, this was not so today. It was a cold and miserable day. I decided to forego my gardening duties and assumed the role of a mad scientist in my wee kitchen.
This is what I came up with......

You will need

1 boneless leg of lamb
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp smoked paprika powder
1 tbsp minced ginger
2 garlic cloves, minced
salt and pepper
olive oil

Combine all ingredients and rub thoroughly into the meat. Refrigerate overnight.

Preheat oven to 230 C.
Place lamb on a rack in a roasting pan.
Bake at 230 C for 20 minutes, then reduce heat to 120 C and roast for 55 to 60 more minutes for medium rare. Let the roast rest for about 10 minutes before carving.

For the Mint Cream sauce
Remove the meat from the roasting tin.
Tilt the roasting tin and you will see the fat separating from the darker juices. Spoon off the fat.
Then use a wooden spoon to scrape the sides and base of the tin to release any crusty bits, which are very important for flavour.
Next, place the tin over a direct heat (turned fairly low) and when the juices begin to sizzle, add 125 ml cream.

When the gravy is bubbling, add lemon juice from half a lemon and sugar – and then let it continue to reduce slightly.
Taste and season with freshly milled pepper and some salt, then strain the gravy into a warmed jug. Finally, add in chopped fresh mint and its ready for the table.

For couscous, you will need
2 cups couscous (I'm using Instant)
1 cup chopped dried fruits ( I'm using a combination of dried cranberries, cherries and blueberries)

1 cup chopped green olives
juice from half lemon
2 tbsp extra virgin olive oil
salt and pepper

In a large pan, pour 3 cups boiling water into couscous. Replace the cover and leave it for about 10 minutes.

Using a fork, fluff couscous to separates.
Add in the rest of the other ingredients.
To serve, spoon couscous onto a plate.Top with lamb and mint and cream sauce.
Eet smakelijk.

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