Braised lamb with pea salsa and quinoa tabbouleh recipe
ingredients
4 x 60 g (2 1/4 oz) leg of lamb steaks, all visible fat removed
50 g (1 3/4 oz), peeled weight, onion, finely chopped
1 clove garlic, peeled and finely chopped
2 bay leaves
2 sprigs of rosemary
100 ml (3 1/2 fl oz) water
2 tbsp red wine
250 ml (9 fl oz) passata
50 g (1 3/4 oz), peeled weight, onion, finely chopped
1 clove garlic, peeled and finely chopped
2 bay leaves
2 sprigs of rosemary
100 ml (3 1/2 fl oz) water
2 tbsp red wine
250 ml (9 fl oz) passata
for the pea salsa
40 g (1 1/2 oz) French beans, cut into 5 mm (1/4 inch) pieces
40 g (1 1/2 oz) shelled peas
40 g (1 1/4 oz) sugar snap peas, cut into 5 mm (1/4 inch) pieces
40 g (1 1/2 oz) mangetout, cut into 5 mm (1/4 inch) pieces
2 tbsp balsamic vinegar
1/4 tsp Dijon mustard
40 g (1 1/2 oz) shelled peas
40 g (1 1/4 oz) sugar snap peas, cut into 5 mm (1/4 inch) pieces
40 g (1 1/2 oz) mangetout, cut into 5 mm (1/4 inch) pieces
2 tbsp balsamic vinegar
1/4 tsp Dijon mustard
for the quinoa tabbouleh
600 ml (1 pint) water
50 g (1 3/4 oz), dry weight, quinoa
50 g (1 3/4 oz), dry weight, bulgar wheat
1 tsp ready-made mint sauce from a jar
1 tbsp lemon juice
50 g (1 3/4 oz) tomato, skinned, deseeded and cut into 5 mm (1/4 inch) pieces
50 g (1 3/4 oz), dry weight, quinoa
50 g (1 3/4 oz), dry weight, bulgar wheat
1 tsp ready-made mint sauce from a jar
1 tbsp lemon juice
50 g (1 3/4 oz) tomato, skinned, deseeded and cut into 5 mm (1/4 inch) pieces
method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Using a rolling pin or mallet, gently beat the lamb steaks between 2 layers of clingfilm to 2 mm (1/16 inch) thick, then roll up to form olives, folding in the ends to neaten.
3. Heat a flame-proof casserole dish over a medium heat, add the onion, garlic, bay leaves and rosemary and cook until the onion is softened. Add the 100ml (3 1/4 fl oz) water, wine and passata, then lay the olives on top and bring to the boil. Cover and cook in the oven for 45 minutes, or until the meat is tender.
4. Meanwhile, to make the salsa, blanch the vegetables, refresh in cold water until cold and drain. Mix the vinegar and mustard together in a microwave-proof container, add the vegetables and toss to coat.
5. Bring the 600ml (1 pint) water to the boil in a saucepan, add the quinoa and bulgar wheat and cook for 12 minutes. Drain, tip into a separate microwave-proof container with the mint sauce, lemon juice and tomato and mix well.
6. Remove the olives from the casserole with a slotted spoon and keep warm. Reduce the sauce over a high heat until thick and syrupy.
7. Reheat the tabbouleh and salsa in a microwave oven on full power for 1 1/2 minutes. Put the olives on top of the tabbouleh, pour over the sauce and serve with salsa.
2. Using a rolling pin or mallet, gently beat the lamb steaks between 2 layers of clingfilm to 2 mm (1/16 inch) thick, then roll up to form olives, folding in the ends to neaten.
3. Heat a flame-proof casserole dish over a medium heat, add the onion, garlic, bay leaves and rosemary and cook until the onion is softened. Add the 100ml (3 1/4 fl oz) water, wine and passata, then lay the olives on top and bring to the boil. Cover and cook in the oven for 45 minutes, or until the meat is tender.
4. Meanwhile, to make the salsa, blanch the vegetables, refresh in cold water until cold and drain. Mix the vinegar and mustard together in a microwave-proof container, add the vegetables and toss to coat.
5. Bring the 600ml (1 pint) water to the boil in a saucepan, add the quinoa and bulgar wheat and cook for 12 minutes. Drain, tip into a separate microwave-proof container with the mint sauce, lemon juice and tomato and mix well.
6. Remove the olives from the casserole with a slotted spoon and keep warm. Reduce the sauce over a high heat until thick and syrupy.
7. Reheat the tabbouleh and salsa in a microwave oven on full power for 1 1/2 minutes. Put the olives on top of the tabbouleh, pour over the sauce and serve with salsa.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
