BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
Total Time 1 hours 25 minutes
Yield 8
Number Of Ingredients 18
Steps:
- If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
- Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
- Cut right around the bone, then remove it.
- Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
- You should now have a flat piece of lamb of more or less even thickness.
- Soak your dried chillies in a bowl of hot water for 10 minutes.
- Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
- Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
- In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
- Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
- Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
- Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
- In a small bowl, stir the harissa through the yoghurt and season to taste.
- Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
Nutrition Facts : Calories 323 calories, FatContent 20.9 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 28.3 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES
The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!
Total Time 40 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
- Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
- Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
- Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
- When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
- Slice the fresh tomatoes and lay them over the top of the mixture.
- Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
- Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
- Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
Nutrition Facts : Calories 218 calories, FatContent 11.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 10.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre
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HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES
A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving
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- Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
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- Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
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Total Time 1 hours 35 minutes
Category Dinner, Supper
Cuisine Indian
Calories 522 calories per serving
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Total Time 1 hours 35 minutes
Category Dinner, Supper
Cuisine Indian
Calories 522 calories per serving
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