VIETNAMESE DRINKS RECIPE RECIPES

In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.

Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.

Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.

Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.

Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.

Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables. 

Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!

Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.

Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.

Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.

Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.

Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.

Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables. 

Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!