Page 34 - Fresh Magazine

glun-freefest

Roast shoulder of lamb
with summer vegetables
TOP TIP
Bruschetta toppings can be and quinoa
as humble or as luxurious SERVES 6
as you like, from chopped
fresh herbs with tomato to
marinated vegetables or 2 garlic cloves, fi nely chopped
lovely aked crabmeat. The 1 tablespoon olive oil
only rule is that whatever 2 teaspoons cumin seeds
goes on top of a bruschetta salt and pepper
should be super fresh. 1 x 1.4kg shoulder of lamb, boned and tied, ask your
butcher to do this for you
400g shallots, peeled
2 celery sticks, chopped
½ leek, white part only, chopped
500ml gluten-free lamb stock
1 dessertspoon honey
FOR THE SPRING VEGETABLES AND QUINOA
100g quinoa
700ml water
100g carrots, thinly sliced
8 asparagus spears, ends snapped off
½ courgette, thinly sliced
1 tablespoon roughly chopped fresh mint
Bruschetta
SERVES 4 Preheat the oven to 140°C/gas mark 1.
Mix the garlic, olive oil and cumin seeds with some salt and
1 loaf of gluten-free bread or 2 gluten-free baps pepper in a small bowl. Pour this over the lamb and rub it
1 garlic clove, cut in half into the meat.
50ml good-quality extra virgin olive oil Place the lamb in a deep casserole dish with the whole
salt and pepper peeled shallots, celery and leek and pour over the stock.
3 vine-ripened tomatoes Cover with a tight- tting lid and cook in the oven for 3
1 roasted and peeled red pepper, cut into quarters hours, until the lamb is cooked through and soft to touch.
8 fresh basil leaves, roughly torn
4 teaspoons white wine vinegar Remove the casserole dish from the oven. Take the lamb
1 log of goats cheese, cut into 1cm slices, optional out of the dish, place it in a roasting tin and glaze with the
green salad, to serve honey. Reserve the cooking liquor from the casserole dish.
Increase the oven temperature to 180°C/gas mark 4. Return
If you have a large loaf, cut it in half, then cut it crossways into slices the lamb to the oven for 15 to 20 minutes to crisp it up.
about 1cm thick. Chargrill the slices on a hot griddle pan until they Remove the lamb from the oven and leave to rest, loosely
are crisp on both sides, then lightly rub each piece a couple of times covered with tin foil.
with the cut garlic clove. Drizzle with a little of the extra virgin olive Meanwhile, rinse the quinoa well and place it in a saucepan
oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread with the water and a pinch of salt. Bring to the boil and
just like this, but make sure the oil is good quality. cover with a lid, then reduce the heat and gently simmer for
Your tomatoes need to be really ripe when making this topping. Give 10 minutes, until the grain unwinds. Turn o the heat and
them a wash, then remove the cores by cutting them into quarters leave to cool slightly, then drain o any remaining water,
and removing the seeds. The tomatoes can be chunky or nely u up with a fork and season with salt and pepper.
chopped. Using a large spoon, remove any surface fat from the top of
Place the tomatoes, roasted pepper and basil in a bowl and season the cooking liquor in the casserole dish and discard the fat.
with salt and pepper, then toss with the remaining olive oil and the Add the carrots, asparagus and courgette slices and return
vinegar to balance the avours. to the hob for 3 minutes to heat through. Add the quinoa
and chopped mint and stir to combine.
You can spoon the tomato mixture onto the slices of bread and serve
as is, or place the sliced goats cheese on top of the tomato and bake Transfer the quinoa and vegetables to a large warmed
the bruschetta in the oven or ash under the grill until the cheese has serving dish. Remove the string from the lamb and
heated through and started to melt. Serve with a green salad. carve into thick slices. Sit the lamb on top of the bed of
vegetables and quinoa to serve.

32 | FRESH SPRING 2017

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