Butter | Bunbury Farmers Market

Slow Roasted Greek Lamb Leg

Ingredients:
1 kg lamb leg
6 garlic cloves, sliced in 4 slivers
100 grms butter
2 tablespoons honey
1 tablespoon + ½ cup olive oil
Salt and pepper
2 tablespoons paprika
2 brown onions, quartered
2 red onions, quartered
1 cup white wine
¼ cup verjus
2 – 3 sprigs rosemary
2 teaspoons dried oregano
6 potatoes, quartered
1 cup Marinated Kalamata Olives Pitted
South Cape Crumbled Fetta Greek Style

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of butter and garlic. Place the leg into a roasting pan that just fits in and drizzle over 1 tablespoon of olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250°C oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°C. Place the potatoes, onions and herbs around the lamb, pour over the wine, honey, verjus and ½ cup olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat start to separate from the bone. Add the olives for the last 15 minutes of roasting. Serve with a drizzle of the basting liquid and crumbed fetta.

Serves: 4

Note:

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Cottage Pie

Ingredients:

750 grams beef mince

2 tablespoons oil

1 medium onion, chopped

1 clove garlic, crushed

1 carrots diced

2 sticks celery, chopped

1 tablespoon tomato sauce

Topping:

6 large white potatoes, chopped

30 grams butter

¼ cup cream

1 cup fresh breadcrumbs

125 grams butter (extra)

Method:

Heat oil in a pan and add onion, garlic, carrot, celery, stirring until onion is tender. Add mince and cook on high until meat is browned, approx. 5 minutes. Add both sauces, parsley and corn stirring until combined. Mix cornflour with the stock and add to the pan, cooking on high for a further 3 minutes then reduce heat to a simmer. Cook, covered for 25 minutes. Cook potato in boiling water for 10 minutes until tender. Drain, add butter and cream then mash until smooth. Spoon the mince mixture into an oven proof dish and cover with the mashed potato. Sprinkle breadcrumbs over the potato and evenly dob extra butter over the topping. Bake in a 180° oven for 45 minutes until brown.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Seasoned Lamb Rack

Lamb Ingredients:
1 x Spring Lamb Rack
20 grm Whittington’s Lamb Seasoning
1 tbsp. olive oil
2 tbsp. fresh mint, finely chopped

Lamb Method:
Preheat oven to 200°. Trim the excess lamb fat off the lamb rack. Mix all other ingredients together. Cut between each chop almost all the way through. Place a small spoonful of mixture between each chop. Spread excess over the outside of the rack. Place in the oven and bake for 20 -30 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand, covered, in a warm place for 10 minutes. Meanwhile make a gravy with the pan juices. Serve with roast vegetables and gravy.

Gravy Ingredients:
2 tbsp. butter
2 tbsp. plain flour
Juice from roast

Gravy Method:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the roast juices. Add extra hot stock if too thick.

Serves: 6

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below