Roast Lamb with St. Dalfour Black Cherry Fruit Spread Glaze & Smashed Potatoes

Ingredients:

  • 1kg Lamb cutlets on a rack
  • 800g chat potatoes
  • St. Dalfour Black Cherry fruit spread
  • 1 teaspoon dried juniper berries
  • 2 garlic cloves
  • 300g snow pea tendrils (spinach is a substitute if unavailable)
  • Salt & pepper
  • Olive oil

Method:

Heat your oven to 160 degrees (C°)

In a large pot add 2 litres of salted water, a teaspoon of juniper berries and the potatoes. Bring to the boil and cook until the potatoes are soft. While the potatoes are boiling ,in a bowl combine St. Dalfour Black Cherry fruit spread, olive oil, salt and pepper and crushed garlic. Mix this together with a fork so that it becomes a paste.

Spread half the mixture over the lamb.

When potatoes are ready, strain the water and set aside to cool down.

Add one tablespoon of olive oil to a fry pan and quickly brown the Lamb for 30 seconds on all sides to seal the meat. Now take the remaining mixture and spread over the lamb.

When the potatoes are cool enough to handle press down on them so that they crack and split open. Drizzle olive oil over them and place them in a roasting pan in the oven and cook for 10 minutes. After 10 minutes add the lamb and cook for a further 15 minutes.

Remove the pan from the oven and put the lamb on a plate to rest. Add to the potatoes the snow pea tendrils and toss together so that the tendrils wilt from the heat. Serve potatoes on to a plate. Slice the lamb rack and arrange on top of the potatoes.

Serve with a spoon of St. Dalfour Black Cherry fruit spread on the side of the plate.

This meal would be complimented by a bottle of Merlot.

 

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Roast Lamb with St. Dalfour Black Cherry Fruit Spread Glaze & Smashed Potatoes

Ingredients:

  • 1kg Lamb cutlets on a rack
  • 800g chat potatoes
  • St. Dalfour Black Cherry fruit spread
  • 1 teaspoon dried juniper berries
  • 2 garlic cloves
  • 300g snow pea tendrils (spinach is a substitute if unavailable)
  • Salt & pepper
  • Olive oil

Method:

Heat your oven to 160 degrees (C°)

In a large pot add 2 litres of salted water, a teaspoon of juniper berries and the potatoes. Bring to the boil and cook until the potatoes are soft. While the potatoes are boiling ,in a bowl combine St. Dalfour Black Cherry fruit spread, olive oil, salt and pepper and crushed garlic. Mix this together with a fork so that it becomes a paste.

Spread half the mixture over the lamb.

When potatoes are ready, strain the water and set aside to cool down.

Add one tablespoon of olive oil to a fry pan and quickly brown the Lamb for 30 seconds on all sides to seal the meat. Now take the remaining mixture and spread over the lamb.

When the potatoes are cool enough to handle press down on them so that they crack and split open. Drizzle olive oil over them and place them in a roasting pan in the oven and cook for 10 minutes. After 10 minutes add the lamb and cook for a further 15 minutes.

Remove the pan from the oven and put the lamb on a plate to rest. Add to the potatoes the snow pea tendrils and toss together so that the tendrils wilt from the heat. Serve potatoes on to a plate. Slice the lamb rack and arrange on top of the potatoes.

Serve with a spoon of St. Dalfour Black Cherry fruit spread on the side of the plate.

This meal would be complimented by a bottle of Merlot.