Peel the cherry tomato and keep aside. Place the potatoes into a saucepan of lightly salted water. Bring to the boil and simmer for 18—20 minutes until softened.
Drain the potatoes, then transfer on a baking tray, crush the potatoes with a potato masher. Melt 70g of butter with the rosemary in a small pan and drizzle over the crushed potatoes. Pop into the oven for 10—15 minutes until slightly crisp on top. In the meantime, heat an ovenproof frying pan and caramelise the lamb on all sides, about 5 minutes. Season well with salt and pepper. Transfer the pan with the lamb and garlic to the oven. Roast about 10 minutes or until cooked pink in the center.
Remove the lamb noisettes from the pan onto a board and cover with foil to rest. Season and pour over the noisettes. Cover and refrigerate for hours. Heat the remaining oil in a large pan, remove the lamb from the marinade reserve for later and sear for minutes, turning once until brown on both sides. Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further minutes according to how pink you like your lamb.
Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Curried Lamb Kebabs with Raita. BY Karl Tessendorf. Rosemary Lamb Kebabs with Tzatziki. BY Crush. BY Eric Bulpitt. Fresh Tomato Marinara Sauce Pasta. Sign Up with us and Enjoy!
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