Christmas Recipes:
Main Dishes. No.10 of 12 - Lamb with Chestnut and Tomato Relish
By Paul Curran
Christmas recipe serves: 6
calories per serving: 450
preparation time: 15 minutes
cooking time: 20 minutes
not suitable for freezing
Christmas recipe ingredients:
- chestnuts, peeled cooked, 175 g (6 oz)
- tomatoes, cherry 75 g (3 oz)
- bacon, rindless streaky, 175 g (6 oz)
- lamb, 3 racks trimmed, 900 g (2 lb)
- garlic, 3 cloves
- pepper
- olive oil, 100 ml (4 fl oz)
- parsley, finely chopped fresh, 60 ml (4 tbsp)
- caster sugar, 10 ml (2 tsp)
- balsamic vinegar, 30 ml (2 tbsp)
- garnish, flat leaf parsley
Christmas recipe instructions:
- Rub the lamb with garlic and finely coat with pepper. Cut the
tomatoes in half and the chestnuts into rough pieces.
- Cook the lamb racks, having placed the bacon on top, at gas mark 9
(240 degrees centigrade, 475 F) for about 20 minutes or for about 30
minutes for well done.
- For the relish; mix balsamic vinegar, sugar, parsley and the
remaining garlic (peeled and crushed) with the olive oil. Then add
the cherry tomatoes and chestnuts.
- To complete the relish add the liquid from step 2 to the step 4
product.
- Serve the lamb in six pieces with the relish, garnished with
parsley.
Note: You can replace the chestnuts with frozen or canned variety.
Heating and serving tips:
- Don't keep food hot for longer than an hour before serving
- Leave roast potatoes open to the atmosphere after cooking, to
retain their crispness.
- Remember that it is harder to keep certain foods warm. e.g. root
vegetable keep their heat well but spinach and cabbage don't.
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