Roast lamb with quinoa and amaranth porridge recipe
Unusual grains form the porridge base, with a main event of tender lamb, sweet carrots, and tasty flower sprouts on the side.
Ingredients
- 2 kg leg of lamb
- 1 tin anchovies
- 5 cloves garlic
- 3 sprigs of rosemary
- 1 pinch salt
- 350 g flower sprouts
- 1 squeeze lemon juice
- 1 splash rapeseed oil
- 4.4 lbs leg of lamb
- 1 tin anchovies
- 5 cloves garlic
- 3 sprigs of rosemary
- 1 pinch salt
- 12.3 oz flower sprouts
- 1 squeeze lemon juice
- 1 splash rapeseed oil
- 4.4 lbs leg of lamb
- 1 tin anchovies
- 5 cloves garlic
- 3 sprigs of rosemary
- 1 pinch salt
- 12.3 oz flower sprouts
- 1 squeeze lemon juice
- 1 splash rapeseed oil
- 300 g quinoa (uncooked)
- 200 g amaranth
- 2 large banana shallots
- 2 cloves garlic
- 500 ml chicken stock
- 2 glasses white wine
- 2 tbsp double cream
- 50 g salted butter
- 80 g parmesan, grated
- 1 handful spinach
- 10.6 oz quinoa (uncooked)
- 7.1 oz amaranth
- 2 large banana shallots
- 2 cloves garlic
- 17.6 fl oz chicken stock
- 2 glasses white wine
- 2 tbsp double cream
- 1.8 oz salted butter
- 2.8 oz parmesan, grated
- 1 handful spinach
- 10.6 oz quinoa (uncooked)
- 7.1 oz amaranth
- 2 large banana shallots
- 2 cloves garlic
- 2.1 cups chicken stock
- 2 glasses white wine
- 2 tbsp double cream
- 1.8 oz salted butter
- 2.8 oz parmesan, grated
- 1 handful spinach
- 2 bunches carrots with tops on
- 1 bunch flat leaf parsley
- 1 tbsp honey
- 1 handful shelled and toasted pistachios
- 1 glug olive oil
- 1 pinch salt and pepper
- 1 sprinkle of sesame seeds
- 1 squeeze lemon juice
- 2 bunches carrots with tops on
- 1 bunch flat leaf parsley
- 1 tbsp honey
- 1 handful shelled and toasted pistachios
- 1 glug olive oil
- 1 pinch salt and pepper
- 1 sprinkle of sesame seeds
- 1 squeeze lemon juice
- 2 bunches carrots with tops on
- 1 bunch flat leaf parsley
- 1 tbsp honey
- 1 handful shelled and toasted pistachios
- 1 glug olive oil
- 1 pinch salt and pepper
- 1 sprinkle of sesame seeds
- 1 squeeze lemon juice
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 100 mins
- Serves: 8
Step-by-step
- Stab the leg of lamb with your knife and squeeze in anchovy fillets, slices of garlic and sprigs of rosemary into the slots. Season well and roast on a rack for 1 hour 15 minutes so it’s rosy red.
- Remove and wash the carrot tops. Pop them in the blender with half a clove of garlic, the parsley, the pistachios, a glug of olive oil, a squeeze of lemon, salt and pepper.
- Roast the carrots with the honey, oil, sesame, salt & pepper for about 20 minutes – careful not to over cook them if you like them al dente.
- Making the porridge is similar to making a risotto. Chop and gently fry the garlic and shallots in butter. Add the grains and coat with butter then add the stock and leave to cook for ten minutes, stirring occasionally and making sure it doesn’t stick to the pan.
- Add the wine and vermouth and bubble it gently off for another 5-10 minutes until the grains are cooked and the mixture is thick. Stir through the spinach so that it wilts.
- Add a slurp of double cream, the grated parmesan and a bit more butter if you like. Season to taste.
- At the last minute, sauté the flower sprouts with a rapeseed oil, salt and a squeeze of lemon, until a little crispy.
- To assemble, spoon a mound of porridge into the middle of the plate and arrange your lamb artfully at an angle. Put your flower sprouts and carrots on either side of the lamb, with the salsa on top.
Created by Rose Lloyd Owen of Peardrop London
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