Two Roast Lamb Recipes From Rilka Warbanoff

Sep 4, 2018

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Thanks to Rilka Warbanoff and Foodland.

Roast Lamb Cooked with Rice

Serves 8

Ingredients

2kg leg of lamb

2 cups Rice

6 cups Chicken stock

500 gms Butter

2 tblspns Olive oil

Pinch Salt

Pinch Pepper

Pinch Paprika

Fresh Parsley

Method

Pre heat oven to 180c

In a roasting dish heat the oil. Season the leg of lamb with salt, pepper and paprika. Rub with half of the butter and then add to the roasting pan and brown on all sides. To the pan, add the rest of the butter and 1 cup of stock and then put it into a oven that has been preheated to180c for 20 minutes

After 20 minutes, turn the meat baste and cook for a further 15 minutes. Then add the rice and the balance of the stock around the lamb and cook until the rice has absorbed the stock and is fluffy and the meat is tender.

Remove the lamb and rest in a warm place. Add the chopped parsley to the rice and then place the rice on a serving dish, slice the lamb and place over the rice and serve.

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Roasted lamb with figs, radicchio and chicory

Serves 6

Ingredients

1.9kg shoulder of lamb, bone in

4 tbsp olive oil

2 tbsp lemon juice

2 tsp dried mint

1½ tbsp chopped thyme

1 head of garlic, cut in half widthways

1 small radicchio, cut into 2cm wedges (150g net)

3 chicories, halved lengthways (200g net)

2 tbsp honey

4 large sprigs of rosemary

4 sage stems

15 figs, halved (600g net)

20g rocket

Coarse sea salt and black pepper

Dressing:

70ml olive oil

90ml lemon juice

1½ tbsp honey

½ tsp ground cinnamon

1 tbsp pomegranate molasses

Method

Preheat the oven to 150C.

Place the lamb shoulder in a medium roasting tray, skin side up, and spoon over 1 tablespoon of the olive oil, the lemon juice, mint, thyme, season with salt and black pepper. Rub well, place the garlic halves next to the lamb, cut side down, and cover the tray with foil. Roast in the oven for 5 hours, regularly basting the meat with the cooking juices.

When completely tender, remove from the oven and allow the meat to cool slightly. Shred into bite size pieces, discarding any skin or fatty pieces and set aside in a warm place. Before serving, drain the liquid from the lamb.

While the lamb is cooling increase the oven temperature to 220C. Put the radicchio and chicory in a bowl with 2 tablespoons of olive oil, the honey and ¼ of a teaspoon of salt and mix well. Lay on a baking tray along with the rosemary and sage, and cook in the oven for 10 minutes or until a knife cuts through the thickest part easily. Set aside.

While the chicory and raddichio are cooking place the figs in a bowl, add a pinch of salt, 1 tablespoon olive oil and mix gently. Place on a tray and cook in the oven, alongside the leaves, for 5 minutes or until they start to soften. Remove.

For the dressing, whisk together all the ingredients and set aside.

Assemble by laying the chicory and radicchio on a large platter, scatter with half the rocket and top with the warm lamb. Scatter  with the figs, the remaining rocket, drizzle over the dressing and serve at once.

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