| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Greek | Celebrity, Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 100 | g | Goats cheese |
| 2 | Carrots, grated | |
| 1 | Courgette, grated | |
| 1 | T | Chopped, fresh chives |
| 1 | t | Honey |
| 1 | Lime, juice of | |
| 1/2 | T | Olive oil |
| Salt and pepper | ||
| 1 | Lamb leg steak, about | |
| 115g/4oz | ||
| 3 | Cloves garlic, crushed | |
| Grated zest of 2 lemons | ||
| 1 | T | Chopped, fresh mint |
| 55 | g | Butter |
| 350 | g | New potatoes, cut in half |
| 2 | T | Olive oil |
| 100 | Double cream | |
| 125 | White wine | |
| 1 | Courgette, sliced | |
| 1 | Carrot, coarsely grated | |
| 1 | pn | Nutmeg |
| Salt and pepper | ||
| 600 | Red wine | |
| 25 | g | Demerara sugar |
| 1 | Cinnamon stick | |
| 2 | Pears | |
| 1 | Lemon, juice of | |
| 100 | Greek yoghurt | |
| Ground cinnamon, to sprinkle | ||
| 1 | Sprig fresh mint, to | |
| decorate |
INSTRUCTIONS
For the Carrot and Courgette Salad: Preheat the grill to high. Halve the cheese horizontally and place on a baking sheet. 2 Season with pepper and grill until starting to brown and melt. Mix together the carrot, courgette and chives. 3 Mix the honey and lime juice and drizzle over the salad. Toss to combine and season. 4 Sit a 10cm cooking ring on a plate and fill with the carrot and courgette salad. Pat down gently and remove the ring. Top with the grilled cheese, drizzle over the oil and serve. 5 For the Lamb Dish: Place the lamb in a shallow dish. Mix together 2 cloves crushed garlic, grated zest of 1 lemon and the chopped mint and spread over the lamb. Allow to marinate for about 5-10 minutes. 6 Heat 25g/1oz butter in a shallow pan. Add the new potatoes and pour on just enough boiling water to almost cover. 7 Add a pinch of salt, cover with a lid and boil the potatoes for 8-12 minutes, stirring occasionally, until tender. 8 When cooked, drain the potatoes. Melt 25g/1oz butter in a pan, add the potatoes and stir to coat. Heat 1 tbsp oil in a frying pan. Add the lamb and cook on a medium-high heat for about five minutes. 9 Turn over and add the cream, wine and remaining lemon zest and garlic. Cook for 5-8 minutes, until cooked to taste. 10 Heat 1 tbsp oil in a frying pan. Grease a 10cm cooking ring and place in a pan. Place the courgettes in the bottom of the ring and fill with the grated carrot. 11 Season with salt, pepper and a pinch of nutmeg. Cook for eight minutes until golden brown and crisp on both sides, turning over halfway through cooking. 12 Put the carrot and courgette cake on a plate with the lamb, pour over the sauce and serve with the potatoes. 13 For the Poached Pears: Pour the wine into a pan. Add the sugar and cinnamon stick, boil and simmer to reduce the liquid by about one third. 14 Halve the pears, scoop out the pips with a teaspoon and core. Add to the pan and simmer very gently for 8-10 minutes, or until the pears are tender. 15 At the end of the cooking time, add the lemon juice to the pan. Serve the poached pears in a dish with some of the red wine sauce. Spoon the yoghurt on top, sprinkle with cinnamon and decorate with a sprig of mint. Converted by MC_Buster. NOTES : Chef - Ainsley Harriott with Willie Carson Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 668
Calories From Fat: 354
Total Fat: 40.3g
Cholesterol: 59.1mg
Sodium: 93.8mg
Potassium: 974.3mg
Carbohydrates: 84.5g
Fiber: 17.5g
Sugar: 50.7g
Protein: 3.5g