INGREDIENTS

INSTRUCTIONS

FOR THE CARROT AND COURGETTE
FOR THE LAMB DISH
FOR THE POACHED PEARS
1 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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