| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Ready, Steady, Cook 2 | 2 | servings | |
INGREDIENTS
| 1 | lg | Onion |
| 1 | Head broccoli | |
| 55 | g | Butter |
| 2 | Cloves garlic; chopped | |
| 4 | Carrots; peeled and sliced | |
| 1 | Vegetable stock cube | |
| 50 | ml | White wine |
| 1 | Pinches ground cinnamon | |
| 6 | Truffle potatoes; cleaned | |
| 1 | tb | Olive oil |
| 2 | Lamb neck fillets; about 225g/8oz | |
| 1 | tb | Honey |
| 1 | tb | Brown sugar |
| 1 | tb | Chopped fresh parsley |
| 50 | ml | Red wine |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Soy sauce |
| 100 | ml | Milk |
| Vegetable oil for deep frying | ||
| 85 | g | Plain flour |
| 1 | Pinches ground coriander; dried mixed herbs, | |
| ; cayenne and ground | ||
| ; cumin | ||
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Chop half the onion, thickly slice the remainder and separate into rings. Cut the broccoli into florets and slice the stalks. 2 For the Soup: Heat 25g/1oz butter in a pan. Add the chopped onion, 1 clove chopped garlic, half the carrots and sliced broccoli stalks and cook for a few minutes to soften. Add the stock cube, white wine, pinch of cinnamon and enough boiling water to cover. 3 Simmer for about 10 minutes, or until the vegetables are tender. Serve the soup in a bowl. For the Lamb: Cook the potatoes in a pan of boiling water until tender. Drain. 4 Heat the olive oil in a frying pan. Add one piece of lamb and cook to brown all over. Remove the lamb from the pan, place on a baking sheet and cook in the oven for about 8-12 minutes, or until cooked to taste. 5 Place the remaining carrots in a pan and just cover with boiling water. Add the cinnamon, honey, brown sugar and chopped parsley to the pan, simmer rapidly until the carrots are tender and the liquid has reduced. 6 Add the red wine to the pan used to cook the lamb with 1 clove chopped garlic, Worcestershire sauce, soy sauce and 25g/1oz butter, bring to a simmer and season. 7 Place a cooking ring on a plate. Fill with the potatoes and carrots, slice the lamb and arrange on top. Remove the cooking ring and drizzle the sauce around the edge of the plate. 8 For the deep Fried Lamb: Cook the broccoli florets in a pan of boiling water until tender. Drain. Soak the onion rings in milk for 5-10 minutes. Cut the remaining lamb into thin strips. 9 Fill a deep pan one third full with vegetable oil and heat. Mix together the flour, ground coriander, dried mixed herbs, cayenne, cumin and season. 10 Coat the lamb and onion rings in the flour mixture, shake off the excess and deep fry in batches until the lamb is cooked and the onions are golden and crisp. Drain on kitchen paper. 11 Pile the deep fried onions and lamb in the middle of a plate and arrange the broccoli around the edge. Converted by MC_Buster. Per serving: 557 Calories (kcal); 32g Total Fat; (51% calories from fat); 14g Protein; 55g Carbohydrate; 67mg Cholesterol; 996mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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