baking & roasting

Shepherd’s hot potServes 6Ingredients:1000 g lamb fillet800 g tinned butter beans,drained and liquid reserved2 onions, dicedA pinch of ground cloves1 tsp salt3 tsp herbes de Provence1/2 tsp freshly groundblack pepper1 tbsp flour3 tbsp tomato purée30 g butter, melted250 ml meat stock125 ml double creamMethod:1. Cut the lamb into 2 cm dice, and place with theliquid from the beans, the onions, seasoning, flour,tomato purée, butter and stock into a largecasserole dish or roasting pan. Cook in the ovenuncovered.2. Stir from time to time during the cooking process.About 10 minutes before the end, stir in the creamalong with the butter beans, and continue to cookuncovered.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 2Duration: 70–80 minutes 70–80 minutesLamb chops baked in thymeServes 4Ingredients:8 lamb chops1 tbsp oilBunch of thyme, finely chopped75 g sun-dried tomatoes3 slices of day-old bread,crusts removed50 g grated Parmesan3 tbsp oilSalt and pepperMethod:1. Whiz the bread in a food processor to makebreadcrumbs. Mix in a bowl with the finely choppedtomatoes, thyme, Parmesan, 1 tbsp oil andseasoning.2. Pre-heat the grill. Season the lamb chops with saltand pepper, and brush with oil. Place on a rack overthe grill pan, and grill for about 2 minutes on eachside. Alternatively, fry the chops briefly on the hob.3. Arrange the chops in an oven-proof dish. Spread thetomato mixture over the meat, pressing lightly, andgrill until golden.Setting:GrillTemperature: 250°CShelf level: 3Grill to brown meat for: Approx. 2 minutes per sideGrill with topping for: 4–5 minutes+ pre-heating197