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PEGASUS POST Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>September</strong> <strong>12</strong> <strong>2017</strong> 17<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
BUTTERFLIED LAMB LEG<br />
WITH ROSEMARY AND<br />
GARLIC<br />
Ingredients<br />
1 bunch Flat leaf (Italian) parsley<br />
1 bunch Fresh mint<br />
2 medium Red onions, sliced<br />
1 Butterflied boneless leg of<br />
lamb, approx. 150-200g per<br />
person<br />
3 cloves Garlic, finely chopped<br />
3 Tbsp Chopped rosemary<br />
2 Tbsp Olive oil<br />
1 cup White wine<br />
Directions<br />
ICEBERG LETTUCE,<br />
WALNUT AND BLUE<br />
CHEESE SALAD<br />
Ingredients<br />
1 Iceberg lettuce<br />
1 Walnuts, toasted<br />
1 Blue cheese<br />
1 Walnut oil<br />
1 Cider vinegar<br />
Directions<br />
Remove the outer leaves of a<br />
small iceberg lettuce. Cut the<br />
head into four wedges.<br />
Toast some walnuts.<br />
Crumble some good blue<br />
cheese and, using the white bits<br />
from the outer edges.<br />
Make a creamy dressing by<br />
blending them with walnut oil<br />
and a little cider vinegar (olive<br />
oil is fine if you don’t have<br />
walnut).<br />
Sprinkle the walnuts and the<br />
blue cheese crumbs over the<br />
crisp lettuce wedges and spoon<br />
over the dressing.<br />
Preheat oven to 220 deg C.<br />
In a roasting tray, lay out the<br />
parsley and mint, then add the<br />
sliced onions.<br />
Place the butterflied lamb leg<br />
on top of the onions, fat side up<br />
(there should be a thin layer of<br />
fat on one side).<br />
Score the lamb on the side<br />
with the fat in large diagonal<br />
shapes.<br />
Sprinkle over a large pinch of<br />
sea salt, and crack over plenty of<br />
black pepper.<br />
Rub the garlic into the slits<br />
where you’ve scored it, then<br />
sprinkle over the rosemary and<br />
rub that in too. Drizzle over the<br />
olive oil and rub into the skin.<br />
Place the lamb on a high rack<br />
in the oven and grill for 20-<br />
25min (depending on its size)<br />
until the skin crisps and goes<br />
golden.<br />
Remove from oven and add<br />
wine to the tray.<br />
Return the lamb to the oven,<br />
but move it down from the top<br />
shelf to the centre of the oven.<br />
Roast for a further 20min.<br />
Remove from oven, rest for<br />
5-10min, then slice into thick<br />
strips. Serve on a plate of fresh<br />
parsley and sprinkle with<br />
pomegranate seeds. Use the pan<br />
juices and onion to make a gravy<br />
if you wish.<br />
Iceberg Lettuce ........................ 1 .99<br />
EACH<br />
Telegraph Cucumbers ........ 1 .99<br />
EACH<br />
Eve Apples ...................................... 2 .99<br />
kg<br />
Large Pineapples .................... 2 .99<br />
EACH<br />
Red Seedless Grapes 500g ... 3 .99<br />
PUNNET<br />
Skinless Chicken Breasts 9 .99<br />
kg<br />
Beef TopSIde Roast ............... 11 .99<br />
kg<br />
Butterflied Lamb Leg ........ 16 .99<br />
kg<br />
NEW SEASON<br />
NAVEL<br />
ORANGES<br />
NZ Navel Oranges are just perfect at the moment.<br />
Sweet, juicy and full of flavour, enjoy them at their best.<br />
Not only do they taste great, with high levels of Vitamin C,<br />
they’ll also help keep you healthy through winter.<br />
Enjoy NZ Navel Oranges at their peak.<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 11th september - 17th september <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
WWW.<br />
.CO.NZ
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