Chichester and Arundel Lifestyle Mar - Apr 2020

4 (160°C for fan ovens). Transfer the
potatoes to a roasting tin, drizzle with the
oil and sprinkle with the seasoning. Roast
the potatoes for 40 minutes, turning
occasionally, until tender and crisp.
SLOW-ROAST
LAMB
The Easter centrepiece - this one is meltin-the-mouth
delicious and just needs
low, slow cooking.
Prep: 30 mins | Cook: 4 hours 10 mins
Serves: 8
INGREDIENTS
2kg leg of lamb (bone in)
400g shallots
2 whole garlic bulbs
150ml Madeira/Marsala or other sweet
fortified wine
2 tsp plain flour
2 tsp butter
Seasoning paste
2 lemons
4 sprigs rosemary
4 garlic cloves
8 anchovies
1 tbsp olive oil
METHOD
To prep: If large, peel and half the
shallots. Half crossways the whole garlic
bulbs. Soften the butter. Zest and half
the lemons. Finely chop the leaves of the
rosemary. Finely chop the garlic cloves.
Chop the anchovies.
Heat the oven to 160°C/140°C fan/gas 3.
To make the seasoning paste, put the
lemon zest, rosemary, garlic cloves,
anchovies and freshly ground black
pepper in a bowl. Use a fork to mash
together into a chunky paste. Stir in the oil
and set aside.
Heat a roasting tin on the hob and brown
the lamb for a couple of minutes on each
side. Remove the lamb from the tin and
place on a board.
Cook the shallots in the roasting tin (add
a little olive oil if necessary) for 5 minutes
or until golden, stirring occasionally.
Remove and set aside.
Meanwhile, use a thin, sharp knife to
make deep, angled incisions all over the
lamb.
Push the seasoning paste into the cuts.
Return the lamb to the tin. Add the
shallots, garlic and lemon halves. Pour
the Madeira and 100ml water around the
lamb. Cover the roasting tin tightly with
foil and roast for 3 hours.
Remove the foil and return to the oven
for a further hour. Meanwhile, mix the
flour and butter to form a paste. When
the lamb is ready, transfer it to a carving
board or platter, with the garlic, lemons
and shallots, and loosely cover with foil.
Strain the juices from the roasting tin into
a small saucepan and bring to the boil.
Whisk in the flour and butter paste, then
simmer until the sauce is thickened and
glossy. Serve with the lamb.
ULTIMATE
ROAST
POTATOES
Perfect roast potatoes with a flawless,
crisp crunch.
Prep: 10 mins | Cook: 45 mins
Serves: 6
INGREDIENTS
1kg potatoes
1 tbsp Seasoning for Roast Potatoes
2 tbsp olive oil
METHOD
Peel and cut the potatoes in half, or into
quarters if large. Boil the potatoes in
salted water for 5 minutes and drain well.
Heat the oven to 180°C/350°F/gas
WHOLE SALMON
with roasted squash and
tarragon olive mayonnaise
The perfect celebratory fish dish for
Good Friday.
Prep: 10 mins | Cook: 1 hour 5 mins
Serves: 8
INGREDIENTS
1 lemon
2kg whole Lochmuir salmon, cleaned
3 tbsp olive oil
8 sprigs tarragon
20g unsalted butter
1 large butternut squash
8 whole garlic clove
2 tbsp pumpkin seeds
200ml mayonnaise
2 tbsp pitted green olives, chopped
METHOD
Heat the oven to 190°/170°C fan/gas 5.
Halve the lemon, set one half aside and
slice the other into rounds. To cook the
salmon, start with two large sheets of
foil, one on top of the other, in a roasting
tin large enough to hold the whole fish.
Brush the foil with 1 tablespoon oil and
lay the salmon on top.
Stuff 4 tarragon sprigs, the lemon slices
and a little salt and pepper in the cavity.
Dot the butter over the surface of the
salmon and bring the foil around it in a
loose parcel, sealing the edges tightly.
Roast for 1 hour, then set aside to rest for
15 minutes before opening the foil.
Meanwhile, slice the squash into wedges,
skin on, and toss with the remaining olive
oil and the whole garlic cloves on a large
baking tray.
Roast for 45 minutes, until the squash
is golden then scatter with the pumpkin
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