Leamington and Warwick Living Mar - Apr 2022
Spring has sprung! This edition is a celebration of the best of it - great food, cracking competitions, Easter bakes, a classic chef interview and an amazing bathroom transformation.
Spring has sprung! This edition is a celebration of the best of it - great food, cracking competitions, Easter bakes, a classic chef interview and an amazing bathroom transformation.
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MARINATED<br />
LAMB LEG<br />
ROMANESCO<br />
WITH PICKLED<br />
WALNUTS<br />
After some Easter inspiration? We feature a few recipes<br />
courtesy of family-favourite br<strong>and</strong> Opies, that are set to<br />
be real crowd-pleasers with the entire family...<br />
SERVES: 6<br />
PREPARATION TIME: 30 minutes<br />
COOKING TIME: 30 minutes<br />
(plus overnight marinating time)<br />
ALLERGENS: Dairy<br />
INGREDIENTS<br />
2kg lamb rump or boneless leg, portioned into equal pieces<br />
500g live natural yogurt<br />
25g fresh rosemary, leaves <strong>and</strong> stalks separated<br />
2 whole romanesco, leaves removed<br />
3 tbsp vegetable oil<br />
7 Opies Pickled Walnuts, 4 finely chopped <strong>and</strong> 3 halved for<br />
serving, plus 1 tbsp pickling liquid<br />
60ml olive oil<br />
500ml fresh lamb stock<br />
METHOD<br />
The night before, trim the fat from the lamb then mix with the<br />
yogurt <strong>and</strong> rosemary leaves. Cover <strong>and</strong> put in the fridge to<br />
marinate overnight.<br />
The next day, trim the stalk off a romanesco so that it sits<br />
upright on a board. Slice 5cm off each side with a bread knife<br />
(keep these off-cuts to make the couscous). Slice the rest of<br />
the romanesco into three thick slices. Repeat with the other<br />
romanesco. Oil a large, non-stick baking tray with 1 tbsp<br />
vegetable oil. Lay the romanesco slices in a single layer <strong>and</strong><br />
drizzle with a little more vegetable oil. Season with salt <strong>and</strong><br />
scatter over the rosemary stalks, ready to roast.<br />
Heat oven to 200C/180C fan/gas 6. Wipe the marinade off<br />
the lamb <strong>and</strong> season with sea salt. Heat 2 tbsp vegetable<br />
oil a large ovenproof frying pan. Fry the lamb until golden all<br />
over, then roast in the oven for 8-12 mins, depending on how<br />
rare you like it. Put the romanesco in the oven at the same<br />
time. Once the lamb is ready, remove from the oven, flip the<br />
romanesco slices over so they char on both sides, <strong>and</strong> cook<br />
for a further 10 mins. Cover <strong>and</strong> rest the lamb in the pan for<br />
10 mins.<br />
Finely chop or pulse the romanesco off-cuts in a food<br />
processor until they are the texture of couscous. Mix the finely<br />
chopped walnuts into the couscous with the olive oil, <strong>and</strong><br />
season with salt.<br />
Meanwhile, simmer the stock in a wide saucepan with 1 tbsp<br />
of the walnut pickling vinegar from the jar for 10 mins until it<br />
forms a jus.<br />
Slice the lamb <strong>and</strong> serve with the romanesco slices, some<br />
couscous, half a walnut <strong>and</strong> the jus.<br />
www.opiesfoods.com<br />
28 | www.minervamagazines.co.uk
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