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As Spring is upon us with longer days, this lamb dish helps bring out the tastes of a sunny Mediterranean summer - sun dried tomatoes, olives, herbs and olive oil all are reminiscent of lazy summer holidays, heady aromas and with it, amazing flavours. This dish is a take on traditional Sunday roast lamb, swapping delicious quinoa (couscous) and feta for roasties. You could also serve your lamb with our Wild Garlic potato salad while the wild garlic is in season. You may never look back!
This recipe is from our fab foodie friend Caroline Chilton-Bates. Find and follow her on facebook @privatechefcarolina or instagram @chefcarolina_uk
Serves 4
For the lamb marinade
1 boned shoulder or butterflied leg of lamb
180g Don Antonio semi dried tomatoes
1 tin Scalia anchovy fillets
125ml Fussels Garlic Oil (or Fussels Chilli Oil if you like a bit of a kick)
1 tbsp Dried oregano
4-6 garlic cloves
Zest of a lemon
For the couscous/quinoa
300g Couscous
10 -12 Losada Pitted Gordal Olives (roughly chopped)
1 large red onion, finely chopped
1 red and 1 yellow pepper, finely chopped
1 tbsp Fussels rapeseed oil
1 packet of feta cheese (crumbled just before serving)
1 x 500g bag baby spinach
1 tbsp Med Cuisine preserved lemon paste
Salt and pepper
A handful or fresh mint and basil to decorate
Method:
1. Ideally the day before cooking, marinade the lamb.
2. Place all the marinade ingredients in a blender and chop to a rough paste.
3. Score the skin of the lamb and smother your lamb all over, massaging the paste into the meat, top and bottom. Place in the fridge.
4. On the day, remove your lamb from the fridge 45 mins before serving and bring to room temperature.
5. Heat your oven to 200C/Gas mark 6
6. Place your lamb in the oven and roast according to weight. (20 mins/lb approx.) Test the temperature of your meat with a meat thermometer if you have one depending on your taste. 60-65C –medium rare, 70C – medium well, (slightly pink) 75C –well done. Don’t forget the meat still cooks while resting.
7. While the lamb is cooking, sauté your onions and peppers and cook your couscous. Set aside.
8. Once you have removed your lamb and it is resting, put together your dish: Over a low heat, add your spinach to the peppers and onion mix. Once wilted, add your preserved lemon and stir in.
9. Stir in the couscous/quinoa until warmed and then add the olives. You can add some extra sun dried tomatoes at this point too if you like. Remove from the heat and stir in the feta cheese and some of the fresh herbs. Season to your taste.
10. Place on a serving platter and carve the lamb as you like. I find rustic style slices work well.
11. Pour over some of the cooking juices, sprinkle with the remaining herbs and serve with vegetables of your choice.
Enjoy! Don't forget to tag us @somerset.foodie (instagram) or SomersetFoodie (facebook) if you cook this at home.
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