Whenever I cook during winter it always seems I am at the stove for hours cooking and braising. Here’s a time-saving solution that doesn’t take long and is rich in winter-comfort flavours: Amarula compote with lamb and root vegetables.
Serves 6
INGREDIENTS
Compote:
• 500g dried fruit (I’ve selected peaches and nectarines)
• 250ml Amarula Gold
• 250ml water
• 10ml lemon juice
• 1 tsp lemon rind
• 2 springs of thyme
METHOD
Chop fruit into 2cm x 2 cm pieces. Combine all ingredients in a pot and bring to a simmer on a medium heat for 20 to 25 minutes.
Root Vegetables:
• 12- 15 Carrots
• 12- 15 Baby fennel
• 6- 10 Parsnips
• 4 cloves of garlic
• 30 ml balsamic Reduction
• Salt, pepper and olive oil
METHOD
Wash and coarsely chop vegetables and place on a baking tray.
Drizzle olive oil, balsamic reduction and seasoning to taste
Roast in oven for 30 to 40 minutes 180 degrees until vegetables are cooked through but still firm.
Lamb
(You are able to use this recipe with any cut of lamb, chops, rack, leg, loin or a butterflied leg of lamb for a quicker cooking time)
• 1kg lamb (butterflied leg of lamb)
• 6 cloves of garlic
• 5- 6 shallots
• 9 medium-sized potatoes (parboil till tender)
• 3 sprigs of fresh rosemary
• salt , pepper and olive oil
METHOD
In a cold and dry pan, place lamb and sear on all sides at a high heat to seal in juices. Season lightly with salt.
Place lamb in a roasting plan and surround with potatoes, shallots and garlic.
Season, drizzle potatoes and shallots with olive oil and pan juices.
Roast for 20 to 30 minutes (depending on size of meat and preference) at 180 degrees.
Allow meat to rest, and crisp up potatoes under the grill.
Make a gravy from the pan juices and add a dash of Amarula Gold . If you really want to impress, serve with Yorkshire pudding.!!!
Dish and serve family style.
Always Remember
…FOOD IS LOVE…
