BUTTERFLIED, MARINATED LEG OF LAMB WITH RATATOUILLE AND GARLIC AND HERB ROAST POTATOES

Serves 6 with leftovers
For the lamb
1 x 3kg  boned and butterflied leg of lamb
5 preserved anchovies from a tin or jar cut in half
3 cloves garlic crushed
1 tsp fresh thyme leaves
1 tsp  fresh squeezed lemon juice
½ tsp smoked paprika
5 tbsp olive oil
Salt and pepper
For the marinade mix together in a bowl 3tbsp olive oil, thyme leaves, paprika, lemon juice, half the garlic .
Make 5 slits about 1 cm deep on each side of the lamb (10 total) and push in ½ an anchovy and a bit of the remaining garlic, repeat for all 10 slits. Rub the marinade mix all over the lamb, cover and place in the fridge for between 8 and 24 hours.
Heat the remaining 2 tbsp of oil in a roasting tray big enough for the lamb on the hob, season the lamb with a salt and pepper and cook the lamb for 2 minutes on either side until golden brown. Transfer the tray to the oven and cook for 1 hour at 190’c, this will give you medium lamb if you want it well done cook for another 10-15 minutes.. Cover with tin foil and allow the meat to rest for 10 minutes before serving.
For the ratatouille (cut all your veg to a similar size)
3 aubergines cut in to cubes
4 courgettes cut in to cubes
2 red peppers cut in to chunks
2 yellow peppers cut in to chunks
2 bulbs fennel cut in to chunks
2 red onions peeled and cut in to chunks
8 large tomatoes peeled and deseeded
4 cloves garlic crushed
1 tbsp white wine
1 tbsp white wine vinegar
2 tsp caster sugar
Salt and pepper
3 tbsp olive oil
Fry the courgette, aubergine and peppers seperately in a little oil for 5 minutes each and set each one aside. In a little more oil fry the onion, fennel and garlic for 5 minutes, add the vinegar, wine  and sugar and cook for another 1 minute, add in the courgettes, aubergine, peppers and tomatoes, season with salt and pepper and mix well, cook for about 7 minutes until the vegetables are tender but not mushy.
For the potatoes
1.5kg maris piper or similar potatoes
3 cloves garlic crushed
2 tbsp thyme leaves
4 tbsp olive oil
Salt and pepper
Peel and cut the potatoes in to chunks, cook in boiling salted water for 5 minutes and drain. Heat the oil in a roasting tray in the oven at 190’c for 5 minutes, carefully add the potatoes, garlic, thyme and season with salt and pepper and mix well. Roast in the oven for 40 minutes until golden on the outside and fluffy in the middle.
Extra bit 1
There are lots of different ways to help avoid food waste at home and hopefully over the next few weeks i’l be able to give you some tips on how to reduce yours.  The first and easiest thing is good planning, this could involve sitting down for 10 minutes and deciding on your meals for the week before you go shopping, so you know exactly what you’re looking for. Have a look in your cupboards when planning your meals, see if there’s anything in there that can be used in the coming week. Then write yourself a shopping list so you know exactly what you need to buy for the forthcoming weeks dinners, it’s a couple of jobs that will take no more than 20 minutes and will save you money and waste.
Extra bit 2
Something that we are very tight on in the restaurant which helps  us save waste and thus losing stock and money is portion control, and that’s something that can be transferred to the home. Simple things like working how much pasta is enough for one person are handy, for example we use a soup bowl to measure our pasta before cooking ensuring that every portion is the same size. You could do this with pasta and rice at home to avoid cooking too much and having to throw uneaten food away. So as well as using leftovers there are plenty of ways to avoid being left with too many leftovers, portion control is another good way to avoid food waste.

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