ROSEMARY AND GARLIC ROAST LEG OF LAMB, MINTED BABY POTATOES AND CAULIFLOWER GRATIN, WITH ROASTED AND GREEN VEGETABLES.

The Clubhouse at Cameron have prepared a classic Easter Sunday lunch recipe, packed full of flavour and perfect for everyone to enjoy. Roast lamb, deliciously served with seasonal greens and enhanced with wild garlic that is now in prime season. Presented with a Cauliflower gratin that is made with a rich mature cheddar sauce, while the nut-brown butter roasted spring cabbage and carrots gives the added caramelised flavours. Minted new potatoes and lamb are matched perfectly especially when served with real gravy made from the roasting juices. 

INGREDIENTS

  • 2kg bone in leg of lamb
  • 6 cloves of garlic peeled
  • Quarter bunch of fresh rosemary
  • 2 large onions, peeled
  • 2 carrots, peeled
  • 100ml vegetable oil
  • 1ltr lamb stock, made from cubes (or beef/vegetable stock)
  • Splash of red wine, optional
  • 1tbsp flour
  • Seasoning
  • 400grams baby potatoes, Ayrshire new potatoes in season
  • 3 sprigs of mint
  • 50grams of butter
  • Seasoning to taste

 

METHOD

  • About an hour before cooking remove the lamb from the refrigerator to allow to become room temperature. Preheat the oven to 220°C
  • Snip the rosemary into small sprigs, halve the peeled garlic lengthwise. Using a small knife, pierce holes in the lamb (the more the merrier) and stud with the rosemary and garlic. Season to taste and rub in half the oil.
  • Slice the carrots and onions into 0.5cm thick slices and place into a large deep roasting tray. Mix the carrot and onion with the remaining oil, thyme and garlic.
  • Place the lamb on top of the vegetables and pour over 200 ml lamb stock. Place in the oven for 30 minutes then reduce the temperature to 200°C.
  • Roast the lamb for approximately 1 hour or until cooked to your liking, basting the lamb with the cooking juices. Top up some of the juices as necessarily.
  • Once the lamb is cooked, remove from the roasting tray and cover with tin foil. Drain of any liquid from the vegetables and place the roasting tray on the stove, sprinkle the vegetables with flour and cook for 2-3 minutes. If using add the remaining lamb stock and juices and cook for 5 minutes or until thick and glossy. Strain the sauce off. Adjust the seasoning if necessary, thinning the sauce with little water if needed.   
  • Towards the end of the cooking time, cook the baby potatoes in boiling salted water with three of the mint stalks reserving the leaves, finely chop. Cook until tender, drain off and mix with the mint leaves, butter and seasoning.

CAULIFLOWER GRATIN (4 PORTIONS)

INGREDIENTS

  • 50grams butter
  • 50grams flour
  • 500ml whole milk, warm
  • 80grams grated mature Scottish cheddar
  • 1 egg yolk
  • 1 teaspoon truffle oil (optional)
  • Seasoning to taste
  • 1 large or 2 small cauliflower
  • 1 teaspoon butter or oil for greasing the baking dish~

    Optional toppings
  • 2 table spoons bread crumbs
  • 4 table spoons grated cheese

METHOD

  • Melt the butter in a heavy based pot.
  • Mix in the flour and cook on a gentle heat for a few minutes without colouring.
  • Remove the roux from the heat and wait about a minute.
  • Gradually whisk in the warm milk until smooth.
  • Put the sauce back to the heat and allow to simmer. Stir continuously to avoid catching. The sauce is ready when it coats the back of a spoon.
  • Blend in the grated cheese, then the yolk and truffle oil if using. Reserve until needed.
  • Bring a large pot of water to the boil and season well.
  • Cut the cauliflower into florets and cook in the boiling water until soft, approx. 5- 6 minutes depends on the size of the florets.
  • While the cauliflower is cooking, butter an oven proof dish and set the oven to 180°C.
  • Once the cauliflower is cooked, drain carefully and mix with enough cheese sauce to coat evenly.
  • Place the cauliflower in the baking dish and spoon over more sauce. If using, sprinkle with the crumbs or cheese.
  • Bake in the pre-heated oven until golden brown, this could take up to 10-15 minutes.

ROASTED CARROTS, SPRING CABBAGE AND BUTTERED PEAS, WILD GARLIC AND GREEN VEGETABLES (4 PORTIONS).

INGREDIENTS

  • 4 medium sized carrots, peeled and trimmed
  • 2 table spoons olive oil
  • 20grams butter
  • 1 table spoon chopped herbs (can be chives, parsley)
  • Seasoning to taste
     
  • 1 spring cabbage, outer leaves removed
  • 2table spoons olive oil
  • 100gr butter
  • Seasoning to taste
  • (2tbsp truffle oil, 50gr grated parmesan optional)
     
  • 4-8 tender stem broccoli or purple sprouting
  • 200gr garden peas, fresh or frozen
  • 1 bunch green asparagus
  • 250gr spinach, washed
  • 1 handful of wild garlic
  • Seasoning to taste
  • 2tbsp olive oil
  • 50 gr butter

METHOD

  • Bring a large pot of salted water to the boil.
  • Split the carrots in half lengthwise then half each halfs in an angle, this gives you 8 pieces.
  • Cook the carrots in the boiling water until just tender, remove from the water onto a paper towel.
  • When about to serve, heat the olive oil and add the carrots. Cook on moderate heat until starts to golden. Add the butter, herbs and seasoning and flip over. Cook until evenly golden. Serve while hot or cool and reheat later on.
  • To cook the cabbage, preheat the oven to 180°C.
  • Quarter the cabbage then season.
  • Heat a frying pan and add the oil. Add the cabbage cut side down and roast until golden. This should take about 4-5 minutes, keep turning to colour evenly. Ad the butter and bake for 10-15 minutes or until soft. If using, add the truffle oil and parmesan, serve while warm.
  • Meanwhile top up the cooking water if needed, adjust the seasoning.
  • ·Prepare the green vegetables starting with the tender stem by picking off any leaves and trimming the stems evenly. Bend the asparagus holding at its woody part until it snaps. Trim the asparagus into even size. If the asparagus is too long, halve it.
  • Organise a bowl of cold water to cool the blanched green vegetables.
  • Blanch the tender stem broccoli for approximate 3 minutes in boiling water or until just soft, refresh in cold water for 5 minutes then dry on paper towel.
  • Blanch thin asparagus for 2 minutes, thick asparagus stems for 3-4 minutes or until just tender along with the garden peas and then refresh in cold water, dry on paper towel.
  • When ready to serve, re-heat all the green vegetables for 2 minutes in salted boiling water. Meanwhile heat a large heavy based pot and add the oil and butter. When the butter foams up add the green vegetables and the spinach, wild garlic. Season and if like add toss the vegetables together. The leafy greens should just start to wilt.