Enjoy this fabulous Lamb Roast Idea with a same pan red wine sauce that is to die for!
Ingredients
To
prepare the Roasted Lamb
6 pound boneless, tied leg of
lamb
Kosher salt
Freshly ground black pepper
Zest from 2 lemons
5
garlic cloves minced
½ cup copped mixed fresh herbs (equal amounts of Italian
parsley, rosemary and thyme)
2 tablespoons Rapeseed Oil
Juice from one
lemon
2 tablespoons grey Poupon mustard
2 tablespoons chopped fresh
rosemary
2 tablespoons Rapeseed Oil
To prepare the Red Wine
sauce
1 tablespoon Rapeseed Oil
¼ cup minced shallots
1 cup
red wine
Chicken stock
1 tablespoon minced fresh rosemary
1 teaspoon
minced fresh thyme
2 Tablespoons butter
Kosher salt
Freshly ground
black pepper
Method
To prepare the Roasted lamb
- Preheat oven to 220 degrees.
- Remove netting from roast and discard. Open up lamb cut
side up on your cutting board and sprinkle generously with salt and
pepper.
- In a small bowl, mix together zest, garlic, herbs and
olive oil. Using your hands, spread all over inside cavity of lamb.
- Fold open lamb back into a roast and place on board fat
side up. Using good butcher’s twine, wrap and tie four or five wraps down the
length of the roast. Make two more end to end.
- Place fat side up in a Perfect Pans Roaster
- In a small bowl, mix lemon juice, mustard, rosemary and
rapeseed oil. Mix to combine and spread all over the top of the roast.
- Place meat thermometer in thickest part of roast and set
temperature to alarm at 60. (Lamb should be served medium rare). Place in centre
rack of oven.
- Roast at 220 degrees for 30 minutes then reduce oven to
180 and continue and cook for about another 60-90 minutes.
- Once roast reaches 60 degrees, (about 2 hours) remove
from oven, place on platter and loosely cover with foil however leave probe
thermometer in so juices don’t leak out. Let rest 20 minutes before
slicing.
- Remove twine and slice. Serve with pan sauce, see
below.
To prepare the Red Wine Pan Sauce
- In the same roasting pan used to make your roast over
medium heat, sauté shallots in rapeseed oil 2-3 minutes or until tender. Set
aside.
- In the pan that was used to roast the lamb, drain off and
discard all lamb fat and heat remaining cooked bits and liquid on top of stove
over low flame. Add red wine and cooked shallots and scrape any bits from the
bottom of the pan. Reduce wine mixture until almost all wine has
evaporated.
- Add in chicken stock and fresh herbs. Reduce by
half.
- Add in butter and stir into sauce. Remove from heat and
taste. Use additional salt and pepper if needed. Strain sauce into gravy boat
and discard solids.
With Mother's day and Easter right around the corner we wanted to show you that you can make beautiful cakes and baked goods in your Perfect Pans and not just our delicious savoury meal and one-pot dishes.
This cake is the representation of all things beautiful and spring. With it's tart lemon curd filling to the lovely soft sponge it's perfect for any occasion all year and what a beautiful cake to have on display for after your Easter dinner or presented to your Mum as a thank you for being amazing.
Dive in and tell us what you like to bake in your Perfect Pans on our New Recipe App which can be downloaded on the Apple app store, Amazon app store, and Google Play.
Lemon curd, Coconut and Mascarpone Sponge
Ready in 1 Hour
Serves 12
Ingredients:
200g unsalted butter
350g golden caster sugar
Finely grated zest 3 lemons
Juice 1 lemon
160ml can coconut cream
6 medium eggs
350g self raising flour, sifted
1/8 tsp baking powder (no more!)
For the Filling:
400g mascarpone
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd
To decorate:
1tbsp icing sugar
Primrose plant or sugar flowers
Method:
- Heat oven to 180c, Gas 4. Lightly season your Shallow Casserole pan with sunflower oil by rubbing it into the pan with a kitchen towel till a nice sheen appears on your pan.
- Cream butter, sugar and lemon zest together until pale and fluffy in a mixing bowl.
- Gradually whisk in lemon juice, coconut cream and eggs.
- Fold in flour and baking powder until just combined.
- Divide mixture between two pans ( you can use any variety of our Perfect Pans as long as they are the same diameter, or if you have more time, wait for one to be done and after cleaning the pan, re-season and cook the second. Take care to smooth the tops for an even finish and Bake for 30 mins until pale golden and shrinking away from sides. Cool on a wire rack.
- Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture. Top with other cake.
- To serve, dust with sieved icing sugar and finish with primrose heads.
This amazingly colourful dish would be a GREAT dinner idea and we are thinking maybe something we should be making for our families tonight. What better way to fool the kids into eating vegetables than with something so pretty when on a plate combined with pasta and BACON! Who could resist a little bacon... I know we at Perfect Pans couldn't. If you want to bring this dish to the next level you could always swap out bacon for pancetta. We found this dish on our Twitter feed from Gimmesomeoven and thought our fans would love it! Enjoy this dish and share it on our new recipe app.
Bacon Asparagus Pasta
Ready in 20 minutes
Serves 3-4
Ingredients
250g uncooked pasta (I used linguine)
8 strips uncooked bacon or pancetta, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
120ml cup dry white wine
32g grated or flaked Parmesan cheese
Method
Cook the pasta in a Large Crafond or Castey Vulcano Stock Pot of salted water al dente according to package instructions.
Meanwhile, add bacon to a Crafond Sauté pan. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and gently scrape the bottom of the pan with a spoon to de-glaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.
When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 of the Parmesan cheese to the sauté pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
Spring is here and we have some new recipes that are sure to get your taste buds tingling and tummies rumbling. The following recipe was were found in Cook Vegetarian Magazine and we fell in love with it, due to it's simplicity and use of seasonal vegetables. Try it out and let us know what you think, or send us a photo of your meals cooked with Perfect Pans on our new Perfect Pans Recipe App available at the Apple app store, Google Play and Amazon app store.
Sorrel Frittata
Serves 4-6
Ready in 30 mins
Ingredients:
50ml rapeseed oil (not required if using a Crafond or Castey pan)
3 celery sticks, cut into 2cm cubes
1 white onion, cut into 2cm cubes
1 garlic clove, chopped
500g sorrel, tough stalks discarded
150g pine nuts
6 large free-range eggs
1 ball of vegetarian mozzarella (or regular if you're not vegetarian)
75g vegetarian parmesan-style cheese , plus extra to serve (or regular again)
chervil or parsley sprigs, to garnish
Method:
- Heat the oil on low-medium heat in a Crafond Sauté (if it's already well seasoned, you don't need to use any oil,) add the celery and onion and cook gently until the onion is translucent. Add the garlic and continue frying for three minutes. Add the sorrel and pine nuts, increasing the heat very slightly stirring and gently shaking the pan.
- Break the eggs into a bowl, whisk and season with salt and pepper to taste. Pour the eggs into the pan, do not shake or stir, and reduce the heat back to medium-low. As the eggs begin to set use a spatula to loosen the frittata edges. Preheat the oven grill on high.
- When the frittata is nearly cooked break up mozzarella and scatter over the top, then grate the parmesan and scatter.
- Place the pan under the grill for about four minutes until it's cooked. Then give the pan a good shake to release the frittata (this is done easily using the Crafond detachable handles.)
- Gently slide the frittata out onto a plate and grate over more parmesan. Garnish with chervil or parsley.
