Spring lamb, vegetable platter, mint sauce, Chianti gravy, chocolate fondue

spring lamb and vegetable platter with mint sauce and chianti gravy

Serves 6

  • For the lamb

  • 1 quality 8-bone rack of lamb, fat removed

  • 1 2-piece pack quality lamb neck fillet, approximately 250g

  • 3 sprigs fresh rosemary

  • 2 cloves garlic

  • 1 teaspoon Dijon mustard

  • white wine vinegar

  • 300 g cherry tomatoes on the vine

  • For the gravy

  • 4 rashers higher-welfare smoked bacon

  • 2 sprigs fresh rosemary

  • 1 heaped tablespoon plain flour

  • ½ glass red wine

  • For the vegetables

  • 500 g baby new potatoes

  • 250 g baby carrots

  • 1 bunch fresh mint, stalks of

  • 1 organic chicken stock cube

  • 200 g fine beans

  • 200 g runner beans

  • ½ Savoy cabbage

  • 200 g frozen peas

  • 1 knob butter

  • ½ lemon

  • For the mint sauce

  • 1 bunch fresh mint, leaves from

  • 4 tablespoons red wine vinegar

  • 1 tablespoon golden caster sugar

  • For the seasonings

  • olive oil

  • extra virgin olive oil

  • sea salt

  • black pepper

  • For the fondue

  • 100 g good-quality dark chocolate (70% cocoa solids)

  • 1 teaspoon vanilla paste or extract

  • 100 ml milk

  • 4-6 handfuls mixed fruit, such as mango, strawberries or pineapple

Get all your ingredients and equipment ready. Put a large frying pan and a large saucepan on a high heat. Fill and boil the kettle. Turn the oven on to 220°C/425°F/gas 7.



Halve the rack of lamb, then season with salt & pepper and add to the frying pan with a lug of olive oil.



Wash the potatoes and trim the tops of the carrots. Add everything to the large saucepan with a pinch of salt. Rip the leafy tops off the bunch of mint and put aside for the mint sauce. Make sure the band is still around the stalks, then add them to the saucepan. Just cover with boiled water and crumble in the chicken stock cube. Put the lid on.



Drizzle olive oil straight into the pack of neck fillet and season. Turn the racks of lamb then put the two neck fillets in the pan. Sear the ends of the meat and keep coming back to the pan and turning each piece so they brown all over.



Pull the leaves off 3 sprigs of rosemary and put into a pestle & mortar with a good pinch of salt & pepper. Peel the garlic, add to the mortar, and pound really well. Turn the lamb over. Add Dijon mustard to the mortar with a good couple of lugs of olive oil and a swig of white wine vinegar. Mix well.



Make sure all sides of the lamb are seared, then use tongs to transfer all of it to a roasting tray. Pour away most of the fat in the pan, then put it back on a very low heat for the gravy. Spoon the dressing from the pestle & mortar over the lamb and put the vines of cherry tomatoes on top. Move everything around until well coated in the dressing. Sprinkle with salt, then whack on the top shelf of the oven and set the timer for 14 minutes for blushing to medium meat, slightly less for rare, and more for well done. Turn the racks over halfway through.



Finely slice the bacon and put into the frying pan.



Finely chop the reserved mint leaves and add to the unwashed pestle & mortar. Pound, then add the red wine vinegar, caster sugar, a pinch of salt and 2 tablespoons of cooking water from the veg pot. Muddle together with the pestle, have a taste to check the balance, and add a tiny splash of extra virgin olive oil. Take to the table with a spoon.



Turn the heat under the bacon right up and add the leaves from the rosemary. Stir in the flour, red wine and a few ladles of cooking water.



Trim all the beans and put the runner beans through a runner bean slicer or slice at an angle, 1cm thick. Cut the Savoy cabbage half in two and click off any tatty outer leaves, then discard the stalk. Cut the cabbage into thin wedges. Add the cabbage, beans and peas to the saucepan, then stir and put the lid back on.



Turn the lamb over. If your tomatoes are colouring too much, lean the meat on top of them.



Stir in a spoonful of cooking water if needed.



Smash the bar of chocolate in its wrapping then unwrap and put it into a small microwave-safe bowl with the vanilla paste or extract, a small pinch of salt and the milk. Microwave on full power for 1½ minutes, leave to rest for a few seconds and stir, then microwave for 1 more minute

on full power. Meanwhile, chop all your fruit into bite-sized chunks and wedges and pile these on a platter. Take the bowl out of the microwave and stir until all the chocolate has melted, then put the bowl on the platter and take to the table.



When the 14 minutes are up, take your lamb out of the oven and leave it to rest for a minute.



Drain the veg in a colander, then return them to the pan. Drizzle well with extra virgin olive oil, and add a good pinch of salt & pepper and a knob of butter. Squeeze over the juice of ½ a lemon and toss well. Tip on to a large serving platter and take to the table.



Taste and correct the seasoning, then pour into a gravy boat and take to the table.



Cut the racks into individual chops and slice up the neck fillet. Pile on a platter. Move most of the cherry tomatoes to the platter on top of the lamb, mushing the rest into the cooking juices. Stir in a good lug of extra virgin olive oil, then drizzle over the platter and serve.

Nutritional Information

Spring lamb, vegetable platter, mint sauce, Chianti gravy, chocolate fondue

Lovely lamb on a bed of spring veggies

More Easter treats recipes >
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Proper impressive and mega easy – this beautiful meal will go down an absolute treat
Serves 6
30m
Super easy
Method



Get all your ingredients and equipment ready. Put a large frying pan and a large saucepan on a high heat. Fill and boil the kettle. Turn the oven on to 220°C/425°F/gas 7.

Halve the rack of lamb, then season with salt & pepper and add to the frying pan with a lug of olive oil.

Wash the potatoes and trim the tops of the carrots. Add everything to the large saucepan with a pinch of salt. Rip the leafy tops off the bunch of mint and put aside for the mint sauce. Make sure the band is still around the stalks, then add them to the saucepan. Just cover with boiled water and crumble in the chicken stock cube. Put the lid on.

Drizzle olive oil straight into the pack of neck fillet and season. Turn the racks of lamb then put the two neck fillets in the pan. Sear the ends of the meat and keep coming back to the pan and turning each piece so they brown all over.

Pull the leaves off 3 sprigs of rosemary and put into a pestle & mortar with a good pinch of salt & pepper. Peel the garlic, add to the mortar, and pound really well. Turn the lamb over. Add Dijon mustard to the mortar with a good couple of lugs of olive oil and a swig of white wine vinegar. Mix well.

Make sure all sides of the lamb are seared, then use tongs to transfer all of it to a roasting tray. Pour away most of the fat in the pan, then put it back on a very low heat for the gravy. Spoon the dressing from the pestle & mortar over the lamb and put the vines of cherry tomatoes on top. Move everything around until well coated in the dressing. Sprinkle with salt, then whack on the top shelf of the oven and set the timer for 14 minutes for blushing to medium meat, slightly less for rare, and more for well done. Turn the racks over halfway through.

Finely slice the bacon and put into the frying pan.

Finely chop the reserved mint leaves and add to the unwashed pestle & mortar. Pound, then add the red wine vinegar, caster sugar, a pinch of salt and 2 tablespoons of cooking water from the veg pot. Muddle together with the pestle, have a taste to check the balance, and add a tiny splash of extra virgin olive oil. Take to the table with a spoon.

Turn the heat under the bacon right up and add the leaves from the rosemary. Stir in the flour, red wine and a few ladles of cooking water.

Trim all the beans and put the runner beans through a runner bean slicer or slice at an angle, 1cm thick. Cut the Savoy cabbage half in two and click off any tatty outer leaves, then discard the stalk. Cut the cabbage into thin wedges. Add the cabbage, beans and peas to the saucepan, then stir and put the lid back on.

Turn the lamb over. If your tomatoes are colouring too much, lean the meat on top of them.

Stir in a spoonful of cooking water if needed.

Smash the bar of chocolate in its wrapping then unwrap and put it into a small microwave-safe bowl with the vanilla paste or extract, a small pinch of salt and the milk. Microwave on full power for 1½ minutes, leave to rest for a few seconds and stir, then microwave for 1 more minute
on full power. Meanwhile, chop all your fruit into bite-sized chunks and wedges and pile these on a platter. Take the bowl out of the microwave and stir until all the chocolate has melted, then put the bowl on the platter and take to the table.

When the 14 minutes are up, take your lamb out of the oven and leave it to rest for a minute.

Drain the veg in a colander, then return them to the pan. Drizzle well with extra virgin olive oil, and add a good pinch of salt & pepper and a knob of butter. Squeeze over the juice of ½ a lemon and toss well. Tip on to a large serving platter and take to the table.

Taste and correct the seasoning, then pour into a gravy boat and take to the table.

Cut the racks into individual chops and slice up the neck fillet. Pile on a platter. Move most of the cherry tomatoes to the platter on top of the lamb, mushing the rest into the cooking juices. Stir in a good lug of extra virgin olive oil, then drizzle over the platter and serve.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 598
    30%
  • Carbs 37.8g
    15%
  • Sugar 18.4g 20%
  • Fat 36g 51%
  • Saturates 14.6g 73%
  • Protein 27.9g 62%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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