Dinner - Marinated barbecue lamb with shallot marmalade, served with griddled vegetables recipes

Author: Melissa Hall  

It's a step-by-step guide to help you get the best result Recipe by Dale MacKay from Top Chef Canada Episode 13. This fresh and fragrant meal, from Gordon Ramsay, is perfect for entertaining friends or a really special family meal.

Loin of lamb, wilted spinach, carrots & rosemary potatoes

The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!
Provided by: Neil Forbes
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 11

Ingredients:

• 8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
• 75ml cold-pressed rapeseed oil , or olive oil, for frying
• 16 baby carrots , washed and scrubbed, leaving about 2.5cm of top on (or 4 medium-sized carrots, scrubbed)
• 12 garlic cloves , skin left on, bashed
• 25g butter
• 4 rosemary sprigs
• 4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)
• 100ml red wine
• 1 tsp redcurrant jelly
• 500ml lamb stock or beef stock
• 200g baby spinach , washed

Nutrition:

• Calories: 745 calories
• Fat: 58 grams fat
• Saturated Fat: 20 grams saturated fat
• Carbohydrate: 20 grams carbohydrates
• Sugar: 9 grams sugar
• Fiber: 6 grams fiber
• Protein: 27 grams protein
• Sodium: 0.8 milligram of sodium

How to cook:

1. Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
2. Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
3. Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
4. Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
5. While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
6. Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
7. To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

Notes: Herb-crusted rack of lamb with white bean purée, Method. Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz …

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Marinated barbecue lamb with shallot marmalade, served with griddled vegetables

This fresh and fragrant meal, from Gordon Ramsay, is perfect for entertaining friends or a really special family meal. It's a step-by-step guide to help you get the best result
Provided by: Gordon Ramsay
Total time: 80 minutes
Cook time: 20 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 20

Ingredients:

• 4cannons of lamb (see Choosing your meat, below), about 170g-200g each
• approx olive oil
• 2bulbs fennel (trimmed, use fennel tops in marinade)
• 4 tbsp balsamic vinegar
• 1bunch (about 250g) asparagus
• 2 red peppers (Gordon used Romano)
• 6-8 sprigs thyme
• 4slices sour dough bread
• juice of 1 lemon
• 2 tsp Dijon mustard
• 1 fat garlic clove , crushed or finely chopped
• fennel tops, from above, chopped
• handful mint leaves, roughly chopped
• 8 shallots , halved and sliced
• 4 fat garlic cloves , sliced
• 3cm cube fresh root ginger , peeled and grated
• 1 tsp mild curry powder
• 2 tsp golden caster sugar
• 3 tbsp white wine vinegar
• 3-4 tbsp crème fraîche

Nutrition:

• Calories: 654 calories
• Fat: 33 grams fat
• Saturated Fat: 10 grams saturated fat
• Carbohydrate: 44 grams carbohydrates
• Sugar: 13 grams sugar
• Fiber: 7 grams fiber
• Protein: 45 grams protein
• Sodium: 1.11 milligram of sodium

How to cook:

1. Make the marinade – in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
2. Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
3. Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
4. Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
5. Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
6. For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
7. For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
8. Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
9. Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon’s tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
10. Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.

Notes: BBC Celebrity Masterchef viewers full of praise for Kitty, 17 hours ago· The star, who was visibly nervous throughout, cooked salt and pepper squid and green peppercorn mayonnaise as his first course, followed by …

Roasted Cannon of Lamb with Onions

Recipe by Dale MacKay from Top Chef Canada Episode 13.
Provided by: Food Network Canada
Total time: 201 minutes
Cook time: 201 minutes
Yields: 4 servings

Notes: Lamb wellington recipe, Glaze all over with more egg yolk and, using the back of a knife, mark the lamb Wellington with long diagonal lines, taking care not to cut into the pastry. Repeat with the second Wellington. Chill for at …