Wow, what a busy few weeks it’s been! – I feel like my feet have barely hit the ground; what with it being our crazy period at work, planning Fund Fayre, socialising with friends and getting ready to welcome a new family member to Homemade with Mess clan (don’t get too excited for babies, we’re getting a kitten)!
As always, I had planned to provide you with an array of delicious seasonal Easter treats on the buildup to our chocolatiest time of year, but as usual, I have failed dramatically in this. Not only have I not blogged anything but I haven’t even had the chance to make hot cross buns or Easter biscuits (the food blogger’s shame!). I do however have this delicious lamb recipe stored up from last year that would make an awesome alternative to your roast lamb on Easter Sunday, and if the sun continues to shine then it is perfect on the BBQ, so fingers crossed!!!
(This recipe is designed for cooking on a barbeque)
For the Rack of Lamb
- 1 rack of lamb (ideally 8 ribs) – ask your butcher to trim them for you and keep the trimmings to make a stock)
- 150ml red wine
- Juice 1 lemon
- 2 tbsp olive oil
- 1 sprig rosemary – finely chopped
- Handful parsley – finely chopped
For the Honeyed Roots
- 4 mini parsnips – peeled
- 8 mini carrots
- Drizzle olive oil
- Drizzle honey
- 4 cloves garlic – peeled and finely chopped
- 2 banana shallots – peeled and finely chopped
- Salt and pepper
For the Stuffed Cabbage Leaves
- 1 tbsp olive oil
- 12 savoy cabbage leaves – 8 of them blanched in boiling water for 2 minutes and the other 4 finely chopped
- The head of a small squash – finely chopped into 1cm cubes
- 1 white onion – finely chopped
- 1 small leek – finely chopped
- ½ tsp cumin
- Pinch chilli powder
- Pinch paprika
- 100g feta cheese – crumbled
- Salt and pepper
Put the lamb in an oven dish and mix together all the wine, lemon juice, oil, rosemary and parsley.
Cover and leave to marinate for a good couple of hours, but ideally over night.
To make the roots, boil the carrots and parsnips in salty water for 8 minutes.
Toss the roots with the oil, honey, garlic and shallots.
Lay out a large sheet of foil and spread out the vegetables so that they are next to each other but not on top. Seal the foil well so it is well wrapped.
Place the spring of rosemary on top and wrap tight in the foil.
To make the stuffed cabbage leaves, heat the oil in a large frying pan and fry the oil until soft.
Add the squash and fry for 10 minutes, or until the squash has softened.
Add the chopped cabbage and the leek and fry for 5 more minutes.
Stir in the spices and fry off for a final couple of minutes before turning off the heat and stirring in the cheese and seasoning to taste.
Lay out the cabbage leaves and divide the mixture between them, placing into the centre of the leaf.
Roll up the cabbage leaves to seal in the mixture and then wrap tightly in cling film.
Once you have wrapped all the leaves in cling film, place them on a barbeque friendly tray. These can then just be put on the barbecue for 5 minutes to heat up before eating.
Heat a bbq to a medium to high temperature
Cook the lamb for 13-20 minutes (13 if you like it rare, and 20 if you like it well done) on the barbeque, turning every minute to get an even cook without burning.
Once cooked, remove from the heat and leave to stand for 10 minutes before carving.
To cook the roots, they will need 10 minutes on each side on the barbeque.
Once all your elements are cooked, plate up and enjoy with a dollop of mint sauce.
- Calories – 618
- Fat – 33g
- Carbs – 33g
- Sugars – 13g
- Protein – 44g