Nut & Berry Honey crusted Lamb Roast & Spiced Vegetable Ragu

Nut & Berry Honey crusted Lamb Roast

& Spiced Vegetable Ragu

         Roast Lamb & Spiced Ragu Nut & Berry crusted Roast Lamb & Spiced Veg Ragu

 

Serves 3 – 4

Being a two step recipe the dishes can obviously be separated.
The Ragu has a lovely warm spice thanks to the wine and star anise and would be a great dish on it’s on or with a mash or rice.

Ingredients

Lamb
1kg lamb mini roast / rolled shoulder
50g hazelnut
50g walnut
50g dried cranberry
1.5 sprigs rosemary
garlic pepper
olive oil
1 tbl spoon honey

Spiced Ragu
1 leek – sliced
1 carrot sliced
1 zucchini – diced
½ eggplant – diced
4 truss tomato – roughly diced
oregano – handful, chopped
star anise, ground  – 1/2 tsp
nutmeg, ground – ½ tsp
garlic – 1 clove, crushed
½ cup red wine
salt & pepper

method

Lamb

crush / chop nuts, cranberry & rosemary
heat oil in pan with 1/3 of the nut mix & garlic pepper and seal lamb
place lamb in baking tray, crust with remaining nut mix
bake @ 180 c for 1.5 hr
*in final 30 min combine 2tsp olive oil & honey, microwave for 10 secs to liquefy and pour over lamb. place back in oven

Spiced Ragu

Heat oil and add garlic, oregano, salt & pepper
Fry off leek and add nutmeg & star anise & brown
Add tomato and cook off.
Once tomato is cooked & “melted” add remaining vegetables and stir through before adding wine
Reduce heat and simmer for at least 60 min

Result should be a very “juicy” / “brothy” Ragu

To Serve

Slice and present lamb on a bed of Ragu with boiled chat potatoes

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