- Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
- Ham and Cauliflower Cheese with Robust Wholegrain Mustard
- Hummus, Courgette and Aubergine Tart with Green Tomato Chutney
Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
A twist on the traditional Easter roast – this seasonal, butterflied leg of lamb paired with rosemary jelly and a sweet apricot couscous is a go-to roast lunch for friends and family.
Serves: 6 – 8
Butterflied Leg of Lamb
Ingredients:
cloves garlic, crushed
2 dsp Tracklements Zingy Rosemary Jelly
2 tbsp lemon juice
Black pepper
3 tbsp olive oil
Leg of lamb, approx. 2.25kg, butterflied,
Ask your butcher to debone the leg and “butterfly” so that it cooks evenly
Sea salt for seasoning
Method:
- Mix the garlic, Zingy Rosemary Jelly (you may want to warm through to melt slightly), lemon juice, black pepper and oil in a bowl
- Place the meat onto a shallow dish, make slashes about 2.5cm deep through the fleshy side then rub the rosemary mixture all over and into the slashes. Cover and leave to marinate overnight or for at least 4 hours
- Preheat the oven to 280ºC. Place the lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb pink, or 1 hour if you prefer it more well done
- If the weather allows, and you fancy a smokey finish, pop it onto the barbecue for 8 mins on each side until nicely charred and crispy
- Carve the meat and pour over the juices from the roasting tin and serve with Apricot Couscous
Apricot Couscous
Ingredients:
40g shelled raw pistachios
2 tbsp extra virgin olive oil
1 tsp sea salt
200g couscous
4 tbsp Tracklements Apricot & Ginger Chutney
Small handful parsley, roughly chopped
1 red onion, finely diced
Juice of 1 lemon
Method:
- Toast the pistachios in a pan on a medium-high heat until lightly browned, remove from the heat and set aside to cool
- Put 300ml of water in a pan. Add a tbsp of olive oil and the salt and bring to the boil. Stir in the couscous, turn off the heat and cover the pan
- Move the pan off the hob and let the couscous ‘cook’ for 5-6 mins
- Once the couscous has absorbed the water, spoon into a large bowl and fluff it up with a fork. Stir in the pistachios, Apricot & Ginger Chutney, parsley, onions and lemon juice. Add the other spoon of olive oil, stir well and season to
Dijon Chickpea Salad
Ingredients:
2 x 400g cans chickpeas in water, drained & rinsed
1 medium cucumber, quartered & chopped
1 green pepper, finely chopped
½ red onion, thinly sliced
Small handful cherry tomatoes, quartered
1 avocado, diced
Small handful flat-leaf parsley, finely chopped
Small handful fresh mint, finely chopped
Dressing Ingredients:
4 tbsps olive oil
Juice of 2 lemons
2 tbsp red wine vinegar
1 tbsp Tracklements Smooth Dijon Mustard
1 garlic clove, crushed
Salt & pepper to taste
Method:
- Put all the salad ingredients in a bowl
- Mix up the dressing ingredients with a fork or whisk
- Mix the dressing through the salad
Ham and Cauliflower Cheese with Robust Wholegrain Mustard
A mustard sticky-glazed ham with rich cauliflower cheese for an indulgent Easter centrepiece, perfect for a family gathering – and hopefully there will be some left over for a supper of ham and chutney sandwiches. Serve with greens and crunchy roast potatoes to mop up the sauce.
Serves: 6 – 8
Ingredients:
2kg gammon joint
2 tbsp Tracklements Robust Wholegrain Mustard
2 tbsp brown sugar
2 large cauliflowers, leaves cut off, broken into pieces
50g butter
80g plain flour
600ml milk
Pepper to taste
250g grated Cheddar cheese
Method:
- Pre heat the oven to 160°C/325°F/gas mark 3
- Place the gammon, skin side up, into a large pan and cover with cold water and heat until it just starts to simmer, then remove from the heat and throw away the water
- Put a length of foil over a roasting tin and another piece widthways to form a cross. Place the ham skin side up in the middle and wrap the foil up to create a tent around the ham which is tightly sealed but with room for air to circulate
- Bake for 1 hour and then remove from the oven and the foil and turn the oven up to 220°C/425°F/gas mark 7
- While the ham is cooking mix the mustard and brown sugar into a paste
- Cook the cauliflower in boiling water for 3-4 mins until just cooked then drain and allow to steam dry in the colander before spreading over a roasting tray
- Next, make the cheese sauce: melt the butter in a saucepan, stir in the flour to form a roux. Slowly pour in the milk, whisking constantly to form a smooth sauce, season with a grind of pepper and taste. Simmer for 5 mins stirring constantly and add the cheese. Loosen with a little extra milk if needed
- Pour the sauce over the cauliflower in the roasting tray and sprinkle with some extra cheese if desired
- Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern
- Brush the mustard mixture all over the ham, pressing it into the score marks in the fat
- Place the ham, fat side up in the middle of the cauliflower cheese and return to the hot oven for a further 30 mins until the ham is golden and the cheese is bubbling. Rest for 5 mins before serving
Houmous, Courgette and Aubergine Tart with Green Tomato Chutney
Deceptively simple and visually stunning, this showstopper of a tart in both looks and taste – is the perfect centrepiece for family and friends – veggie or not! Serve with a salad, or warm baby potatoes and just a bit more Green Tomato Chutney on the side.
: 6 – 8
Ingredients:
400g tin of chickpeas
1 tbsp tahini
Extra virgin olive oil
1 tbsp Tracklements Green Tomato Chutney
320g ready-made shortcrust pastry
2 courgettes, cut into rounds 5mm thick
1 aubergine, cut into rounds 5mm thick
Salt and Pepper
Parmesan, grated
Method:
- Pre heat the oven to 180°C/350°F/gas mark 4 and put a baking tray on the middles shelf
- Drain the chickpeas and whizz in a food processor with the tahini, oil and Green Tomato Chutney until smooth. Taste and add more chutney if desired
- Heat a tbsp of oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn over and cook for a further 3–4 minutes. Remove from the heat and transfer to a piece of kitchen towel on a warm plate. Continue until all the courgette and aubergine is cooked and golden
- Grease a 20cm fluted tart tin. Roll out the pastry on a floured surface to the thickness of a £1 coin and about 2cm bigger than the tin. Line the tin with the pastry pushing right into the sides and leaving the overhand for shrinkage. Chill for 15 mins
- Take the tart out of the fridge, line with baking parchment (scrunch it up first to make it more pliable), then fill with baking beans. Bake for 10 mins, then remove the beans and parchment and bake for 5 mins more until the pastry is golden. Allow to cool and carefully trim off any excess pastry
- Spread the houmous evenly over the cooled crust and arrange alternate rounds of courgette and aubergine slices over the top. Sprinkle with parmesan and bake in the oven for 5 mins until hot
Tracklements Zingy Rosemary Jelly RRP £3.40 for 220g,
Tracklements Apricot & Ginger Chutney RRP £4.15 for 320g,
Tracklements Smooth Dijon Mustard RRP £2.30 for 140g,
Tracklements Robust Wholegrain Mustard RRP £2.25 for 140g
Tracklements Green Tomato Chutney RRP £4.05 for 315g
All available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.