New You Boot Camp Mushroom Risotto
17th April 2015
Pan Fried Tofu with Sweet and Sour Sauce
17th April 2015
Ingredients
- 1 tbsp chopped fresh mixed herbs
- 2 plump cloves of garlic, peeled and crushed
- 1 1/4 cups water and white wine, mixed
- 2.2 kg leg of lamb
- 1 Grated rind of orange
- 1 tbsp coconut oil
- 1 1/2 cups 100% Â rye breadcrumbs
- 1 1/4 cups wheat free lamb stock (bouillon)
- 1/2 cup dried apricots, finely chopped
- 1 1/4 cup pine nuts
- 1 large orange, segmented and chopped
- 3 heaped tbsp finely chopped fresh parsley
- Himalayan Crystal Salt
- Freshly ground black pepper
- 1 heaped tbsp Gluten free cornflour (cornstarch), mixed with a little cold water
Servings:
Instructions
- Lamb weighed with bone and then boned and butterflied by your butcher.
- Keep the lamb bones to make stock if you have time.
- Cool and refrigerate the drained stock, skim off the set fat and discard.
- Use the fresh stock (bouillon) in your recipe.
Preparations
- Preheat the oven to 190°C (375°F) Gas mark 5
- Put the grated orange rind and juice in a roasting tin with half the mixed herbs and one of the cloves of crushed garlic.
- Pour over the water and wine mixture.
- Next stuff the lamb. in a large bowl, mix together the grated rind of 1 orange, the remaining herbs and crushed garlic, mash in the coconut oil, breadcrumbs, 3 tablespoons of stock (bouillon), apricots, nuts, chopped orange, parsley and seasoning.
- Fill the lamb cavity with this mixture and then tie up at 25 mm (1 inch) intervals, using a skewer to fasten the end and keep in the stuffing.
- Place in the pan and pour over all the remaining stock (bouillon).
- Roast for 1 1/2 hours, until crispy on the outside and pink inside.
- Leave to sit for 10 minutes before transferring to a carving board.
- Make the gravy by boiling up the juices in the pan. Stir in the cornflour (cornstarch) and bring to the boil until thick and clear.
- Serve with the carved lamb.
