Roasted lamb leg stuffed with reindeer liver pate served with j-artichoke and chickpea salad and fresh bread
Tonight I prepared a leg of lamb stuffed with reindeer liver pâté and served it with j-artichoke and chickpea salad and fresh bread.
Roast the stuffed lamb on a baking tray with some extra virgin olive oil, garlic, 3 sprigs of rosemary, 2 bay leaf, sea salt and black pepper.
Roast in an 180°C oven (using basting technique) until internal temperature of the lamb is 71 °C. Leave to rest covered with tin foil for some minutes before serving.
Boil j-artichokes (500 g), then peel and toss in a bowl with boiled or ready-to-use chickpeas (200 g), a juice and zest of lemon, extra virgin olive oil (3 tbsp), some chopped parsley. Season with salt and black pepper.
Thanks Eve & David for a fab Halloween surprise!
Copyright © The Enogastronomist — Learning begets hunger.©
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| Put the herbs, garlic and extra virgin olive oil into an oven dish. |
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| Place the raindeer liver pâté inside the lamb. |
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| Tie the roast and place into an oven dish.Season. |
Roast the stuffed lamb on a baking tray with some extra virgin olive oil, garlic, 3 sprigs of rosemary, 2 bay leaf, sea salt and black pepper.
Roast in an 180°C oven (using basting technique) until internal temperature of the lamb is 71 °C. Leave to rest covered with tin foil for some minutes before serving.
Boil j-artichokes (500 g), then peel and toss in a bowl with boiled or ready-to-use chickpeas (200 g), a juice and zest of lemon, extra virgin olive oil (3 tbsp), some chopped parsley. Season with salt and black pepper.
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| j-artichoke and chickpea salad |
Thanks Eve & David for a fab Halloween surprise!
Copyright © The Enogastronomist — Learning begets hunger.©