Haruf/Lamb

Slow roasted pork

Ingredients small, whole shoulder of pork (skin on)½ garlic clove110g fennel seedssea salt and pepper5-6 small dried red chillies, crumbled5 lemons, juice only3 tbsp olive oil For the pesto 1 tsp basil1 tsp mint1 tsp parsley1 clove garlic2 tbsp toasted pine nuts1 lemon, juice onlyolive oil, to mixseasoning Method For the pork, preheat the oven …

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Xikel tal-Ħaruf

Ingredjenti 4 ixkla tal-ħaruf200g basal200g karrotti25g kunserva4 werqiet tar-rand2 tazzi nbid aħmartewm… skont kemm tiggostażejt taż-żebbuġaftit ilmaklinbżar sħiħ u melħ Metodu Ixgħel il-forn 1900C, gass numru 5. Naddaf l-ixkla, poġġihom fuq dixx tal-forn u roxx ftit klin fuqhom. Sajjar fil-forn sakemm jieħdu kulur ħamrani. Qaxxar il-basal u t-tewm u qattagħhom f’biċċiet żgħar. Naddaf il-karrotti u …

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Weeping lamb

Ingredients 2.7kg leg of lambolive oil55g butter softened3-4 cloves garlic, cut into slivers6 potatoes4 onions455ml chicken or lamb stocksprigs rosemarysalt and black pepper Method Preheat the oven to 230C/Gas 8. Using a small sharp pointed knife make a series of small deep slits about 1½ inches apart all over the leg of lamb and insert …

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Stuffed lamb cutlets

Ingredients 16 lamb cutlets, 140g each, trimmedsalt and freshly ground black pepper75g Fontina or gruyere cheese16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g fine dried breadcrumbsolive oil, for shallow frying For the salad 250g mixed salad leaves – rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful …

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Roasted lamb shanks

Ingredients 1 tbsp oil6 lamb shanks1 carrot1 onion5 whole peppercorns2-3 garlic clovesbunch fresh thymesmall bunch fresh rosemary750ml red wine6-10 tbsp redcurrant jelly Method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to …

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