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CULINARIA ON THE FESTIVE TABLE – MAGNIFICENT MAINS!

CULINARIA ON THE FESTIVE TABLE – MAGNIFICENT MAINS!

In our previous post we shared a sensational starter for your festive table. Today, we look at a beautiful and traditional main course with some special accompaniments and a wine recommendation that will have your guests asking for seconds and thirds…

Try this method to prepare a roast saddle of lamb and then serve it with saffron potatoes, grilled artichokes and our 2010 Culinaria Shiraz Grenache.

Recipe for Roast saddle of lamb served with saffron potatoes and grilled artichokes

Serves 6

Roast lamb

1.5kg deboned saddle of lamb, with the loins attached.

1cup pine nuts

1 cup dried apricots

Olive oil

15 basil leaves, chopped

Zest and juice of one lemon

Salt and black pepper

Butcher string

2tbsp butter

Preheat the oven to 170°C.

In a food processor, roughly blend the pine nuts and apricots with a drizzle of olive oil.

Line the inside of the deboned saddle with the fruit and nut mixture, then add the chopped basil, lemon zest and juice, salt and pepper. Use the butcher’s string to tie the saddle into a roll.

Heat a pan on the stove with olive oil and butter, brown the lamb evenly in the pan, remove and place on a roasting tray.

Roast the lamb for 45 – 60 minutes; remove from the oven and leave to rest for 10 minutes.

Saffron Potatoes

 2lt chicken stock

1tbsp rock salt

24 baby potatoes

Pinch of saffron

In a heavy based pot, place the potatoes, skin on, chicken stock and salt. Bring to the boil, covered with a lid, and reduce to a simmer, simmer for 15- 20 minutes.

Remove the potatoes from the stock, retaining the stock. Peel the potatoes and place them back inside the cooking liquid along with the saffron. Bring the pot gently to the boil, allow the saffron to infuse. Leave in the liquid to cool. The saffron should give the potatoes a deep yellow colour.

Grilled artichokes

8 marinated artichokes sliced in half

Salt and pepper

Heat a grill pan and grill the artichokes cut side down.

Serve as an accompaniment with the roast lamb.

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