February 1, 2016
1 lap of lamb
4 sprigs of rosemary
250g Israeli couscous
1 red pepper
1 yellow pepper
1 red onion
1 bunch of vine tomatoes
20ml double cream
500ml lamb stock
500ml red wine
500ml vegetable stock
150g redcurrant jelly
Salt and pepper
*For the lap of lamb, remove any left over ribs from the lap. Place two sprigs of rosemary into the centre of the lamb and roll tightly, tying with string in the centre and both ends.
*Place the lamb in a ovenproof pot with the red wine and lamb stock and cook for eight hours at 120 degrees, until tender.
*Meanwhile, bring the vegetable stock to the boil in a pan and pour over the couscous, cover with cling film and leave until absorbed.
*Cut the peppers and onion into small dice. Once the couscous is ready, mix in the peppers, onions and dried fruit. Season to taste.
*For the feta, blend the cheese and cream together until smooth in a food processor. Chill for ten minutes.
*Once the lamb is cooked, remove from the liquor and reduce this down to a sauce.
*To serve, roast the vine tomatoes in the oven for four minutes at 200 degrees, along with the couscous. Remove the string from the lamb and slice, reheat it in the sauce.
*Place the couscous onto the base of the plate, pipe on some of the whipped feta then place the lamb on top, finishing with the roast tomatoes and a drizzle of the jus.
*To garnish you can add some tempura battered chickpeas or crispy parsley for a difference in texture and presentation.
Café Royal, 8 Nelson St, Newcastle, NE1 5AW
0191 231 3000