Recipe of the month: Café Royal

February 1, 2016

Slow-roasted lap of lamb with jewelled couscous, roast tomato and whipped feta. This tender slow-cooked lamb recipe from Sir John Fitzgerald’s Café Royal in Newcastle is the perfect warming dish for winter

Ingredients:

1 lap of lamb

4 sprigs of rosemary

250g Israeli couscous

1 red pepper

1 yellow pepper

1 red onion

20g sultanas

20g raisins

20g cranberries

1 bunch of vine tomatoes

100g feta

20ml double cream

500ml lamb stock

500ml red wine

500ml vegetable stock

150g redcurrant jelly

Salt and pepper

Method:

*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
www.sjf.co.uk
0191 231 3000