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Christmas Recipes: Lamb with Chestnut and Tomato Relish

By Paul Curran

Christmas recipe serves: 6
calories per serving: 450
preparation time: 15 minutes
cooking time: 20 minutes
not suitable for freezing

Christmas recipe ingredients:

 

  • chestnuts, peeled cooked, 175 g (6 oz)
  • tomatoes, cherry 75 g (3 oz)
  • bacon, rindless streaky, 175 g (6 oz)
  • lamb, 3 racks trimmed, 900 g (2 lb)
  • garlic, 3 cloves
  • pepper
  • olive oil, 100 ml (4 fl oz)
  • parsley, finely chopped fresh, 60 ml (4 tbsp)
  • caster sugar, 10 ml (2 tsp)
  • balsamic vinegar, 30 ml (2 tbsp)
  • garnish, flat leaf parsley

 

Christmas recipe instructions:

 

  1. Rub the lamb with garlic and finely coat with pepper. Cut the tomatoes in half and the chestnuts into rough pieces.
  2. Cook the lamb racks, having placed the bacon on top, at gas mark 9 (240 degrees centigrade, 475 F) for about 20 minutes or for about 30 minutes for well done.
  3. For the relish; mix balsamic vinegar, sugar, parsley and the remaining garlic (peeled and crushed) with the olive oil. Then add the cherry tomatoes and chestnuts.
  4. To complete the relish add the liquid from step 2 to the step 4 product.
  5. Serve the lamb in six pieces with the relish, garnished with parsley.

 

Note: You can replace the chestnuts with frozen or canned variety.

Heating and serving tips:

  • Don't keep food hot for longer than an hour before serving
  • Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.
  • Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don't.

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(c) Paul Curran

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