Page 6 - Lansdowne Gardens Newsletter Spring_2017 Final

6 LANSDOWNE NEWS, SPRING 2017
Braised Spring Lamb
with Lemon Lentils
Spring has the wonderful ability to
give us that extra oomph we need
after a long and cold winter. This past
winter has certainly been challenging,
many of us were not able to skip the
cold and flu season so it is important
now we get that extra boost to our
system that delicious fresh and
nutritious food can provide.
Spring lamb has so much flavour and
goodness, I adore cooking with it and
marrying it with hearty lentils, lots of
aromatics and love. This recipe is a
particular favourite with the
residents. I like to serve it with creamy
mash and steamed green vegetables.
However at home, couscous would
also be delicious.
I am very proud of our kitchen teams
at each residence, especially Bella
Vista Gardens and Bayswater Gardens
who are welcoming new residents and
their families weekly. It is great to see
so many families also enjoying dining
with us.
What’s Cooking
with Ashley, Group Executive Chef
Ingredients: 3.Place browned pieces into a
1kg boneless lamb necks, large baking tray.
trimmed & cut into noisettes 4. While lamb is browning,
1 large carrot, peeled & diced heat a large pot with the
1 brown onion, peeled & diced remaining vegetable oil.
5. Add the vegetables & sweat
2 celery sticks, cut into 1 cm dice
until slightly soft.
1 large bulb of fennel, diced
½ cup brown lentils, rinsed 6. Add the garlic, lentils.
1 tablespoon dried mint 7. Continue the sweat for
2 teaspoon garam marsala approx. 5 minutes.
8. Add the bay leaves, lemon
1 tablespoon garlic, minced & after 2 minutes the sherry.
1 tablespoon ground cumin 9. Bring to the boil; Simmer
The zest & juice of 1 lemon for 5 minutes.
1 cup dry sherry or white wine
750ml light gravy 10. Add the gravy & lemon
juice at the same time; Return
2 bay leaves & salt to taste
to a simmer
11. Pour the sauce over the
Method: lamb.
1. Toss the lamb pieces in the 12. Cover with baking paper &
mint and spices and a little oil & a tray or foil.
salt. 13. Bake at 170C for 55
2. Place on a baking tray and bake minutes.
for 30 minutes on 170°C. 14. Remove from oven. Allow
to cool. Add boiling water if
required to thin out.