P584 CEEFAX 2 584 Tue 04 Mar 2p:01/45   AND   1/4 RAAN OF LAMB Serves 6-8 ngredients 10@garlic cloves, roughly chopped 5cm piece fresh root ginger, roughly chopped 1 lemon cut into 8 wedges, pips removed 1 tsp cumin seeds 1 tsp ground cardamom \ tsp ground cloves 1 tsp cPilli powder @1 tsp turmeric 2 tsp ground coriander 2 tsp salt 1 leg of lamb, weigPing about 2-2.5kg/4lb 8ozJ5lb 8oz Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 20:00/11  | |,t ($ |—0  AND  j7j5k5n1  1/4 RAAN OF LAMB Serves 6-8 nFre—ients 10 'arhic clobec, rouFhly c@opped 5cm piece@fresh roOt ginger, roughly chopped 1 lemon cut into 8 wedges, pips removed 0 tsp cuZil seeds 1 tsp ground cardamom \ tsp ground cloves 1 tsp cPiLli powder 1 tsp turmeric 2 tsp salt 1 leg of lamb, weig@ing about 2-2^5Cg/4lb 8oz 5Lb 8oz A-Z !99 Dront Page 00 The Biz 546 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 2p:11/02   AND   2/4 Ingredients (cont) 12ug/4\@oz ground almonds 4 tsp light muscovado sugar 600ml/1 pint natural yoghurt { tsp ground saffron Method 1 In a food processor or blender whizz the garlic, ginger, lemon, cumin, salt, cardamom, cloves, chilli powder, turmeric and coriander to form a paste. 2 Trim as much fat as possible@off the lamb, and place in a glass dish or on a large plate to fit in the fridge (not a metal one - it may discolour) Spread tPe lemon and garlic paste over it. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Eront Page 10p The Biz 566 Next Page The Box@ TodayQuiz Main Menu
P584 CE AX 2 584 Tue 0 Mar p:20/0!   AND  j7j5B5n1  -/ -/ /,'*%*%/ /*% 2/3 Ket@od 1 If you're making t@e sauce, boil all t@e sauce ingredients until reduced by one tPird, t@—n leave to cool. Iarinate t@e chicC—n breasts in the sauce for 2-6 hours in the fridge. 3 When ready to cook pre@eat t@e grill to very hot or h—at a frying pan hightly bras@e— wAth oil. GrAHl or fry t@e c@icCel fOr & 8 Zi.utes uNtil cooSed thpough. Quiz 589 T & Radio &00 Lottery 55! A-Z 599 Front Pag— 100 The Biz 566 Naxt Page The Box@ TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 20:00/08   AND   3/4 Method (cont) 3 In t@e food processor or blen—er (w@ic@ you dOn't Need to was@), blend and saffron. Spread tPis over the lamb, covering completely. Cover with foil and place in the fridge to marinate for two to t@ree an— a half days 4 Preheat t@e ov—n to 220C/425F/Gas 7. Tpansfer t@e lamb to a roasting tin and sprinkle t@e remaining sugar over the top. Roast uncoverEd for one hour. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 20:02/22   AND   3/4 Method (cont) 3 In the food processor or blender (wPich you don't need to wasP), blend the almonds, half the sugar, yoghurt and saffron. Spread this over the lamb, covering completely. Cover with foil anh place@in tPe fridge to Zarinate for two to three@anh a half days. 4 Preheat the oven to 220C/425F/Gas 7. Transfer the lamb to a roasting tin and sprinkle the remaining sugar over the top. Roast uncovered for one hour. A-Z 599 Front Page 100 The Biz 566 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue p4 Mar 2p:08/01   AND R  3/4 KetPod (cont) 3 In the food processor or blender (wPich you don't need to wasP), blend tPe almonds, half tPe sugar, yoghurt and saffron. Spread this over the lamb, covering completely. Cover with foil and place@in tPe fridge to Zarinate for two to three and a half days. ) QrePeat tPe@oven to 220 /425F/Gas 7^ Transfer the lamb to a roasting tin and sprinkle the remaining sugar over the top. Roast uncovered for one hour. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 20:05/01   AND   3/4 Met@od (cont) 3 In t@e food processor or blender (which you don't need to was@), blend t@e almonds, half t@e sugar, yoghurt and saffron. Spread this over the lamb, covering completely. Cover wAth foil and plAce@in tPe fridGe to Zarinate for two to three and a half days. 4 Pre@eat the oven to 220C/425F/Gas 7. Ttansfer tPe lamb to a roasting til and top. Roast uncovere— for one hour. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 Th— Biz 566 Next Page The Box TodayQuiz Main Menu
P584 CEEFAX 2 584 Tue 04 Mar 2p:28/00  | |,t ($ |—0  AND  j7j5B5n1  -/* / /,'*%*%/ %/*% Iet@od (cont) ! W@el ready to serve, bring t@e marinade to the boil and brush over the chicken again. m @e Zarinade s@ould be gliste.ing and coatAng t@e c@ic+en well, rat@er tPan running off it. Quiz 589 TV & Radio 600 Lottery 555 A[Z 599 Eront Page 0p0 T@e Biz 56$ Next Page The Box Today uiz Iain Menu
P584 CEEFAX 2 584 Tue p4 Mar 20:00/00   AND   4/4 Method (cont) 5 Reduce the heat to 160C/325F/Gas 3. over tPe lamb with a piece of foil without wrapping it tightly and bake dor anot@er two hours. Switch off the heat and leave t@e lamb in the oven for anot@ar 30 minutes to rest. % To serve carefully lift t@e lamb out of t@e tin and pour all the juices into a pan. Boil briefly to reduce, stir, and serve generous portions of t@e lamb with tPe@sauce poured over. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Dront Page 1p0 The Biz 544 Next Page The Box TodayQuiz Main Menu