P437 Teletext 437 Oct 4 21:51:03 ADVERTISEMENT....... 1/5        For detailed recipe of the   dishes featured in our advertisement, please wait on this page.  PLUS CALL 01908 232 522 FOR YOUR FREE "THE RECIPE FOR LOVE" BOOKLET Education Homelife City TV Plus
P437 Teletext 437 Oct 4 21:51:00 ROAST LAMB WITH SUNDRIED TOMATOES Serves:4 Cooking time: Medium - Allow 25 minutes per 450g (1lb) plus 25 minutes Well Done - Allow 30 mins per 450g (1lb) plus 30 minutes. Temperature: Gas Mark 4-5, 180 C, 350 F Ingredients 1.25kg X2\lb British lamb leg joint 4x15ml sp (4tbspn) Passatta or creamed tomatoes. 1x15ml sp (1tbspn) oil - reserved from jar of sundried tomatoes 3 cloves garlic, crushed Salt & black pepper 75g (3oz) sundried tomatoes, roughly chopped Fresh basil, for garnish See next frame for Method > > > > > > Education Homelife City TV Plus
P437 Teletext 437 Oct 4 21:50:04 ROAST LAMB WITH SUNDRIED TOMATOES continued......... 3/5 Method Weigh the joint & calculate the cooking time as above. Place joint on a rack in a roasting tin & open roast in a preheated oven for the calculated cooking time. In a small bowl mix together Passatta or creamed tomatoes, oil, garlic, seasoning and sundried tomatoes. Spread & coat the mixture over the lamb 20-30 minutes before the end of the calculated cooking time (If the tomatoe mixture starts to catch, cover with foil). Return to the oven for the remainder of the cooking time. Allow the joint to stand for 10 minutes before carving. Serve garnished with fresh basil, a mixture of wild & white rice, & a selection of roast vegetables. NUTRITIONAL INFORMATION IS AVAILABLE ON REQUEST : 01908 232522 Education Homelife City TV Plus
P437 Teletext 437 Oct 4 21:51:00 MEDITERRANEAN LAMB CUTLETS COOKING TIME: Approximately 4-6 mins. Ingredients 4-6 British lamb cutlets Marinade-3 x 15ml sp(3 tsp) olive oil, 2 x 15ml sp(2tbsp) lemon juice 1-2 cloves garlic crushed, 1 x 15ml sp (1 tbsp)dried mixed herbs,salt,black pepper. 1 small courgette quartered, 1 small aubergine cut into pieces 1 yellow pepper seeded & cut into 4 pieces, 2 tomatoes halved. Method In a dish,mix together marinade ingredients. Add lamb and vegetables & turn to ensure well coated in marinade.Cover and leave to marinate in fridge for 3-4 hours. Arrange lamb & vegetables on rack in grill pan & cook under a preheated grill for 4-6 mins each side. Serve lamb with vegetables, crusty bread and a salad. FOR THE RECIPE FOR LOVE BOOKLET CALL THE BRITISH MEAT HOTLINE 01908 232522 Education Homelife City TV Plus
P437 Teletext 437 Oct 4 21:51:00 PAN COOKED LAMB + Mushrooms+Rosemary COOKING TIME: Approximately 12-15 mins. Ingredients 2-4 British lamb teg steaks (approximately 1-2 cm/\-} inch thick), 1 x 5ml sp (1 tsp) olive oil, 2 cloves garlic, peeled & sliced, 1 x 15ml sp (1 tbsp) fresh rosemary, stalk removed, salt and black pepper, 6-8 button mushrooms, halved. Method Heat the oil in a frying pan. Add garlic, rosemary and seasoning. Cook until garlic just starts to brown and flavours oil slightly. Add steaks and brown both sides over a high heat. Reduce heat and cook for 4-6 mins each side. Add mushrooms about 5 mins before the end of cooking. Serve with salad & new potatoes and a premade bought sauce of your choice. Serves 2. FOR THE RECIPE FOR LOVE BOOKLET CALL THE BRITISH MEAT HOTLINE 01908 232522 Education Homelife City TV Plus