 |
| Roast leg and lamb with cavalo nero |
Serves 6-8
Roast leg and lamb with cavalo nero ingredients: 1.5 kilogram carvery leg of lamb. 3 cloves garlic, roughly chopped. 2 tablespoons fresh rosemary leaves. zest of 1 lemon. 4 anchovies. 6 sundried tomatoes, roughly chopped. 1 tablespoon Dijon mustard. sea salt and freshly ground pepper. rosemary branches. olive oil. 2 whole heads of garlic, tops sliced off. Cavalo Nero. 500 grams cavalo nero. 2 tablespoons olive oil. 4 cloves garlic, thinly sliced. 400 grams cooked white beans. 1/2 cup chicken stock
Roast leg and lamb with cavalo nero recipe: Preheat the oven to 200°C or use the Ready 2 Cook function on the Whirlpool Oven and save your time and energy. Finely chop the garlic, rosemary, lemon zest, anchovies and sundried tomatoes together Make small cuts in the lamb and fill each cut with a teaspoonful of the stuffing. Spread the surface of the lamb with mustard and season. Place the rosemary branches in the bottom of a roasting pan with the lamb on top. Drizzle with olive oil and add the garlic. Roast for 1 hour 10 minutes or program the 6th Sense Technology to tell when you when it's perfectly cooked Set aside, lightly covered, to rest for 10-15 minutes
Cavalo Nero: Cook the cavalo nero in salted boiling water until tender and drain. Heat the oil and garlic in a sauté pan then add the cavalo nero and toss together. Add the white beans and the chicken stock. Season. To serve: Carve the lamb into thin slices. Place on a large platter along with the cavalo nero and the roasted garlic and hp over any meat juices remaining on the plate. By then, the roast leg and lamb with cavalo nero is ready
