Hastings Leader - 2021-11-24


Seasonal sensations


The anticipation of Christmas and the excitement of Advent bring out the cook in everyone, whether you’re making nibbles to serve with drinks for friends, planning your holiday menu or baking heartfelt gifts. From panettone and jam cookies to pumpkin wellington and a ginger punch, Julia Stix brings us 24 seasonal recipes to add festive deliciousness to your celebrations and gift-giving. LEG of LAMB with SOFT GOAT’S CHEESE and HERB SALAD Ingredients ■ 1 bunch oregano ■ 5 garlic cloves ■ Zest of 2 lemons, grated ■ 1 tsp sea salt ■ 90 ml olive oil ■ 1/2 leg of lamb (deboned and butterflied) ■ 200g soft goat’s cheese Herb salad: ■ 2 bunches of herbs, e.g. basil, mint, coriander (cilantro) or parsley ■ 1 cup (50g) rocket ■ Olive oil ■ Juice of 1 lemon ■ Salt ■ Pepper Method Rinse the oregano, pat dry and pick off the leaves. Peel the garlic. Combine the oregano, garlic, lemon zest, salt and 1 tbsp of olive oil. Pound mixture to a paste using a mortar and pestle. Add remaining oil and mix. Pierce the leg of lamb all over with the tip of a sharp knife and rub with herb paste. Place in a big resealable plastic bag, seal and marinate in the fridge for at least 3 hours or overnight, turning occasionally. Remove from fridge and allow to come to room temperature. Preheat oven grill to highest setting. Cook lamb for 15 minutes each side, then set aside to rest for 10 minutes. Salad: wash the herbs and rocket, then shake or spin dry. Chop coarsely and put in a bowl. Combine with olive oil and lemon juice. Season with salt and pepper. Thickly slice the lamb and serve with the salad and crumbled goat’s cheese. — Serves 4


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