Recipes - Cooking

HomeAll recipesCooking •Lamb with Caramelised Onions, Potato & Asparagus - Orgran

Lamb with Caramelised Onions, Potato & Asparagus - Orgran


  • Prep Time: 40m
  • Cook Time: 30m
  • Serves: 4

SHARE THIS RECIPE

Ingredients

  • Meat Ingredients -
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • lamb loin (allow approx. 200g per person)
  • 2 tablespoons olive oil
  • Caramelised Onion Ingredients -
  • 4 medium-sized red onions
  • 2 tablespoons butter (or low fat margarine)
  • 3 tablespoons brown sugar
  • 2 tablespoons white Balsamic vinegar
  • Asparagus Ingredients -
  • 1 bunch fresh asparagus spears
  • Steamed Potatoes Ingredients-
  • 8 small potatoes
  • Additional Ingredients for Assembling Meal -
  • crumbled fetta, for serving
  • watercress, for serving

Method

  • Meat Method -
  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare a baking dish by spraying with cooking spray.
  • 3. Place garlic, rosemary, thyme and ORGRAN flour into a small bowl. Mix well. Rub coating over meat.
  • 4. Pour oil into a large frying pan. Heat over a gentle heat. Add meat and sear (brown) on all sides. Transfer meat and pan drippings to prepared baking dish.
  • 5. Place into a moderately-hot oven for 10 minutes. Reduce heat to 160°C (325°F) and bake for a further 20 minutes or until cooked as desired (rare, medium or well done).
  • 6. When cooked remove from oven. Wrap meat in foil and allow to stand for 10 minutes.
  • Caramelised Onion Method -
  • 1. Peel and finely slice onions.
  • 2. Place butter (or margarine) into a small frying pan. Add onion and sauté (lightly fry).
  • 3. Add brown sugar and vinegar to pan. Cook until onion is well caramelised.
  • 4. Reduce heat and keep warm for serving.
  • Asparagus Method -
  • 1. Pour a quantity of boiling water into a heatproof-bowl. Add asparagus spears to water. Let stand for 5 minutes. Drain and discard water.
  • 2. Plunge straight into very cold water for 2 minutes. This will allow the asparagus to retain its brilliant colour.
  • 3. Drain asparagus and set aside.
  • Steamed Potatoes Method -
  • 1. Wash potatoes.
  • 2. Place potatoes into a vegetable steamer. Steam until potatoes are just tender.
  • Assemble Method -
  • 1. Pour a quantity of boiling water into a heatproof-bowl. Add asparagus spears to water. Let stand for 2 minutes to re-warm asparagus. Drain and discard water.
  • 2. Slice meat and arrange on serving plates.
  • 3. Cut potatoes in half for serving and arrange on serving plates.
  • 4. Place asparagus spears onto serving plates.
  • 5. Top with caramelized onion, crumbled fetta and watercress.