Lamb – roasted chantilly carrots, courgette, red onion, new potatoes, Madeira Jus

My girlfriend and I went to a restaurant named Cote – a French chain restaurant. It is a really nice restaurant – especially for a chain. I think there are levels of chain restaurants. Take, for example, Italian chains. The bottom levels are the likes of Pizza Hut, Frankie & Bennys, Ask, Zizzi, Prezzo – Insult to my taste buds. The middle level is Pizza Express and Bella Italia – nice food, not going to complain, will have a good time but won’t plan to have it on a special occasion. The high level is Strada –love the food, would go for a special occasion and the food is presented lovely. Cote is like Strada for the French chained restaurant. At Cote, I had this wonderful dish which I wanted to recreate at home and the recipe below is my attempt at it! It is different but the dish I made is fantastic and I can’t wait to eat it again soon!

In other news- New Year Resolutions. My guitar progression of Biffy Clyro is going slow. I have simplified the song and the first verse is alright – needs practice but I can see it coming together. As for the chorus, I know how to play the chorus, I know the words of the chorus but I can’t glue the two together in harmony. I would like to point out no one will hear the end result because I wouldn’t want to destroy anyone’s ears or souls!

Also another – becoming fitter- has started! This started over the weekend. I went to a sports shop and bought some running trainers. In the shop I ran on a treadmill where they watched how I ran to determine what kind of trainers I need. It turns out I run normal therefore neutral trainers were needed. I bought some neutral trainers in the sale and went for a jog a couple of days ago! I have also started doing ten sit ups and ten push ups a day! What is the aim? 10km jog within a year! Treat – No idea yet!

Also Holidays – I booked a few days of holiday in Feb with my girlfriend to Vienna! We were originally planning to go and see the northern lights in Iceland but by the time we looked into it flights, they were too expensive so Vienna seemed like a good choice – hopefully not too cold!

Right back to the recipe – I fell in love with this at Cote – The combination of the veg and the lamb works great. The addition of Madeira jus makes this meal sing. I can’t wait to have it again!

IMG_0284Serves: 2
Prep Time: 30 minutes
Cooking Time: 1 hr 30 minutes.

Joint of lamb (Feeds 2-3)
12 Chantilly Carrots (depending on size) – peeled and ends chopped off
Half a courgette –cut into batons
1 red onion – cut into wedges
10 New potatoes – halved
Flavoured olive oil (or normal olive oil)
4 garlic cloves – crushed
2 tbsp Madeira
250ml lamb stock
Knob of butter
1 shallot, finely diced
Few sprigs of thyme
Few sprigs of rosemary
Salt and pepper

Pre heat the oven.
Pour some olive oil onto the lamb and rub it in.
Season the lamb.
Add 2 garlic cloves to the lamb.
Cook the lamb to medium according to the instructions on the pack.
Add 2 tbsp olive oil to a roasting tin and put in the oven.
Par boil the new potatoes.
Par boil the carrots.
Add the carrots, potatoes, onion and courgette to the roasting tin in the oven.
Add the remaining  garlic cloves to the roasting tin.
Drizzle 1 tbsp of olive oil over the top of the veg.
Cook in the oven for 30 minutes.
Rest the meat for 5 minutes.
Heat a knob of butter in a pan.
Add the shallots and sweat for a few minutes.
Add the rosemary and thyme.
Add the Madeira and reduce by three quarters.
Add the stock and reduce by half.
Sift the jus to remove the shallot and herbs.



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