Jacksons - Magazine - Page 13
SPRING LAMB WITH MINT AND PEA MASH
INSTRUCTIONS:
Prepare the lamb: Preheat the oven to 180°C. Season lamb chops with
olive oil, garlic, rosemary, salt, and pepper.
Cook the lamb: Sear lamb chops in a hot pan for 2-3 minutes on each
side, then roast in the oven for 10-12 minutes for medium-rare.
Prepare the mash: Boil new potatoes in salted water for 15-20 minutes,
adding peas in the last 5 minutes. Mash with butter, olive oil, mint,
salt, and pepper.
Serve: Let the lamb rest before serving with the minted pea mash,
garnished with extra mint.
INGREDIENTS
4 lamb chops (or a lamb leg for roasting)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried rosemary
Salt and pepper, to taste
500g new potatoes, peeled and halved
200g frozen peas
2 tbsp butter
2 tbsp fresh mint, chopped
1 tbsp olive oil (for the peas)
RHUBARB CRUMBLE
INSTRUCTIONS
INGREDIENTS
Preheat the oven to 180°C (160°C fan).
500g rhubarb, chopped into 2cm pieces
100g caster sugar
1 tbsp cornflour
1 tsp vanilla extract
For the crumble topping:
100g plain flour
50g butter, cubed
50g demerara sugar
50g oats (optional for added texture)
Coat rhubarb with caster sugar, cornflour, and vanilla, then transfer to
an ovenproof dish.
Rub butter into flour to form breadcrumbs, then stir in demerara
sugar and oats.
Scatter the crumble topping over the rhubarb.
Bake for 30-35 minutes until golden and bubbling.
Serve warm with custard, cream, or ice cream.
LIFESTYLE MAGAZINE
13
