FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE
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Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
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Instructions
  1. Pound the marinade ingredients using a pestle and mortar or whizz in a food processor until almost finely chopped. Cut 2cm-deep slashes in the lamb, then rub in the marinade. Cover and leave overnight in the refrigerator.
  2. To make the sauce, combine all the ingredients, except the extra mint and pomegranate seeds, in a food processor or blender until smooth. Refrigerate until needed.
  3. Preheat the oven or a charcoal barbecue to 190°C. If oven-roasting the lamb, place it in a small roasting pan in the middle of the oven. If using the barbecue, make sure the coals are glowing and place the meat directly onto the grill. Roast for about 70 minutes. Test with a skewer to ensure the juices are almost clear. Once the meat is cooked but still juicy, remove from the heat, cover with foil and leave to rest for about 15 minutes.
  4. Carve into neat slices and spoon over the sauce. Top with sliced mint leaves and pomegranate seeds. Fresh cherries will give a more festive look.
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Pork Fajitas with Smoky Cherry Salsa

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Pork Fajitas with Smoky Cherry Salsa
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Servings
Ingredients
  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed
Servings
Ingredients
  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed
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Instructions
  1. Preheat a BBQ or grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork place in a non reactive container, cover and place in fridge to marinate for 2 hours or overnight. Remove the pork from the fridge and allow to come to room temperature.
  3. Oil a BBQ or grill grill. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 65C, around 13 to 15 minutes. Grill onion and caspcicum, turning occasionally, until charred and tender, around 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, corinader, the remaining 4 teaspoons lime juice, the remaining 1/2 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
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