What I’ve enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn – I love it!– Jamie Oliver
Foodie favourite Claire Allen has gone from trad to rad in one simple, super-smart step, giving a new spin to Sunday roast.
She’s taken dried fruit and steeped it in deliciously aromatic Amarula Gold, the clear, bold, gold spirit aperitif that’s made for mixing (it is her new secret cooking ingredient too!). The result’s a tangy, spicy accompaniment to roast lamb you’ll want to have every day of the week. She likes to serve it with roasted root vegetables.
Amarula Gold Dried Fruit Compote and Lamb
Amarula Gold fruit compote
- 500g dried fruit (Claire uses peaches and nectarines)
- 250ml Amarula Gold
- 250ml water
- 10ml lemon juice
- 1 tsp lemon rind
- 2 sprigs of thyme
Chop fruit into 2cm x 2cm pieces. Combine all the ingredients in a pot and bring to a simmer on medium heat for 20 to 25 minutes.
(Claire says you can prepare this recipe with any cut of lamb: chops, rack, leg, loin or a butterflied leg. She says you should make your butcher your new best friend as the quality of the meat is what sets this dish apart. She uses Karoo lamb.)
- 1kg lamb (butterflied leg of lamb)
- 6 cloves of garlic
- 5- 6 shallots
- 9 medium-sized potatoes (parboiled till soft)
- 3 sprigs of fresh rosemary
- salt, pepper and olive oil
Place the lamb in a dry, unheated pan on the stove and then sear the meat on all sides at a high heat to seal in the juices. Season lightly with salt.
Place the meat in a roasting plan with the potatoes, shallots and garlic around it. Season with salt and pepper, drizzle olive oil and the pan juices over the potatoes and shallots.
Roast for 20 to 30 minutes (depending on the size of the meat and your personal preference) at 180°C.
Allow the meat to rest while crisping up the potatoes under the grill.
Make a gravy from the pan juices and for a really luxurious touch, add a dash of Amarula Gold.
Root vegetables (side dish)
- 12-15 carrots
- 12- 5 baby fennel
- 6-10 parsnips
- 4 cloves of garlic
- 30ml balsamic reduction
- Salt, pepper and olive oil
Wash and coarsely chop the vegetables and place on a baking tray.
Drizzle over olive oil, balsamic reduction and seasoning to taste
Roast in the oven for 30 to 40 minutes at 180°C until vegetables are cooked through but still firm.
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