Saturday, 6 August 2016

Salt marsh lamb, given a Greekish twist

Todmorden is a fantastic town - and has a fantastic market.  I may be a little biased as it is home to my own micro-empire aka The Mediterranean Pantry, but without a doubt you can easily source the best of ingredients for some lovely meals here.  Incredible Edible helps too, as you can pick fresh herbs for FREE right outside the back door of the market ...

So, Salt Marsh lamb from Bracewell's butchers - amazing quality.
Olive oil, balsamic vinegar, and garlic from me.
Feta from the crumbly cheese.
Veggies from Garry outside.
Herbs from Pollination street, and our garden ...

1.  Marinate the lamb in olive oil, lots of crushed garlic, fresh oregano and a splash of white wine.
2.  Chop veg and roast them in olive oil for about 45 minutes.
3.  Boil potatoes, drain when done, toss in olive oil and add chopped chives - crush slightly and put into the oven to crisp up a little.
4.  Fry lamb on each side for a couple of minutes to brown, put into oven dish with remaining marinade, cover with foil and pop in the oven for 20 minutes.  Remove from the oven to rest for 10 minutes before serving.
5.  Wash salad leaves and lightly dress with olive oil and balsamic vinegar.
6.  Crumble feta, mix in olive oil and fresh herbs.
7.  Serve, scoff, receive fulsome praise from gathered visitors.

The salt marsh lamb is exceptionally tender and sweet - gorgeous.

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