{"id":27782,"date":"2018-09-04T00:00:00","date_gmt":"2018-09-04T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/two-roast-lamb-recipes-from-rilka-warbanoff\/"},"modified":"2018-09-04T00:00:00","modified_gmt":"2018-09-04T00:00:00","slug":"two-roast-lamb-recipes-from-rilka-warbanoff","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/two-roast-lamb-recipes-from-rilka-warbanoff\/","title":{"rendered":"Two Roast Lamb Recipes From Rilka Warbanoff"},"content":{"rendered":"

Thanks to Rilka Warbanoff and Foodland.<\/em><\/p>\n

Roast Lamb Cooked with Rice<\/strong><\/p>\n

Serves 8<\/p>\n

Ingredients<\/strong><\/p>\n

2kg leg of lamb<\/p>\n

2 cups Rice<\/p>\n

6 cups Chicken stock<\/p>\n

500 gms Butter<\/p>\n

2 tblspns Olive oil<\/p>\n

Pinch Salt<\/p>\n

Pinch Pepper<\/p>\n

Pinch Paprika<\/p>\n

Fresh Parsley<\/p>\n

Method<\/strong><\/p>\n

Pre heat oven to 180c<\/p>\n

In a roasting dish heat the oil. Season the leg of lamb with salt, pepper and paprika. Rub with half of the butter and then add to the roasting pan and brown on all sides. To the pan, add the rest of the butter and 1 cup of stock and then put it into a oven that has been preheated to180c for 20 minutes<\/p>\n

After 20 minutes, turn the meat baste and cook for a further 15 minutes. Then add the rice and the balance of the stock around the lamb and cook until the rice has absorbed the stock and is fluffy and the meat is tender.<\/p>\n

Remove the lamb and rest in a warm place. Add the chopped parsley to the rice and then place the rice on a serving dish, slice the lamb and place over the rice and serve.<\/p>\n

*<\/p>\n

Roasted lamb with figs, radicchio and chicory<\/strong><\/p>\n

Serves 6<\/p>\n

Ingredients<\/strong><\/p>\n

1.9kg shoulder of lamb, bone in<\/p>\n

4 tbsp olive oil<\/p>\n

2 tbsp lemon juice<\/p>\n

2 tsp dried mint<\/p>\n

1\u00bd tbsp chopped thyme<\/p>\n

1 head of garlic, cut in half widthways<\/p>\n

1 small radicchio, cut into 2cm wedges (150g net)<\/p>\n

3 chicories, halved lengthways (200g net)<\/p>\n

2 tbsp honey<\/p>\n

4 large sprigs of rosemary<\/p>\n

4 sage stems<\/p>\n

15 figs, halved (600g net)<\/p>\n

20g rocket<\/p>\n

Coarse sea salt and black pepper<\/p>\n

Dressing:<\/strong><\/p>\n

70ml olive oil<\/p>\n

90ml lemon juice<\/p>\n

1\u00bd tbsp honey<\/p>\n

\u00bd tsp ground cinnamon<\/p>\n

1 tbsp pomegranate molasses<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 150C.<\/p>\n

Place the lamb shoulder in a medium roasting tray, skin side up, and spoon over 1 tablespoon of the olive oil, the lemon juice, mint, thyme, season with salt and black pepper. Rub well, place the garlic halves next to the lamb, cut side down, and cover the tray with foil. Roast in the oven for 5 hours, regularly basting the meat with the cooking juices.<\/p>\n

When completely tender, remove from the oven and allow the meat to cool slightly. Shred into bite size pieces, discarding any skin or fatty pieces and set aside in a warm place. Before serving, drain the liquid from the lamb.<\/p>\n

While the lamb is cooling increase the oven temperature to 220C. Put the radicchio and chicory in a bowl with 2 tablespoons of olive oil, the honey and \u00bc of a teaspoon of salt and mix well. Lay on a baking tray along with the rosemary and sage, and cook in the oven for 10 minutes or until a knife cuts through the thickest part easily. Set aside.<\/p>\n

While the chicory and raddichio are cooking place the figs in a bowl, add a pinch of salt, 1 tablespoon olive oil and mix gently. Place on a tray and cook in the oven, alongside the leaves, for 5 minutes or until they start to soften. Remove.<\/p>\n

For the dressing, whisk together all the ingredients and set aside.<\/p>\n

Assemble by laying the chicory and radicchio on a large platter, scatter with half the rocket and top with the warm lamb. Scatter  with the figs, the remaining rocket, drizzle over the dressing and serve at once.<\/p>","protected":false},"excerpt":{"rendered":"

Thanks to Rilka Warbanoff and Foodland. Roast Lamb Cooked with Rice Serves 8 Ingredients 2kg leg of lamb 2 cups Rice 6 cups Chicken stock 500 gms Butter 2 tblspns Olive oil Pinch Salt Pinch Pepper Pinch Paprika Fresh Parsley Method Pre heat oven to 180c In a roasting dish heat the oil. Season the […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[],"geo_market":[],"class_list":["post-27782","post","type-post","status-publish","format-standard","hentry","category-afternoons","category-show"],"acf":[],"yoast_head":"\nTwo Roast Lamb Recipes From Rilka Warbanoff - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/two-roast-lamb-recipes-from-rilka-warbanoff\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Two Roast Lamb Recipes From Rilka Warbanoff\" \/>\n<meta property=\"og:description\" content=\"Thanks to Rilka Warbanoff and Foodland. Roast Lamb Cooked with Rice Serves 8 Ingredients 2kg leg of lamb 2 cups Rice 6 cups Chicken stock 500 gms Butter 2 tblspns Olive oil Pinch Salt Pinch Pepper Pinch Paprika Fresh Parsley Method Pre heat oven to 180c In a roasting dish heat the oil. 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