Once again, I’m talking about food. So, sue me. We all know our lives revolve around it and I’m lucky enough to be married to a pretty decent cook (don’t tell him I said that) and it is also true that at certain times of the year, food plays an important role in different types of family gatherings and celebrations. Easter of course, being no exception.
Lynas food were kind enough to invite us back again recently to try out some of their Easter meat packs carefully and kindly put together by thier resident butcher. We had the pleasure of trying out some of their food before, which you can read about in this post. I saw the G Man’s eyes literally light up at the idea of getting his hands on an entire leg of lamb for our Easter Sunday dinner. Then he started talking about the fact that the weather ‘has been a bit warmer recently’ and before I knew it, yes, he was talking about barbequing said leg of lamb.
Yes, you heard me right. Barbecue.
First BBQ of the year. In March. Whatever keeps him happy. I just checked the weather forecast and let’s just say it isn’t looking great.
To be fair, we aren’t going to actually eat the BBQ outside, but he always uses any excuse to fire up his fancy BBQ (a 40th birthday present) and stand outside – regardless of the weather – with a pint in hand, carefully tending to the food.
So this Easter, thanks to Lynas Food Outlet we’ve decided on a lamb feast with a twist. We do enjoy a traditional roast, but just to liven things up we’re going to try a Moroccan flavour for our lamb – and I thought I’d share the recipe here, as I’m really looking forward to it. It’s also diet friendly as I’m watching the calories (again!) at the moment.
Lynas have some fantastic offers on at the moment in thier Belfast outlet on Montgomery Road. Everything from a 1.28kg box of frozen breaded chicken fillets for £4.95 to a HUGE 5kg bag of basmati rice for £6.95 can be bought in this great food outlet – it is definitely worth getting down thier for your Easter shop! Our leg of lamb costs £12.95 and its bloody well big (Only 50p per 100g)! The pork and leek sausages (again really great portions) are £3.05 for 1kg pack. Bargains, indeed. I’d recommend anyone who is getting organised for Easter Sunday Dinner to get down there, sharpish!
So, this is what we’re planning to have on Easter Sunday – I will make sure to instagram some delicious snaps – that’s if it stays long enough on my plate!
Moroccan Spiced Leg of Lamb with Cous Cous
1 (3lb) Leg of Lamb, butterflied and excess fat trimmed off
3oz chopped onion
tbsp grated lemon rind
4tbsp fresh lemon juice
3tbsp extra virgin olive oil
2 garlic cloves
1.5 tsp of crushed red chilli flakes
1tsp ground coriander
1tsp ground cumin
tsp ground paprika
tsp ground ginger
tsp sea salt
For the Cous Cous
500g dry cous cous
Chicken Stock cube
juice of 1 lemon
Finely chopped mint and parsley
2 large sweet (loose skinned) mandarin oranges, peeled and chopped
Salt and black pepper
Method: Prepare the cous cous according to the packet instructions, using chicken stock as the liquid. Once prepared, squeeze in the lemon juice and season with black pepper and salt. Add the chopped mint and parsely into the couscous and then add in the mandarin segments. Mix gently and serve.
For the Lamb:
Method: Combine the marinade ingredients in a food processor and blend to make a smooth paste. Put the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out and seal tightly. Turn the bag around a few times to distrubute the marinade. Refrigerate for at least an hour – although we tend to leave ours overnight for extra flavour.
When you’re ready to cook, remove from the fridge and allow the lamb to stand at room temperature for at least 30 mins before placing on the bbq. Remove the lamb from the bag, letting the marinade cling to the lamb. Grill the lamb over direct high heat for about 6 minues with the lid closed as much as possible but turning once until it is browned on both sides. Then slide the lamb over onto indirect heat and cook with the lid closed to your own preferance (15-20 minutes for medium rare is a good guide).
Remove the lamb from the bbq and allow to rest for about 5 mins before carving. Cut it across the grain into thin diagonal slices. Serve immediately with the cous cous.
The kids have never had lamb before, so I’m looking forward to seeing how they like in on Easter Sunday. For breakfast on Easter Sunday, we’re hoping to prepare some lovely pork and leek sausages from Lynas Food. Getting the kids involved is a great idea, and we’re going to pass down the recipe for ‘Auntie Nanny’s Sausages’ to Amelia. My Mum said that her Auntie Nanny used to prepare sausages this way, and when my Mum cooks them even now, it brings all of us back to our childhood. For some reason, they’re just so tasty!
Auntie Nanny’s Sausages – simple but tasty!
1 packet of sausages (ours were a lovely port and leek provided by Lynas)
1/2 cup of plain flour
Method: Put your flour on a plate with a generous sprinkling of black pepper and salt. One by one, roll each sausage in the flour mixture until they are evenly coated. Meanwhile, heat the oil in a frying pan and add the sausages, sealing and browning them. Then turn the pan down and fry until fully cooked. The flour coating allows the sausages to crisp up and become really delicious. Serve with other cooked breakfast foods or in a sandwich smothered in red or brown sauce.
Happy Easter Everyone!