lovevalue! Easter lamb recipe inside by Chef Marvin Gauci Europe s No.1 Supermarket Chain Personal Products Household Goods Up to 100 Cash Vouchers

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1 lovevalue! Issue No.19 valid from 15th March till 20th April 2012 Europe s No.1 Supermarket Chain Household Goods Personal Products Up to 100 Cash Vouchers Easter lamb recipe inside by Chef Marvin Gauci

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9 loverecipes! lovevalue! 3.67 Lamb Rack, Oyster Mushrooms & Martini Rose Sauce 5.32 Extra virgin oilve oil 1l INGREDIENTS (serves 4) 1.2kg lamb rack 50g breadcrumbs oyster mushrooms 1 Leek 1 Red Pepper olive oil 2 tbsp chopped fresh mint 1 potato 1 sweet potato 1 turnip 2 tbsp crushed pistacchios 1 tbsp sunflower oil Sauce: 4 tbsp chopped leeks 200ml martini rose vermouth 100 ml meat stock 50 ml fresh cream pinch mint 2 tbsp red current jelly salt & pepper 0.75 per pkt* *approx Mint METHOD 1. In a flat pan with some sunflower oil sear the lamb rack until its nice & crusty. Put on a flat tray & bake for 15 minutes at 175 C until cooked but still pink inside. 2. In a bowl mix the bread crumbs with the pistacchios, chopped mint (keep a pinch of mint for the sauce) & 3 tbsp olive oil to make the crust. The mix should look wet but not soggy, adjust the olive oil according to how dry the bread crumbs are. 5 minutes before the lamb is done coat with the crust mix & continue baking. 3. Take the pan that you used for the lamb & stir fry the leeks, oyster mushrooms & red peppers. 4. Peel the turnips, potato & sweet potato, cut into thin chips & deep fry. When they are ready, drain the excess oil, pile them on each other & tie them with a leek string, using the outer part of the leek which is more flexible. 5. For the sauce, cook the chopped leeks until golden brown, add red current jelly & the martini rose, let reduce for 30 seconds, add the stock & reduce for 3 minutes on low heat. Finally add the cream & mint, season to your liking leaving the sauce on a low heat until it reaches the right consistency. 6. Take the lamb out of the oven & let it rest for 2 minutes before serving. Plate with the chips & the oyster mushroom stir fry & serve the sauce on the side. Happy Easter & happy cooking to you all. Marvin Gauci

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