shopping_cart Cart (0)
Delivery anywhere in the UK & Europe
Free delivery above £60

Roast Lamb Recipe for Easter

 

Italian Flavoured Roast Lamb with Anchovies and Sicilian Capers


Ingredients (for 2) 

1/2kg Shoulder of Lamb, On The Bone
4 Anchovy Fillets in Olive Oil
1 tbsp Sicilian Capers
2 Sicilian Lemons
2 Tropea Red Onions
4 tbsp Tuscan Organic Extra Virgin Olive Oil
4 cloves Garlic
4 Rosemary Sprigs
1 glass White Wine


 

This recipe will give your Easter lamb roast a great Italian-flavoured, mouth-watering kick. Enjoy!

 

How To Make It

Drain the anchovy fillets and chop them finely. Crush the garlic cloves. Remove leaves from rosemary springs and chop the springs finely. Mix the olive oil and the juice of one lemon with the anchovies, garlic and rosemary. Pre-heat the oven to 140 - 160˚. Make 4 cuts on the top of the lamb shoulder and rub the anchovy and herbs mixture all over the lamb, helping the seasoning permeate the meat with your hands. Cut the red onions into wedges. Cut the remaining lemon in half and squeeze the juices into a roasting tin. Scatter the onion wedges into the roasting tin, then add 2 tbsp of olive oil and the used lemon halves. Place the lamb on top and roast in the oven for 1 hour. Pour in the white wine and roast for a further 3 hours until the meat is tender. Leave to rest for 15 minutes. Cut the lamb into chunks and season it with any pan juices, then serve.

 

2 Legends

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Nana's Cook Book

Recipe of the Week

 

 

Spaghetti With Clams Flavoured With Lemon, Garlic, Wine and Mixed Herb


Ingredients (for 2) 

300g Spaghetti
800g Fresh Clams
2 Sicilan Lemons
1 Sprig of Rosemary, Thyme, Marjoram and Parsley
1 Sprig of Mint
1-2 Garlic Cloves
1 Glass of White Wine
Butter


How To Make It

Cook the Spaghetti in a pot of boiling water with salt and a little olive oil 'al dente'. In another pot, boil the clams for 30 minutes. Add 2 tbs of olive oil, and garlic to the drained clams. Cook on a high heat and add the wine, reducing it as you go. Add the chopped herbs to the clams. Grate the lemon peel and squeeze the juiice into a bowl. In a frying pan, add 2 knobs of butter and 3 mint leaves. Add the lemon juice and spaghetti and toss for 2 minutes. Add the clams and cook for a further 3 - 4 minutes. Serve with a wedge of lemon, a sprinkle of fresh herbs and salt / pepper to taste.

A Simple Dish With Incredible Flavours

 

Poached Egg, Prosciutto di San Daniele, Parmigiano & Rocket with Truffle Dressing


Ingredients (for 2)

2 Free Range Eggs
6 slices San Daniele Prosciutto
Rocket Leaves
Sherry Vinegar
Truffle Oil
Parmigiano Reggiano
Black Pepper


Preparation

To make the dressing, whisk the Sherry Vinegar and the Truffle Oil together. 
In a medium pot, bring some water to boil with the vinegar. Poach the eggs until soft and then strain on a paper towel.

An Italian Classic

 

 

Egg Taglietelle with Bolognese Sauce


Ingredients (for 2) 

1 bag of Egg Tagliatelle
4 spoons of extra virgin olive oil
½ garlic clove, peeled and finely chopped
2 jars Bolognese Sauce
½ cup of grated Parmigiano Reggiano cheese
Salt and pepper to taste


How To Make It

Heat olive oil in a large sauce pan. When the oil is warm, add the chopped garlic and let it cook until golden. Add the Bolognese sauce and stir until hot. Remove it from the heat.

Bring a large pot of water to boil. Add a tsp of salt and a tbsp of extra virgin olive oil. Add the Egg Tagliatelle and let it cook for 8 minutes / or as per instructions. Once cooked, drain the Tagliatelle and add it to the sauce previously prepared.

Stir, and then serve. Sprinkle with grated Parmigiano Reggiano and salt and pepper to taste.

 

Cooking Videos

 

 

 

 

 

In Partnership With