Hello friends,
How are you feeling?
Once again, I find myself reeling from the chaos in the world and seeking sanctuary in my home kitchen has made me feel so much better. I hope you will join me during the upcoming long weekend in making something nice for yourself and/or for others.
In that spirit I am sharing 3 lovely recipes that will be a great distraction from everything out “there”. They could all be served together as part of your Easter celebration menu or 3 recipes that you should absolutely file to make separately over the autumn and winter months.
Lamb is a very typical protein to serve over Easter. I assume because of the religious symbolism of the “lamb” as it relates to Easter but also because in the Northern hemisphere, its spring and spring lamb is a really beautiful and precious thing. We are so lucky that here in Australia we can get incredible lamb year round so I still feel it’s a great option for us here in the bottom hemisphere.
The most fool proof way of cooking lamb is a low and slow roast so the meat is “falling-off-the-bone” tender. My favourite cut of lamb for this is lamb shoulder. This is NOT what I am sharing today. Why? Because I believe in you and because I know you are totally capable of perfectly cooking a rosy pink, juicy, succulent and well-seasoned leg of lamb. The truth is, that if you can ask your butcher to partially bone the leg for you (specific instructions for this are in the recipe) then all you need beyond that is some cotton butchers twine (if you ask nicely your butcher may also give you this too) and a good meat thermometer. If you can get those two things then I promise cooking a leg of lamb is easier and much quicker than a slow cooked lamb shoulder.
My biggest notes for success on this are:
Season the lamb leg several hours in advance. This is so important for large cuts of meat as it allows the salt time to penetrate the meat and season it from the outside, in.
Bring the meat to room temperature before roasting it. This takes longer than you think so plan ahead. At least 1 hour but maybe more if your leg of lamb is larger or your fridge is especially cold.
It will take about 45 minutes to roast a 3kg partially boned leg of lamb at 180C so I suggest beginning to check the temperature at the thickest part of the lamb leg at around 35 minutes to know where you’re at. You want to pull it out of the oven when it’s around 53-55C (for medium). As it rests it will continue to climb up a bit more in temperature.
My last tip is around resting the meat. It will need about 20-30 minutes resting time so factor this into your planning as well. If you fear it’s gone cold before slicing you can pop it back in a hot oven (200C) for about 5 minutes to get some heat into it.
The marinade made with garlic, rosemary, loads of lemon zest, juice, tomato paste and smoked paprika all serve to enhance the flavour of the meat. You can add this marinade several hours in advance as well, so feel free to season and marinate at the same time. When you go to tie it up, don’t feel pressured to make it perfect. It’s as simple as taking 3-4 long pieces of string and tying them tightly around the lamb to hold everything together. It doesn’t not need to look like a professional butcher did it (although kudos to you if it does).
Another recipe im sharing this week is for a pumpkin panade. A delicious umami-rich dish that I learned to make when I worked at Chez Panisse. It’s a curious little recipe that’s somewhere between a baked French onion soup (with pumpkin in it), a cream-less gratin and a savoury bread pudding. Layers of toasted bread, caramelised onions cooked in red wine and pancetta and slices of pumpkin are baked with a reduced brown chicken stock and topped with gruyere and grated cheese baked until browned and bubbly. It’s “blow-your-mind” good but I will say that it takes some effort. You absolutely must make your own brown chicken stock or buy from a reputable butcher or grocer. I give instructions for how to make a good one in the recipe, if you want to go that route. If spending an enjoyable amount of time in the kitchen is your goal for the long weekend, this is the recipe to try.
Lastly, a super simple cabbage salad recipe jewelled with lots of pomegranate seeds, toasted pistachio, mint, parsley, grated parmigianno reggiano and a tangy sherry vinaigrette. I don’t have much to say about it, other than it’s absolutely delicious and I love cabbage. Affordable, lasts forever, crunchy, sweet and healthy #cabbageslawwitheverymeal
I give instructions to massage the cabbage with some salt and then squeeze out the water that wants to leach out before mixing this salad because it softens the texture of the cabbage a bit (which I like) and it allows this to be a salad you can mix up well in advance. You won’t end up with a puddle of water at the base of your salad bowl, diluting all of your efforts. It also means that if your lunch becomes dinner, the salad will still be delicious after a few hours on the table (if there’s any left). The mark a truly excellent day.
I hope your long weekend is filled with love, celebration or just simple relaxation. Remember to get offline (after reading this of course), get in your kitchen, put on some nice music and make something delicious. You’ll feel better afterwards, I promise.
As always, im here if you have any questions or comments on the recipes. You can reply to this email or find me on instagram or via my website. Thank you all for being here. Im so grateful for you.
Out now: Recipes for a Lifetime of Beautiful Cooking
If you have any questions, comments or feedback, please reach out via instagram @daniellemariealvarez or via my website.