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Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Roast lamb, peach, cremezola, nuts and seeds

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

1 kg rolled lamb
6 soft eating peaches, chopped
100 g cremezola, crumbled
1 x 100 g packet nut-and-seed mix
1 x 200 g packet oyster mushrooms
50 g ready-made garlic butter
steamed green beans, for serving

Method

Preheat the oven to 180°C.

Place the lamb on a baking tray and roast for 35 minutes. Leave to rest for 5 minutes.

Preheat the grill. Slice the lamb into thick slices and place on a roasting tray. Mix together the peach, cremezola and nut-and-seed mix, and spoon over the lamb.

Tear the oyster mushrooms into thin pieces and scatter around the lamb. Add blobs of the garlic butter and grill until the mushrooms are wilted and the garlic butter bubbling. Serve with steamed green beans.

Variation: Beef fillet also works well.

Per serving: 3582.7kJ, 33.9g protein, 72.3g fat, 14.2g carbs

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Roast lamb, peach, cremezola, nuts and seeds

Roast lamb, peach, cremezola, nuts and seeds

Ingredients

Method