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Sweet treat

Leg of lamb cooked in coconut curry

2 hours 30 minutes

Dinners under

The ultimate eid dinner menu

1 hour 30 minutes

The ultimate eid dinner menu

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 30 minutes

Ingredients

For the potatoes

1.5 kg Woolworths Nicola Potatoes, peeled and halved
1 t Woolworths Saffron Filaments
3 T warm water
6 T Woolworths Ghee, melted
Maldon Sea Salt, to taste
10 Woolworths Fresh Sage Leaves, roughly torn

For the Lamb Crown Roast

4 T Woolworths Mediterranean Extra Virgin Olive Oil
2 t Woolworths Ground Coriander
Maldon Sea Salt, to taste
1 Woolworths Garlic Bulb, halved
5 g Woolworths Fresh Thyme

Veggie Fritters

1 ½ cup Woolworths Self-raising Wheat Flour, sifted
1 t Woolworths Baking Powder
2 Woolworths Free Range Large Eggs
1 cup Woolworths Fresh Full Cream Milk or water
2 T Woolworths Za’atar Blend
1 x 190 g Woolworths Edamame & Black Rice Salad
½ cup Woolworths Shelled Edamame Legumes, to serve

Middle Eastern Veg

3 large Woolworths Baby Marrows, peeled into ribbons
250 g Woolworths Asparagus Spears, charred
¼ cup Woolworths Tahini
2 T Woolworths Mediterranean Extra Virgin Olive Oil
1 T hot water
Juice of 1 Woolworths LemonGold® Seedless Lemon
10 g Woolworths Fresh Basil
1 x 90 g Woolworths Pickled Red Onion Petals
10 g Woolworths Raw Pine Nuts, toasted

Method

1. Preheat the oven to 200°C. Place the peeled, halved Nicola potatoes in a pot of salted water and bring to a gentle boil. Parcook for about 8–10 minutes until just tender but still firm. Drain well and let them steam dry in the pot for a minute.

2. In a small bowl, bloom the saffron by adding the threads to the warm water. Let it sit for about 5 minutes. Stir the bloomed saffron into the melted ghee.
Toss the warm, drained potatoes with the saffron-infused ghee, salt, and torn sage leaves, ensuring they are evenly coated.

3. Spread them out in a single layer on a baking tray.
Roast in the preheated oven for 35–45 minutes, turning halfway, until golden and crisp on the edges. Serve hot, garnish with extra crispy sage leaves if desired.

4. Place the lamb crown roast on a roasting tray.
Rub the lamb all over with olive oil, coriander, salt and lemon juice, making sure to coat the meat evenly.

5. Roast for about 25–30 minutes, alongside the potatoes, for medium-rare or 35–40 minutes for medium, depending on the size of the roast. Use a meat thermometer for accuracy: aim for 52–55°C for medium-rare and 60°C for medium.
Remove from the oven and let it rest for at least 10–15 minutes before slicing. Keep covered with foil until serving.

6. For the fritters: mix the flour and baking powder together. Season with salt. Whisk the eggs and milk together and whisk into the flour. Add the za’atar and stir through the Woolworths Edamame & Black Rice Salad.

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Leg of lamb cooked in coconut curry

The ultimate eid dinner menu

The ultimate eid dinner menu

Ingredients

Method