Name: Saffron semifreddo
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: whipping cream 1 3⁄4 cups,saffron, crushed 1⁄2t,ground cardamom 1⁄2t,ground cinnamon 1⁄4t,ground nutmeg 1⁄4t,large free-range eggs, separated 3,caster sugar 3T,For the topping: ,crushed pistachios 75g,white chocolate shards, to garnish (optional) ,caramel shards, to garnish (optional)

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Garlicky deboned lamb

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 40 minutes

Ingredients

4 cloves garlic, minced
2 T olive oil
2 T fresh rosemary, chopped
1 T fresh thyme, chopped
1 lemon, zested
sea salt and freshly ground black pepper, to taste
2.2 kg deboned leg of lamb

For the asparagus gremolata:

100 g asparagus tips
1⁄4 cup fresh parsley, finely chopped
1 lemon, zested
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the brown butter Hollandaise:

113 g butter
3 large free-range egg yolks
1 T fresh lemon juice
1 T Dijon mustard
sea salt, to taste

Method

1. Preheat the oven to 200°C. Mix the garlic, olive oil, rosemary, thyme, lemon zest, salt, and pepper. Rub generously all over the lamb.

2. Sear the lamb in a hot, ovenproof pan for 4–5 minutes on each side until browned. Transfer to the oven and roast for 20–25 minutes for medium- rare. Allow to rest for 10 minutes before slicing.

3. To make the gremolata, blanch the asparagus in salted boiling water for 2–3 minutes. Drain, slice and toss with the parsley, lemon zest, olive oil, salt and pepper.

4. To make the Hollandaise, brown the butter in a saucepan until golden and nutty. Whisk the egg yolks, lemon juice, mustard and salt in a heatproof bowl over a saucepan of simmering water until thickened. Slowly whisk in the browned butter until smooth and creamy.

5. Serve the lamb with the gremolata and Hollandaise.

Find more lamb recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca

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Ingredients

Method