My personal recipe book contains a number of newspaper clippings: recipes that I like the sound of but have rarely (if ever) got round to testing. Here is one such cutting, attributed to Ruth Quinlan.
Serves 6.
Ingredients:
2 whole fillets or 6 steaks lamb
4 cloves garlic
4 twigs rosemary
1 tbsp. ground black pepper
1 kg new potatoes
200 g green beans
1 tbsp capers
2 tsp paprika
1 lemon (juice and zest)
150 ml olive oil
Method:
Chop the garlic and rosemary leaves and mix with the pepper and enough oil to coat the meat. Leave in a cool place for at least six hours or overnight. Boil the potatoes and the beans. While still hot, break the potatoes in half using your finger and toss with the rest of the ingredients. When the barbecue is red-hot, sprinkle salt on the meat and cook the steaks for eight minutes and the fillet for 15 - 20 minutes. Rest the meat in a warm place for ten minutes. Serve with the warm potato salad. If you are using fillet, slice thickly. In case of rain, grill (full power) or roast (220 degrees C/mark 7) the meat. The same cooking times apply.
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