Gourmet Recipes

Ingredients (Serves: 8-10) 1 leg of lamb, about 2kg, fat trimmed and skin scored olive oil, to drizzle 3 tbsp NoMU Lamb Rub or NEW NoMU Roast Rub NoMU Just Salt NoMU Just Pepper 3-4 garlic cloves, skins on and halved a few sprigs of thyme juice from half a lemon 4 Granny Smith apples, quartered 500ml apple cider 60ml honey, to drizzle 300ml lamb or chicken stock This is one of my favourite Gordon Ramsay recipes from his book “Cooking for Friends”, with an added NoMU touch of course. It is very easy and truly delicious. Instructions Preheat the oven to 220°C. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little olive oil and rub all over with NoMU Rub, salt & pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more NoMU Lamb Rub, ...

Ingredients 4 tbsp Extra Virgin Olive Oil 3 tbsp Balsamic Vinegar 2 tbsp Organic Blackcurrant Cordial 2 cloves of Garlic, crushed 2 tbsp of fresh Rosemary, chopped Salt and Pepper Instructions Mix all the ingredients together. Place the lamb in a large Ziplock bag pour in the marinade and seal the bag. This makes it easier to keep it in the fridge and the lamb is better covered by the marinade than leaving it in sitting in a bowl. If barbecuing, pour some of the marinade over the meat as it is cooking. If roasting, do the same but after cooking the lamb, make a sauce by pouring some stock or red wine into the roasting tray, (once the lamb has been removed). Reduce this down and add some crème fraîche. Season to taste. Serves 6.

Ingredients 8 Trimmed noisettes cut from boned loins of Lamb 200g Cous Cous 1 tablespoon chopped fresh Mint 1 tablespoon chopped fresh Parsley 15ml (1 tablespoon) Olive Oil Instructions Soak Cous Cous in warm water for approximately 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew). Prior to serving, lightly stir in the remaining ingredients and season to taste. Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour. Thicken if required and enrich with Elderflower Cordial to taste. Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by a cordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been seale...

Ingredients 2 whole lamb neck fillets 450g cous cous 575ml boiling water Juice of 3 lemons 300ml olive oil 1 red onion 1 yellow pepper Bunch of mint 2 tsp Hanbury Moroccan Salt 1 tsp harrisa Marinade Large sprig rosemary Small bunch thyme 2 garlic cloves 2 tbsp olive oil 4 tbsp sunflower oil 3 tsp Hanbury Moroccan Salt Instructions Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme. Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic. Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking. Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil. Chop the onion and peppers into small dice and add to cousc...