The first thing to do in the preparation for this Easter meal is to marinade lamb steaks for 1-2 hours.
Marinade
1 freshly squeezed lemon
1 tablespoon of garlic infused oil
Sprinkle of salt
3 sprigs of rosemary
chop the rosemary and add to a bowl with 2 lamb steaks, oil, lemon juice and a small amount of salt to taste.
Leave to refrigerate for 1-2 hours before adding the lamb to a roasting tin with vegetables (I chose parsnips, these were what I had in the fridge, but you could choose carrots if you wish.)
Place in the oven at gas mark 4 and cook for 2-3 hours or until the lamb is very soft and falls apart. Keep checking it as you don’t want it to become too dry. Cooking the lamb long and slow will ensure that some of the marbling of fat it contains will liquefy and can be skimmed off the meat juices once cooked.
The next dish to make is a greek salad – we had this as a starter to our easter meal.
Ingredients
1 large tomato
1/2 cucumber
10-12 black olives
1 teaspoon of dried oregano
100g of feta cheese.
Chop the tomato, feta and cucumber and add to a bowl with olives. Mix well, as the feta and olives are quite salty there should be no need to add salt to season this dish. Serve before the main meal or have it as a side dish – whatever you prefer to do is fine.
The next thing to make is the mint dressing for the potatoes.
Minted Charlotte Potatoes
2-3 potatoes per person.
2-3 sprigs of mint
1 tablespoon of garlic infused oil
1 tablespoon of white wine vinegar
Salt to taste
Chop the mint and add it to a bowl with the olive oil and white wine vinegar, salt and mix well.
Chop the potatoes into 2-3 cm wide slices. Boil the potatoes for 10-15 minutes, drain the pan of water, add the dressing and shake the pan well.
Keep potatoes warm.
Prepare the lamb
Trim the fat from around the lamb and place on a serving dish with the roasted vegetables.
Drain off the cooking juices and strain off the fat which floats on the surface, drizzle this liquid over the meat and allow it to rest (if you wish to make a gravy add a heaped teaspoon of cornflour and heat in a pan until thickened.)
Serve up and enjoy! This meal is gluten-free and Low FODMAP (a small amount of tomato is included in the salad, which shouldn’t be too much for those excluding fructose from their diet) however the salad does contain milk protein. The meal is a celebration and has been prepared with some effort to reduce the fat levels in the roast lamb, however lamb is still quite a fatty meat therefore it is probably better to eat it occasionally. It serves 2-3 people (ensure a lamb steak per person.)
Clinical Alimentary 