Vier Kersfees met lamsboud en ‘n kerskransslaai

Posted bycarmenniehausPosted inResepteTags:, , , ,

Niks bring my so in die gees van Kersfees soos ‘n pragtige Kerskrans nie – dit kan maar net eenvoudig getooi wees in groen of grys blare of andersins milddadig versier met linte en kersbolletjies. Bring die Kerskransidee tafel toe en maak ‘n slaai wat in ‘n kerskransvorm gepak is – groen en rooi met broccoli en sonrooi tamaties. Die slaaisous is heerlik met songedroogde tamaties waarby ‘n tikkie gemmer en brandrissie gevoeg is in die vorm van Carmién se Revive groen rooibostee. Pragtig om kleur en geur aan die kerstafel te verskaf.
En dan kan ek my bykans nie ‘n Kersfeestafel indink sonder ‘n lekker bruingebraaide lamsboud nie, selfs al word ‘n koue ete beplan. Dit laat my sommer terugverlang na die wonderlike Kersetes op die plaas waar die hele uitgebreide familie van sommer maklik 50 stuks van ons Kersdag bymekaargekom het.
Elkeen het sy uithalergereg gebring; my ma het baie keer gesorg vir die lekkerste skaapboud. Die lekkerte van ‘n skaapboud is mos dat dit warm of by kamertemperatuur kan voorsit. Saam met ment is dit ‘n feesmaal. Eers smeer ek die boud in met ‘n Marmite-mengsel wat gefaamde sjef en restaurateur, Jacques Erasmus, my nog geleer het en dan gaar ek die boud verder in ‘n ment-rooibostee. Ja, reg geraai, die geurige Creamy Mint groen rooibostee van Carmién, en gebruik die pansappe dan as basis vir die sous. Heerlik, heerlik, heerlik!

LEG OF LAMB ROAST WITH MINT

Mint is the perfect companion for lamb. With this easy-to-prepare recipe, you can’t go wrong in creating a masterpiece and impressing your guests. The leg of lamb is roasted in a creamy mint green rooibos tea which makes the tastiest gravy. Green rooibos, with its herbal notes, is ideal to use with meat and savoury dishes. Serve the meat with roasted rosemary potatoes.

  • 1 leg of lamb of about 3.5 kg
  • Salt and pepper
  • 30 ml (2 tbsp) Marmite
  • 30 ml (2 tbsp) Dijon mustard
  • 30 ml (2 tbsp) soft brown sugar
  • 30 ml (2 tbsp) olive oil
  • 2–3 onions, sliced
  • 1 head of garlic, halved
  • About 250 ml (1 cup) creamy yoghurt
  • 4 Carmién Creamy Mint Green Rooibos tea bags
  • Fresh mint for garnishing
  1. Preheat the oven to 160°C.
  2. Rub the leg of lamb with salt and pepper.
  3. Mix together the Marmite, mustard, sugar, and olive oil and smear all over the meat.
  4. Place the onions and garlic in an oven-roasting pan and place the meat on top.
  5. Make a strong tea with the 4 green rooibos tea bags and pour it into the roasting pan. Cover the pan and oven-roast as follows: for medium-cooked meat, allow 20–25 minutes per 500 g plus 20–25 minutes extra (internal temperature: 70°C).
  6. Remove the lid or cover for the last 20 minutes to allow the meat to brown all over.
  7. Remove the leg of lamb from the pan and place it on a serving platter. Cover lightly and rest for 10 minutes before slicing the meat. Garnish with a bundle of fresh mint if you like.
  8. Add yoghurt to the pan juices and mix well. Cook on the stove until reduced. Serve with the meat.

For the potatoes:
Place baby potatoes in a roasting pan, season with salt and plenty of fresh rosemary sprigs, and grate over at least 6 cloves of garlic. Sprinkle over some olive oil and place in the oven next to the meat for about 1 hour until done and crisp. Scatter over some feta cheese just before serving.

BROCCOLI AND TOMATO WREATH

A tasty and colourful salad that simulates Christmas.

SALAD DRESSING

  • Large handful each of basil, parsley, and chives
  • 4–6 sundried tomatoes
  • 2 cloves garlic, peeled
  • Finely grated rind and juice of half a lemon
  • 80 ml (⅓ cup) olive oil
  • 100 g sunflower seeds (optional)
  • Salt to taste
  • About 125 ml (½ cup) Carmién Revive with green rooibos, ginger, and chilli, made with 1–2 bags

SALAD

  • 1 head of broccoli, broken into florets
  • 250 g baby tomatoes, a variety of colours
  • 1 red onion, finely sliced
  • 12–16 green olives
  • 125 ml (½ cup) sultanas
  • 100 g mozzarella slices, cut into stars with a cookie cutter
  1. SALAD DRESSING: Place all the ingredients, except the rooibos tea, in a NutriBullet or blender and blend until fine. Add just enough rooibos tea to make a runny dressing.
  2. Pour some boiling water over the broccoli, drain, and rinse under cold water. Press dry.
  3. Mix all the ingredients for the salad except the cheese stars.
  4. Add some dressing to the salad ingredients and mix well.
  5. Arrange the salad ingredients in a circle around the edge of a round serving plate. Pour over some more dressing if needed and garnish with the cheese stars. Serve cold.

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