I can’t actually express how much I adore lovetubs! I first discovered them when on a girly night in with my best friend, she excitedly said “I’ve got the best thing for pudding!” and that was that. I’ve been introducing them to people ever since, and bought Will his first lovetub a couple of weeks ago, he practically licked the tub clean! 😛
Even though it can be quite hard to find them, I can’t resist buying one whenever I see one. They seem to be becoming increasingly popular, with the new orange chocolate flavour, which is definitely my favourite!
They’ve also got new mini lovetubs as well as, which is great for when I’m on my own and haven’t got Will there to share one of the big ones with me 😉
Despite this I’m still surprised how many people haven’t actually heard of lovetubs, so if you ever get the chance to try one I suggest you do, then you can share in my heaven of gooey perfection in a pot! Check them out here: http://www.lovetub.co.uk/
Spring has sprung! (sort of) And one of my favourite spring time meats is Lamb, even though they do look cute skipping around a field, they taste better in my belly! (sorry to any vegetarians/vegans…)
So here’s my recipe for a scrummy rack of lamb, along with minty new potatoes and a side of shelled broad beans, peas, spring onions and pancetta, as well as a red wine jus for serving. Be warned, this is quite time consuming, especially when allowing 6-8 for the lamb to get all juicy and tasty in the marinade, but totally worth it!
(2 racks of lamb; 7-8 cutlets each -serves about 4, or 2 hungry adults :P)
- 4 small bunches of fresh basil
- 4 garlic cloves
- 100g pine nuts
- 100g parmesan (grated)
- about 100ml extra virgin olive oil (add more if needed)
- 30/40g breadcrumbs
- 500g shelled broad beans
- 500g peas
- 12 slices pancetta, chopped
- 500g spring onions, chopped
Red Wine Jus:
- salt and pepper
- dry red wine, good glug
- 1 tbsp red currant jelly
- 1 tbsp cornflour
- 125ml light olive oil
- 125ml dry white wine
- 4 cloves crushed garlic
- 1 tbsp fresh thyme, chopped
- 1 tbsp rosemary, chopped
- First of all you need to marinade your lamb. Whisk together all the ingredients for the marinade and put over the racks of lamb, which should be places in a deep roasting dish. Leave in the fridge for 6-8 hours, stir occasionally, and bring to room temperature one hour before cooking.
- Second, make your pesto sauce – start by whizzing together the basil and garlic in a food processor add the pine nuts and grated parmesan and whizz again, then have it running whilst you slowly add the olive oil to emulsify. Add salt and pepper to taste and then spoon into a jar adding a splash on olive oil on the top, refrigerate.
- After this, combine the breadcrumbs with 2 tablespoons more of parmesan, and leave in a bowl for later.
- Prepare your broad beans, blanch for 2 minutes and then run under cold water, this should allow you to easily slip their skins off.
- Put a 500g-750g bag of baby new potatoes on to boil for about 20 minutes until tender, drain and sprinkle of chopped mint and butter, shake and leave somewhere to keep warm.
- When it comes to cooking, seal the fatty sides of the racks of lamb in a little of the marinade juices. Once sealed and golden brown place in a roasting tin, fatty side up. Add your pesto sauce to the breadcrumb and parmesan mixture a teaspoon at a time until you have a thick paste consistency, then spoon this onto the fatty sealed sides of each rack of lamb, pressing down to make sure it sticks. Finish with an extra sprinkling of breadcrumbs and parmesan on top for extra crunch.
- Cook for about 15 minutes at 190 degrees, and then rest on a wooden board for 5 minutes.
- Whilst the lamb is cooking, brown off the chopped spring onions and pancetta in a large non stick frying pan, added a good grinding of pepper, once browned, add the peas (after cooking for 2 minutes) and the shelled broad peas and warm through.
- For the red wine jus, add the red currant jelly, red wine, and cornflour (after mixed with a little cold water) to a saucepan and heat through. Once the lamb is cooked, add the juices from the roasting tray to this to add more flavour, season with salt and pepper, once slightly thicken and to your liking, sieve the jus into a warm jug.
Ready to cut and serve!
Phew! Hope you enjoy if you try, Abi x
Hey all, Will here 🙂
This is a great prepare ahead tray bake recipe for those of you that like a bit of spice! 😉
- 4 boneless chicken breasts
- 12 smoked pancetta slices
- 1 fresh lemon
- 20-30 cherry tomatoes
- 4 tablespoons smoke paprika
- 2 tablespoons mixed herbs (fresh if you have them!)
- extra virgin olive oil
- salt and pepper
- Put the paprika, mixed herbs and a generous grinding of salt and pepper onto a plate.
- Mix together, and roll each chicken breast until covered (add more if needed).
- Wrap 3 slices of the smoked pancetta around each breast, securing with cocktail sticks if needed.
- Place in a large roasting tray with the cherry tomatoes.
- Cut the lemon into 4 and squeeze the juice over, placing the quarters in the tray as well.
- Drizzle a good glug of olive oil over the top and give the tray a shake to make sure all ingredients have a covering.
Bake in a preheated over at 180-190 degrees for about 40 minutes. Move all around and turn chicken half way through cooking.
This goes really well with baby new potatoes and asparagus which have both been cooked with butter and lemon mmmmm 🙂