Name: Sticky brandy-glazed lamb with hazelnut and golden raisin salad recipe
Prep time: 85 min
Cook time: 70 min
Total time: 155 min
Yield: 1
Ingredients: 2.5kg leg of lamb; 2 brown onions, thinly sliced; 23.40 gm dijon mustard; 20.00 ml finely chopped fresh rosemary; 24.40 gm worcestershire sauce; 165.00 ml apricot jam; 62.50 ml brandy; 150g green beans, halved lengthways; 65.63 gm lemon juice; 36.40 gm extra virgin olive oil; 2 gem lettuce, leaves separated; 1 Lebanese cucumber, chopped; 1 avocado, thinly sliced; 82.50 ml skinless hazelnuts, toasted, chopped; 82.50 ml golden raisins; 2 green onions, thinly sliced diagonally; 30.00 ml finely chopped fresh dill

Sticky brandy-glazed lamb with hazelnut and golden raisin salad recipe

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Prep Time:
85 minutes

Cook Time:
70 minutes

Total Time:
155 minutes

Impress your guests with apricot-glazed leg of lamb and avocado salad.

Ingredients:

2.5kg leg of lamb
2 brown onions, thinly sliced
23.40 gm dijon mustard
20.00 ml finely chopped fresh rosemary
24.40 gm worcestershire sauce
165.00 ml apricot jam
62.50 ml brandy
150g green beans, halved lengthways
65.63 gm lemon juice
36.40 gm extra virgin olive oil
2 gem lettuce, leaves separated
1 Lebanese cucumber, chopped
1 avocado, thinly sliced
82.50 ml skinless hazelnuts, toasted, chopped
82.50 ml golden raisins
2 green onions, thinly sliced diagonally
30.00 ml finely chopped fresh dill

Instructions:

Take the lamb out of the refrigerator an hour before cooking to let it reach room temperature.
Preheat your oven to 200C/180C fan-forced. Arrange a bed of onions in a spacious roasting pan, pour in 1 cup of water, then nestle the lamb on top.
In a bowl, mix together mustard, rosemary, sauce, jam, and brandy. Pour half of the mixture over the lamb. Roast the lamb for 1 to 1 hour 10 minutes, basting with the remaining mixture halfway through cooking. Once done, cover the lamb loosely with foil and let it rest for 15 minutes before serving.
Prepare the Hazelnut and Golden Raisin Salad by blanching the beans in boiling water for 30 seconds until they are tender. Quickly cool them down under cold running water, then drain well.
In a small bowl, mix together juice and oil, then season. In a large bowl, combine lettuce, cucumber, beans, avocado, hazelnuts, raisins, onion, and dill. Toss the ingredients together. Arrange the salad on a serving board with brown onion and lamb, drizzle with dressing, and serve.

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