Crown Roast with rosemary potatoes
1-2kg Crown Roast (most butchers need 48hours notice to prepare a crown roast)
750ml Rosemary, needles only (use stems for potatoes)
30ml Garlic
100ml Lemon juice
50ml Capers
100ml Cashews
salt & pepper to taste.
Puree all. Rub over roast, paying special attention to fillet pieces. Place roast on roasting tray with a few onions or potatoes in the centre to hold the shape. Bake at 200C for 1 hour. Transfer roast to serving dish, without onions/potatoes, decorated with a crown of rosemary branches.
Parboil potatoes, cut into cubes. Thread cubes onto rosemary stems, spray with garlic flavoured olive oil and bake alongside roast.
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