Food & Home Entertaining

PROMOTION

FH8723/04/19

Recipe and styling by Claire Ferrandi. Photograph by Shaun Smith

Wow your guests with

this slow-roasted

Easter leg of lamb

with a deliciously

creamy drizzle

SLOW-ROASTED

EASTER LEG OF

LAMB WITH TANGY

CLOVER CREAM

O’ NAISE DRIZZLE

Serves 4 A LITTLE EFFORT

40 mins + 5 hrs, to

slow-roast

WHAT YOU NEED

ROAST LAMB

2kg leg of lamb

6 garlic cloves, peeled

and halved

2 handfuls fresh

rosemary sprigs

2 tsp Dijon mustard

handful fresh thyme sprigs

1 lemon, sliced

250ml (1 cup) white wine

500ml (2 cups) warm lamb/

beef stock

DRIZZLE

110g Clover Cream

O’ Naise

60g Clover Sour Cream

zest of ½ lemon

1 tsp Dijon mustard

handful fresh mint, finely

chopped + extra, to garnish

beetroot leaves, to garnish

pomegranate rubies,

to garnish

cooked beetroot, to serve

HOW TO DO IT

1 For the roast lamb, preheat

the oven to 160 ̊C. Place

the lamb in a large, deep

roasting tray and slash the

skinafewtimeswithasharp

knife. Arrange the garlic-

clove halves and rosemary

sprigs in the slashes. Rub

the meat with the 2 tsp Dijon

mustard. Scatter the handful

of fresh thyme sprigs and

lemon slices around the leg

of lamb. Pour the wine and

lamb/beef stock into the

roasting tray and cover with

alid.

2 Roastinthepreheated

oven until the meat is

tender,about5hours.

3 For the drizzle, combine

the Clover Cream O’ Naise,

sour cream, lemon zest,

1tspDijonmustardand

finely chopped mint in a

medium bowl. Mix until

well combined.

4 To ser ve, gar nish t he lamb

with the fresh mint, beetroot

leaves and pomegranate

rubies. Enjoy with the

cooked beetroot alongside.

Drizzle with the tangy Clover

CreamO’Naisedrizzle

before serving.

Clover Cream

O’ Naiseis theonly

mayonnaisemade with a

touch ofreal dairy cream.It

containsno added MSGand

ishighinvitamin E.What’s

more, the one-of-a-kind

Clover Cream O’ Naisetub

isreusable,microwave

safeanddishwasher

friendly.

roasted

TO PERFECTION

CREAMY ‘TIL THE LAST DROP