You will be preparing a mouth watering starter of prawns with sweet chilli and little gem lettuce.
The main event will be our delicious roasted leg of lamb with rosemary and garlic, served with roasted root vegetables and homemade gravy. All finished off with a luxurious raspberry flavoured cream and crunchy white chocolate and macadamia cookies.
What better gift could your mum ask for this spring than this enticing 3 course lunch. Interested? Then give the following recipe a go………
Menu (Serves 8 and can be prepared and cooked in approx 2 hrs)
- Prawn & Chilli Leaf
- Roasted leg of lamb with garlic and rosemary with roasted root vegetables & homemade redcurrant gravy
- Raspberry delight with white chocolate and macadamia nut cookie
500gr cooked and peeled prawns 8 raw tiger prawns shell off
50 ml Olive oil 1 red chilli
1 Lime
Bottle of sweet chilli sauce
1 Red pepper
1 bunch Spring onions
2/3 Baby gem lettuces
A few chive sticks
2kg leg of Lamb 50gr fresh rosemary
1 garlic clove Port or red wine (optional)
1 jar redcurrant jelly
Corn flour
500ml lamb stock (water will suffice)
500gr red onions
3 courgettes
500gr whole carrots
Kg roasting potatoes
500gr swede or parsnip (optional)
100ml Olive oil
50gr brown sugar 600ml whipping cream
500gr frozen raspberries (defrosted in advance) Icing sugar to taste
1 packet white chocolate drops
50gr macadamia nuts
250gr butter
125gr caster sugar
300gr plain flour
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Prepare the vegetables: cut into the shapes you require and drizzle with the olive oil, sprinkle with brown sugar and place into the bottom of the oven below the lamb. These will take approx 45-60mins to cook.
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Prepare the starter quickly: Put the raw prawns into a bowl and add the red chilli, olive oil and some seasoning – put to one side. Drain the cooked prawns and coat with some of the sweet chilli sauce, chop the spring onions and red pepper into small pieces and add to the prawns. Wash the lettuce, pick out the best leaves for your vessel and finely shred the rest.
Dessert time now: Cream the butter and sugar together and sift in the flour. Add the white choc chips and crushed macadamia nuts. Roll out into your desired shapes and put them onto a tray with baking paper on. Whip the cream and icing sugar until forming soft peaks. Drain the raspberries and add to the mix. Reserve the juice till later. Put aside.
Make the gravy: Once the lamb is cooked get it out of the oven and allow it to rest. Check the vegetables are ok and keep warm once they are cooked. Take the lamb out of the tray and put the tray over the heat, add the port or wine if using and then add the stock and the redcurrant jelly. Bring to the boil and thicken with corn flour. Season and taste. Keep all the food warm until you are ready to serve the main course.
Eat starters: Enjoy five minutes rest!
Bake the cookies: Cook the cookies for approx 12 mins until they are light golden brown. Get out and allow to cool.
Serve main course: Slice the lamb and portion onto warm plates. Put all the vegetables onto the table for everyone to help themselves. Pour some of the gravy over the lamb and the rest into a gravy boat. 
Get desserts ready: Pipe or spoon the raspberry cream into glasses and pour any raspberry juice you have left over it. Serve with the warm and chewy cookies
