Roast Lamb with Pumpkin Flowers Recipe by Michelin Star Chef Jan Hendrik van der Westhuizen from his book JAN A BREATH OF FRENCH AIR ~ Easy Michelin Star Recipe to make at home.

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Roast Lamb with Pumpkin Flowers Recipe

Extracted from JAN – A Breath of French Air by Jan Hendrik van der Westhuizen (Struik Lifestyle)

Roast Lamb with Pumpkin Flowers Recipe

INGREDIENTS

1.2 kg shoulder of lamb, deboned

12 pumpkin or courgette flowers

Vegetable oil for deep-frying

Lamb Filling

4 sprigs fresh flat-leaf parsley

5 sprigs fresh thyme

5 springs fresh rosemary

4 cloves garlic

Zest of 2 lemons

Extra virgin olive oil

Crust

1 clove garlic, finely chopped

60 g ground almonds

5 ml lemon juice

50 g green olives, pitted

20 ml extra virgin olive oil

Sea salt and ground black pepper

Flower Filling

250 g ricotta cheese

2 anchovies

Zest of 1 lemon

30 ml lemon juice

Bunch fresh parsley and mint

Flower Batter

1 egg

± 250 ml ice-cold sparkling water

160 g all-purpose flour

Pinch fine salt

Serves: 4

Difficulty: Easy

Prep time: 25 min

Cooking time: 45 min

This leg of lamb is tender and juicy, with a flavourful herbed crust. We plate it in smaller portions at JAN, but it’s perfect served on a large platter with roast spring vegetables for a gathering of family or friends.

METHOD

Preheat the oven to 200 °C. Remove the lamb from the fridge and allow to reach room temperature. Rinse the herbs and place in a blender with the garlic, lemon zest and olive oil. Blend until mixed (it does not have to be very fine).

Prepare the crust. Mix the garlic, ground almonds, lemon juice, green olives and 30 ml of the herb filling. Add olive oil and season with salt and pepper.

Butterfly the leg of lamb if not already done by your butcher, and spread the herb gremolata thickly over the meat. Roll up and tie up with kitchen string. Place in a roasting pan and cover with the crust mixture. Roast for 45 minutes, or until the lamb is cooked but still pink inside. Set aside to rest.

While the lamb is roasting, mix the ricotta, anchovies, lemon zest and juice, parsley and mint. Season with salt and pepper. Carefully stuff the pumpkin flowers with the mixture and close the ends gently. Mix all the flower batter ingredients with a fork until combined. Add the sparkling water a little at a time so that the batter is of a slightly thinner consistency than that of a pancake batter.

Warm a medium-sized pot with vegetable oil for deep-frying. Dip the stuffed flowers carefully into the batter and then place in the hot oil. Cook just until the crust turns crisp. Remove and place on paper towel to absorb the excess oil.

Serve warm with slices of lamb.

Extracted from JAN – A Breath of French Air by Jan Hendrik van der Westhuizen (Struik Lifestyle)

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