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1.75 kg Leg of Lamb

4-8 tbsp of Yorkshire Drizzle Rosemary & Garlic Oil

Salt and Pepper

 

METHOD

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Preheat the oven to 200C/400F/Gas mark 6

 

With a small sharp knife or skewer, make between 30 -50 cuts in the lamb. 

 

Pour over the oil in stages, rubbing it well into the cuts so that the oil permeates the meat. 

 

Season with salt and pepper. 

 

Place lamb into a roasting pan, cover loosely with foil and roast for 30 minutes.

 

Remove the foil and continue for another 50-60 minutes.

 

Leave to rest in a warm place for 15 minutes and serve with your favourite vegetables

 

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500g Maris Piper or King Edward Potatoes

3 Tablespoons of Yorkshire Drizzle Rosemary & Garlic Oil

Salt & Pepper

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METHOD

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Pre- heat the oven to 200C/400F/Gas mark 6 and put the rosemary and garlic oil in a deep baking tray to heat up.

 

Peel the potatoes and cut into pieces about the size of an egg.

 

Add to a pan of well salted boiling water and boil for 7-8 minutes.

 

Drain thoroughly and leave to stand, covered for 5 minutes.

 

Shake the pan well to create fluffy edges, season with salt and freshly ground black pepper. 

 

Now carefully add the potatoes to the baking tray and stir the potatoes in the hot oil until thoroughly coated.

 

Roast for 40-60 minutes, turning the potatoes over in the oil from time to time.

 

Serve & enjoy!

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3 tbsp Yorkshire Drizzle Rosemary & Garlic Oil

2 x 400g pieces of monkfish

Salt and freshly ground Black Pepper

8-10 slices of Pancetta 

4 Sweet Potatoes, peeled and diced

1 Tbsp Yorkshire Drizzle Garlic Oil

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METHOD

Bring a pan of water to the boil and cook the potatoes for 10-12 minutes, until tender. 

 

For the monkfish, heat the rosemary and garlic oil in a pan. 

 

Sprinkle the salt and freshly ground black pepper on the monkfish and wrap in the pancetta. 

 

Sear the wrapped pancetta in the pan for 4-5 minutes, or until cooked through. 

 

Drain the potatoes and transfer to a blender with the seasoning and garlic oil. Blend until smooth. 

 

To serve, spoon the mash onto a serving plate and top with the wrapped monkfish. 

 

Serve with a little warmed Rosemary & Garlic oil drizzled over the fish.