Mediterranean Pearl Couscous Salad
Orzo Pasta With Roasted Tomatoes (010860)
Spicy Chickpea & Mediterranean Vegetable Salad (010862)
Delphi Cous Cous & Chargrilled Vegetable Salad (010863)
IMAGINATIVE CUISINE Balsamic Fig Glaze (051112)
Extra Virgin Olive Oil (051191)
CENTAUR Dijon Mustard (051989)
SYSCO Classic Cracked Black Pepper (052654)
GOMO Balsamic Vinegar of Modena (Glass) (056340)
MALDON Smoked Sea Salt (056875)
Best End of Lamb
Pat the lamb dry using kitchen towel and place in a freezer bag. Add mustard, balsamic vinegar, minced garlic, salt, pepper, olive oil and ripped basil leaves. Give it a good shake and massage into the meat then leave to marinate over night in the fridge. Once ready, gently sear in a medium hot pan to render the fat and then place in an oven set at 180 ? C for 30 - 35mins. Remove from oven and allow to rest for 10 mins. Serve with warmed chargrilled vegetable cous cous . Garnish with fig dre ssing and herb oil