My dumb ass forgot to take any pictures last night because we had guests over, but you’ll have to trust me that we had a lovely Spring inspired dinner of Lamb with mint jelly, blackened cauliflower and bacon wrapped asparagus.
To make the lamb; just season both sides with garlic salt and freshly cracked pepper, melt some butter in a pan and pan fry on high about 4 minutes each side. Tent with foil to rest. Both lamb breast (really cheap cut with lots of fat, it’s like lamb bacon!) and chops work great with this. Serve with jelly below.
For the asparagus; trim asparagus ends and wrap with bacon. Set on a cookie sheet with bacon ends tucked under. I got thick cut bacon, so I cut the pieces on the lengthwise and in half. Bake in a 400 degree F oven for 15-20 minutes until bacon crisps.
For the roasted cauliflower; Cut up cauliflower into bite sized pieces and toss with enough olive oil and salt to coat. Add pepper if you like. Line a baking dish or cookie sheet (whatever will fit in your broiler) with parchment paper. Bake cauliflower in lined dish 20-25 minutes until just tender. Get broiler going and roast the cauliflower in there until it’s sufficiently toasted to blackened. You’ll want to go and stir them up or flip them from time to time, but you want some blackened bits.
Mojito Jelly Recipe:
2 cups loosely-packed fresh mint leaves (or 1 cup tightly packed), stalks/stems removed
2 1/2 cups water
1/4 cup bottled lime juice
2 tablespoons powdered pectin (or 1 tablespoon Jamsetta)
3 cups white sugar
3 tablespoons white rum
2 drops green colouring (optional)
Prepare mint, steep in water.
Wash mint well, then remove any stems or stalks. Roughly chop the mint leaves then add into a small saucepan with the water, which should just cover the leaves. Bring to a boil then simmer for two minutes, then turn the heat off and cover the pot, steep for about 10 minutes or until the liquid has cooled, while you heat the jars. Strain the liquid, squeezing any liquid from the leaves.
Make the jelly.
Ladle hot jelly into hot jars.
Next day: check for seal, label and store.