Oh my wow guys, this dish is AMAZING! Super simple, and a great Easter combo.
First things first, my photo below is just of the sticky carrots, purely because when I dished this up I was so hungry I sort of just chucked it all on the plate and wanted to eat it rather than pretty it up for the picture! So there we go…
Another thing to note is the ‘glaze’ for the carrots works really well on tons of other root veggies, try on parsnips or beetroot also,
Fresh Thyme, chopped
Fresh Rosemary, chopped
2x Garlic cloves, chopped
2x Lamb steaks
1x red onion
Handful of cherry tomatoes
2x tablespoons honey
2x tablespoons olive oil
2x table spoons balsamic vinegar
Get the lamb out the fridge and pre heat the oven to 200 degrees
Chop up the rosemary, thyme and garlic an mix with salt & pepper in a bowl, put lamb steaks in and coat with the rub
Chop up the carrots to roughly thumb size chunks
Chop cherry tomatoes in half
Cut the onion into 8 chunks
In a bowl mix together the olive oil, honey and balsamic,
Put the carrots in a oven proof dish and toss in the mixture, throw in the onion & tomatoes and season,
Put in the oven for 40 minutes, tossing halfway through
While this is cooking leave the lamb to soak up the rub flavours, then 10 minutes before the end, fry off the lamb steaks, if you want them ‘blushing’ then 3 minutes each side, followed by 5 minutes resting time should be perfect
We had ours with new potatoes, but you could serve this with a nice creamy mash, roasties or if your trying to cut back on the carbs bulk it up with extra veg?
Holy cow, guys if I can manage this anyone can! AND I did it without an electric whisk, not out of choice mind, just because I don’t own one. Let me tell you it was an arm workout and if you own one, use it to half your whisking time!
After watching tons of episodes of Bake Off I really thought this was going to be a nightmare, however I’d made Carbonara earlier in the week so had leftover egg whites, and I hate throwing out food so I figured why not? It was super easy! The mixture made loads and I had a little jump of glee when I saw these rising in the oven, happy days.
Egg Whites x3
150g Caster Sugar (I won’t lie I’ve tried it with standard granulated sugar too and works just fine!)
Pre heat the oven to 140 degrees
In a large bowl, start whisking the egg whites until they are at soft peak consistency
Add the sugar slowly a large tablespoon at a time and continue to whisk, until all combines and the meringue is glossy and smooth
If you wanted to add in any flavorings nows the time to do it (vanilla extract/ orange zest?)
Place baking paper (or tin foil) on a tray and using two table spoons scoop out the mixture to form oval, rugby shaped blobs on the tray, you should get 6 large or 10 smaller portions (If you want to be fancy use a piping bag to get more professional shapes, but I think the rustic look proves they are home made!)
Bake for an hour for chewy center or extra 15 minutes if you prefer them to ‘snap’, crack open the oven door and leave to cool in the oven
To serve add whatever fruit, cream, yogurt, honey, anything you fancy really! We like ours with fresh strawberries, a dollop of cream and some grated dark chocolate, delicious.
Also these keep for about a week in some Tupperware in the fridge (if they last that long!) and can make multiple varieties of puddings throughout the week!