LuLu’s ‘Best of British’ campaign aims to bring some of the freshest UK produce available to Abu Dhabi.
Now Abu Dhabi Week combines with LuLu to bring you two classic mouth-watering recipes for dishes derived from ingredients from the shelves of the ‘Best of British’ stocks.
Rack of Welsh Lamb with rosemary, lemon and garlic
Ingredients
2 lean racks of Welsh Lamb
2 large sprigs fresh rosemary
1 lemon, rind removed and juice
3 garlic cloves, cut in half
30ml (2tbsp) olive oil
Black pepper
Cooking times: for medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes. Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Method
Take two lean racks of lamb and calculate the cooking time as above.
Mix together rosemary, lemon rind and juice, garlic, olive oil and seasoning, and rub into the racks.
Cook on a preheated barbecue with a lid, or place on to a rack in a roasting tray and open roast at Gas Mark 4-5, 180°C, 350°F for the calculated cooking time.
Serve the lamb with new potatoes and a rocket and grape salad.
Seared salmon with hot potato and tomato salad
Ingredients
400g salad potatoes (such as Anya or Charlotte)
1 garlic clove, crushed • 4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground sea salt and freshly ground black pepper
350g cherry tomatoes, halved
25g fresh basil leaves, roughly chopped
1 tablespoon sunflower oil
4x 115g salmon escalopes
juice of half a lemon
25g Parmesan cheese shavings
Method
Cook the potatoes in a pan of salted boiling water for about 20 minutes until just tender.
Meanwhile, mix the garlic, olive oil, balsamic vinegar and seasoning together in a mixing
bowl. Add the tomatoes and basil and mix well.
When the potatoes are cooked, drain and cut in half; add to the tomato mix, tossing well to coat.
Heat the sunflower oil in a hot frying pan; add the salmon escalopes and fry for two minutes on one side only. Turn on to a plate, fried-side up, and season with salt pepper and lemon juice.
Add the Parmesan to the potato and tomato salad mix and divide between four serving bowls. Place a salmon escalope on top of the salad and serve.
[Originally published in Abu Dhabi Week vol 2 issue 20]
