Silverbeet and anchovy stuffed lamb

Plus life-changing cheese...

A little bonus newsletter just in time for Easter, because, well, I can’t resist. Two recipes for your Autumn /Easter table. First a butterflied leg of lamb stuffed with garlic, lemon, anchovies (I used Yurrita – very good quality but also reasonably priced) and silverbeet. If you’re friends with your butcher, you could take your stuffing to them to fill and truss otherwise do as I do and truss it into a rustic round-ish bundle - inspired by a paupiette. Cute and easy!

The anchovies deliver a deep saltiness to the dish without being overpowering and I just love the earthiness the silverbeet brings. I also give my tips for making a cracking clear clean jus from the pan!

I served it with some gorgeous roast spuds (Andean Sunrise variety which I buy at Meatsmith via Spud Sisters but they also deliver direct)! I haven’t detailed the recipe because it is embarrassingly simple! Par boiled peeled halved/quartered potatoes, allow them to dry out a little, roasted in extra vrigin olive oil and salt until golden and crunchy! Voila - crunchy exterior and fluffy inside!

Plus Colin’s famous Jersey cheese (think a cross between halloumi and mozzarella) which I pan fry and serve with sweet and sour saffron onions. YUM! I buy the cheese again, from Meatsmith! But it’s also available at Maker Monger plus lots of other stockists!

I am SO loving sharing with you all here. I feel invigorated by the notion of being able to share things as I cook them and hopefully spark new ideas and inspiration for you all at home too.

If you would like subscribe and/or upgrade to a paid subscription, it would be just so wonderful as it supports my writing and recipe development and helps me make more things for you! A lot of work goes into creating these recipes so THANK YOU in advance!!!

Have a lovely long weekend and happy cooking!

Julia

Grilled jersey cheese with sweet and sour saffron onions 

Serves 4-6