Turkey by Leanne Kitchen

Author:Leanne Kitchen
Language: eng
Format: epub
ISBN: 9781452120287
Publisher: Chronicle Books LLC

TOMATO, RAISIN AND WHEAT PILAF

MINTED YOGURT

2 cups Greek yogurt

1 garlic clove, finely chopped (optional)

3 tablespoons chopped mint

Sea salt

Freshly ground black pepper

11/2 cups coarse bulgur

1/3 cup olive oil

2 onions, finely chopped

2 garlic cloves, crushed

11/2 tablespoons tomato paste

21/2 teaspoons ground cumin

1/4 cup chopped sun-dried tomatoes

1/3 cup white raisins (see note)

21/4 cups chicken stock

21/4 lb lamb leg roasts, trimmed

Sea salt

Freshly ground black pepper

Lemon wedges, to serve

Baby spinach salad, to serve

MINTED YOGURT

Combine the yogurt, garlic and mint in a bowl and season with salt and black pepper. Stir well to combine, then cover and refrigerate until needed.

Rinse the bulgur under running water and drain well. Heat 21/2 tablespoons of the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until softened. Add the tomato paste, cumin, sun-dried tomato and white raisins and cook, stirring often, for 3–4 minutes, then add the bulgur. Stir to combine, then add the stock and bring to a simmer. Cover, reduce the heat to very low and cook for 15–20 minutes, or until most of the liquid has been absorbed. Remove the pan from the heat and set aside, covered, for 15 minutes, or until the bulgur is very tender.

Meanwhile, heat the remaining oil in a heavy-based frying pan over medium heat. Season the lamb leg roasts with salt and pepper and place in the pan. Cover the pan with a lid and cook the roasts for 25 minutes, turning once, until cooked through but still a little pink in the middle. Remove from the heat and rest the meat for 10 minutes before slicing.

Divide the pilaf, lamb, minted yogurt and lemon wedges among shallow bowls or plates and serve immediately with a spinach salad passed separately. SERVES 6

Note: Unlike most raisins, which are sun-dried, white raisins, or muscats, are dried in the oven. They are less sweet than golden raisins. You can use regular raisins if white raisins are unavailable.

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