22 September 1995

Lamb, lovingly roast

YOU have seen the adverts, bought the meat and enjoyed the meals. Now hot from the Meat & Livestock Commission, comes Recipe for Love 2, a second booklet of recipes for speedy snacks, family meals and easy entertaining.

Inside are nice and spicy, traditional and exotic ways with pork, beef and lamb, all calorie-counted and nutritionally detailed alongside each recipe.

Add some tender persuasion and it could pressure the "eaters" in the family to try cooking a dish or two to allow the usual cook a loving spoonful of someone elses efforts, just for a change.

For a copy of Recipe for Love write to MLC, PO Box 44, Win-terhill House, Snowdon Drive, Milton Keynes MK6 1AX enclosing a self-addressed A5 envelope.

Meanwhile, try out this recipe for roast lamb with a difference:

Roast lamb with sun dried tomatoes

(serves 4-6)

1.25kg (2.5lb) lean British lamb leg joint

4 tablespoons Passatta or creamed tomatoes

1 tablespoon oil – from jar of sun dried tomatoes

3 cloves garlic – crushed

75g (3oz) sun dried tomatoes – chopped

Fresh basil for garnish.

Place joint on a rack in open roasting tin in preheated oven at 180C (350F, Gas 4-5) allowing 25 minutes per 450g (1lb) plus 25 minutes (medium) or 30 minutes per 450g (1lb) plus 30 minutes (well done).

In a small bowl mix together Passata, oil, garlic, seasoning and sun dried tomatoes. Spread the mixture all over the lamb 20-30 minutes before the end of the calculated cooking time. Return to the oven for rest of cooking time (if the mixture starts to catch, cover with foil).

Allow the joint to stand for 10 minutes before carving. Garnish with basil and serve with a mixture of white and wild rice and a selection of roasted vegetables.