{"id":12823,"date":"2014-02-07T21:06:29","date_gmt":"2014-02-07T20:06:29","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=12823"},"modified":"2014-02-07T23:36:22","modified_gmt":"2014-02-07T22:36:22","slug":"jamies-blow-out-empire-roast-lamb-by-jamie-oliver-on-jamie-and-jimmys-friday-night-feast","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/12823\/jamies-blow-out-empire-roast-lamb-by-jamie-oliver-on-jamie-and-jimmys-friday-night-feast\/","title":{"rendered":"Blowout meal Empire Roast shoulder of Lamb with Curry recipe by Jamie Oliver"},"content":{"rendered":"

Jamie Oliver produces a mashup of two distinct classic dishes, the Sunday roast and a Friday night curry and brought them into one on today\u2019s Jamie and Jimmy\u2019s Friday Night Feast.<\/p>\n

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The Essex chef takes roast lamb marinated with curry spices to create his dish.<\/p>\n

Jamie says: \u201d Beautifully tender roast lamb marinated with a whole load of spice to give you amazingly gnarly, sticky, sweet but feisty Empire roast lamb.\u201d<\/p>\n

To make the marinate Jamie used <\/strong>: 5 cm piece of fresh ginger, 1 bulb of garlic, 1 large red onion, 2 fresh green chillies, 50 g ground almonds, 2 tablespoons low-fat natural yoghurt, 1 tablespoon brown mustard seeds and 1 tablespoon white wine vinegar.<\/p>\n

To prepare the roast<\/strong>, blitz the marinade ingredients to a smooth paste.<\/p>\n

Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, and then poke a few curry leaves into each one. <\/p>\n

Spread some of the marinade in the roasting dish then place the lamb on top, and then spread the rest all over the top and sides of the lamb.<\/p>\n

Pour about half a cup of water in the tray then drizzle a little bit of olive oil over the meat.<\/p>\n

Put into a hot oven at 220C for about 20-30 minutes then reduce the temperature to 130C and slow cook for 3-4 hours until tender with the meat falling away from the bone.<\/p>\n

To make the sauce<\/strong>, transfer any excess fat from the roasting tray to a small jar to use another time, then place the tray over a medium heat on the hob. <\/p>\n

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Add the mustard seeds and curry leaves and cook for 1 minute, before adding the ginger, garlic and chilli, chopped ginger. Cook for a further 2 to 3 minutes, or until softened and lightly golden.<\/p>\n

Roughly chop and add tomatoes, then stir in coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally. <\/p>\n

Season to taste with salt, pepper and a splash of vinegar or a squeeze of lemon juice, then transfer to a large serving platter. <\/p>\n

Place the lamb on top, pick over the coriander leaves and drizzle with extra virgin olive oil, then bring to the table with rice, warmed chapatis and poppadoms.<\/p>\n

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