DISHPATCH Castilian Suckling Lamb Jose Pizarro Instruction Manual

: June 16, 2024
: DISHPATCH

Table of Contents

DISHPATCH Castilian Suckling Lamb Jose Pizarro
SPECIFICATION
IN THE BOX
COOKING INSTRUCTIONS
STORAGE AND USE-BY DATE
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DISHPATCH Castilian Suckling Lamb Jose Pizarro

SPECIFICATION

COOKING TIME: 45 minutes
SERVES: 2

IN THE BOX

Coca bread (gluten)
Catalan escalivada
Olives
Lamb leg
Lamb sauce (celery, sulphites)(alcohol)
Potatoes
Little Gem
Lilliput capers, lemon vinaigrette (sulphites)
Pumpkin seeds
Orange segments
Mint
Yoghurt allioli (egg, milk, sulphites)
Tres leches (gluten, egg, milk)

COOKING INSTRUCTIONS

Remove everything from the fridge and bring it all up to room temperature, apart from the yoghurt allioli (12). Preheat the oven to 210°C/190°C fan/gas mark 6.

TAPAS

Place the coca bread (1) on a baking tray, top with the Catalan escalivada (2) and season with salt and a drizzle of olive oil. Slice the olives (3) into quarters and place on top. Put in the oven for 5 minutes to warm through.
Once warm, transfer to a serving plate.

Turn the oven down to 200°C/180°C fan/ gas mark 6.

MAIN

Lay the lamb leg (4) in an ovenproof dish and place in the oven for 25 minutes.
Tip the potatoes (6) onto an oven tray, drizzle over some olive oil and season. Place in the oven for 15–20 minutes, turning halfway through.
For the ﬁnal 5 minutes, add the lamb sauce (5) to the lamb baking tray and continue to cook.
Whilst the lamb and potatoes are cooking, chop the Little Gem (7) in half, then wash and place on a serving dish. Pour over the lilliput capers, lemon vinaigrette (8), and ﬁnish with pumpkin seeds (9), orange (10) and mint (11).
Put the lamb and potatoes on a serving platter and spoon the yoghurt allioli (12) over the potatoes, then place all of the dishes in the middle of the table for sharing. To serve the lamb, use two forks to shred the meat from the bone.

DESSERT

When you’re ready to enjoy your dessert, divide the tres leches (13) between two plates and enjoy!

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE AND USE-BY DATE

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by: Day Month Year

RECYCLING Scan here for instructions.

INGREDIENTS & ALLERGENS
Coca bread: Wheat ﬂour (gluten), water, salt, rosemary. Catalan escalivada: Shallot, red pepper, aubergine, olive oil, salt, pepper. Olives: olives, brine. Lamb leg: Lamb leg, olive oil, garlic, bay leaves, thyme, salt, pepper. Lamb sauce: Chicken bones, beef bones, water, carrots, leek, onion, garlic, celery, red wine (sulphites) (alcohol), salt. Bravas potatoes: Potato, rapeseed oil. Little Gem: Baby gem. Lilliput capers, lemon vinaigrette: Capers, vinegar (sulphites), salt, honey, lemon juice, olive oil. Pumpkin seeds: pumpkin seeds, rapeseed oil. Orange segments. Mint. Yoghurt allioli: Egg, olive oil, rapeseed oil, garlic, mint, yoghurt (milk), cumin salt, black pepper, vinegar (sulphites). Tres leches: Wheat ﬂour (gluten), egg, sugar, milk.