DISHPATCH Castilian Suckling Lamb Jose Pizarro Instruction Manual

DISHPATCH Castilian Suckling Lamb Jose Pizarro

SPECIFICATION

• COOKING TIME: 45 minutes
• SERVES: 2

IN THE BOX

1. Coca bread (gluten)
2. Catalan escalivada
3. Olives
4. Lamb leg
5. Lamb sauce (celery, sulphites)(alcohol)
6. Potatoes
7. Little Gem
8. Lilliput capers, lemon vinaigrette (sulphites)
9. Pumpkin seeds
10. Orange segments
11. Mint
12. Yoghurt allioli (egg, milk, sulphites)
13. 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

1. 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.
2. Once warm, transfer to a serving plate.

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

MAIN

1. Lay the lamb leg (4) in an ovenproof dish and place in the oven for 25 minutes.
2. 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.
3. For the final 5 minutes, add the lamb sauce (5) to the lamb baking tray and continue to cook.
4. 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).
5. 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

1. 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.

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