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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Slow-roasted lamb with citrus and herbs


This simplest of dishes relies on quality lamb. James Henry uses a whole milk-fed lamb from the Pyrenees, but the method is equally good applied to a shoulder. It's important to bring the meat to room temperature before cooking it.

You'll need

2.3 kg piece lamb shoulder, bone in For rubbing: olive oil 150 gm butter, coarsely chopped 2 garlic cloves, bruised 2 fresh bay leaves 3 thyme sprigs Thinly peeled rind of 1 orange and 1 lemon

Method

  • 01
  • Preheat oven to 140C. Place lamb on an oven tray, rub with a little oil and season to taste.
  • 02
  • Melt butter in a small saucepan over medium heat, add garlic, bay leaves, thyme and rind, remove from heat and season to taste. Brush lamb with a little butter mixture then roast, basting frequently with remaining butter mixture, until lamb is tender (1¼-1½ hours). Increase oven to 200C and roast until browned (12-15 minutes). Serve hot drizzled with buttery juices.

At A Glance

  • Serves 8 people
  • 15 mins preparation
  • 1¾ hrs cooking
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At A Glance

  • Serves 8 people
  • 15 mins preparation
  • 1¾ hrs cooking

Featured in

Jun 2013

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