Easter is a time for big hearty family dinners and gorging on some of our favourite indulgent foods!
Apart from the staple ingredient – CHOCOLATE, which must feature in every household at some point over the Easter period, a tasty roast dinner is also high on the list of agenda!
The TOTAL Greek Yoghurt team have created three delicious recipes using fresh seasonal, Spring ingredients and the fridge essential TOTAL Greek Yoghurt: Yoghurt Marinated English Spring Lamb, Easter cup cakes and Baked Honey Chocolate Pudding With Total Greek Yoghurt.
TOTAL is available from all major supermarkets from 89 for 170g. Products in the range include TOTAL Greek Yoghurt, TOTAL 0% Greek Yoghurt, TOTAL 2% Greek Yoghurt and TOTAL 2% Honey split pot. The variants are available in 170g and 500g sizes (TOTAL 2% Honey Split pot in 150g only).
TOTAL Greek Yoghurt is made with cows’ milk and a live active yoghurt culture. The traditional straining method removes the whey of the milk and any excess water; giving TOTAL its distinctive thick texture and mild natural flavour (in fact it takes 2 litres of milk to make just one 500g pot). TOTAL is 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars.
Straining the yoghurt during production means that TOTAL Greek Yoghurt can be heated without splitting making it extremely versatile (not recommended for TOTAL 0%). To follow are TOTAL’S Easter recipes. Additional recipes are available at www.totalgreekyoghurt.com
Yoghurt Marinated English Spring Lamb
Introduction
TOTAL Greek Yoghurt helps to tenderise even cheap cuts of meat as well as adding flavour.
Ingredients
1 boned shoulder of English Lamb
A little olive oil
Salt and freshly ground black pepper
For the marinade:
250g TOTAL Greek Yoghurt
2 garlic cloves, finely chopped
½ onion, finely chopped
1 tsp dried chilli flakes
¼ tsp ground ginger
2 tsp rosemary, chopped
Prep time: 20 minutes Cook time: 2 – 2 ½ hours
Serves: 6
Method
1. Beat all the marinade ingredients in a large bowl.
2. Season the lamb well.
3. Rub the lamb all over with the yoghurt marinade – really work it into both sides.
4. Place in a freezer bag with any remaining yoghurt marinade and refrigerate for up to 12 hours.
5. To Cook:
6. Preheat oven to 180 C / 350 F / Gas Mark 4 and heat olive oil in a roasting tray.
7. Seal the lamb and roast in oven for up to 2 ½ hours, depending on how you like your meat cooked.
8. Serving suggestion: During the summer reduce cooking time by 30 minutes and finish off on your BBQ. Serve with a Greek salad and new potatoes.
Additional recipes are available at www.totalgreekyoghurt.com