• 1 (1kg) boneless lamb shoulder roast, tied with butcher's twine 
• 4 cloves garlic, minced
  
• 1 tbsp. freshly chopped rosemary
• 2 tsp. fresh thyme leaves
• 3 tbsp. extra-virgin olive oil, divided
• 3 tbsp. hemp seed oil
• Himalayan pink salt
• Freshly ground black pepper
• 2 kg baby potatoes, halved if large

Instructions

• Preheat oven to 230º and place oven rack in the lower third of oven. 
• In a small owl, mix together garlic, rosemary, thyme, 1 tbsp hemp oil, 1 tbsp olive oil and season generously with salt & pepper. Leave some oil mixture aside for potatoes. Rub all over lamb.
• In a large baking dish, toss potatoes with remaining oil and season with more salt & pepper.
• Place lamb on top of potatoes and roast until internal temperature reaches 60º roughly 1 hour.
• Let rest for 15 minutes, remove twine, slice roast and serve. 

 

Butternut squash with hemp, garlic & parsley

A yummy nutty dish, perfectly paired with our hemp roast lamb.

Ingredients

• 1kg butternut squash, deseeded and thickly sliced into half moons
• 1 tbsp. olive oil
• 14g fresh flat-leaf parsley, chopped
• 1tbsp. hemp seeds
• 1 garlic clove, finely chopped
• 2 tbsp. extra virgin olive oil
• 2 tbsp. hemp seed oil

Instructions

• Preheat the oven to 200°C/gas.
• Put the butternut squash slices in a roasting tray and drizzle over the olive oil. Toss to coat and season with freshly ground black pepper. Roast for 30-40 minutes, until golden and tender.
• Meanwhile, mix together the chopped parsley, garlic, hemp seeds, hemp oil and extra virgin olive oil in a small bowl. Set aside.
• Transfer the roasted butternut squash to a serving platter. Spoon over the dressing and serve.

Rocket Hemp Seed Salad

Perfect in it's simplicity for fresh greens on the side of your main dish

Ingredients

• 3 tbsp hemp seed oil
• 3 tbsp olive oil
• 1 tbsp hemp seeds
• 2 tbsp lemon juice
• Himalayan pink salt
• 300 grams
• 160 grams rocket lettuce
• Shaved parmesan for garnish 

Instructions

• Make Dressing: in a medium bowl, whisk together olive oil, hemp seed oil, lemon juice, hemp seeds and then season with salt and pepper.
• In a large bowl, lightly dress rocket, then top with parmesan.

Hot Hemp Buns

Can't go wrong with hot hemp buns!

Ingredients

• 1 cup (250ml) milk
• 2 tbsp. honey
• 2 tbsp. grapeseed or vegetable oil
• 60 grams (2 ounces) butter, chopped
• 1 cup (250ml) apple or pear juice, at room temperature
• 7 grams sachet dry yeast
• 1 egg
• 1 tbsp. finely grated orange rind
• 1/3 cup (55g) dried currants
• 1/3 cup (55g) sultanas
• 5 1/3 cups (800g) bread flour (see tips)
• 2 tbsp. ground cinnamon
• 1 teaspoon salt

Instructions

• Bring milk to the boil in a small saucepan; remove from heat. Add honey, oil and butter; stir until combined.
• Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then hemp seeds and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes or until the dough doubles in size.
• Lightly knead dough on a lightly oiled or floured surface for 10 seconds. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half.
• Divide the dough into 16 pieces (each a little over 90g shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover; stand in a warm place for 30 minutes or until risen by half.
• Preheat oven to 200°C
• Make flour paste: Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.
• Bake buns for 25 minutes or until buns are browned and sound hollow when tapped. Cool in pan.
• Make glaze: Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.
• Transfer buns to a wire rack and brush tops with glaze.