The Ultimate Eid Dinner Menu

For the potatoes:

• 1.5 kg Woolworths Nicola Potatoes, peeled and halved
• 1 t Woolworths Saffron Filaments
• 3 T warm water
• 6 T Woolworths Ghee, melted
• Maldon Sea Salt, to taste
• 10 Woolworths Fresh Sage Leaves, roughly torn

For the Lamb Crown Roast:

• 1 Woolworths lamb crown roast: ask the butcher at your local Woolworths to prepare this for you, if not readily available
• 4 T Woolworths Mediterranean Extra Virgin Olive Oil
• 2 t Woolworths Ground Coriander
• Maldon Sea Salt, to taste
• Juice of 1 Woolworths LemonGold® Seedless Lemon, plus 2 extra
• Woolworths LemonGold® Seedless Lemons, halved
• 1 Woolworths Garlic Bulb, halved
• 5 g Woolworths Fresh Thyme

Veggie Fritters:

• 1 ½ cup Woolworths Self-raising Wheat Flour, sifted
• 1 t Woolworths Baking Powder
• 2 Woolworths Free Range Large Eggs 
• 1 cup Woolworths Fresh Full Cream Milk or water
• 2 T Woolworths Za’atar Blend
• 1 x 190 g Woolworths Edamame & Black Rice Salad
• ½ cup Woolworths Shelled Edamame Legumes, to serve

Middle Eastern Veg:

• 3 large Woolworths Baby Marrows, peeled into ribbons
• 250 g Woolworths Asparagus Spears, charred
• ¼ cup Woolworths Tahini
• 2 T Woolworths Mediterranean Extra Virgin Olive Oil
• 1 T hot water
• Juice of 1 Woolworths LemonGold® Seedless Lemon
• 10 g Woolworths Fresh Basil
• 1 x 90 g Woolworths Pickled Red Onion Petals
• 10 g Woolworths Raw Pine Nuts, toasted
   

1. Preheat the oven to 200°C. Place the peeled, halved Nicola potatoes in a pot of salted water and bring to a gentle boil. Parcook for about 8–10 minutes until just tender but still firm. Drain well and let them steam dry in the pot for a minute.
2. In a small bowl, bloom the saffron by adding the threads to the warm water. Let it sit for about 5 minutes. Stir the bloomed saffron into the melted ghee.
3. Toss the warm, drained potatoes with the saffron-infused ghee, salt, and torn sage leaves, ensuring they are evenly coated. 
4. Spread them out in a single layer on a baking tray.
5. Roast in the preheated oven for 35–45 minutes, turning halfway, until golden and crisp on the edges. Serve hot, garnish with extra crispy sage leaves if desired.
6. Place the lamb crown roast on a roasting tray.
7. Rub the lamb all over with olive oil, coriander, salt and lemon juice, making sure to coat the meat evenly.
8. Roast for about 25–30 minutes, alongside the potatoes, for medium-rare or 35–40 minutes for medium, depending on the size of the roast. Use a meat thermometer for accuracy: aim for 52–55°C for medium-rare and 60°C for medium.
9. Remove from the oven and let it rest for at least 10–15 minutes before slicing. Keep covered with foil until serving. 
   For the fritters: mix the flour and baking powder together. Season with salt. Whisk the eggs and milk together and whisk into the flour. Add the za’atar and stir through the Woolworths Edamame & Black Rice Salad. 

1. Heat the canola oil in a large heavy-based pan and drop ¼ cup batter into the pan, fitting in 4–5 dollops. Cook for 2–3 minutes on each side, or until browned and cooked through. 
2. Arrange on a plate with extra edamame and the salad dressing. 
3. Place the baby marrows and asparagus on a platter. Mix the tahini, olive oil, hot water and lemon juice. Season with salt. Liberally pour over the veggies. Garnish with basil, Woolworths Pickled Red Onion Petals and toasted pine nuts.