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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/lamb?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/lamb"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"16"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5080194901438676706"},"published":{"$t":"2023-04-05T07:00:00.109+01:00"},"updated":{"$t":"2023-04-05T22:37:49.662+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mary Berry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat Roasting"}],"title":{"type":"text","$t":"Mary Berry's Greek Roast Lamb"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEin_0HJAXZPJiw88ary36Wm3AHpHbRiyVt0vQt7NHxVm9E2EsyHcvI-4EVdXvV7IRYSuh1-CvlOaKpTi5SABkFDc8omYs9pW4xbo9PNPSfnndUD86uE6kPfH7yHv0Y_B8TXTsp1iSGGhe5RuhEQXRsWwX1FcVci-lepQvm0c_E67e-MNUdxNPEx53iK\/s4738\/Roasted%20lamb.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"4495\" data-original-width=\"4738\" height=\"608\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEin_0HJAXZPJiw88ary36Wm3AHpHbRiyVt0vQt7NHxVm9E2EsyHcvI-4EVdXvV7IRYSuh1-CvlOaKpTi5SABkFDc8omYs9pW4xbo9PNPSfnndUD86uE6kPfH7yHv0Y_B8TXTsp1iSGGhe5RuhEQXRsWwX1FcVci-lepQvm0c_E67e-MNUdxNPEx53iK\/w640-h608\/Roasted%20lamb.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ERoast leg of lamb is something that a lot of people like to enjoy for Easter.\u0026nbsp; One, this is the season of Lamb, Spring, and two, its just that tiny bit more special than a regular roast and much different than the turkey of Christmas.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ELamb just feels glamorous.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EShoulder of lamb is also very nice.\u0026nbsp; I have cooked it on here before and it is succulent and melts in the mouth. You can find my recipe for slow roasted shoulder of lamb \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2011\/04\/slow-roasted-lamb-shoulder.html\" rel=\"nofollow\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/b\u003E. I've also cooked a boneless leg of lamb.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTt4CNbXQeF22NBIMotp9X4t9CqQVreD5f0Q3qRJKrH_MlpWwFtLviEqU66RagQDe3QaDcgXF_6bfe-7qk54asibjMgnL-iYnAIip0dzf2nLkLy3IKPczvSav_eevc6UU4T7DA1Ybs2bF3Ykvii6ze4h_6A_UE3mvDj91q0vqiaADpwAtz3pCmAOKm\/s3725\/Roasted%20lamb%202.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"3380\" data-original-width=\"3725\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTt4CNbXQeF22NBIMotp9X4t9CqQVreD5f0Q3qRJKrH_MlpWwFtLviEqU66RagQDe3QaDcgXF_6bfe-7qk54asibjMgnL-iYnAIip0dzf2nLkLy3IKPczvSav_eevc6UU4T7DA1Ybs2bF3Ykvii6ze4h_6A_UE3mvDj91q0vqiaADpwAtz3pCmAOKm\/w640-h580\/Roasted%20lamb%202.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EToday I am roasting a bone in leg of lamb and I am channeling Mary Berry's recipe for a Greek Roast Lamb.\u0026nbsp; It is quite different than my usual leg of lamb.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFirst of all it is very simple and requires only a very few ingredients.\u0026nbsp; Secondly it cooks long and slow. I am used to lamb being served medium rare, so this makes a bit of a change. I wasn't sure, but, if Mary Berry says its good, who am I to quibble!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP5dSBCuSUg2etrGgYS26BBPzsIhJI_-G8wVElZaERx1roOtBXu3V-a-c6Jl2PLne84XXCmAiBoFntQ7PzLhRXrX3SMKeni89YhOcRXRY29tYgEZzGATyq9xePtbnX88ymJDlNwBqhuHDVWOfeYVBthQpkx82-v6CgKpIb9v2cK0xmaL8ds3xhjCkf\/s3107\/raw%20lamb.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"2645\" data-original-width=\"3107\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP5dSBCuSUg2etrGgYS26BBPzsIhJI_-G8wVElZaERx1roOtBXu3V-a-c6Jl2PLne84XXCmAiBoFntQ7PzLhRXrX3SMKeni89YhOcRXRY29tYgEZzGATyq9xePtbnX88ymJDlNwBqhuHDVWOfeYVBthQpkx82-v6CgKpIb9v2cK0xmaL8ds3xhjCkf\/w640-h544\/raw%20lamb.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT TO LOOK FOR WHEN BUYING A LEG OF LAMB\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELets face it, lamb is not the cheapest meat around. If you are going to spend your hard earned cash on a piece of meat you want to make sure you are getting the best cut possible for your money spent.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen buying lamb, you want to look for meat that is brownish pink in color with a layer of creamy white fat on the outside.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAvoid lamb that is grey in color, excessively bloody or has very yellow greasy fat. This means that the lamb is not as fresh as it should be, and I would be very suspicious of it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAge and breed of the animal can vary the color somewhat. Rare lamb breeds or older animals tend to have more deeply colored flesh.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELeg of lamb can come both bone in and boneless. The boneless will have had the bone removed and the meat rolled and tied into a roast shape. Both are very good.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiBgyKVq-8zz9AJZs_zlcqB24GtauhP9y0ztB1tGmMvjVKiVn4nn0oRKzBxkufFG3KApzImFf6EcI4vnXIQONL4m9ztZsTVogZ4sDT9bRXFMPsoIThdMOj3W0EBILnh9SSMSs_9hA1huKQmVuYB7PR27uOnFGE6F1RyS2mQUfKKQSgxN2RfLeJ-IvP\/s3109\/redy%20to%20carve.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"3073\" data-original-width=\"3109\" height=\"632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiBgyKVq-8zz9AJZs_zlcqB24GtauhP9y0ztB1tGmMvjVKiVn4nn0oRKzBxkufFG3KApzImFf6EcI4vnXIQONL4m9ztZsTVogZ4sDT9bRXFMPsoIThdMOj3W0EBILnh9SSMSs_9hA1huKQmVuYB7PR27uOnFGE6F1RyS2mQUfKKQSgxN2RfLeJ-IvP\/w640-h632\/redy%20to%20carve.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO COOK MARY BERRY'S GREEK ROAST LAMB\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EVery simple ingredients and not a lot of them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E4 lb. (2kg) leg of lamb\u003C\/li\u003E\u003Cli\u003E4 cloves of garlic, peeled and cut into slivers\u003C\/li\u003E\u003Cli\u003E2 large rosemary sprigs, chopped\u003C\/li\u003E\u003Cli\u003E1 TBS olive oil\u003C\/li\u003E\u003Cli\u003Esalt and black pepper\u003C\/li\u003E\u003Cli\u003Echopped fresh rosemary to garnish\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicETtYnJWFt_5G4lm_HY3ZxOHvmmk0gi1aMm8GE60TaXNJEW9gG_HYCwsT8PVaGkcCWOXhWSLIB5nwNM7TMnKHrrgTxRnrg91iIF9NCVSQRLUkm4S-oBtHYe0TLtsNY3vbtNjncKCmiqg7yqcFQWhtxvCn0E7tvM0ZNELbtPxdyDVVsMinlNWBzjn9\/s3148\/carving%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"2896\" data-original-width=\"3148\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicETtYnJWFt_5G4lm_HY3ZxOHvmmk0gi1aMm8GE60TaXNJEW9gG_HYCwsT8PVaGkcCWOXhWSLIB5nwNM7TMnKHrrgTxRnrg91iIF9NCVSQRLUkm4S-oBtHYe0TLtsNY3vbtNjncKCmiqg7yqcFQWhtxvCn0E7tvM0ZNELbtPxdyDVVsMinlNWBzjn9\/w640-h588\/carving%201.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could use dried rosemary for this, but I think that fresh rosemary is much better.\u0026nbsp; In England rosemary used to grow wild in a lot of the hedges. I was never very far from fresh rosemary. I miss that!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt seems like a lot of garlic, but don't worry, it is the perfect amount.\u0026nbsp; For the most part the slivers melt right into the meat, giving it the perfect flavor.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYnJ6GHgLxjfXi8icisxPB2AsZKA5UZTjXThqIqWPQKCvY_LiNi7kbRz-zvED5i05Qadp1Bwszm1PbDMIKmJbVfNDjxF6gmHbD1aK0Q5a0mYrgKXoOYkVfkz7gJD27RVnAxYAvJXY8_nvBOUt3kxZoyXAyVjzaYq-SnZCCheQ5ViS_5ukk6RLbW8IR\/s3623\/carving%202.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"2800\" data-original-width=\"3623\" height=\"494\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYnJ6GHgLxjfXi8icisxPB2AsZKA5UZTjXThqIqWPQKCvY_LiNi7kbRz-zvED5i05Qadp1Bwszm1PbDMIKmJbVfNDjxF6gmHbD1aK0Q5a0mYrgKXoOYkVfkz7gJD27RVnAxYAvJXY8_nvBOUt3kxZoyXAyVjzaYq-SnZCCheQ5ViS_5ukk6RLbW8IR\/w640-h494\/carving%202.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE MARY BERRY'S GREEK ROAST LAMB\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt really couldn't be easier. Trust me. Trust Mary!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETake a sharp knife and cut small incisions down into the lamb. Insert a sliver of garlic into each incision.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 425*F\/220*C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERoast for 30 minutes. Lower the oven temperature to 285*F\/140*C\/ gas mark 1. Cover and cook for a further 3 1\/2 hours, or until the lamb is really tender.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECarve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjC0LDyKJ2_uiKjFC4VXxKf7ILOKWx4_0y-Ob4LNOIl8aJwi2b7w2WxsYH6hZhZuV3fXRkGRiwMegkqEeNkthLlqPyBfIJx3m7tUhIe5CRViGGhU7JqVFpfr8FLYt3cqUsXTq_MewGodgFZmJJB9l_c1J9rD_u4pP5tup_JxaiqOHstFdpNARYWza5R\/s2995\/cutting%203.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"2740\" data-original-width=\"2995\" height=\"586\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjC0LDyKJ2_uiKjFC4VXxKf7ILOKWx4_0y-Ob4LNOIl8aJwi2b7w2WxsYH6hZhZuV3fXRkGRiwMegkqEeNkthLlqPyBfIJx3m7tUhIe5CRViGGhU7JqVFpfr8FLYt3cqUsXTq_MewGodgFZmJJB9l_c1J9rD_u4pP5tup_JxaiqOHstFdpNARYWza5R\/w640-h586\/cutting%203.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cb\u003ESOME TASTY SAUCES TO SERVE WITH LAMB\u003C\/b\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cstrong\u003EMint sauce\u0026nbsp;\u003C\/strong\u003E- Combine 3 TBS finely chopped mint in a small bowl with 1 - 2 TBS fine sugar. Add 3 TBS white wine vinegar and stir well to combine.\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cstrong\u003ECumberland Sauce\u003C\/strong\u003E\u0026nbsp;- Spoon 4 TBS of red currant jelly into a small saucepan. Heat gently to melt. Add 1\/2 cup (120ml) red wine and the finely grated zest of one orange. Simmer, whisking constantly for 5 minutes. Whisk in the juice of 1 orange and 1\/2 lemon. Simmer for a further 5 minutes and then strain into a sauce boat.\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cstrong\u003ETzatziki Sauce\u003C\/strong\u003E\u0026nbsp;- Put 2\/3 cup\/150g of Greek yogurt into a small bowl. Whisk in the grated zest and juice of one lemon. 1 crushed clove of peeled garlic, 1 TBS chopped fresh mint and salt and pepper to taste. Cover and chill until needed.\u003C\/p\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXeeWXjWmBXJ4a5YuUujVWCSRQxiEuShE03rnj5puwhYklVHTJQrCiSU-bFtIFSu6loGKNp0rtD5TJDLzeZ-xHq-aWXeSZasu8BM21193XTZA2JbeKg4cN_9vPO8seMoPnr4586ElrrRVIBDjQ3E4QjRSQn6wzWcM-2PFSN0_rJzmYiXDgICzdu6Gv\/s1080\/unnamed.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1014\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXeeWXjWmBXJ4a5YuUujVWCSRQxiEuShE03rnj5puwhYklVHTJQrCiSU-bFtIFSu6loGKNp0rtD5TJDLzeZ-xHq-aWXeSZasu8BM21193XTZA2JbeKg4cN_9vPO8seMoPnr4586ElrrRVIBDjQ3E4QjRSQn6wzWcM-2PFSN0_rJzmYiXDgICzdu6Gv\/w600-h640\/unnamed.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"600\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI will admit that I had a few reservations with this. I am used to my lamb being a lot pinker, but this was incredibly delicious. Tender and juicy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe garlic was not overpowering in the least but flavored the lamb beautifully. It melted right into the meat.\u0026nbsp; The fat on the outside was nice and crispy\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe did suggest spooning the pan juices over the meat if you wanted to, but I have always found lamb juices to be a bit on the fatty side and prefer to either make a gravy separate, but mostly I just like to enjoy it with a sauce like mint sauce, or Cumberland sauce.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also really love mint jelly with lamb.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidf3yf4ZADep98qkRQMsQV2sB_2-ORzcmEBdY01rjcFX0yLeN-_XVR9QX6ZEkj_LnWHlx59QnVbv3kKuwVOTvHpn138IMOi6QVSKwe0wdy-P5WGi0VQMg5UJMU5353hWbz_Welxj5o_gnAWKvzG5SUJfGjYJWuXBEiqnMgW3RIk9youwFSzRsqdxcj\/s1080\/unnamed2.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"1080\" data-original-width=\"985\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidf3yf4ZADep98qkRQMsQV2sB_2-ORzcmEBdY01rjcFX0yLeN-_XVR9QX6ZEkj_LnWHlx59QnVbv3kKuwVOTvHpn138IMOi6QVSKwe0wdy-P5WGi0VQMg5UJMU5353hWbz_Welxj5o_gnAWKvzG5SUJfGjYJWuXBEiqnMgW3RIk9youwFSzRsqdxcj\/w584-h640\/unnamed2.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"584\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was delicious served with some boiled new potatoes rolled in butter and fresh herbs.\u0026nbsp; I also served peas and carrots (with a bit of mint stirred in), some mashed sweet potatoes and mint sauce.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome other delicious side dishes that you might enjoy are:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html\" rel=\"nofollow\" target=\"_blank\"\u003ETWO POTATO GRATIN\u003C\/a\u003E\u003C\/b\u003E - Thinly sliced potatoes, sweet and white, layered in a dish with chopped onion, a bit of flour, seasoning and milk.\u0026nbsp; The milk thickens and creates a rich and creamy sauce.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/10\/cauliflower-broccoli-cheese.html\" rel=\"nofollow\" target=\"_blank\"\u003ECAULIFLOWER \u0026amp; BROCCOLI CHEESE\u003C\/a\u003E\u003C\/b\u003E - You can also use just one or the other.\u0026nbsp; Lovely tender vegetables in a rich and delicious cheese sauce, baked until golden brown on the outside.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/05\/butter-fried-parsnips.html\" rel=\"nofollow\" target=\"_blank\"\u003EBUTTER FRIED PARSNIPS\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; If you enjoy parsnips prepare to fall in love.\u0026nbsp; Exactly what it says.\u0026nbsp; Tender crisp golden rounds of parsnip fried in butter.\u0026nbsp; Delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/12\/honey-dill-glazed-turnips-carrots.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/12\/honey-dill-glazed-turnips-carrots.html\" rel=\"nofollow\" target=\"_blank\"\u003EHONEY DILL GLAZED TURNIPS \u0026amp; CARROTS\u003C\/a\u003E\u003C\/b\u003E - L\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003Eightly glazed with some butter and honey, then flavoured with dill . . .\u0026nbsp; these arrive at the table glistening like jewels.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEin_0HJAXZPJiw88ary36Wm3AHpHbRiyVt0vQt7NHxVm9E2EsyHcvI-4EVdXvV7IRYSuh1-CvlOaKpTi5SABkFDc8omYs9pW4xbo9PNPSfnndUD86uE6kPfH7yHv0Y_B8TXTsp1iSGGhe5RuhEQXRsWwX1FcVci-lepQvm0c_E67e-MNUdxNPEx53iK\/w640-h608\/Roasted%20lamb.jpg\",\"name\":\"Mary Berry's Greek Roast Lamb\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT4H\",\"totalTime\":\"PT4H20M\",\"description\":\"Perfectly cooked tender and juicy. Just what you would expect from Mary Berry.\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 lb. (2kg) leg of lamb\",\"4 cloves of garlic, peeled and cut into slivers\",\"2 large rosemary sprigs, chopped\",\"1 TBS olive oil\",\"salt and black pepper\",\"chopped fresh rosemary to garnish\"],\"recipeInstructions\":[\"Bring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.\",\"Take a sharp knife and cut small incisions down into the lamb. Insert a sliver of lamb into each incision.\",\"Rub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.\",\"Preheat the oven to 425*F\/220*C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.\",\"Roast for 30 minutes. Lower the oven temperature to 285*F\/140*C\/ gas mark 1. Cover and cook for a further 3 1\/2 hours, or until the lamb is really tender.\",\"Remove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes.\",\"Carve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4680622826520\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEin_0HJAXZPJiw88ary36Wm3AHpHbRiyVt0vQt7NHxVm9E2EsyHcvI-4EVdXvV7IRYSuh1-CvlOaKpTi5SABkFDc8omYs9pW4xbo9PNPSfnndUD86uE6kPfH7yHv0Y_B8TXTsp1iSGGhe5RuhEQXRsWwX1FcVci-lepQvm0c_E67e-MNUdxNPEx53iK\/w640-h608\/Roasted%20lamb.jpg\" title=\"Mary Berry's Greek Roast Lamb\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMary Berry's Greek Roast Lamb\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background-color: #f2f2f2; background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 4 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003EInactive time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 4 H \u0026amp; 20 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EPerfectly cooked tender and juicy. Just what you would expect from Mary Berry.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E4 lb. (2kg) leg of lamb\u003C\/li\u003E\u003Cli\u003E4 cloves of garlic, peeled and cut into slivers\u003C\/li\u003E\u003Cli\u003E2 large rosemary sprigs, chopped\u003C\/li\u003E\u003Cli\u003E1 TBS olive oil\u003C\/li\u003E\u003Cli\u003Esalt and black pepper\u003C\/li\u003E\u003Cli\u003Echopped fresh rosemary to garnish\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EBring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.\u003C\/li\u003E\u003Cli\u003ETake a sharp knife and cut small incisions down into the lamb. Insert a sliver of garlic into each incision.\u003C\/li\u003E\u003Cli\u003ERub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 425*F\/220*C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.\u003C\/li\u003E\u003Cli\u003ERoast for 30 minutes. Lower the oven temperature to 285*F\/140*C\/ gas mark 1. Cover and cook for a further 3 1\/2 hours, or until the lamb is really tender.\u003C\/li\u003E\u003Cli\u003ERemove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes.\u003C\/li\u003E\u003Cli\u003ECarve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003ESome sauces for lamb:\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMint sauce \u003C\/strong\u003E- Combine 3 TBS finely chopped mint in a small bowl with 1 - 2 TBS fine sugar. Add 3 TBS white wine vinegar and stir well to combine.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ECumberland Sauce\u003C\/strong\u003E - Spoon 4 TBS of red currant jelly into a small saucepan. Heat gently to melt. Add 1\/2 cup (120ml) red wine and the finely grated zest of one orange. Simmer, whisking constantly for 5 minutes. Whisk in the juice of 1 orange and 1\/2 lemon. Simmer for a further 5 minutes and then strain into a sauce boat.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETzatziki Sauce\u003C\/strong\u003E - Put 2\/3 cup\/150g of Greek yogurt into a small bowl. Whisk in the grated zest and juice of one lemon. 1 crushed clove of peeled garlic, 1 TBS chopped fresh mint and salt and pepper to taste. Cover and chill until needed.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGBknzqVpXEdUnYbgauSS0fgQmV93nX6wGuJoj2orX09ZaN3p_96JpRqL3Lp-5lubVCbEqy4G_bjl9OAdRSZooZYfZgUl5OpoCI-fmBX08Pp72QbC5Nqac7wMqboIK2laRNil_sMsp3FpP7VTqRUvOEweT9334_RvKMa4HwxQuUBbhpuEgJUls-HYA\/s3623\/carving%202.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Mary Berry's Greek Roast Lamb\" border=\"0\" data-original-height=\"2800\" data-original-width=\"3623\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGBknzqVpXEdUnYbgauSS0fgQmV93nX6wGuJoj2orX09ZaN3p_96JpRqL3Lp-5lubVCbEqy4G_bjl9OAdRSZooZYfZgUl5OpoCI-fmBX08Pp72QbC5Nqac7wMqboIK2laRNil_sMsp3FpP7VTqRUvOEweT9334_RvKMa4HwxQuUBbhpuEgJUls-HYA\/s600\/carving%202.jpg\" title=\"Mary Berry's Greek Roast Lamb\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting! Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5080194901438676706\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/04\/mary-berrys-greek-roast-lamb.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5080194901438676706"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5080194901438676706"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/04\/mary-berrys-greek-roast-lamb.html","title":"Mary Berry's Greek Roast Lamb"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEin_0HJAXZPJiw88ary36Wm3AHpHbRiyVt0vQt7NHxVm9E2EsyHcvI-4EVdXvV7IRYSuh1-CvlOaKpTi5SABkFDc8omYs9pW4xbo9PNPSfnndUD86uE6kPfH7yHv0Y_B8TXTsp1iSGGhe5RuhEQXRsWwX1FcVci-lepQvm0c_E67e-MNUdxNPEx53iK\/s72-w640-h608-c\/Roasted%20lamb.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5908715507005231716"},"published":{"$t":"2023-03-21T06:00:00.104+00:00"},"updated":{"$t":"2023-03-21T06:00:00.250+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nova Scotia"}],"title":{"type":"text","$t":"Lamb Chops with Honey, Lemon \u0026 Thyme"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpGu67sOEtAZv3l0ZaVoWB3QHlRJK9XZmGwYFJYSwOtV3nhfmSizfdqI8ZVS1OpeUdqVOPnZ_gPVt-rLjNlwdX3JTsDue8AYjvdogHcNVzsBzMwLBrty3IjsQlX21jYSVI2tJgzSxkjrm5fVZkiqW8pCn6Fnomp29VEGGDuRB_-baog-GSncdZseQf\/s5184\/cover%20lamb.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpGu67sOEtAZv3l0ZaVoWB3QHlRJK9XZmGwYFJYSwOtV3nhfmSizfdqI8ZVS1OpeUdqVOPnZ_gPVt-rLjNlwdX3JTsDue8AYjvdogHcNVzsBzMwLBrty3IjsQlX21jYSVI2tJgzSxkjrm5fVZkiqW8pCn6Fnomp29VEGGDuRB_-baog-GSncdZseQf\/w640-h480\/cover%20lamb.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne thing which I really learned to love when I was in the UK was lamb. It was not something which I had ever really eaten very much of prior to going over there to live.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAt our wedding supper I had roasted saddle of lamb and it was delicious. I fell in love. It was so tasty! My mother had only ever cooked lamb chops once for us when we were children. I think it was mutton actually as it smelled like she was burning mittens when she was cooking them.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ENone of us would touch them.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhuqkd1xAe4x7wrx5Wz8HLd5kD8jUPdImQ9JrMFfro22fcc95VGRDgkrEmu59yK2u03dTtbS_sFallLqrpBCxdvyRpQMf0_19Xh9CiDJ-A2I790w5URtz7I13lbTvoyNTY3LF0wG8hzkuSwrXdQGYkvfZ9hquv0BALaSKG8fgmgWJUMHMTGxDmKMVxR\/s5184\/IMG_4767.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhuqkd1xAe4x7wrx5Wz8HLd5kD8jUPdImQ9JrMFfro22fcc95VGRDgkrEmu59yK2u03dTtbS_sFallLqrpBCxdvyRpQMf0_19Xh9CiDJ-A2I790w5URtz7I13lbTvoyNTY3LF0wG8hzkuSwrXdQGYkvfZ9hquv0BALaSKG8fgmgWJUMHMTGxDmKMVxR\/w640-h480\/IMG_4767.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom had always spoken fondly of a lamb stew she had enjoyed whilst in the hospital giving birth to my brother. She had thought it delicious and I suppose she was wanting to explore a taste memory she had.\u0026nbsp; All that did was to create a bad taste memory for us, lol.\u0026nbsp; Or bad smell memory in any case.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am so happy that I had the opportunity to live in the UK and taste really good lamb.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZojUZoehxnH2dr2NOILqhUgFHT7cCr9dgt4_QfNpBejM_LDiBI2P_ALhgq-xY1FjDCd-DX_V1Dxaazlf-4Ce5r43ObrnMQ0021mFEoABBxJI-L_-hWMpoC81DvAEMf2COLJqHXr7Hg7lSlerVsbJhC3e7LrCa1JgFqt83KzVM4lMyeXBJS9CY7EQh\/s5184\/IMG_4768.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZojUZoehxnH2dr2NOILqhUgFHT7cCr9dgt4_QfNpBejM_LDiBI2P_ALhgq-xY1FjDCd-DX_V1Dxaazlf-4Ce5r43ObrnMQ0021mFEoABBxJI-L_-hWMpoC81DvAEMf2COLJqHXr7Hg7lSlerVsbJhC3e7LrCa1JgFqt83KzVM4lMyeXBJS9CY7EQh\/w640-h480\/IMG_4768.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy sister and I were in the Super Store on Saturday and she said to me, did you see the lamb?\u0026nbsp; No, I hadn't so I went back to take a look.\u0026nbsp; Nova Scotia lamb!\u0026nbsp; I was excited.\u0026nbsp; Not previously frozen lamb from New Zealand.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a rare find.\u0026nbsp; I could not resist buying myself a small package of lamb chops. They were not cheap.\u0026nbsp; I paid $55.09 a kg for them, which meant that my small package of two small chops cost me $11.04.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBut I could not resist the opportunity to taste \u003Ca href=\"https:\/\/northumberlamb.ca\/\" rel=\"nofollow\" target=\"_blank\"\u003ENova Scotia Northumberland Lamb\u003C\/a\u003E.\u0026nbsp; No matter how pricey it was.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEis_McAu2jyXBfgX_xQQpTbf4nJ5WjXm1VB3H2rJhqUh2zvWhWzljZ-VHE24oWdF3Dus-1oKFrsECknnVeYcAjc1Dek5X1q84zJ41TB38OOEJql8hsiH8Z3jB6kA1xXourpOH7Bg-HVQY0rJyrhiCMRz_IVQPfWdMJb6lo0bL7pst2-Mfq1R1J57RNE\/s5184\/IMG_4772.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEis_McAu2jyXBfgX_xQQpTbf4nJ5WjXm1VB3H2rJhqUh2zvWhWzljZ-VHE24oWdF3Dus-1oKFrsECknnVeYcAjc1Dek5X1q84zJ41TB38OOEJql8hsiH8Z3jB6kA1xXourpOH7Bg-HVQY0rJyrhiCMRz_IVQPfWdMJb6lo0bL7pst2-Mfq1R1J57RNE\/w640-h480\/IMG_4772.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided to cook it very simply. I was looking for recipes, but I did not want the flavor of the lamb to get lost in everything else.\u0026nbsp; I decided to simply dust it with some salt, pepper and thyme and then pan fry it in some butter and a bit of oil, with some lemon zest and simply glazing it with a mix of fresh lemon juice and honey.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also pan fried some potatoes to go with it and I oven roasted the rest of that tender stem cauliflower from the other day.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELamb has such a lovely delicate flavor.\u0026nbsp; I didn't want to hide or mask it with strong flavors.\u0026nbsp; It was a good call on my part.\u0026nbsp; The lamb was tender and juicy, perfectly cooked and the lemon, honey and thyme highlighted its delicate flavor perfectly!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQGmMyahHY2ovxp4K1iQRNW91TBp6xPRyrktqWyT8TKa4OJK2P-hbi6tfoMv_PT9IlIbmSbCN188CYxNHAFBTRyFy5_85hZ2K42ZMr0Y4BQlNhKg1cqM7yZ3KLFuKeYFylHgYfYocZIpXvJw_Z5B82MBz1w_Vf895449cE1p-_fqU66LTZx8he3_Nf\/s5184\/IMG_4773.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQGmMyahHY2ovxp4K1iQRNW91TBp6xPRyrktqWyT8TKa4OJK2P-hbi6tfoMv_PT9IlIbmSbCN188CYxNHAFBTRyFy5_85hZ2K42ZMr0Y4BQlNhKg1cqM7yZ3KLFuKeYFylHgYfYocZIpXvJw_Z5B82MBz1w_Vf895449cE1p-_fqU66LTZx8he3_Nf\/w640-h480\/IMG_4773.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE LAMB CHOPS WITH HONEY, LEMON \u0026amp; THYME\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EVery simple ingredients really. You don't need to do the potatoes with the lamb if you don't want to, but I do think they made for a very delicious side. Although I only cooked two chops, I have given ingredient amounts for four.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E4 bone in rib lamb chops, about 1\/2 to 3\/4 inch thick\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried thyme\u003C\/li\u003E\u003Cli\u003Efine sea salt and ground black pepper\u003C\/li\u003E\u003Cli\u003Ethe zest of 1\/2 lemon, cut into long shreds (julienne)\u003C\/li\u003E\u003Cli\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\u003Cli\u003E1 TBS runny honey (I used Greek)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003E\u003Cb\u003EFor the potatoes:\u003C\/b\u003E\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E3 medium russet potatoes, peeled and cut into 1\/2 inch thick slices\u003C\/li\u003E\u003Cli\u003E1 TBS butter\u003C\/li\u003E\u003Cli\u003E1 TBS light olive oil\u003C\/li\u003E\u003Cli\u003Esea salt, black pepper and paprika to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiIF8E7uiDB3cEH8VQoPgNrTfIe2_f-SVTbdz8mVl_6M7KMNNaIzlKkyS2RXHjwcjVPBfm8BzdovS4EKrvGg3GoIN4BBdw8GNj_iokLlaycLXPL6oaNRKCnNbjU5vq9rdJpb0sIns-zJOIsyhIrvJix-2R3acYE8-hapvEeGrG6mle-3Qr8SLuVeDzx\/s5184\/IMG_4775.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiIF8E7uiDB3cEH8VQoPgNrTfIe2_f-SVTbdz8mVl_6M7KMNNaIzlKkyS2RXHjwcjVPBfm8BzdovS4EKrvGg3GoIN4BBdw8GNj_iokLlaycLXPL6oaNRKCnNbjU5vq9rdJpb0sIns-zJOIsyhIrvJix-2R3acYE8-hapvEeGrG6mle-3Qr8SLuVeDzx\/w640-h480\/IMG_4775.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used a potato peeler to thinly pare the lemon zest from the lemon.\u0026nbsp; Take care not to get any of the white pith from underneath as this is quite bitter.\u0026nbsp; Just pare it off in thin strips and then use a sharp knife to julienne it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used a Greek honey, but any liquid honey will do. Try to pick one with a nice flavor.\u0026nbsp; Something flowery. Chestnut honey would be really nice if you can get it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used dry thyme because I had no fresh.\u0026nbsp; If you have fresh thyme, use just the leaves and roughly twice the amount.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb0ijqNIraEFWj3R-cXUn8cGb7VrjjIxrG0wxZMtTZ4XsspfoMbEwk54ylwf5ZyvqqKlEgHOiOn-4nQIyow67ufJJdyQ_hZ7NVwPGtnVwsxIqrofnYOhfrwJYCD13ZWvBsgv2zsRwa3l9U4Mf_5iWiQHIvllic9Fw6NhWUagmeoTMlmabIWbaqooYx\/s5184\/IMG_4777.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb0ijqNIraEFWj3R-cXUn8cGb7VrjjIxrG0wxZMtTZ4XsspfoMbEwk54ylwf5ZyvqqKlEgHOiOn-4nQIyow67ufJJdyQ_hZ7NVwPGtnVwsxIqrofnYOhfrwJYCD13ZWvBsgv2zsRwa3l9U4Mf_5iWiQHIvllic9Fw6NhWUagmeoTMlmabIWbaqooYx\/w640-h480\/IMG_4777.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE LAMB CHOPS WITH HONEY, LEMON \u0026amp; THYME\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis goes together very simply and quickly.\u0026nbsp; The times I have suggested will yield perfectly cooked medium\/rare lamb chops which are still nice and pink in the center.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETake your lamb chops and rub them all over on both sides with the thyme, salt and pepper. Set aside while you start the potatoes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMelt the butter in a skillet along with the oil. Once the butter starts to foam add the potato slices. Sprinkle all over with the pepper, salt and paprika. Cook slowly over medium heat until just beginning to turn on the bottom, flip over and season the other side with pepper, salt and paprika.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECover with a lid and cook on medium low for about 10 minutes, until golden brown on the bottoms and cooked through.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EIncrease the heat to medium high.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0YZ11sQzghqXJBKNFtijMDT2L1u-TcWO7xTSz3PC0BIrunSWV-Gn8yYh5JxSWDG8NMjBKQ1Ue0QPQOJcHOMVqwlIWHCoPR3zS3Xt1lrqZ68BL1ndKMJnaJd2TTrem5POjNUNsdNUtB_AimN4zS71hOm7OU0Kj82nQiUrZhxz6zMK8DSVnMeUo1boD\/s5184\/IMG_4778.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0YZ11sQzghqXJBKNFtijMDT2L1u-TcWO7xTSz3PC0BIrunSWV-Gn8yYh5JxSWDG8NMjBKQ1Ue0QPQOJcHOMVqwlIWHCoPR3zS3Xt1lrqZ68BL1ndKMJnaJd2TTrem5POjNUNsdNUtB_AimN4zS71hOm7OU0Kj82nQiUrZhxz6zMK8DSVnMeUo1boD\/w640-h480\/IMG_4778.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPush the potatoes over to one side. Add the lamb chops and sear on one side for 2 to 3 minutes, flip over. Add the lemon zest strips to the pan. Sear the chops on the other side for 2 to 3 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESqueeze over the lemon juice and drizzle over the honey. Turn the chops over to coat them in both the honey and the lemon.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove the pan from the heat and leave to rest for a few minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EDivide the lamb and potatoes between two heated plates, spooning some of the juices from the pan over the lamb.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003EServe immediately.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9spoCEuUjONTldLpQasRGc8ul19pgwto96JKJg__324R6-ey0f-hoxo5ziraH-GatryYWFDTlsNKFRaQyt-KHvn4pBXzeItbTO_P5nn4TnLEp4kuxCmH2qb-0Y3HJDaTwRTb0HI1GkLOrT-GI_9KJFduG1M01PsUO7bUaPJfVpDn_79ZVIgY2B4S8\/s5184\/IMG_4780.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9spoCEuUjONTldLpQasRGc8ul19pgwto96JKJg__324R6-ey0f-hoxo5ziraH-GatryYWFDTlsNKFRaQyt-KHvn4pBXzeItbTO_P5nn4TnLEp4kuxCmH2qb-0Y3HJDaTwRTb0HI1GkLOrT-GI_9KJFduG1M01PsUO7bUaPJfVpDn_79ZVIgY2B4S8\/w640-h480\/IMG_4780.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EThese were so, so, SO good. The lamb had a beautiful delicate flavor and was perfectly cooked.\u0026nbsp; The taste of the honey, lemon and thyme worked in complete harmony with it.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe potatoes were lovely and crispy and also perfectly cooked.\u0026nbsp; My tender stem cauliflower (contrary to how it looks) was also beautifully cooked. I had it in the oven at 425*F\/220*C tossed with a bit of oil and seasoning for the whole time I was cooking the meat and potatoes.\u0026nbsp; It was crispy tender.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI really enjoyed this meal.\u0026nbsp; Although the meat was quite pricey it was a real treat.\u0026nbsp; I would buy it again. Definitely.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt has been a real pleasure to be able to highlight a Nova Scotia product here on the blog. I hope to do more posts doing so in the future.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhc1tRcbE2ai8J6VJYEUeqivoDBnGAUM8W6TknrPeCCa4SOhctB78N9FCy1qYXc1SXZ9MHNUDQ1oXPO8Pez9XG7iTC9Oi-iAhBLgv6YWDgGrFIiyNyicTRvEksOcdmqSB6vavG8KBxzwW1CNTHX_E0UzLTD1PuCT2TonnBcLI8FUxOpB5s2TonA5svZ\/s5184\/IMG_4782.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhc1tRcbE2ai8J6VJYEUeqivoDBnGAUM8W6TknrPeCCa4SOhctB78N9FCy1qYXc1SXZ9MHNUDQ1oXPO8Pez9XG7iTC9Oi-iAhBLgv6YWDgGrFIiyNyicTRvEksOcdmqSB6vavG8KBxzwW1CNTHX_E0UzLTD1PuCT2TonnBcLI8FUxOpB5s2TonA5svZ\/w640-h480\/IMG_4782.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf, like me, you are also fond of lamb, might I also suggest these other recipes to cook:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2011\/04\/slow-roasted-lamb-shoulder.html\" rel=\"nofollow\" target=\"_blank\"\u003ESLOW ROASTED LAMB SHOULDER\u003C\/a\u003E\u003C\/b\u003E - If you are lucky enough to be able to get your hands on a shoulder of lamb, this is the perfect way to cook it.\u0026nbsp; The meat ends up succulent and tender. This is fabulously delicious.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html\" rel=\"nofollow\" target=\"_blank\"\u003ELAMB \u0026amp; DAMSON STEW\u003C\/a\u003E\u003C\/b\u003E - Lamb has a delicate almost sweet flavor that goes very well with fruit. You could also use apricots in this stew rather than plums if you cannot get the plums. It is incredibly tasty, especially with dumplings on top!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpGu67sOEtAZv3l0ZaVoWB3QHlRJK9XZmGwYFJYSwOtV3nhfmSizfdqI8ZVS1OpeUdqVOPnZ_gPVt-rLjNlwdX3JTsDue8AYjvdogHcNVzsBzMwLBrty3IjsQlX21jYSVI2tJgzSxkjrm5fVZkiqW8pCn6Fnomp29VEGGDuRB_-baog-GSncdZseQf\/w640-h480\/cover%20lamb.JPG\",\"name\":\"Lamb Chops with Honey, Lemon \u0026 Thyme\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT25M\",\"description\":\"I was lucky enough to find some beautiful looking Nova Scotia Lamb and could not resist buying them. I wanted to cook them as simply as possible and this was the delicious result.\",\"yield\":\"2\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 bone in rib lamb chops, about 1 inch thick\",\"1\/2 tsp dried thyme\",\"fine sea salt and ground black pepper\",\"the zest of 1\/2 lemon, cut into long shreds\",\"the juice of 1\/2 lemon\",\"1 TBS runny honey (I used Greek)\",\"3 medium russet potatoes, peeled and cut into 1\/2 inch thick slices\",\"1 TBS butter\",\"1 TBS light olive oil\",\"sea salt, black pepper and paprika to taste\"],\"recipeInstructions\":[\"Take your lamb chops and rub them all over on both sides with the thyme, salt and pepper. Set aside while you start the potatoes.\",\"Melt the butter in a skillet along with the oil. Once the butter starts to foam add the potato slices. Sprinkle all over with the pepper, salt and paprika. Cook slowly over medium heat until just beginning to turn on the bottom, flip over and season the other side with pepper, salt and paprika.\",\"Cover with a lid and cook on medium low for about 10 minutes, until golden brown on the bottoms and cooked through.\",\"Increase the heat to medium high.\",\"Push the potatoes over to one side. Add the lamb chops and sear on one side for 2 to 3 minutes, flip over. Add the lemon zest strips to the pan. Sear the chops on the other side for 2 to 3 minutes.\",\"Squeeze over the lemon juice and drizzle over the honey. Turn the chops over to coat them in both the honey and the lemon.\",\"Remove the pan from the heat and leave to rest for a few minutes.\",\"Divide the lamb and potatoes between two heated plates, spooning some of the juices from the pan over the lamb.\",\"Serve immediately.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4679326427483\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpGu67sOEtAZv3l0ZaVoWB3QHlRJK9XZmGwYFJYSwOtV3nhfmSizfdqI8ZVS1OpeUdqVOPnZ_gPVt-rLjNlwdX3JTsDue8AYjvdogHcNVzsBzMwLBrty3IjsQlX21jYSVI2tJgzSxkjrm5fVZkiqW8pCn6Fnomp29VEGGDuRB_-baog-GSncdZseQf\/w640-h480\/cover%20lamb.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ELamb Chops with Honey, Lemon \u0026amp; Thyme\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 25 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EI was lucky enough to find some beautiful looking Nova Scotia Lamb and could not resist buying them. I wanted to cook them as simply as possible and this was the delicious result.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E4 bone in rib lamb chops, about 1\/2 to 3\/4 inch thick\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried thyme\u003C\/li\u003E\u003Cli\u003Efine sea salt and ground black pepper\u003C\/li\u003E\u003Cli\u003Ethe zest of 1\/2 lemon, cut into long shreds\u003C\/li\u003E\u003Cli\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\u003Cli\u003E1 TBS runny honey (I used Greek)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the potatoes:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E3 medium russet potatoes, peeled and cut into 1\/2 inch thick slices\u003C\/li\u003E\u003Cli\u003E1 TBS butter\u003C\/li\u003E\u003Cli\u003E1 TBS light olive oil\u003C\/li\u003E\u003Cli\u003Esea salt, black pepper and paprika to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003ETake your lamb chops and rub them all over on both sides with the thyme, salt and pepper. Set aside while you start the potatoes.\u003C\/li\u003E\u003Cli\u003EMelt the butter in a skillet along with the oil. Once the butter starts to foam add the potato slices. Sprinkle all over with the pepper, salt and paprika. Cook slowly over medium heat until just beginning to turn on the bottom, flip over and season the other side with pepper, salt and paprika.\u003C\/li\u003E\u003Cli\u003ECover with a lid and cook on medium low for about 10 minutes, until golden brown on the bottoms and cooked through.\u003C\/li\u003E\u003Cli\u003EIncrease the heat to medium high.\u003C\/li\u003E\u003Cli\u003EPush the potatoes over to one side. Add the lamb chops and sear on one side for 2 to 3 minutes, flip over. Add the lemon zest strips to the pan. Sear the chops on the other side for 2 to 3 minutes.\u003C\/li\u003E\u003Cli\u003ESqueeze over the lemon juice and drizzle over the honey. Turn the chops over to coat them in both the honey and the lemon.\u003C\/li\u003E\u003Cli\u003ERemove the pan from the heat and leave to rest for a few minutes.\u003C\/li\u003E\u003Cli\u003EDivide the lamb and potatoes between two heated plates, spooning some of the juices from the pan over the lamb.\u003C\/li\u003E\u003Cli\u003EServe immediately.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibQdqCjligdQVQOghX0OAUaris3ObzVtY8POJHBc1Lq_FbJJijn1O2cakgUM0q-2g1dR69Ech7moLhmXOQ5TbAHHmv6yAzAcYjcNd9tTFS2n3EkeNvLnWm9oI-fTzIvhl91Zs2S_ag7YfWmm4DulsexAxES2klULGbKwz10ztTHgK5T3oTA4-NRbqi\/s5184\/end%20chops.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibQdqCjligdQVQOghX0OAUaris3ObzVtY8POJHBc1Lq_FbJJijn1O2cakgUM0q-2g1dR69Ech7moLhmXOQ5TbAHHmv6yAzAcYjcNd9tTFS2n3EkeNvLnWm9oI-fTzIvhl91Zs2S_ag7YfWmm4DulsexAxES2klULGbKwz10ztTHgK5T3oTA4-NRbqi\/s600\/end%20chops.JPG\" title=\"Lamb Chops with Honey, Lemon \u0026amp; Thyme\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5908715507005231716\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/03\/lamb-chops-with-honey-lemon-thyme.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5908715507005231716"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5908715507005231716"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/03\/lamb-chops-with-honey-lemon-thyme.html","title":"Lamb Chops with Honey, Lemon \u0026 Thyme"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpGu67sOEtAZv3l0ZaVoWB3QHlRJK9XZmGwYFJYSwOtV3nhfmSizfdqI8ZVS1OpeUdqVOPnZ_gPVt-rLjNlwdX3JTsDue8AYjvdogHcNVzsBzMwLBrty3IjsQlX21jYSVI2tJgzSxkjrm5fVZkiqW8pCn6Fnomp29VEGGDuRB_-baog-GSncdZseQf\/s72-w640-h480-c\/cover%20lamb.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-660470419064375478"},"published":{"$t":"2021-08-02T07:00:00.112+01:00"},"updated":{"$t":"2021-08-02T07:00:00.297+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"}],"title":{"type":"text","$t":"Lamb with Lemon, Mint \u0026 Potatoes"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/s3980\/cover%2Blamb.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3980\" data-original-width=\"3774\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/w606-h640\/cover%2Blamb.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"606\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI learned to love two things over the 20 + years that I spent in the UK.\u0026nbsp; One of them was lamb, and the other was the cooking of Nigel Slater.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELamb was not something I had ever really had when I was growing up. My mother did buy lamb chops once, but they smelled like burning mittens when she was cooking them so nobody would eat them.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hZkD3gxOVqg\/YQa_oO8_nJI\/AAAAAAADVCc\/z3cSomrzF50RiOqXzuDF4qUozqfcKlrFACLcBGAsYHQ\/s4892\/IMG_1885%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3147\" data-original-width=\"4892\" height=\"412\" src=\"https:\/\/1.bp.blogspot.com\/-hZkD3gxOVqg\/YQa_oO8_nJI\/AAAAAAADVCc\/z3cSomrzF50RiOqXzuDF4qUozqfcKlrFACLcBGAsYHQ\/w640-h412\/IMG_1885%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was probably not good lamb.\u0026nbsp; I only came to love and appreciate lamb after moving over to the UK. Our wedding supper was held at a restaurant and we were allowed to pick whatever we wanted from the menu.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided to be brave and picked Saddle of Lamb. It was delicious.\u0026nbsp; I fell in love at first bite and have been cooking lamb ever since.\u0026nbsp; They had beautiful lamb in the UK.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PhnzH13zViU\/YQa_oo8vhYI\/AAAAAAADVCg\/JJA1YiHw3UIk6MFas_nSfs-iRu225K6hQCLcBGAsYHQ\/s4469\/IMG_1886%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3399\" data-original-width=\"4469\" height=\"486\" src=\"https:\/\/1.bp.blogspot.com\/-PhnzH13zViU\/YQa_oo8vhYI\/AAAAAAADVCg\/JJA1YiHw3UIk6MFas_nSfs-iRu225K6hQCLcBGAsYHQ\/w640-h486\/IMG_1886%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI know you are all familiar with what lamb is, but you may not be so familiar with who Nigel Slater is.\u0026nbsp; \u0026nbsp;Nigel Slater is a cook who writes.\u0026nbsp; \u0026nbsp;He is not a classically trained Chef, but he is every bit as popular as any celebrity chef.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe's been writing a food column for the Observer every weekend for 27 years, and is the author of multiple cookbooks. He has also had several very popular series on the television, and a movie made about him called simply \"Toast.\"\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ePGbnB4si50\/YQa_f5IvINI\/AAAAAAADVCY\/zCxXlVNuqdgkKY2WUU4jv3OUSXghQg1oACLcBGAsYHQ\/s3952\/IMG_1888%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3082\" data-original-width=\"3952\" height=\"500\" src=\"https:\/\/1.bp.blogspot.com\/-ePGbnB4si50\/YQa_f5IvINI\/AAAAAAADVCY\/zCxXlVNuqdgkKY2WUU4jv3OUSXghQg1oACLcBGAsYHQ\/w640-h500\/IMG_1888%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe is a man who loves to cook and who loves to eat and who loves to write about it.\u0026nbsp; He cooks the way I love to cook and to eat. Its that simple.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have a few of his cookery books. Not as many as I used to have because I am having to replace the ones I left behind, but I am starting off with his best (in my honest opinion), The Kitchen Diaries.\u0026nbsp; There are three volumes and they are exactly what the title says.\u0026nbsp; Kitchen Diaries.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WBUTFmX4fQQ\/YQbATwS8ZlI\/AAAAAAADVC0\/TRaeQXW-Zm4GNiruv4z6HrTYJcb3Vw6OgCLcBGAsYHQ\/s5184\/IMG_1889.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-WBUTFmX4fQQ\/YQbATwS8ZlI\/AAAAAAADVC0\/TRaeQXW-Zm4GNiruv4z6HrTYJcb3Vw6OgCLcBGAsYHQ\/w640-h480\/IMG_1889.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003ETaken from Diaries he kept throughout the year of his adventures in the garden, kitchen, etc.\u0026nbsp; Recipe journal, kitchen chronical. I find them fascinating and filled with loads of inspiration and great recipes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhat I love most about his recipes is that they are great jumping off points for doing my own thing.\u0026nbsp; I have replaced all three of the kitchen diaries (one at a time) and have just gifted myself with the two Volumes of Tender (again one at a time.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vnp4hzceVpA\/YQbAa3svFmI\/AAAAAAADVC8\/oc5OwQTfJM0YAB1z4Dd24TWhN7icb78SgCLcBGAsYHQ\/s5184\/IMG_1890.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-vnp4hzceVpA\/YQbAa3svFmI\/AAAAAAADVC8\/oc5OwQTfJM0YAB1z4Dd24TWhN7icb78SgCLcBGAsYHQ\/w640-h480\/IMG_1890.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe recipe which inspired what I am sharing with you today comes from the first volume of The Kitchen Diaries, which is something which he cooked on the 7th of May.\u0026nbsp; I am cooking it a tiny bit later in the year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my sister and I were at the Super Store the other day I spied some lamb chops.\u0026nbsp; I have not had lamb since I arrived back in Canada last November and I was so tempted by them that I picked up a small package.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g8kNcHOSglI\/YQbAFQSWbEI\/AAAAAAADVCw\/CC9kPUQaf2IrgnRLylUNIb96EkY_4RIngCLcBGAsYHQ\/s4809\/IMG_1891%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3053\" data-original-width=\"4809\" height=\"406\" src=\"https:\/\/1.bp.blogspot.com\/-g8kNcHOSglI\/YQbAFQSWbEI\/AAAAAAADVCw\/CC9kPUQaf2IrgnRLylUNIb96EkY_4RIngCLcBGAsYHQ\/w640-h406\/IMG_1891%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were a bit pricey at over $8 for three chops, but sometimes you just have to fill your yearnings for what you love and enjoy, especially food wise.\u0026nbsp; I have only me to please now, so why not\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were nice thick chops as well, with abundant tenderloin bits on the sides.\u0026nbsp; Loin chips are like the T-bones of the lamb kingdom, with a nice little chunk of meat on one side of the T-bone and a little nugget of tender lamb on the other. (No surprise that is my favorite part!)\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8OEKhPRoS2c\/YQbAg4Zrv0I\/AAAAAAADVDA\/3-ii_zcBarEG6SkR3hk1RsfZuP_zlt0NQCLcBGAsYHQ\/s3851\/IMG_1893%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3851\" data-original-width=\"3796\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-8OEKhPRoS2c\/YQbAg4Zrv0I\/AAAAAAADVDA\/3-ii_zcBarEG6SkR3hk1RsfZuP_zlt0NQCLcBGAsYHQ\/w630-h640\/IMG_1893%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"630\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course I wanted to cook them perfectly.\u0026nbsp; I didn't want to be wasting these prime cuts of meat.\u0026nbsp; I looked to Nigel for inspiration and found this recipe, amongst a few others.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis felt and read like what I wanted to cook today and I happened to have some new potatoes in my cupboard.\u0026nbsp; I did improvise on the recipe quite a bit, but most good cooks do.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4J8ltOzI3XY\/YQbArbbq23I\/AAAAAAADVDM\/m2WHszObDuEDRdg8W68EZtSEHZYQ79k4QCLcBGAsYHQ\/s3336\/IMG_1894%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3103\" data-original-width=\"3336\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-4J8ltOzI3XY\/YQbArbbq23I\/AAAAAAADVDM\/m2WHszObDuEDRdg8W68EZtSEHZYQ79k4QCLcBGAsYHQ\/w640-h596\/IMG_1894%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe starts off by boiling some new potatoes in a pan of lightly salted water. I did that as well.\u0026nbsp; His chops were simply seasoned with salt and black pepper.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFreshly ground sea salt and black pepper to be exact.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1rczh1m9NG4\/YQbAxlrUmII\/AAAAAAADVDU\/Lp6hO--rej4Nc5IIT2C395wCuGIGDOD2wCLcBGAsYHQ\/s3845\/IMG_1896%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2703\" data-original-width=\"3845\" height=\"450\" src=\"https:\/\/1.bp.blogspot.com\/-1rczh1m9NG4\/YQbAxlrUmII\/AAAAAAADVDU\/Lp6hO--rej4Nc5IIT2C395wCuGIGDOD2wCLcBGAsYHQ\/w640-h450\/IMG_1896%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe heated some olive oil in a heavy based skillet along with the finely grated zest of one fresh lemon and some fresh mint. I did not have fresh mint, so used dried and it worked fine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI took the liberty of adding two fat cloves of garlic that I peeled, bashed and split open. These helped to flavor the oil that the chops were going to be fried in.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESimply fried, just until golden brown, seared really so that the lamb inside stays nice and pink and tender.\u0026nbsp; But the juices of the lamb mingle with the olive oil, mint, lemon and garlic to make a lush pan juice.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pPnnSBeVuF4\/YQbA1mY-3cI\/AAAAAAADVDY\/zI1r3GVCbIcPW1ou_nCCvlIijh0ZCd_WACLcBGAsYHQ\/s3255\/IMG_1899%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3004\" data-original-width=\"3255\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-pPnnSBeVuF4\/YQbA1mY-3cI\/AAAAAAADVDY\/zI1r3GVCbIcPW1ou_nCCvlIijh0ZCd_WACLcBGAsYHQ\/w640-h590\/IMG_1899%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EHe had merely crushed the potatoes into the pan juices at the end. I decided that I would fry them in the pan juices and brown them off a bit, before adding the lemon juice at the end.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EThe potatoes are boiled until tender. I lightly crushed them before adding them to the pan.\u0026nbsp; Cracked them more or less, that way there were lots of craggy bits to brown and get a bit crisp. (I removed the lamb to a plate, keeping it warm and tented.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EThat afforded me the time to really get the potatoes a bit crispy.\u0026nbsp; And then I added the lamb back to the pan and squeezed over the lemon juice.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-43MUWNbl9k8\/YQbA-26fG0I\/AAAAAAADVDc\/gTwVrCVDua8bfkTyiqAPEkz4Q9BiBiMxQCLcBGAsYHQ\/s2964\/IMG_1900%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2759\" data-original-width=\"2964\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-43MUWNbl9k8\/YQbA-26fG0I\/AAAAAAADVDc\/gTwVrCVDua8bfkTyiqAPEkz4Q9BiBiMxQCLcBGAsYHQ\/w640-h596\/IMG_1900%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELeaving the skin on the potatoes and cracking them open rather than slicing or mashing them, gave them added interest I thought.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWell, the picture speaks for itself.\u0026nbsp; Nothing there but the pan juices and golden crispy edged potatoes, lightly flavored with the lemon at the end.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QyLlmNp01Dg\/YQbBOqzFXLI\/AAAAAAADVDs\/m8abxqrNO_YhlR9Iw_5xMUuTHx9PLrKCACLcBGAsYHQ\/s4159\/IMG_1902%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3816\" data-original-width=\"4159\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-QyLlmNp01Dg\/YQbBOqzFXLI\/AAAAAAADVDs\/m8abxqrNO_YhlR9Iw_5xMUuTHx9PLrKCACLcBGAsYHQ\/w640-h588\/IMG_1902%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EWhile they were gilding, I cooked some fresh yellow and green beans I had gotten at the farm market.\u0026nbsp; Just steamed them lightly until they were crispy tender.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd then I threw them into the pan with the potatoes and the lamb, coating them with some of those lush pan juices as well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JbaOkO8UNVM\/YQbBVgdC7wI\/AAAAAAADVD0\/dRLMkoA8n8MMZj2NMvtX2uJxgkCJytYuwCLcBGAsYHQ\/s4242\/IMG_1903%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"3813\" data-original-width=\"4242\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-JbaOkO8UNVM\/YQbBVgdC7wI\/AAAAAAADVD0\/dRLMkoA8n8MMZj2NMvtX2uJxgkCJytYuwCLcBGAsYHQ\/w640-h576\/IMG_1903%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a beautiful combination.\u0026nbsp; Tender moist pieces of lamb . . .\u0026nbsp; crispy tender potatoes . . .\u0026nbsp; lemon, mint and garlic pan juices.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECrispy tender beans . . .\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9uObKKuqarY\/YQbBVd459eI\/AAAAAAADVDw\/72ioxAkIs2cOEdaWzweWNAeFAPJIA2wcgCLcBGAsYHQ\/s4222\/IMG_1904%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" border=\"0\" data-original-height=\"2733\" data-original-width=\"4222\" height=\"414\" src=\"https:\/\/1.bp.blogspot.com\/-9uObKKuqarY\/YQbBVd459eI\/AAAAAAADVDw\/72ioxAkIs2cOEdaWzweWNAeFAPJIA2wcgCLcBGAsYHQ\/w640-h414\/IMG_1904%2B%25282%2529.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can see how perfectly cooked the lamb was. Just pink. Succulent.\u0026nbsp; Delicious.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis combination made for a really wonderful dinner for myself.\u0026nbsp; Cooking for one or two doesn't have to be boring. In fact if it is, then you're doing something wrong! (Now you know why I look the way I do.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMany thanks to Nigel for the delicious inspiration!!\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cimg alt=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/w606-h640\/cover%2Blamb.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" \/\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4627831997077\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ==\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003ELamb with Lemon, Mint \u0026amp; Potatoes\u003C\/h3\u003E\n    \n    \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E2\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EI wanted to take advantage of the flavors of the new potatoes that are showing up in the shops and paired them with some tender lamb chops.  Inspired by Nigel Slater.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 pound smallish new potatoes\u003C\/li\u003E\u003Cli\u003E4 lamb loin chops\u003C\/li\u003E\u003Cli\u003Eone medium fresh lemon, zest and juice\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried mint\u003C\/li\u003E\u003Cli\u003Etwo fat cloves of garlic, peeled and mashed\u003C\/li\u003E\u003Cli\u003Efine sea salt and freshly ground black pepper\u003C\/li\u003E\u003Cli\u003Elight olive oil\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EBring a pot of\u0026nbsp; salted water to the boil. Add the potatoes and bring back to the boil. Cook for 10 to 15 minutes until they test tender when prodded with the sharp end of a knife.\u003C\/li\u003E\u003Cli\u003EWhile they are cooking, heat the olive oil, mint, mashed garlic cloves and lemon zest in a large heavy bottomed skillet. Add some seasoning.\u003C\/li\u003E\u003Cli\u003ESeason the lamb chops all over with some salt and pepper.\u003C\/li\u003E\u003Cli\u003EOnce the oil begins to sizzle, add the lamb chops.\u0026nbsp; Cook for two minutes on one side until it begins to color, then flip over and cook the other side, again until brown. Remove from the heat and tent with some foil.\u003C\/li\u003E\u003Cli\u003EScoop out your cooked potatoes into the pan with the oil, mint, garlic, etc.\u0026nbsp; Mash lightly with a fork.\u0026nbsp; Allow them to brown before flipping them over to brown lightly on the underside.\u0026nbsp; Add the chops back to the pan.\u0026nbsp; Squeeze the juice of the lemon over top and heat everything through.\u003C\/li\u003E\u003Cli\u003EServe two chops each, along with some of the browned potatoes and pan juices.\u003C\/li\u003E\u003Cli\u003EI like to eat mine with some mint sauce or jelly.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" 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src=\"https:\/\/1.bp.blogspot.com\/-LlOr9RY4fQQ\/YQbBpU9fliI\/AAAAAAADVEE\/8fp4yMrAwiMPChJOhrZDaOMQVy_2bW3rQCLcBGAsYHQ\/w640-h527\/end%2Bchops.JPG\" title=\"Lamb with Lemon, Mint \u0026amp; Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/660470419064375478\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/08\/lamb-with-lemon-mint-potatoes.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/660470419064375478"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/660470419064375478"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/08\/lamb-with-lemon-mint-potatoes.html","title":"Lamb with Lemon, Mint \u0026 Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-f39kx73UnGw\/YQa-tk9jMvI\/AAAAAAADVCQ\/agRMsHyX52EZ7IHfLBdscDjZcCeZBm8JwCLcBGAsYHQ\/s72-w606-h640-c\/cover%2Blamb.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4919751211806050397"},"published":{"$t":"2021-02-01T08:00:00.130+00:00"},"updated":{"$t":"2021-02-01T17:34:58.747+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Irish Lamb Stew"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gTAqTAkimkI\/YBbVv9KQXPI\/AAAAAAADJTk\/ws1sx6TiaUoUBpdiMUPL3VqvPUkfC8QugCLcBGAsYHQ\/s2048\/Cover%2BIrish%2BStew.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1970\" data-original-width=\"2048\" height=\"616\" src=\"https:\/\/1.bp.blogspot.com\/-gTAqTAkimkI\/YBbVv9KQXPI\/AAAAAAADJTk\/ws1sx6TiaUoUBpdiMUPL3VqvPUkfC8QugCLcBGAsYHQ\/w640-h616\/Cover%2BIrish%2BStew.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELately we have all had a hankering for a Irish Lamb Stew.\u0026nbsp; There is someting about the winter months that makes us long for comfort foods and you can't really cook anything much more comforting than a delicious Lamb Stew.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is also something quite evocatively comforting about the idea of a bowl of Irish Stew. I never did get to Ireland when I was in the UK, but it was on my list of places I really wanted to go, and we had really planned to go last year, but Covid you know and then everything else happened.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELife has a way of surprising us with its twists and turns.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9ADfbispPIA\/YBbVv29iXZI\/AAAAAAADJTo\/YTHHqRjmwpUz3fD2k_QM4WoifSzWcCquACLcBGAsYHQ\/s2048\/IMG_1662.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1928\" data-original-width=\"2048\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-9ADfbispPIA\/YBbVv29iXZI\/AAAAAAADJTo\/YTHHqRjmwpUz3fD2k_QM4WoifSzWcCquACLcBGAsYHQ\/w640-h602\/IMG_1662.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor all that I have heard and read about it, Ireland is a beautiful country.\u0026nbsp; They say there are more shades of green in Ireland than the imagination can conjure up and I know personally that the people are quite simply wonderful.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHumble and sincere, open and friendly people.\u0026nbsp; Much like the people of Nova Scotia I would say.\u0026nbsp; I have heard it said that if you meet an Irishman in a pub, next thing you know he will be inviting you over to his for supper and to meet the family.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8mt8wCVHKqs\/YBbVvzKVrKI\/AAAAAAADJTs\/pqaKi76f7wI0E1Q0tFiSalBebVAOr-ypgCLcBGAsYHQ\/s2048\/IMG_1663.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1918\" data-original-width=\"2048\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-8mt8wCVHKqs\/YBbVvzKVrKI\/AAAAAAADJTs\/pqaKi76f7wI0E1Q0tFiSalBebVAOr-ypgCLcBGAsYHQ\/w640-h600\/IMG_1663.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou'd probably be taken home to a humble abode, perhaps even a thatch roofed stone cottage. Cosy and quaint with an open fire on the hearth\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChances are you would be lucky enough to be served a fine hot bowl of this simple, yet very delicious Irish Stew.\u0026nbsp; Filled with chunks of tender meat, rich gravy and some humble, yet perfectly cooked root vegetables.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-l10MYkZlD94\/YBbVwByibSI\/AAAAAAADJTw\/fyHyL2hyO4sCwBfoNJV32DzywlBaTOgvQCLcBGAsYHQ\/s2048\/IMG_1664.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1416\" data-original-width=\"2048\" height=\"442\" src=\"https:\/\/1.bp.blogspot.com\/-l10MYkZlD94\/YBbVwByibSI\/AAAAAAADJTw\/fyHyL2hyO4sCwBfoNJV32DzywlBaTOgvQCLcBGAsYHQ\/w640-h442\/IMG_1664.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOh but I am waxing poetically now am I not? Oh well . . .\u0026nbsp; we do tend to think romantically of Ireland and the Irish.\u0026nbsp; I blame that old black and white movie, The\u0026nbsp; Quiet Man.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is one of my favourite old films. I just love it.\u0026nbsp; I loved every film Maureen O'Hara was ever in. She was one of the best actresses of that era.\u0026nbsp; My ex MIL looked very much like her, except she was blonde.\u0026nbsp; What a beauty.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SyjFrG63D2k\/YBbVwf2j-0I\/AAAAAAADJT0\/paF5fne3TVg1tCLiKx-yJPpGi-N6E85bACLcBGAsYHQ\/s2048\/IMG_1665.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1938\" data-original-width=\"2048\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-SyjFrG63D2k\/YBbVwf2j-0I\/AAAAAAADJT0\/paF5fne3TVg1tCLiKx-yJPpGi-N6E85bACLcBGAsYHQ\/w640-h606\/IMG_1665.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELamb was not something we ate a lot of when I was growing up. In fact, I can only remember mom serving it to us once.\u0026nbsp; Lamb Chops. They smelt like mittens burning in the skillet.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENone of us would eat them.\u0026nbsp; I rather suspect they were very old lamb chops or even mutton which had a very distinct strong flavour in comparison to lamb.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rGPTQfNspxA\/YBbVwtWFlSI\/AAAAAAADJT4\/4TiUEhRitcMy2Ink6rQ-o7NNvuFcqNflgCLcBGAsYHQ\/s2048\/IMG_1666.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1764\" data-original-width=\"2048\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-rGPTQfNspxA\/YBbVwtWFlSI\/AAAAAAADJT4\/4TiUEhRitcMy2Ink6rQ-o7NNvuFcqNflgCLcBGAsYHQ\/w640-h552\/IMG_1666.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy great Grandfather raised lamb on his farm up in Inglisville on the North Mountain. He had quite a large farm, with milk cows, sheep, chickens, vegetables, etc.\u0026nbsp; The old house and some out buildings are still there, very much run down. I believe it is owned by one of my mother's cousin's family now.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom was born in one of the bedrooms of that house and always spoke of sitting on the porch as a child with her older sister Thelma, scraping the flesh from a raw turnip with a spoon and eating it.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-An5H6n-7nLc\/YBbVxEwGCBI\/AAAAAAADJUA\/YI-udIdWPP8b5Pi72d2NoVKBjIAfCVVuwCLcBGAsYHQ\/s2048\/IMG_1669.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1757\" data-original-width=\"2048\" height=\"550\" src=\"https:\/\/1.bp.blogspot.com\/-An5H6n-7nLc\/YBbVxEwGCBI\/AAAAAAADJUA\/YI-udIdWPP8b5Pi72d2NoVKBjIAfCVVuwCLcBGAsYHQ\/w640-h550\/IMG_1669.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy sister and I have always said that if we won the lottery we would try to buy up the old property and return it to its former state.\u0026nbsp; What a dream that would be.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom loved lamb and often spoke about a delicious lamb stew she had been served in the hospital when she was in there having given birth to my brother.\u0026nbsp; That would be almost 61 years ago now as my brother will be 61 at the beginning of March.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i2Nk6-fhRyY\/YBbVxZ_z-TI\/AAAAAAADJUE\/LHnsAZUjqrE86THbXsEpfObYbSgL_XmvwCLcBGAsYHQ\/s2048\/IMG_1670.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1889\" data-original-width=\"2048\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-i2Nk6-fhRyY\/YBbVxZ_z-TI\/AAAAAAADJUE\/LHnsAZUjqrE86THbXsEpfObYbSgL_XmvwCLcBGAsYHQ\/w640-h590\/IMG_1670.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy father has always said he doesn't like lamb, however he has eaten it without knowing it was lamb in a shepherd's pie according to my sister.\u0026nbsp; Ignorance is bliss they say.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOften what you don't know can't hurt. I had a moose steak once and didn't know it.\u0026nbsp; Best steak I had ever eaten. However had I known it was moose I would have been a bit queasy about trying it.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-etTOoczIGfg\/YBbVxursgPI\/AAAAAAADJUI\/zAN5gJbLKoU85sg3krGeNEk0RzUr8JKVwCLcBGAsYHQ\/s2048\/IMG_1671.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1954\" data-original-width=\"2048\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-etTOoczIGfg\/YBbVxursgPI\/AAAAAAADJUI\/zAN5gJbLKoU85sg3krGeNEk0RzUr8JKVwCLcBGAsYHQ\/w640-h610\/IMG_1671.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EStewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-01-qquoVdro\/YBbVxwSj0JI\/AAAAAAADJUM\/7M316tYGzHY3qNv9ae_W8Pl7FVXMwUiJwCLcBGAsYHQ\/s2048\/IMG_1672.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1994\" data-original-width=\"2048\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-01-qquoVdro\/YBbVxwSj0JI\/AAAAAAADJUM\/7M316tYGzHY3qNv9ae_W8Pl7FVXMwUiJwCLcBGAsYHQ\/w640-h624\/IMG_1672.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe meat is browned first.\u0026nbsp; Much of the favour for a stew comes from the sticky juices that are left in the bottom of a pan after you have browned the meat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E I put the\n lamb on to brown while I am prepping the vegetables.\u0026nbsp; That way I tend \nto forget about it, which means it gets nicely browned without me \nworrying it every few minutes and stirring it about. (One of the secrets\n to any good stew made with red meat, is in a good and proper browning. \nThe meat won't brown nicely if you keep moving it about.)\n\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-K6YGvBHYhmA\/YBbVyDQdiOI\/AAAAAAADJUQ\/SWjOzJWIdJUlm4zfaRAeExJU5jLXyFM5ACLcBGAsYHQ\/s2048\/IMG_1673.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1734\" data-original-width=\"2048\" height=\"542\" src=\"https:\/\/1.bp.blogspot.com\/-K6YGvBHYhmA\/YBbVyDQdiOI\/AAAAAAADJUQ\/SWjOzJWIdJUlm4zfaRAeExJU5jLXyFM5ACLcBGAsYHQ\/w640-h542\/IMG_1673.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe vegetables in this stew are also semi softened in pan . You will need a good stove top to oven casserole dish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESomething with handles that can easily go into the oven. I use my enamel cast iron casserole dish, which is perfect for this sort of thing.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Y9zKv3f5UDk\/YBbVyVZ6E9I\/AAAAAAADJUU\/ic4GQBW10ScvqRP9TAjswqlSohjjsjLbgCLcBGAsYHQ\/s2048\/IMG_1674.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1806\" data-original-width=\"2048\" height=\"564\" src=\"https:\/\/1.bp.blogspot.com\/-Y9zKv3f5UDk\/YBbVyVZ6E9I\/AAAAAAADJUU\/ic4GQBW10ScvqRP9TAjswqlSohjjsjLbgCLcBGAsYHQ\/w640-h564\/IMG_1674.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou also need some stock. Lamb stock is what is preferred for its subtle\n flavours, but you can also use beef or chicken or a combination of the \ntwo.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAside from lamb stock, I have to say my preference is chicken stock as it has a much milder flavour than beef.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LdceuM_k770\/YBbVyq3s1BI\/AAAAAAADJUY\/6xokjGhOJ0EkdvdQzwMipeHjgKQLygBMwCLcBGAsYHQ\/s2048\/IMG_1677.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1313\" data-original-width=\"2048\" height=\"410\" src=\"https:\/\/1.bp.blogspot.com\/-LdceuM_k770\/YBbVyq3s1BI\/AAAAAAADJUY\/6xokjGhOJ0EkdvdQzwMipeHjgKQLygBMwCLcBGAsYHQ\/w640-h410\/IMG_1677.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAltogether this is a fabulous stew that is comforting and pleasing. You have wonderfully tender meat and vegetables as well as a lovely broth.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI confess I enjoy mashing my potatoes into the broth and dotting them with butter.\u0026nbsp; There is nothing\u0026nbsp; more delicious on this earth. I quite simply adore simple meals like this. All you need on the side is some crusty bread.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-gTAqTAkimkI\/YBbVv9KQXPI\/AAAAAAADJTk\/ws1sx6TiaUoUBpdiMUPL3VqvPUkfC8QugCLcBGAsYHQ\/s2048\/Cover%2BIrish%2BStew.JPG\",\"name\":\"Irish Lamb Stew\",\"prepTime\":\"PT25M\",\"cookTime\":\"PT2H\",\"totalTime\":\"PT2H25M\",\"description\":\"Rich and delicious with fork tender chunks of lamb, a rich gravy and plenty of simple vegetables. Comfort food at its best. This is quite simply delicious.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 pound lamb stewing meat, cut into cubes\",\"2 TBS light olive oil\",\"2 large carrots, peeled and chopped\",\"2 sticks celery, peeled and chopped\",\"1 large onion, peeled and chopped\",\"2 sprigs of thyme\",\"salt and black pepper\",\"1 1\/2 pounds potatoes, peeled and sliced intowdges or rounds\",\"2 1\/2 cups (600ml) lamb stock  (can use beef or chicken, or a combination)\",\"1 knob of butter\",\"chopped parsley to garnish if desired\"],\"recipeInstructions\":[\"Preheat the oven to 165*C\/325*F\/gas mark 3.\",\"Heat a medium, heavy bottomed flame proof casserole (with a lid) over medium heat. Add half of the oil and heat. Once the oil is heated, add the lamb and brown, over medium heat until well browned. Working in batches if necessary.\",\"Remove the lamb from the casserole and set aside.\",\"Add the vegetables and the remaining oil. Cook, stirring occasionally, over medium low heat, until they have begun to soften a bit.\",\"Return the lamb to the pot along with any juices. Season with salt and pepper. Add the sprigs of thyme.\",\"Pour in the lamb stock.\",\"Lay the potatoes on top covering and pushing them down a bit into the stock. Dot with butter.\",\"Cover tightly. Bake in the heated oven for 2 hours, until the meat is beautifully tender and all of the vegetables are cooked, uncovering the casserole for the last fifteen minutes to lightly brown the potatoes.\",\"Spoon out into heated bowls to serve. Sprinkle with parsley if desired. Crusty bread goes well.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"306\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EIrish Lamb Stew\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" href=\"undefined\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" draggable=\"false\" height=\"616\" src=\"https:\/\/1.bp.blogspot.com\/-gTAqTAkimkI\/YBbVv9KQXPI\/AAAAAAADJTk\/ws1sx6TiaUoUBpdiMUPL3VqvPUkfC8QugCLcBGAsYHQ\/w640-h616\/Cover%2BIrish%2BStew.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 2 H \u0026amp; 25 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003ERich and delicious with fork tender chunks of lamb, a rich gravy and plenty of simple vegetables. Comfort food at its best. This is quite simply delicious.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 pound lamb stewing meat, cut into cubes\u003C\/li\u003E\u003Cli\u003E2 TBS light olive oil\u003C\/li\u003E\u003Cli\u003E2 large carrots, peeled and chopped\u003C\/li\u003E\u003Cli\u003E2 sticks celery, peeled and chopped\u003C\/li\u003E\u003Cli\u003E1 large onion, peeled and chopped\u003C\/li\u003E\u003Cli\u003E2 sprigs of thyme\u003C\/li\u003E\u003Cli\u003Esalt and black pepper\u003C\/li\u003E\u003Cli\u003E1 1\/2 pounds potatoes, peeled and sliced into wedges or rounds\u003C\/li\u003E\u003Cli\u003E2 1\/2 cups (600ml) lamb stock\u0026nbsp; (can use beef or chicken, or a combination)\u003C\/li\u003E\u003Cli\u003E1 knob of butter\u003C\/li\u003E\u003Cli\u003Echopped parsley to garnish if desired\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 165*C\/325*F\/gas mark 3.\u003C\/li\u003E\u003Cli\u003EHeat a medium, heavy bottomed flame proof casserole (with a lid) over medium heat. Add half of the oil and heat. Once the oil is heated, add the lamb and brown, over medium heat until well browned. Working in batches if necessary.\u003C\/li\u003E\u003Cli\u003ERemove the lamb from the casserole and set aside.\u003C\/li\u003E\u003Cli\u003EAdd the vegetables and the remaining oil. Cook, stirring occasionally, over medium low heat, until they have begun to soften a bit.\u003C\/li\u003E\u003Cli\u003EReturn the lamb to the pot along with any juices. Season with salt and pepper. Add the sprigs of thyme.\u003C\/li\u003E\u003Cli\u003EPour in the lamb stock.\u003C\/li\u003E\u003Cli\u003ELay the potatoes on top covering and pushing them down a bit into the stock. Dot with butter.\u003C\/li\u003E\u003Cli\u003ECover tightly. Bake in the heated oven for 2 hours, until the meat is beautifully tender and all of the vegetables are cooked, uncovering the casserole for the last fifteen minutes to lightly brown the potatoes.\u003C\/li\u003E\u003Cli\u003ESpoon out into heated bowls to serve. Sprinkle with parsley if desired. Crusty bread goes well.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 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0px; text-align: center;\"\u003E\u003Cimg alt=\"Irish Lamb Stew\" border=\"0\" data-original-height=\"1949\" data-original-width=\"2048\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-m8m5mcV-Rhc\/YBbX988aWuI\/AAAAAAADJU0\/0Udq_rVfV6MbIUKY_nLS4ZWVrzo8j447wCLcBGAsYHQ\/w640-h610\/End%2BStew.JPG\" title=\"Irish Lamb Stew\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4919751211806050397\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/irish-lamb-stew.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4919751211806050397"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4919751211806050397"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/irish-lamb-stew.html","title":"Irish Lamb Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-gTAqTAkimkI\/YBbVv9KQXPI\/AAAAAAADJTk\/ws1sx6TiaUoUBpdiMUPL3VqvPUkfC8QugCLcBGAsYHQ\/s72-w640-h616-c\/Cover%2BIrish%2BStew.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3739676692442993693"},"published":{"$t":"2020-05-27T04:00:00.000+01:00"},"updated":{"$t":"2020-05-27T04:00:02.085+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"roast dinners"}],"title":{"type":"text","$t":"Apricot \u0026 Mustard Glazed Rack of Lamb"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7ZkGPOxbmAk\/XstW8FCmgZI\/AAAAAAAC5gg\/wXIvVp4Lz9YFkU69RC7ZhgwUwZn9N7pnwCLcBGAsYHQ\/s1600\/IMG_2668.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-7ZkGPOxbmAk\/XstW8FCmgZI\/AAAAAAAC5gg\/wXIvVp4Lz9YFkU69RC7ZhgwUwZn9N7pnwCLcBGAsYHQ\/s400\/IMG_2668.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAbout six months ago I had bought a couple of racks of lamb at Costco, which were marked down for some reason. They looked fine so I brought them home, repackaged them and froze them to use at a later date.\u0026nbsp; This weekend I thawed one out and roasted it for our Sunday lunch.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PrBmVfCV0Mw\/XstW8nb7q8I\/AAAAAAAC5gk\/Her_dKogLlk3s4SaJRG1Za0lnB2HplWGgCLcBGAsYHQ\/s1600\/IMG_2669.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1369\" data-original-width=\"1600\" height=\"341\" src=\"https:\/\/1.bp.blogspot.com\/-PrBmVfCV0Mw\/XstW8nb7q8I\/AAAAAAAC5gk\/Her_dKogLlk3s4SaJRG1Za0lnB2HplWGgCLcBGAsYHQ\/s400\/IMG_2669.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt was absolutely beautiful. I can't think why it had been reduced, perhaps the original packaging had been punctured or some such. In any case there was nothing wrong with it at all.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kyS8vj0cdLM\/XstW-8Wl7SI\/AAAAAAAC5go\/7m5pNUBtBY8C8t82sogxS8XoHtE2ZmHVACLcBGAsYHQ\/s1600\/IMG_2670.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1529\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-kyS8vj0cdLM\/XstW-8Wl7SI\/AAAAAAAC5go\/7m5pNUBtBY8C8t82sogxS8XoHtE2ZmHVACLcBGAsYHQ\/s400\/IMG_2670.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLamb is not something we ever ate when I was growing up. Mom did try to cook some lamb chops once, but they were not popular with any of us.\u0026nbsp; I suspect strongly that they were mutton and not lamb as they smelled like she was burning a pair of mittens when she was cooking them!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ODLsWbHbTXo\/XstXCwFXkiI\/AAAAAAAC5gs\/nzssRM7V864swsHX220yk2s185q3Rr4xgCLcBGAsYHQ\/s1600\/IMG_2671.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1298\" data-original-width=\"1600\" height=\"323\" src=\"https:\/\/1.bp.blogspot.com\/-ODLsWbHbTXo\/XstXCwFXkiI\/AAAAAAAC5gs\/nzssRM7V864swsHX220yk2s185q3Rr4xgCLcBGAsYHQ\/s400\/IMG_2671.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen mom was in the hospital having my brother (over 60 years ago!) she had remembered having a lamb stew and she always talked about how delicious it was.\u0026nbsp; Until moving here to the UK, chops that smelt like burnt mittens and\u0026nbsp; mom's memory of lamb stew were my only experiences with lamb.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FXfp6hRwDj0\/XstXDGobyyI\/AAAAAAAC5gw\/XVTuZYm2X2MW0bRD6PTVQDe7sEqFmOcWQCLcBGAsYHQ\/s1600\/IMG_2672.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1326\" data-original-width=\"1600\" height=\"331\" src=\"https:\/\/1.bp.blogspot.com\/-FXfp6hRwDj0\/XstXDGobyyI\/AAAAAAAC5gw\/XVTuZYm2X2MW0bRD6PTVQDe7sEqFmOcWQCLcBGAsYHQ\/s400\/IMG_2672.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have come to love and enjoy lamb very much here in the UK. We have some of the most beautiful tasting lamb in the world.\u0026nbsp; Our hillsides are covered with sheep, everywhere you look.\u0026nbsp; That was one thing I noticed when I first moved over here and had a chance to wander about in the countryside.\u0026nbsp; Sheep, sheep everywhere.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zDYLu9p2luc\/XstXFJMYktI\/AAAAAAAC5g0\/QArdNMuDgjI6StAPszCqkUXSxiQuNSsHgCLcBGAsYHQ\/s1600\/IMG_2673.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1475\" data-original-width=\"1600\" height=\"368\" src=\"https:\/\/1.bp.blogspot.com\/-zDYLu9p2luc\/XstXFJMYktI\/AAAAAAAC5g0\/QArdNMuDgjI6StAPszCqkUXSxiQuNSsHgCLcBGAsYHQ\/s400\/IMG_2673.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe also pay a lot more for local lamb than we do for New Zealand lamb.\u0026nbsp; I am not sure what is up with that, but I can tell you, local lamb is worth the extra cost. It's is simply wonderful.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HY7I21cVuLk\/XstXJYSkG4I\/AAAAAAAC5g8\/FAqdUOfNLmQObFASURNDZ6mAoERlTOWUwCLcBGAsYHQ\/s1600\/IMG_2674.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1313\" data-original-width=\"1600\" height=\"327\" src=\"https:\/\/1.bp.blogspot.com\/-HY7I21cVuLk\/XstXJYSkG4I\/AAAAAAAC5g8\/FAqdUOfNLmQObFASURNDZ6mAoERlTOWUwCLcBGAsYHQ\/s400\/IMG_2674.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI decided to use a recipe for a glazed rack of lamb that I found on \u003Ca href=\"https:\/\/lingeralittle.com\/roasted-racks-of-lamb\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ELinger\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It sounded delicious with a fabulous Apricot and Mustard glaze.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0IMVM1CtzMo\/XstXIfdVpNI\/AAAAAAAC5g4\/2vaPq3SiNbwnOclFXXOHddlmG-072IqYwCLcBGAsYHQ\/s1600\/IMG_2675.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-0IMVM1CtzMo\/XstXIfdVpNI\/AAAAAAAC5g4\/2vaPq3SiNbwnOclFXXOHddlmG-072IqYwCLcBGAsYHQ\/s400\/IMG_2675.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe original recipe was for the use of two racks of lamb. I cut it in half successfully. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_1KXC0u4uLU\/XstXLrddUVI\/AAAAAAAC5hA\/WRBLCHJilZIqQcR_kRYUTNwroa1dDWbiwCLcBGAsYHQ\/s1600\/IMG_2676.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1284\" data-original-width=\"1600\" height=\"320\" src=\"https:\/\/1.bp.blogspot.com\/-_1KXC0u4uLU\/XstXLrddUVI\/AAAAAAAC5hA\/WRBLCHJilZIqQcR_kRYUTNwroa1dDWbiwCLcBGAsYHQ\/s400\/IMG_2676.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt called for a full 4 cloves of garlic for the full recipe. I tried it with two, but I could tell that it was going to be obnoxious as soon as I had minced it all with the thyme. The smell was far too strong.\u0026nbsp; I cut both in half yet again and that was perfect.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fHLFDSsWk74\/XstXOhAyJ6I\/AAAAAAAC5hM\/mA3b_PGFZpw2gW3exk6bbRaiaeX6VAXIgCLcBGAsYHQ\/s1600\/IMG_2677.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"298\" src=\"https:\/\/1.bp.blogspot.com\/-fHLFDSsWk74\/XstXOhAyJ6I\/AAAAAAAC5hM\/mA3b_PGFZpw2gW3exk6bbRaiaeX6VAXIgCLcBGAsYHQ\/s400\/IMG_2677.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nShe talked about the glaze becoming somewhat of a sauce to spoon over the lamb. I didn't end up with a sauce.\u0026nbsp; My glaze\u0026nbsp; was simply a glaze, but it did taste beautiful and I feel it was a smart move on my part to cut back on the garlic and the thyme.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QsZN3bdvhME\/XstXQsbuFTI\/AAAAAAAC5hQ\/wjyQgvixvXQf9u3NuZKFeaUCqy05eFS2wCLcBGAsYHQ\/s1600\/IMG_2678.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1211\" data-original-width=\"1600\" height=\"302\" src=\"https:\/\/1.bp.blogspot.com\/-QsZN3bdvhME\/XstXQsbuFTI\/AAAAAAAC5hQ\/wjyQgvixvXQf9u3NuZKFeaUCqy05eFS2wCLcBGAsYHQ\/s400\/IMG_2678.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe full whack would have totally over-powered the natural taste of the lamb.\u0026nbsp; I like to taste what I am eating.\u0026nbsp; Any complimentary flavours should do just that.\u0026nbsp; Compliment, not overpower.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZtweCydoU1A\/XstXRmFqprI\/AAAAAAAC5hU\/dBV_NprlxpEbPmezmPrYUJC84mEEhqCHACLcBGAsYHQ\/s1600\/IMG_2682.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1238\" data-original-width=\"1600\" height=\"308\" src=\"https:\/\/1.bp.blogspot.com\/-ZtweCydoU1A\/XstXRmFqprI\/AAAAAAAC5hU\/dBV_NprlxpEbPmezmPrYUJC84mEEhqCHACLcBGAsYHQ\/s400\/IMG_2682.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nJust my opinion of course!\u0026nbsp; But if you are paying a huge price tag for a beautiful piece of meat, lets taste the meat!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-GPsIv1lEX8A\/XstXUopZs9I\/AAAAAAAC5hg\/GZLFPs9Fc287azmwBfZwFn0DisnzruxCQCLcBGAsYHQ\/s1600\/IMG_2683.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1293\" data-original-width=\"1600\" height=\"322\" src=\"https:\/\/1.bp.blogspot.com\/-GPsIv1lEX8A\/XstXUopZs9I\/AAAAAAAC5hg\/GZLFPs9Fc287azmwBfZwFn0DisnzruxCQCLcBGAsYHQ\/s400\/IMG_2683.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe timings were spot on.\u0026nbsp; I ended up with beautifully roasted lamb, nice and pink just like we enjoy it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-olZeyOZs9Ys\/XstXV6WrmkI\/AAAAAAAC5ho\/F1CKCCo5-_o2cir33V-66_FWLV7owzf9QCLcBGAsYHQ\/s1600\/IMG_2684.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1584\" data-original-width=\"1600\" height=\"395\" src=\"https:\/\/1.bp.blogspot.com\/-olZeyOZs9Ys\/XstXV6WrmkI\/AAAAAAAC5ho\/F1CKCCo5-_o2cir33V-66_FWLV7owzf9QCLcBGAsYHQ\/s400\/IMG_2684.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI loved the glaze just as I did it. It was fruity and mellow and went perfect with the lamb.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bXVvfVTOZtc\/XstXY2cFT6I\/AAAAAAAC5hw\/3lf5gRnpezQrw_46ywS0L4N0CeDsrhwaACLcBGAsYHQ\/s1600\/IMG_2685.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1561\" data-original-width=\"1600\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-bXVvfVTOZtc\/XstXY2cFT6I\/AAAAAAAC5hw\/3lf5gRnpezQrw_46ywS0L4N0CeDsrhwaACLcBGAsYHQ\/s400\/IMG_2685.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe both really enjoy this delicious entree. I served it with the\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2020\/05\/balsamic-roasted-new-potatoes-asparagus.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Balsamic Roasted New Potatoes \u0026amp; Asparagus\u003C\/b\u003E\u003C\/a\u003E I shared the other day with you.\u0026nbsp; This was a perfect Springtime menu.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"4\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" draggable=\"false\" height=\"374\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-0IMVM1CtzMo\/XstXIfdVpNI\/AAAAAAAC5g4\/2vaPq3SiNbwnOclFXXOHddlmG-072IqYwCLcBGAsYHQ\/s400\/IMG_2675.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nApricot \u0026amp; Mustard Glazed Rack of Lamb\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nPerfctly cooked and glazed rack of lamb, with beautiful flavours. Elegant and yet very simple to execute.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 1\/2 pound rack of lamb, french trimmed\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp\u0026nbsp; fine seasalt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp freshly ground black pepper\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 heaped dessertspoon of apricot preserves (about 1\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 heaped dessertspoon of grainy Dijon mustard (about 1\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 tsp minced fresh thyme leaves\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 clove of garlic, peeled and finely minced\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ELine a baking sheet with aluminium foil.\u0026nbsp; Spray the foil with some canola cooking spray.\u0026nbsp; Lay the rack of lamb on it.\u0026nbsp; Season on both sides with the salt and pepper.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EStir together the apricot jam and the mustard. Stir in the thyme and the garlic. Spread 1\/3 of this mixture on both sides of the lamb.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ELet the lamb sit for one hour undisturbed until it comes to room temperature.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 230*C\/450*F. gas mark 7.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ESpread 1\/3 of the remaining apricot jam mixture on the top of the lamb. Place the baking tray with the lamb into the oven and roast for\u0026nbsp; five minutes.\u0026nbsp; Spoon over another 1\/3 of the jam mixture.\u0026nbsp; Roast for a further five\u0026nbsp; minutes.\u0026nbsp; Spoon on the remainder of the jam mixture and roast\u0026nbsp; for 20 minutes longer. (50*C\/120*F rare)\u0026nbsp; or for 25 minutes (52*C\/125*F medium rare) or for 30 minutes (55*C\/130*F medium).\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERemove from the oven to a cutting board. Tent lightly with foil and leave to rest for 14 minutes.\u0026nbsp; Cut each portion alotting two ribs per serving size.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 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ccmprNow(); } } else { ccmprNow(); } }window.onload = function () {if(!document.querySelector(\"[src^='https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js']\")){var randomNumberToPreventCaching = (new Date()).getTime();var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js?v=\" + randomNumberToPreventCaching,e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js?v=1590479580420\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JlnKqeBMldY\/XstXYeNOuxI\/AAAAAAAC5hs\/QhFCY5KGYkgl-XgSDp07V33NzDHN_KUiwCLcBGAsYHQ\/s1600\/IMG_2686.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" border=\"0\" data-original-height=\"1112\" data-original-width=\"1600\" height=\"277\" src=\"https:\/\/1.bp.blogspot.com\/-JlnKqeBMldY\/XstXYeNOuxI\/AAAAAAAC5hs\/QhFCY5KGYkgl-XgSDp07V33NzDHN_KUiwCLcBGAsYHQ\/s400\/IMG_2686.JPG\" title=\"Apricot \u0026amp; Mustard Glazed Rack of Lamb\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you have some lamb and are looking for a beautiful and delicious way of preparing it, this would not be a bad choice!\u0026nbsp; I think this would make an excellent dinner party entree with two racks and maybe a Potato Gratin on the side.\u0026nbsp; Bon Appetit as they say!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: 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Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Classic 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Colorful 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Columns 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 7\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Grid 8\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 7\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table List 8\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table 3D effects 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Contemporary\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Elegant\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Professional\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Subtle 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Subtle 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Web 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Balloon Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"39\" Name=\"Table Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Table Theme\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" Name=\"Placeholder Text\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"1\" QFormat=\"true\" Name=\"No Spacing\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" Name=\"Revision\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"34\" QFormat=\"true\"\n   Name=\"List Paragraph\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"29\" QFormat=\"true\" Name=\"Quote\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"30\" QFormat=\"true\"\n   Name=\"Intense Quote\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"60\" Name=\"Light Shading Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"61\" Name=\"Light List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"62\" Name=\"Light Grid Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"63\" Name=\"Medium Shading 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"64\" Name=\"Medium Shading 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"65\" Name=\"Medium List 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"66\" Name=\"Medium List 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"67\" Name=\"Medium Grid 1 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" Name=\"Medium Grid 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" Name=\"Medium Grid 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" Name=\"Dark List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" Name=\"Colorful Shading Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" Name=\"Colorful List Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" Name=\"Colorful Grid Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"19\" QFormat=\"true\"\n   Name=\"Subtle Emphasis\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"21\" QFormat=\"true\"\n   Name=\"Intense Emphasis\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"31\" QFormat=\"true\"\n   Name=\"Subtle Reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"32\" QFormat=\"true\"\n   Name=\"Intense Reference\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"33\" QFormat=\"true\" Name=\"Book Title\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"37\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" Name=\"Bibliography\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"39\" SemiHidden=\"true\"\n   UnhideWhenUsed=\"true\" QFormat=\"true\" Name=\"TOC Heading\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"41\" Name=\"Plain Table 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"42\" Name=\"Plain Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"43\" Name=\"Plain Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"44\" Name=\"Plain Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"45\" Name=\"Plain Table 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"40\" Name=\"Grid Table Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\" Name=\"Grid Table 1 Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\" Name=\"Grid Table 6 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\" Name=\"Grid Table 7 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"Grid Table 1 Light Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"Grid Table 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"Grid Table 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"Grid Table 4 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"Grid Table 5 Dark Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"Grid Table 6 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"Grid Table 7 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\" Name=\"List Table 1 Light\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\" Name=\"List Table 6 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\" Name=\"List Table 7 Colorful\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 1\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 2\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 3\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 3\"\/\u003E\n  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Table 1 Light Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 5\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"46\"\n   Name=\"List Table 1 Light Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"47\" Name=\"List Table 2 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"48\" Name=\"List Table 3 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"49\" Name=\"List Table 4 Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"50\" Name=\"List Table 5 Dark Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"51\"\n   Name=\"List Table 6 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" Priority=\"52\"\n   Name=\"List Table 7 Colorful Accent 6\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Mention\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Smart Hyperlink\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Hashtag\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Unresolved Mention\"\/\u003E\n  \u003Cw:LsdException Locked=\"false\" SemiHidden=\"true\" UnhideWhenUsed=\"true\"\n   Name=\"Smart Link\"\/\u003E\n \u003C\/w:LatentStyles\u003E\n\u003C\/xml\u003E\u003C![endif]--\u003E\u003C!--[if gte mso 10]\u003E\n\u003Cstyle\u003E\n \/* Style Definitions *\/\n table.MsoNormalTable\n {mso-style-name:\"Table Normal\";\n mso-tstyle-rowband-size:0;\n mso-tstyle-colband-size:0;\n mso-style-noshow:yes;\n mso-style-priority:99;\n mso-style-parent:\"\";\n mso-padding-alt:0cm 5.4pt 0cm 5.4pt;\n mso-para-margin-top:0cm;\n mso-para-margin-right:0cm;\n mso-para-margin-bottom:8.0pt;\n mso-para-margin-left:0cm;\n line-height:107%;\n mso-pagination:widow-orphan;\n font-size:11.0pt;\n font-family:\"Calibri\",sans-serif;\n mso-ascii-font-family:Calibri;\n mso-ascii-theme-font:minor-latin;\n mso-hansi-font-family:Calibri;\n mso-hansi-theme-font:minor-latin;\n mso-bidi-font-family:\"Times New Roman\";\n mso-bidi-theme-font:minor-bidi;\n mso-fareast-language:EN-US;}\n\u003C\/style\u003E\n\u003C![endif]--\u003E\n\n\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\"\u003E\n\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3739676692442993693\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/05\/apricot-mustard-glazed-rack-of-lamb.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3739676692442993693"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3739676692442993693"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/05\/apricot-mustard-glazed-rack-of-lamb.html","title":"Apricot \u0026 Mustard Glazed Rack of Lamb"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-7ZkGPOxbmAk\/XstW8FCmgZI\/AAAAAAAC5gg\/wXIvVp4Lz9YFkU69RC7ZhgwUwZn9N7pnwCLcBGAsYHQ\/s72-c\/IMG_2668.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2890159618034326066"},"published":{"$t":"2020-03-09T04:00:00.000+00:00"},"updated":{"$t":"2020-03-09T04:00:00.153+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"}],"title":{"type":"text","$t":"Honey Mustard \u0026 Balsamic Lamb Chops"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wwW-8ZK9OCE\/XmT2pkfSTNI\/AAAAAAACzRo\/8r85D_1w9OUdy7N8DfHD57AYVd46jH0EQCLcBGAsYHQ\/s1600\/Best%2Bbest%2Bcover%2Blamb.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1389\" data-original-width=\"1600\" height=\"346\" src=\"https:\/\/1.bp.blogspot.com\/-wwW-8ZK9OCE\/XmT2pkfSTNI\/AAAAAAACzRo\/8r85D_1w9OUdy7N8DfHD57AYVd46jH0EQCLcBGAsYHQ\/s400\/Best%2Bbest%2Bcover%2Blamb.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI confess that lamb was not something I had ever eaten prior to moving here to the UK. My mother did cook lamb chops once when I was a teenager, but they smelled like burning mittens so none of us would eat them.\u0026nbsp; I strongly suspect it was mutton and not lamb.\u0026nbsp; In any case, the smell was enough to put us all off for a very long time. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5gD9RCCs3hE\/XmT2uUcPTzI\/AAAAAAACzRs\/aGzU4cXhUgw_etFEYuOaL79Yyvn3VbREQCLcBGAsYHQ\/s1600\/Bst%2Bcover%2Blamb%2Bchops.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1416\" data-original-width=\"1600\" height=\"353\" src=\"https:\/\/1.bp.blogspot.com\/-5gD9RCCs3hE\/XmT2uUcPTzI\/AAAAAAACzRs\/aGzU4cXhUgw_etFEYuOaL79Yyvn3VbREQCLcBGAsYHQ\/s400\/Bst%2Bcover%2Blamb%2Bchops.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy mother often spoke of a lamb stew that she had enjoyed in the hospital when she was having my brother.\u0026nbsp; It was a taste memory that she carried with her all the days of her\u0026nbsp; life.\u0026nbsp; My brother just turned 60 last week, so that was a very long time to be thinking about what something tasted like.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PcN9mPhJrLo\/XmT21O80JlI\/AAAAAAACzRw\/zYTZdHQXIZQ2oofAKd9CDSU9zQj1_4rZACLcBGAsYHQ\/s1600\/Cover%2Bchops.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1031\" data-original-width=\"1600\" height=\"257\" src=\"https:\/\/1.bp.blogspot.com\/-PcN9mPhJrLo\/XmT21O80JlI\/AAAAAAACzRw\/zYTZdHQXIZQ2oofAKd9CDSU9zQj1_4rZACLcBGAsYHQ\/s400\/Cover%2Bchops.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI know all about that.\u0026nbsp; The summer before 12th grade I went on a school exchange trip and we stayed at Carlton University in Ottawa.\u0026nbsp; Each night we were taken to a restaurant in Ottawa called \"The Cascade Restaurant.\"\u0026nbsp; The very first night I ordered the Barbequed Chicken.\u0026nbsp; It was so good I ordered it every night that we were there and I have been thinking about the taste of it ever since!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CUJYkKPLI7g\/XmT24BK40OI\/AAAAAAACzR4\/m5KrSR1k78cNt0eT5Dl978E1i66-NfmTQCLcBGAsYHQ\/s1600\/IMG_0385.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1265\" data-original-width=\"1600\" height=\"315\" src=\"https:\/\/1.bp.blogspot.com\/-CUJYkKPLI7g\/XmT24BK40OI\/AAAAAAACzR4\/m5KrSR1k78cNt0eT5Dl978E1i66-NfmTQCLcBGAsYHQ\/s400\/IMG_0385.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTaste memories can be very specific and they stick in your brain, often becoming even more delicious (or not as it were) in the memory as years go by!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZiL1Ha3l5Os\/XmT272_JDaI\/AAAAAAACzSA\/yHhYFbGy7J4HrZeiMowuaFRrIn58UobAgCLcBGAsYHQ\/s1600\/IMG_0391.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/1.bp.blogspot.com\/-ZiL1Ha3l5Os\/XmT272_JDaI\/AAAAAAACzSA\/yHhYFbGy7J4HrZeiMowuaFRrIn58UobAgCLcBGAsYHQ\/s400\/IMG_0391.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy ex husband would never eat or try lamb because his father wouldn't and so it was not something I ever cooked when we were married. It was not until Todd and I got married that I took the risk of trying it.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kEp_ZtVy1eU\/XmT2-Sjb47I\/AAAAAAACzSI\/4XM8edIVjnI5pzKaD_0J8fRQU3Yt1_0mACLcBGAsYHQ\/s1600\/IMG_0392.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1448\" data-original-width=\"1600\" height=\"361\" src=\"https:\/\/1.bp.blogspot.com\/-kEp_ZtVy1eU\/XmT2-Sjb47I\/AAAAAAACzSI\/4XM8edIVjnI5pzKaD_0J8fRQU3Yt1_0mACLcBGAsYHQ\/s400\/IMG_0392.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOur church congregation had taken us out for supper at a restaurant to celebrate our marriage and there was saddle of lamb on the menu at the restaurant.\u0026nbsp; I took a chance, ordered it and I have to say I fell in love with it at first bite.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MZ_zZmtyP64\/XmT2_7qTkXI\/AAAAAAACzSM\/P1XuIHcnJFYbdNb05jW9p5uvuG-aWuwGACLcBGAsYHQ\/s1600\/IMG_0394.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1329\" data-original-width=\"1600\" height=\"331\" src=\"https:\/\/1.bp.blogspot.com\/-MZ_zZmtyP64\/XmT2_7qTkXI\/AAAAAAACzSM\/P1XuIHcnJFYbdNb05jW9p5uvuG-aWuwGACLcBGAsYHQ\/s400\/IMG_0394.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis was proper lamb.\u0026nbsp; British lamb. Succulent, tender and almost sweet. It was incredibly edibly delicious.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dUUtAdLTQA8\/XmT3CDTJWJI\/AAAAAAACzSQ\/ce4Y5ShtJ4wx5CyG9OskgvRVzX_iA-7IgCLcBGAsYHQ\/s1600\/IMG_0395.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1399\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/1.bp.blogspot.com\/-dUUtAdLTQA8\/XmT3CDTJWJI\/AAAAAAACzSQ\/ce4Y5ShtJ4wx5CyG9OskgvRVzX_iA-7IgCLcBGAsYHQ\/s400\/IMG_0395.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSince the I have enjoyed lamb in many ways.\u0026nbsp; I do so adore a good lamb stew and I have several really delicious recipes fot that on here.\u0026nbsp; This \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2013\/03\/a-simple-lamb-stew.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESimple Lamb Stew \u003C\/b\u003E\u003C\/a\u003Eis beautiful and probably my favourite. Then there is my \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2011\/02\/lamb-stew-with-feather-dumplings.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ELamb Stew with Feather Dumplings\u003C\/b\u003E\u003C\/a\u003E, also very good. I also have a delicious recipe for \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/03\/small-batch-irish-stew.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESmall Batch Irish Lamb Stew\u003C\/b\u003E\u003C\/a\u003E which is very pleasing!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_w0FE7EDIF8\/XmT3EyHp1QI\/AAAAAAACzSU\/PppzrZb3USY4IJcdW_wybQHztNb5PPw0gCLcBGAsYHQ\/s1600\/IMG_0396.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"961\" data-original-width=\"1600\" height=\"240\" src=\"https:\/\/1.bp.blogspot.com\/-_w0FE7EDIF8\/XmT3EyHp1QI\/AAAAAAACzSU\/PppzrZb3USY4IJcdW_wybQHztNb5PPw0gCLcBGAsYHQ\/s400\/IMG_0396.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also have several recipes for lamb chops.\u0026nbsp; \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2009\/08\/spiced-lamb-chops-with-roasted-roots.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESpiced Lamb Chops with Roasted Roots\u003C\/b\u003E\u003C\/a\u003E. which has a very Indian-like feel to it.\u0026nbsp; One of my favourites is \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2016\/04\/garlic-lamb-cutlets-with-mint-sun-blush.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EGarlic Lamb Cutlets with a Mint and Sun Blush Tomato Sauce\u003C\/b\u003E\u003C\/a\u003E.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-H1ARi2OVfGo\/XmT4g1CvCFI\/AAAAAAACzTQ\/9iK0HIUEehQScvo0jhsJ92AWbzd-N2e-ACLcBGAsYHQ\/s1600\/IMG_0397.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1347\" data-original-width=\"1600\" height=\"336\" src=\"https:\/\/1.bp.blogspot.com\/-H1ARi2OVfGo\/XmT4g1CvCFI\/AAAAAAACzTQ\/9iK0HIUEehQScvo0jhsJ92AWbzd-N2e-ACLcBGAsYHQ\/s400\/IMG_0397.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere are actually quite a few Lamb Recipes on this blog.\u0026nbsp; You can access all of them \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/search?q=lamb\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Tagines and stews, and steaks, etc.\u0026nbsp; All very delicious, I can assure you.\u0026nbsp; These chops I am sharing today are especially delicious.\u0026nbsp; They are seasoned and flash fried, and then a super simple honey, mustard and balsamic vinegar glaze is produced in the pan drippings.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xf0kMOe6K8g\/XmT3KpXyGwI\/AAAAAAACzSc\/VWMqWBdWuC4-N42ykW30pkxpiojJWY6iACLcBGAsYHQ\/s1600\/IMG_0398.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1351\" data-original-width=\"1600\" height=\"337\" src=\"https:\/\/1.bp.blogspot.com\/-xf0kMOe6K8g\/XmT3KpXyGwI\/AAAAAAACzSc\/VWMqWBdWuC4-N42ykW30pkxpiojJWY6iACLcBGAsYHQ\/s400\/IMG_0398.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey are coated in this and briefly reheated before serving.\u0026nbsp; Oh but they are so delicious.\u0026nbsp; Tender, perfectly cooked, and that flavourful glaze, well\u0026nbsp; . . .\u0026nbsp; its like manna from heaven.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"1\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" draggable=\"false\" height=\"354\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-5gD9RCCs3hE\/XmT2uUcPTzI\/AAAAAAACzRs\/aGzU4cXhUgw_etFEYuOaL79Yyvn3VbREQCLcBGAsYHQ\/s400\/Bst%2Bcover%2Blamb%2Bchops.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nHoney Mustard \u0026amp; Balsamic Lamb Chops\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThese cook quickly and taste amazing.\u0026nbsp; Quantities are for four but I have put quantities for two in brackets should you wish to serve a smaller family.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E4 (8) lamb chops, well trimmed\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Efreshly ground black pepper\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Efine sea salt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Elight olive oil to fry\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E120ml (60ml) good balsamic vinegar (1\/2 cup (1\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2\u0026nbsp; (1)TBS liquid honey\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 (1) TBS grainy Dijon mustard\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 (1) cloves of garlic, peeled and crushed\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E6 (3) sprigs of fresh rosemary\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Honey Mustard \u0026amp; Balsamic Lamb Chops\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPat the lamb chops dry and season all over on both sides with salt and black pepper to taste.\u0026nbsp; Whisk together the balsamic vinegar, honey,\u0026nbsp; mustard and garlic.\u0026nbsp; Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat a bit of oil in a large non-stick skillet along with the rosemary.\u0026nbsp; Add the seasoned chops and sear well on both sides, cooking for about 2 minutes per side, or to the level of doneness you desire.\u0026nbsp; Remove to a plate and keep warm.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EAdd the balsamic vinegar mix to the pan and allow it to bubble up. Cook until the mixture thickens and turns sticky.\u0026nbsp; Return the chops to the pan, turning to coat them in the glaze.\u0026nbsp; Serve immediately.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   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Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{border: 0;margin: 0;outline: 0;color: #fff;padding: 5px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555}.ccm-print-options{display: none;white-space: 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{if(!document.querySelector(\"[src='https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js']\")){var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\",e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--SVqJX7aEr0\/XmT3Pnt4JKI\/AAAAAAACzSo\/X-mPHSkuQzcVj_7GnKyNX7S85FH9hwtIACLcBGAsYHQ\/s1600\/IMG_0400.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" border=\"0\" data-original-height=\"1174\" data-original-width=\"1600\" height=\"292\" src=\"https:\/\/1.bp.blogspot.com\/--SVqJX7aEr0\/XmT3Pnt4JKI\/AAAAAAACzSo\/X-mPHSkuQzcVj_7GnKyNX7S85FH9hwtIACLcBGAsYHQ\/s400\/IMG_0400.JPG\" title=\"Honey Mustard \u0026amp; Balsamic Lamb Chops\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe enjoy our lamb on the pink side.\u0026nbsp; Its so juicy and tender.\u0026nbsp; Today I servd it with some Dauphinoise Potatoes and Steamed Brussels Sprouts.\u0026nbsp; This was a fabulous dinner!\u0026nbsp; I have given quantities so you can either cook for 4 or for 2.\u0026nbsp; I also like to use French trimmed loin chops.\u0026nbsp; The meat is so succulent and delicious.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BX-fud0lDas\/XmUBWnn_S4I\/AAAAAAACzUE\/B33vo3H0xf8p97Ls7gitjL-BqOzUqeyAwCLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-BX-fud0lDas\/XmUBWnn_S4I\/AAAAAAACzUE\/B33vo3H0xf8p97Ls7gitjL-BqOzUqeyAwCLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2890159618034326066\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/03\/honey-mustard-balsamic-lamb-chops.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2890159618034326066"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2890159618034326066"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/03\/honey-mustard-balsamic-lamb-chops.html","title":"Honey Mustard \u0026 Balsamic Lamb Chops"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-wwW-8ZK9OCE\/XmT2pkfSTNI\/AAAAAAACzRo\/8r85D_1w9OUdy7N8DfHD57AYVd46jH0EQCLcBGAsYHQ\/s72-c\/Best%2Bbest%2Bcover%2Blamb.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2243831513414378876"},"published":{"$t":"2019-03-15T04:00:00.000+00:00"},"updated":{"$t":"2019-03-15T04:00:05.040+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small batch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Small Batch Irish Stew"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Hz63j2XMy10\/XIpKSdZAeEI\/AAAAAAACafg\/_HXYDnMiS4QgF9rXxeoWaR0nwbWjy9t4wCLcBGAs\/s1600\/cover%2BIrish%2Bstew.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1373\" data-original-width=\"1600\" height=\"342\" src=\"https:\/\/3.bp.blogspot.com\/-Hz63j2XMy10\/XIpKSdZAeEI\/AAAAAAACafg\/_HXYDnMiS4QgF9rXxeoWaR0nwbWjy9t4wCLcBGAs\/s400\/cover%2BIrish%2Bstew.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWith Saint Patrick's Day being on Sunday I thought it would be fun to make a smaller batch of Irish Stew for the smaller family.\u0026nbsp; This recipe will serve 3, or 2 people generously.\u0026nbsp; Or two people on the day and one with the leftovers the day after.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fA1w-n0L510\/XIpKONQev5I\/AAAAAAACafU\/CElGyUrUNGgL6LL3TTVAluq7OpVG9h6XQCLcBGAs\/s1600\/IMG_1662.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1507\" data-original-width=\"1600\" height=\"376\" src=\"https:\/\/1.bp.blogspot.com\/-fA1w-n0L510\/XIpKONQev5I\/AAAAAAACafU\/CElGyUrUNGgL6LL3TTVAluq7OpVG9h6XQCLcBGAs\/s400\/IMG_1662.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts a simple and yet attractive stew, using simple methods and simple ingredients, because lets face it . . .\u0026nbsp; the Irish were basically a very poor people, a humble people, without artifice, and many did not have stoves or ovens, but cooked over an open fire on the hearth.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-rbwsnFh7WBs\/XIpMed0_6jI\/AAAAAAACagk\/LOPFcqI6YzYlyyBKogPHEX-rI3Rt4ltdACLcBGAs\/s1600\/book%2Bcover.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"313\" data-original-width=\"260\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-rbwsnFh7WBs\/XIpMed0_6jI\/AAAAAAACagk\/LOPFcqI6YzYlyyBKogPHEX-rI3Rt4ltdACLcBGAs\/s400\/book%2Bcover.jpg\" width=\"332\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a recipe I adapted from one I found in this book.\u0026nbsp; It is originally meant to feed four people generously.\u0026nbsp; This is a great book by the way.\u0026nbsp; I have had it for a few years now and every recipe tried has been a real winner. Its from the Love Food people. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-A4jIhO0flZM\/XIpKLrgdYOI\/AAAAAAACafM\/_5ZkYB0kP-48bWulbiUR3M3TlugjpkiqwCLcBGAs\/s1600\/IMG_1663.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1499\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-A4jIhO0flZM\/XIpKLrgdYOI\/AAAAAAACafM\/_5ZkYB0kP-48bWulbiUR3M3TlugjpkiqwCLcBGAs\/s400\/IMG_1663.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAll you need for it is some stewing lamb\u0026nbsp; . . .\u0026nbsp; you could use neck fillets if you wanted to, I just used cubed stewing lamb I got at the shops.\u0026nbsp; British or Welsh lamb is not quite in season yet, so suspect this was NZ lamb.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-SyyVof7ZJDA\/XIpKNINN6LI\/AAAAAAACafQ\/-ovnmuFyJqY5l_So1AvDUzshGaNnsJ91wCLcBGAs\/s1600\/IMG_1666.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1379\" data-original-width=\"1600\" height=\"343\" src=\"https:\/\/4.bp.blogspot.com\/-SyyVof7ZJDA\/XIpKNINN6LI\/AAAAAAACafQ\/-ovnmuFyJqY5l_So1AvDUzshGaNnsJ91wCLcBGAs\/s400\/IMG_1666.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is no browning or faffing about with the meat, which also lessens the fat calories.\u0026nbsp; You just season and dust the cubed lamb with flour and lay it in the bottom of a heavy casserole dish. (I used my medium sized Le Creuset.)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-jB0Kk-KseQo\/XIpKQBQZGqI\/AAAAAAACafY\/KPn21hPMHOwBvOQVcBQsSLOY-LXvaI2wwCLcBGAs\/s1600\/IMG_1667.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1415\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/3.bp.blogspot.com\/-jB0Kk-KseQo\/XIpKQBQZGqI\/AAAAAAACafY\/KPn21hPMHOwBvOQVcBQsSLOY-LXvaI2wwCLcBGAs\/s400\/IMG_1667.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce the lamb is in the bottom, you layer on diced onion and sliced carrots.\u0026nbsp; I like to lightly season each layer.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-9tUR2nX7rbk\/XIpKQ5PtrMI\/AAAAAAACafc\/Zqrgme8MZaAW_iUez3KFLobpD-6bAuPMACLcBGAs\/s1600\/IMG_1668.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1538\" data-original-width=\"1600\" height=\"383\" src=\"https:\/\/3.bp.blogspot.com\/-9tUR2nX7rbk\/XIpKQ5PtrMI\/AAAAAAACafc\/Zqrgme8MZaAW_iUez3KFLobpD-6bAuPMACLcBGAs\/s400\/IMG_1668.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you have those layered in, you cover the top with wedges of potato.\u0026nbsp; I used two medium\/large potatoes, peeled and cut into wedges.\u0026nbsp; I got kind of fanciful when I layered them on top. I thought it looked quite pretty.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--4_Okq4eZ-8\/XIpLQc6FxKI\/AAAAAAACaf0\/64qLOFAT91wRAaY_BliO9qa2gIu47xkkgCLcBGAs\/s1600\/IMG_1670.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1476\" data-original-width=\"1600\" height=\"368\" src=\"https:\/\/1.bp.blogspot.com\/--4_Okq4eZ-8\/XIpLQc6FxKI\/AAAAAAACaf0\/64qLOFAT91wRAaY_BliO9qa2gIu47xkkgCLcBGAs\/s400\/IMG_1670.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFinally you just pour over a mix of hot stock and dried thyme. The recipe called for beef stock.\u0026nbsp; If I do it again, I will use chicken stock. I thought some of the integrity of the lamb was lost by using beef, but that may just be me.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-OZSHUfOFc5k\/XIpLR7HT-eI\/AAAAAAACaf8\/7Th4Zi1Vj8o1gQaM0UYvD4yEKcigeLgiwCLcBGAs\/s1600\/IMG_1671.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1527\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-OZSHUfOFc5k\/XIpLR7HT-eI\/AAAAAAACaf8\/7Th4Zi1Vj8o1gQaM0UYvD4yEKcigeLgiwCLcBGAs\/s400\/IMG_1671.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAfter that you just cover it up tightly and let the oven do the work.\u0026nbsp; Go read a book, do some knitting, housework, whatever\u0026nbsp; . . .\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jJH4ylVEgD4\/XIpLRppB0CI\/AAAAAAACaf4\/FCTkzHtjgNw2HKQlp3Fz1XlQL9H45csMQCLcBGAs\/s1600\/IMG_1672.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-jJH4ylVEgD4\/XIpLRppB0CI\/AAAAAAACaf4\/FCTkzHtjgNw2HKQlp3Fz1XlQL9H45csMQCLcBGAs\/s400\/IMG_1672.JPG\" title=\"Small Batch Irish Stew\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe recipe didn't call for it, but about 15 minutes before it was done, I took it out of the oven and brushed the potatoes with some butter, then popped it back into the oven at a higher temperature. It browned the potatoes up a bit, which I thought was a nice touch.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-sQySiI5JlLc\/XIpLTJasvPI\/AAAAAAACagA\/qPQeNGpypwEO6ynzcXHDfNFjwWC3Y7fiACLcBGAs\/s1600\/IMG_1673.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1355\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/4.bp.blogspot.com\/-sQySiI5JlLc\/XIpLTJasvPI\/AAAAAAACagA\/qPQeNGpypwEO6ynzcXHDfNFjwWC3Y7fiACLcBGAs\/s400\/IMG_1673.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis was a really lovely stew.\u0026nbsp; I am thinking if you didn't have lamb, you could do beef or pork in the same way, probably even chicken would be good done this way.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VwMxhcJiiss\/XIpLU_x9CjI\/AAAAAAACagE\/UpSgArYfFa4z8ecG0rzfzVvA1BYZIADTQCLcBGAs\/s1600\/IMG_1676.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1523\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-VwMxhcJiiss\/XIpLU_x9CjI\/AAAAAAACagE\/UpSgArYfFa4z8ecG0rzfzVvA1BYZIADTQCLcBGAs\/s400\/IMG_1676.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is something I have done with stew since I was a child.\u0026nbsp; I like to mash the potatoes up a bit and dab some butter on them. (Don't judge me.)\u0026nbsp; Its really good that way.\u0026nbsp; I also love sweet pickles with stew, but those don't exist over here, so I just think about how good they used to be and settle for what I have.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E3\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector(\u0026quot;.print-options\u0026quot;).className=\u0026quot;print-options show-print-options\u0026quot;\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithImage\u0026quot;); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithOptions\u0026quot;); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"274\" itemprop=\"image\" src=\"https:\/\/3.bp.blogspot.com\/-Hz63j2XMy10\/XIpKSdZAeEI\/AAAAAAACafg\/_HXYDnMiS4QgF9rXxeoWaR0nwbWjy9t4wCLcBGAs\/s320\/cover%2BIrish%2Bstew.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nSmall Batch Irish Stew\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT15M\" itemprop=\"prepTime\"\u003Eprep time: 15 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT2H30M\" itemprop=\"cookTime\"\u003Ecook time: 2 hour and 30 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT2H45M\" itemprop=\"totalTime\"\u003Etotal time: 2 hours and 45 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nA small batch Irish Stew for the smaller family.\u0026nbsp; Simple and delicious. This will give you a hearty meal on the day.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS plain flour\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 pound stewing lamb\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 onion, peeled and chopped\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 medium carrots, peeled and sliced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 largish potatoes, peeled and cut into wedges\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp dried thyme\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E600ml hot beef stock (2 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esmall knob of butter\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Eparsley flakes to garnish\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp;\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ESeason the meat and roll it in the flour, shaking off any excess.\u0026nbsp; Lay it in a single layer in the bottom of a casserole dish.\u0026nbsp; Top with the chopped onion, then the sliced carrot, and finally the potato wedges.\u0026nbsp; Season each layer lightly as you go.\u0026nbsp; Whisk together the stock and thyme.\u0026nbsp; Pour into the casserole dish.\u0026nbsp; Cover tightly.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 2 1\/2 hours.\u0026nbsp; About\u0026nbsp; 15 minutes before it is done, remove the cover and brush the top of the potatoes with the knob of butter and return to the oven.\u0026nbsp; Increase the oven temperature to 190*C\/375*F\/ gas mark 5. Let the potatoes brown a bit.\u0026nbsp; Sprinkle some parsley flakes on top and serve.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"nutrition-info\" itemprop=\"nutrition\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/NutritionInformation\"\u003E\n\u003Cdiv itemprop=\"calories\"\u003E\ncalories\u003Cbr \/\u003E\n302.37\u003C\/div\u003E\n\u003Cdiv itemprop=\"fatContent\"\u003E\nfat (grams)\u003Cbr \/\u003E\n10.34\u003C\/div\u003E\n\u003Cdiv itemprop=\"saturatedFatContent\"\u003E\nsat. fat (grams)\u003Cbr \/\u003E\n5.09\u003C\/div\u003E\n\u003Cdiv itemprop=\"carbohydrateContent\"\u003E\ncarbs (grams)\u003Cbr \/\u003E\n38.40\u003C\/div\u003E\n\u003Cdiv\u003E\nnet carbs\u003Cbr \/\u003E\n33.63\u003C\/div\u003E\n\u003Cdiv itemprop=\"proteinContent\"\u003E\nprotein (grams)\u003Cbr \/\u003E\n15.31\u003C\/div\u003E\n\u003Cdiv itemprop=\"sugarContent\"\u003E\nsugar (grams)\u003Cbr \/\u003E\n5.56\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"rg-card-styles\"\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}@media only screen and (max-width: 520px){.nutrition-info\u003Ediv{width: 33.333%;}}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript class=\"rg-card-script\"\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; 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if (printOption === 'printWithImage') { c.innerHTML = c.innerHTML.replace('img{visibility:hidden;display:none;}', 'img{display:block;margin: 20px auto;width: auto;max-width:250px;}'); } newWin.document.getElementsByTagName('head')[0].appendChild(c); newWin.document.getElementsByTagName('body')[0].innerHTML = b.innerHTML; newWin.print(); }\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QnH8CXWEilQ\/XIpLWG07ILI\/AAAAAAACagI\/1A8ys0eq3X0sdGMfl25tfGliy7tP0o9_gCLcBGAs\/s1600\/IMG_1677.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Irish Stew\" border=\"0\" data-original-height=\"1026\" data-original-width=\"1600\" height=\"256\" src=\"https:\/\/1.bp.blogspot.com\/-QnH8CXWEilQ\/XIpLWG07ILI\/AAAAAAACagI\/1A8ys0eq3X0sdGMfl25tfGliy7tP0o9_gCLcBGAs\/s400\/IMG_1677.JPG\" title=\"Small Batch Irish Stew\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd had the leftovers today for his dinner and he said it tasted even better than it had the other day when I made it.\u0026nbsp; That is often the way with stews. They seem to taste better upon \"ripening\" overnight.\u0026nbsp; Yum!\u0026nbsp; I think the Irish would approve!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-B88pfh2hlwE\/XIpTvr6g9QI\/AAAAAAACags\/5F-W4Ox8ZBko_QjrhCbkVpJplydwCXirwCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/3.bp.blogspot.com\/-B88pfh2hlwE\/XIpTvr6g9QI\/AAAAAAACags\/5F-W4Ox8ZBko_QjrhCbkVpJplydwCXirwCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2243831513414378876\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/03\/small-batch-irish-stew.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2243831513414378876"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2243831513414378876"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/03\/small-batch-irish-stew.html","title":"Small Batch Irish Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-Hz63j2XMy10\/XIpKSdZAeEI\/AAAAAAACafg\/_HXYDnMiS4QgF9rXxeoWaR0nwbWjy9t4wCLcBGAs\/s72-c\/cover%2BIrish%2Bstew.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5761530375532401246"},"published":{"$t":"2018-08-20T04:00:00.000+01:00"},"updated":{"$t":"2018-08-20T06:59:28.211+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Curries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"}],"title":{"type":"text","$t":"Lamb Rogan Josh"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-iUDW9QkjA60\/W3luqoMbJkI\/AAAAAAACCSM\/996bvOvhIKk2vS_Wc7PvUTiQ1HAk6bZ0ACLcBGAs\/s1600\/DSCN0868.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1451\" data-original-width=\"1600\" height=\"362\" src=\"https:\/\/4.bp.blogspot.com\/-iUDW9QkjA60\/W3luqoMbJkI\/AAAAAAACCSM\/996bvOvhIKk2vS_Wc7PvUTiQ1HAk6bZ0ACLcBGAs\/s400\/DSCN0868.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy Todd is very fond of a curry, so every now and then I make one for him.\u0026nbsp; I have a few Indian cookery books that I like to use if I am making one from scratch. Yes, I confess, often I will just use a good jarred sauce (Lloyd Grossman makes lovely sauces) but the other day I decided to make him a Lamb Curry from scratch and Lamb Rogan Josh is one of his favourites.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-wh03ZDFSx0g\/W3lus1BzHcI\/AAAAAAACCSU\/7kWZnJI8OqMTnaq_wKrHzx6p4lKqRSAmQCLcBGAs\/s1600\/DSCN0869.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1104\" data-original-width=\"1600\" height=\"275\" src=\"https:\/\/3.bp.blogspot.com\/-wh03ZDFSx0g\/W3lus1BzHcI\/AAAAAAACCSU\/7kWZnJI8OqMTnaq_wKrHzx6p4lKqRSAmQCLcBGAs\/s400\/DSCN0869.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCurry's are not all that difficult to make.\u0026nbsp; They are like stews really, but with completely different spices and aromatics than what you normally use in a stew.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ctCqA4GKNiA\/W3lur9k2srI\/AAAAAAACCSQ\/4NA7v2jx-0ECfKsaI5xluRO44xVzw07IgCLcBGAs\/s1600\/DSCN0870.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1554\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-ctCqA4GKNiA\/W3lur9k2srI\/AAAAAAACCSQ\/4NA7v2jx-0ECfKsaI5xluRO44xVzw07IgCLcBGAs\/s400\/DSCN0870.JPG\" width=\"387\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis one uses cubed lamb. Neck fillet if you can get it, or leg of lamb.\u0026nbsp; I find it most annoying that in the shops you can normally only get New Zealand lamb when we raise beautiful lamb right on our own doorsteps.\u0026nbsp; I adore British\/Welsh lamb.\u0026nbsp; It is beautiful.\u0026nbsp; For this curry I used New Zealand leg of lamb, cubed.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JMRJowo7T9w\/W3luumLG8vI\/AAAAAAACCSY\/5Kdqkfn4taEFvoKHJfS6dh7s-FMyDYDzgCLcBGAs\/s1600\/DSCN0871.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-JMRJowo7T9w\/W3luumLG8vI\/AAAAAAACCSY\/5Kdqkfn4taEFvoKHJfS6dh7s-FMyDYDzgCLcBGAs\/s400\/DSCN0871.JPG\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTo begin you will need to make a curry paste.\u0026nbsp; This is as simple as bunging a few ingredients into a blender\/food processor and blitzing them until smooth . . . coriander stems (cilantro), red chili, cumin and coriander seeds, paprika, turmeric and tomato puree.\u0026nbsp; Its very simple.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-TB0xBBVmI28\/W3luvKTDOsI\/AAAAAAACCSc\/H3qKgILVIYgbkwplQol_yrwGheAV5jOugCLcBGAs\/s1600\/DSCN0872.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/3.bp.blogspot.com\/-TB0xBBVmI28\/W3luvKTDOsI\/AAAAAAACCSc\/H3qKgILVIYgbkwplQol_yrwGheAV5jOugCLcBGAs\/s400\/DSCN0872.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTo start the curry off\u0026nbsp; whole spices (cinnamon sticks, cardamom, bay leaf and cloves) are\u0026nbsp; fried in a bit of oil until quite fragrant, which\n only takes a few minutes.\u0026nbsp; Then you add the onion and the lamb, quickly browning it off, and then adding some garlic and grated fresh ginger root.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ycsmYlr8Q6o\/W3luwfBoBtI\/AAAAAAACCSg\/5itiWdz9VfcEzpFAY9io6xMTouHPh2uWQCLcBGAs\/s1600\/DSCN0873.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1115\" data-original-width=\"1600\" height=\"278\" src=\"https:\/\/2.bp.blogspot.com\/-ycsmYlr8Q6o\/W3luwfBoBtI\/AAAAAAACCSg\/5itiWdz9VfcEzpFAY9io6xMTouHPh2uWQCLcBGAs\/s400\/DSCN0873.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNext, you stir in the curry paste that you have made, making sure that the lamb is well coated in it and then a quantity of water is added.\u0026nbsp; The lamb is then simmered until the juices reduce and thicken and the lamb becomes very\u0026nbsp; tender . . . this takes about 45 minutes or so. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-vT8pj88Al7Q\/W3luxxVmiNI\/AAAAAAACCSk\/E3BBpebJ4dgHr8taQbIHMbsPlAGh3bmcQCLcBGAs\/s1600\/DSCN0874.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1553\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/2.bp.blogspot.com\/-vT8pj88Al7Q\/W3luxxVmiNI\/AAAAAAACCSk\/E3BBpebJ4dgHr8taQbIHMbsPlAGh3bmcQCLcBGAs\/s400\/DSCN0874.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFinally you stir in some thick yogurt which makes the sauce somewhat creamy.\u0026nbsp; Oh, but it is quite delicious.\u0026nbsp; Its not as mild as most of the curries I make, but its not blast your head off hot either.\u0026nbsp; Todd really likes it.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-xFbzWVKEYOo\/W3luymx1plI\/AAAAAAACCSo\/s3FwvtfRznYkiTXMBDXIXTIEtsJ7-js7wCLcBGAs\/s1600\/DSCN0875.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1590\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-xFbzWVKEYOo\/W3luymx1plI\/AAAAAAACCSo\/s3FwvtfRznYkiTXMBDXIXTIEtsJ7-js7wCLcBGAs\/s400\/DSCN0875.JPG\" width=\"397\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to serve it with Pilau Rice and poppadoms.\u0026nbsp; Have you discovered poppadoms?\u0026nbsp; They are like Indian potato chips,\u0026nbsp; or thin crisp tortillas, except they are made from ground lentils and fried until very crisp.\u0026nbsp; I buy them ready made and heat them in the oven.\u0026nbsp; You can buy them plain or with flavours added, the most common being garlic and coriander.\u0026nbsp; That is that crisp bread you see on the side there. Oh but they are some good!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-C89ctUsJB10\/W3luzYtCRfI\/AAAAAAACCSs\/QNLnQT-NAXQb42qYxC5oZSR82adRcdTowCLcBGAs\/s1600\/DSCN0876.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1595\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-C89ctUsJB10\/W3luzYtCRfI\/AAAAAAACCSs\/QNLnQT-NAXQb42qYxC5oZSR82adRcdTowCLcBGAs\/s400\/DSCN0876.JPG\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lamb Rogan Josh*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-rogan-josh\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nA\n moderately spiced curry from Kashmir in the North of India. This is an \narea which is famous for its aromatic and sumptuous curries!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the Lamb:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS peanut oil\u003C\/div\u003E\n\u003Cdiv\u003E\n1 (2 inch) cinnamon stick\u003C\/div\u003E\n\u003Cdiv\u003E\n5 whole cardamom pods slightly bruised\u003C\/div\u003E\n\u003Cdiv\u003E\n3 dried bay leaves\u003C\/div\u003E\n\u003Cdiv\u003E\n4 whole cloves\u003C\/div\u003E\n\u003Cdiv\u003E\n1 onion, peeled and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n600g lamb neck fillet, trimmed and cubed\u003C\/div\u003E\n\u003Cdiv\u003E\n2 cloves garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 2-inch piece of fresh ginger-root, peeled and grated\u003C\/div\u003E\n\u003Cdiv\u003E\n100g fat free natural yogurt (scant half cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the curry paste:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 bunch fresh coriander, leaves and stems separated\u003C\/div\u003E\n\u003Cdiv\u003E\n1 red chili, seeded and finely chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp coriander seeds, toasted and ground\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp cumin seeds, toasted and ground\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp black peppercorns, coarsely ground\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp paprika\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground turmeric\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp garam masala\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS tomato puree (tomato paste)\u003C\/div\u003E\n400ml water (14 fluid ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-6KU4YE9hbqQ\/W3lu04QOmvI\/AAAAAAACCSw\/XVeHXtNBGOQpLTXELDOjrBxY2ki6puDfQCLcBGAs\/s1600\/DSCN0877.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"812\" data-original-width=\"1600\" height=\"202\" src=\"https:\/\/2.bp.blogspot.com\/-6KU4YE9hbqQ\/W3lu04QOmvI\/AAAAAAACCSw\/XVeHXtNBGOQpLTXELDOjrBxY2ki6puDfQCLcBGAs\/s400\/DSCN0877.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nFirst make the paste.\u0026nbsp; Put the coriander stalks, tomato puree, red \nchili, coriander seeds, cumin seeds, peppercorns, paprika, turmeric and \ngaram masala into a small food processor.\u0026nbsp; Blitz to smooth.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large saucepan. Add the cinnamon stick, cardamom pods, bay\n leaves, and cloves.\u0026nbsp; Fry for 2 minutes until very fragrant.\u0026nbsp; Add the \nonion and lamb.\u0026nbsp; Stir fry for 4 to 5 minutes.\u0026nbsp; Add the garlic and ginger\n root.\u0026nbsp; Cook for a few minutes longer.\u0026nbsp; Stir in the curry paste and cook\n for a few minutes longer. Add the water, bring to the boil, then cover \nand simmer over low heat for 40 to 50 minutes until the meat is tender.\u0026nbsp;\n Stir in the yogurt. Garnish with the coriander leaf and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mHOtFLaAnA0\/W3lu1-kF4qI\/AAAAAAACCS0\/rgUBzOcVfe4doxTHA4mPtCFE7HtvxjepgCLcBGAs\/s1600\/DSCN0878.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1562\" data-original-width=\"1600\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-mHOtFLaAnA0\/W3lu1-kF4qI\/AAAAAAACCS0\/rgUBzOcVfe4doxTHA4mPtCFE7HtvxjepgCLcBGAs\/s400\/DSCN0878.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA curry is a funny thing\u0026nbsp; . . .\u0026nbsp; you crave them, you make one and then you are happy not to have another one for a month or so until you start craving one again.\u0026nbsp;\u0026nbsp; Over here they are quite traditional fare on Saturday nights or for eating after a pub crawl. My pub crawling days are long since over, but every now and then I do enjoy a good curry for our tea. This one makes a change from Chicken curry, and is moderately spiced.\u0026nbsp; Its very good.\u0026nbsp; Adapted from a recipe found on \u003Ca href=\"https:\/\/www.bbc.com\/food\/recipes\/lamb_rogan_josh_04376\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EBBC Good Food\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-hDMhzk2oxHw\/W3mA4xu7VfI\/AAAAAAACCTQ\/FEP0zaITn-4Uv8wD-A_EJw562WJRbC9CwCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/4.bp.blogspot.com\/-hDMhzk2oxHw\/W3mA4xu7VfI\/AAAAAAACCTQ\/FEP0zaITn-4Uv8wD-A_EJw562WJRbC9CwCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5761530375532401246\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/08\/lamb-rogan-josh.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5761530375532401246"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5761530375532401246"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/08\/lamb-rogan-josh.html","title":"Lamb Rogan Josh"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-iUDW9QkjA60\/W3luqoMbJkI\/AAAAAAACCSM\/996bvOvhIKk2vS_Wc7PvUTiQ1HAk6bZ0ACLcBGAs\/s72-c\/DSCN0868.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2510512248402475498"},"published":{"$t":"2018-03-12T04:00:00.002+00:00"},"updated":{"$t":"2022-03-02T13:28:24.440+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Irish Stew"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-7n3pNWzYejI\/WqVDE2K6nJI\/AAAAAAABvog\/QOHluklbNDUr-A8qkIoNsWsir0sjkGtSgCEwYBhgL\/s1600\/Best%2BCover%2BLamb%2BStew.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/3.bp.blogspot.com\/-7n3pNWzYejI\/WqVDE2K6nJI\/AAAAAAABvog\/QOHluklbNDUr-A8qkIoNsWsir0sjkGtSgCEwYBhgL\/w640-h592\/Best%2BCover%2BLamb%2BStew.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLately I have had a hankering for a lamb stew.\u0026nbsp; Lamb was not something I had really eaten until I moved over here to the UK. My one and only experience with it had been one time when my mother cooked lamb chops.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey smelled like burning mittens when they were cooking. None of us liked them.\u0026nbsp; My ex also was not fond of lamb, so it wasn't anything I had much experience in tasting or cooking. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-AJZEIaiJ6lU\/WqVDF7FfJBI\/AAAAAAABvoU\/6XgtWJLKmMUggvM9xJ3p50JG7eCSfS3qgCEwYBhgL\/s1600\/Cover%2BLamb%2BStew.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1522\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/2.bp.blogspot.com\/-AJZEIaiJ6lU\/WqVDF7FfJBI\/AAAAAAABvoU\/6XgtWJLKmMUggvM9xJ3p50JG7eCSfS3qgCEwYBhgL\/w640-h608\/Cover%2BLamb%2BStew.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFor our wedding meal, the members of our church congregation took us out to a pub for supper and we could order anything we wanted from the menu.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere was Roasted Saddle of Lamb on the menu and so I decided to throw caution to the wind and I ordered it.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt could have gone so badly, but happily it didn't.\u0026nbsp; I fell in love with lamb right then and there and I have been enjoying a loving relationship with it ever since!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-T6kBgfvNJmA\/WqVDHE1jqBI\/AAAAAAABvoc\/Ols0T7n0s243MQMXzRMV0gGfQmkU4cwWACEwYBhgL\/s1600\/DSCN7003.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1541\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/4.bp.blogspot.com\/-T6kBgfvNJmA\/WqVDHE1jqBI\/AAAAAAABvoc\/Ols0T7n0s243MQMXzRMV0gGfQmkU4cwWACEwYBhgL\/w640-h616\/DSCN7003.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis stew that I am showing you here today is a very simple one, but when you think about it, traditional Irish food is really very simple.\u0026nbsp; There is a great history of poverty in Ireland for its people.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey would not have had meat very often, and in fact, the potato was their main form of sustenance through the years.\u0026nbsp; They learned to cook simple foods and make them taste really good.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is a simple stew that uses simple ingredients and I don't mind telling you, it is the most delicious stew I make.\u0026nbsp; We both love it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-c_qDBxH3IkI\/WqVDITNq6XI\/AAAAAAABvoY\/RF2Trs8KMKMVz-vGd1INd3gU5vutb_emACEwYBhgL\/s1600\/DSCN7004.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"613\" src=\"https:\/\/4.bp.blogspot.com\/-c_qDBxH3IkI\/WqVDITNq6XI\/AAAAAAABvoY\/RF2Trs8KMKMVz-vGd1INd3gU5vutb_emACEwYBhgL\/w640-h613\/DSCN7004.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used diced leg of lamb for this the other day.\u0026nbsp; I picked it up at the local butchers and had them trim all of the fat from it that they could.\u0026nbsp; This is then quite simply browned in a bit of oil.\u0026nbsp; I put the lamb on to brown while I am prepping the vegetables.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat way I tend to forget about it, which means it gets nicely browned without me worrying it every few minutes and stirring it about. (One of the secrets to any good stew made with red meat, is in a good and proper browning. The meat won't brown nicely if you keep moving it about.)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-6C4DDaHcQKs\/WqVEDyEQ7VI\/AAAAAAABvos\/QV1urTATMNMXlVwOHWQIs3QvyTKgmQKtgCEwYBhgL\/s1600\/DSCN7008.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1424\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/3.bp.blogspot.com\/-6C4DDaHcQKs\/WqVEDyEQ7VI\/AAAAAAABvos\/QV1urTATMNMXlVwOHWQIs3QvyTKgmQKtgCEwYBhgL\/w640-h568\/DSCN7008.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe vegetables used are simple.\u0026nbsp; Carrots. Celery. Onion. Potatoes. That's it. Nothing more and nothing less.\u0026nbsp; I used lamb stock cubes to make the stock.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELamb stock is not normally something I keep in the freezer.\u0026nbsp; If you can't get lamb stock, feel free to use chicken stock.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kiPi5ZSGShM\/WqVDOa3giYI\/AAAAAAABvok\/_msgOAwqTPkkoHWHFFPjCB6DdULpRVGPQCEwYBhgL\/s1600\/DSCN7012.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1577\" data-original-width=\"1600\" height=\"629\" src=\"https:\/\/4.bp.blogspot.com\/-kiPi5ZSGShM\/WqVDOa3giYI\/AAAAAAABvok\/_msgOAwqTPkkoHWHFFPjCB6DdULpRVGPQCEwYBhgL\/w640-h629\/DSCN7012.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will want to brown the meat really well . . .\u0026nbsp; so you get all of those caramelized lamb juices to flavour the stew with.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is really no other flavourings, save salt and pepper.\u0026nbsp; I add a couple of sprigs of thyme, but traditionally there would have been no herbs added.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/--7QzfNI8W7o\/WqVDLiV40MI\/AAAAAAABvoY\/NfHAWruEH9AVmZhGBwCzt5QJuIRtmTZgwCEwYBhgL\/s1600\/DSCN7009.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1449\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/2.bp.blogspot.com\/--7QzfNI8W7o\/WqVDLiV40MI\/AAAAAAABvoY\/NfHAWruEH9AVmZhGBwCzt5QJuIRtmTZgwCEwYBhgL\/w640-h578\/DSCN7009.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you get the meat nicely browned, you add the chopped vegetables and you sweat them for a bit in the drippings from having cooked the lamb.\u0026nbsp; More flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't discard any of those drippings.\u0026nbsp; They are what's going to give your stew it's flavour and colour.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-UC7KNN7AlEY\/WqVDMEFCMFI\/AAAAAAABvoY\/4T6J3m0NkXUwSO6xOrJH3VinOrI6I0jSwCEwYBhgL\/s1600\/DSCN7010.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/3.bp.blogspot.com\/-UC7KNN7AlEY\/WqVDMEFCMFI\/AAAAAAABvoY\/4T6J3m0NkXUwSO6xOrJH3VinOrI6I0jSwCEwYBhgL\/w640-h592\/DSCN7010.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you have sweated and lightly caramelized the vegetables, throw in the sprigs of thyme and return the lamb to the pot, along with its juices.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAgain\u0026nbsp; . . .\u0026nbsp; flavour, and every little bit counts. This gets covered in stock.\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-xwjlUgyvJ78\/WqVDNqVrB6I\/AAAAAAABvog\/BAIzp8l1oSI4Ljj2rx3qczPX7LLtGcBnwCEwYBhgL\/s1600\/DSCN7011.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"955\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/4.bp.blogspot.com\/-xwjlUgyvJ78\/WqVDNqVrB6I\/AAAAAAABvog\/BAIzp8l1oSI4Ljj2rx3qczPX7LLtGcBnwCEwYBhgL\/w640-h381\/DSCN7011.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAt the last you cover the top of the stew with thick \nslices of potato. You can keep the potato in rounds if they are small, or cut them into half moons if your potatoes are larger.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;A light seasoning with salt and black pepper, and dotting with butter is all you have left to do.\u0026nbsp; Just tightly cover it and then bake it in a slow oven.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYour oven will do the work, and you will be rewarded at the end with probably one of the tastiest stews you would ever want to eat!\u0026nbsp; Crusty bread\u0026nbsp; is a must to soak up all those lovely juices!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kiPi5ZSGShM\/WqVDOa3giYI\/AAAAAAABvok\/_msgOAwqTPkkoHWHFFPjCB6DdULpRVGPQCEwYBhgL\/s1600\/DSCN7012.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1577\" data-original-width=\"1600\" height=\"629\" src=\"https:\/\/4.bp.blogspot.com\/-kiPi5ZSGShM\/WqVDOa3giYI\/AAAAAAABvok\/_msgOAwqTPkkoHWHFFPjCB6DdULpRVGPQCEwYBhgL\/w640-h629\/DSCN7012.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Irish Stew*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/irish-stew\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis is quite simply delicious.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 pound lamb stewing meat, cut into cubes\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS light olive oil\u003C\/div\u003E\n2 large carrots, peeled and chopped\u003C\/div\u003E\n2 sticks celery, peeled and chopped\u003C\/div\u003E\n1 large onion, peeled and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n2 sprigs of thyme\u003C\/div\u003E\nsalt and black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 pounds potatoes, peeled and sliced into thick rounds\u003C\/div\u003E\n\u003Cdiv\u003E\n(cut into half moons if the potatoes are largish)\u003C\/div\u003E\n600ml lamb stock\u003C\/div\u003E\n1 knob of butter\u003C\/div\u003E\nchopped parsley to garnish if desired\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Tb3PVn6OO9A\/WqVDPO3a0vI\/AAAAAAABvog\/8XHpgyi-pjU_0aEPqnHlmmvavQn903K-wCEwYBhgL\/s1600\/DSCN7013.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1502\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-Tb3PVn6OO9A\/WqVDPO3a0vI\/AAAAAAABvog\/8XHpgyi-pjU_0aEPqnHlmmvavQn903K-wCEwYBhgL\/w640-h600\/DSCN7013.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 165*C\/325*F\/gas mark 3.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat a medium, heavy bottomed flame proof casserole (with a lid) over \nmedium heat. Add half of the oil and heat.\u0026nbsp; Once the oil is heated, add \nthe lamb and brown, over medium heat until well browned. Working in \nbatches if necessary. Remove the lamb from the casserole and set aside. \nAdd the vegetables and the remaining oil.\u0026nbsp; Cook, stirring occasionally, \nover medium low heat, until they have begun to soften a bit.\u0026nbsp; Return the\n lamb to the pot along with any juices.\u0026nbsp; Season with salt and pepper.\u0026nbsp; \nAdd the sprigs of thyme. Pour over the lamb stock. Lay the potatoes on \ntop covering and pushing them down a bit into the stock.\u0026nbsp; Dot with \nbutter.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCover tightly.\u0026nbsp; Bake in the heated oven for 2 hours, until the \nmeat is beautifully tender and all of the vegetables are cooked, \nuncovering the casserole for the last fifteen minutes to lightly brown \nthe potatoes.\u0026nbsp; Spoon out into heated bowls to serve. Sprinkle with \nparsley if desired. Crusty bread goes well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-vb63W62X1bw\/WqVDQAl43II\/AAAAAAABvoc\/nAa2u-1UtLEz1zs1MBzu56tdMvDo1j3lwCEwYBhgL\/s1600\/DSCN7015.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Stew\" border=\"0\" data-original-height=\"1582\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/3.bp.blogspot.com\/-vb63W62X1bw\/WqVDQAl43II\/AAAAAAABvoc\/nAa2u-1UtLEz1zs1MBzu56tdMvDo1j3lwCEwYBhgL\/w640-h632\/DSCN7015.JPG\" title=\"Irish Stew\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBecause there are only two of us we had plenty of leftovers to enjoy the day afterwards.\u0026nbsp; There is a special magic that happens with soups and stews in that . . .\u0026nbsp; after being left overnight in the refrigerator, they always taste even better.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts a delicious alchemy that I don't comprehend, I only know is that it always happens.\u0026nbsp; This would be the perfect dish for you to cook to celebrate Saint Patrick's Day.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt would go down really well with some crusty soda bread for the main dish, and finishing off with a nice slice of my\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2017\/03\/irish-apple-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Irish Apple Cake\u003C\/b\u003E\u003C\/a\u003E along with some custard for dessert.\u0026nbsp; That's Saint Paddy's well sorted! Ithe sásta!! Sláinte!!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2510512248402475498\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/irish-stew.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2510512248402475498"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2510512248402475498"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/irish-stew.html","title":"Irish Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-7n3pNWzYejI\/WqVDE2K6nJI\/AAAAAAABvog\/QOHluklbNDUr-A8qkIoNsWsir0sjkGtSgCEwYBhgL\/s72-w640-h592-c\/Best%2BCover%2BLamb%2BStew.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1575426013727232885"},"published":{"$t":"2017-10-06T11:16:00.000+01:00"},"updated":{"$t":"2017-10-06T14:01:42.649+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Curry Week"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"}],"title":{"type":"text","$t":"Curried Lamb Tacos for Curry Week"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-xQtE3wthfCw\/WddOIEDXXQI\/AAAAAAABVd0\/GGg4CF7kRww5MwzET6bpiZUBLLb_NrJLwCLcBGAs\/s1600\/cover%2Blamb.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1356\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/3.bp.blogspot.com\/-xQtE3wthfCw\/WddOIEDXXQI\/AAAAAAABVd0\/GGg4CF7kRww5MwzET6bpiZUBLLb_NrJLwCLcBGAs\/s400\/cover%2Blamb.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Next week, October 9th til the 15th is National Curry Week here in the UK!\u0026nbsp; I was challenged by \u003Ca href=\"http:\/\/www.tastyeasylamb.co.uk\/National-Curry-Week\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ETasty Easy Lamb \u003C\/b\u003E\u003C\/a\u003Eto come up with an Indian Tapas kind of a dish, something quick and easy but also delicious!\u0026nbsp; You know how much I love a challenge.\u0026nbsp; As soon as I was asked, the wheels in my food-loving brain started turning. This is what I came up with!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-sylPA_odYpg\/WddNRlS6qeI\/AAAAAAABVdA\/6o5Sn7co8hsxa12T9k9IB0tvTCdkx7zOACLcBGAs\/s1600\/DSCN4253.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1540\" data-original-width=\"1600\" height=\"383\" src=\"https:\/\/2.bp.blogspot.com\/-sylPA_odYpg\/WddNRlS6qeI\/AAAAAAABVdA\/6o5Sn7co8hsxa12T9k9IB0tvTCdkx7zOACLcBGAs\/s400\/DSCN4253.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nLamb is such a diverse meat and its really fun to take it beyond the traditional \"roasted and served with mint box\" that we tend to pigeon-hole it in.\u0026nbsp; It wasn't really something that I had eaten much of prior to moving over here to the UK, but something which I have fallen totally in love with over the past seventeen odd years.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-G9kzCN2lPL4\/WddNTiGNjKI\/AAAAAAABVdE\/KSnoSIbm8f8cyjOheprP3Ap7EnvByZZlACLcBGAs\/s1600\/DSCN4254.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1456\" data-original-width=\"1600\" height=\"363\" src=\"https:\/\/2.bp.blogspot.com\/-G9kzCN2lPL4\/WddNTiGNjKI\/AAAAAAABVdE\/KSnoSIbm8f8cyjOheprP3Ap7EnvByZZlACLcBGAs\/s400\/DSCN4254.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nCurry was also something which I had a limited experience with. I had spent a number of years on an armed forces base in Western Canada, which happened to be the British Army Training Unit in Canada.\u0026nbsp; I was introduced to Curry there by some friends we made which happened to be British and fell in love. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\nHow amazing that I would get to combine these two great loves\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\nin one unique challenge!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-J47DbBIMFPI\/WddNVnlusII\/AAAAAAABVdI\/T4bgjwtkLBwm1PnD4WKW7sVW62fJzmNYACLcBGAs\/s1600\/DSCN4255.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1361\" data-original-width=\"1600\" height=\"340\" src=\"https:\/\/2.bp.blogspot.com\/-J47DbBIMFPI\/WddNVnlusII\/AAAAAAABVdI\/T4bgjwtkLBwm1PnD4WKW7sVW62fJzmNYACLcBGAs\/s400\/DSCN4255.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMeet Curried Lamb Tacos!\u0026nbsp; I know that Tacos are traditionally a Mexican thing, but bear with me here . . . this is truly fusion cuisine! Indian flavours, with British Lamb . . .\u0026nbsp; put together with a tex mex twist!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ilmzoDogGeY\/WddNf1RQ2NI\/AAAAAAABVdQ\/iuIqb-LsTbgkj-Mb7AgLM3OuJiT3BprEQCLcBGAs\/s1600\/DSCN4256.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1508\" data-original-width=\"1600\" height=\"376\" src=\"https:\/\/4.bp.blogspot.com\/-ilmzoDogGeY\/WddNf1RQ2NI\/AAAAAAABVdQ\/iuIqb-LsTbgkj-Mb7AgLM3OuJiT3BprEQCLcBGAs\/s400\/DSCN4256.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nQuick, easy and delicious!\u0026nbsp; I used leg of lamb steaks, well trimmed and thinly sliced and then chopped.\u0026nbsp; The meat is lean and fabulous.\u0026nbsp; This gets marinated for about 15 minutes in a fusion of Indian curry spices with\u0026nbsp; splash of hot green pepper sauce (which I have just discovered and love, LOVE) . . .\u0026nbsp; I chose to use a Madras Curry Powder because I wanted some heat . . . but if you are not fond of heat you can use a milder one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-7BIngiGcNGw\/WddNdsSfqSI\/AAAAAAABVdM\/n07SyuALYncNkz5HAwVC2XSuW4-LTFiRwCLcBGAs\/s1600\/DSCN4257.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"862\" data-original-width=\"1600\" height=\"215\" src=\"https:\/\/4.bp.blogspot.com\/-7BIngiGcNGw\/WddNdsSfqSI\/AAAAAAABVdM\/n07SyuALYncNkz5HAwVC2XSuW4-LTFiRwCLcBGAs\/s400\/DSCN4257.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou soften some onion in a skiller and then\u0026nbsp; add the meat and brown it all over.\u0026nbsp; A bit of Indian beer gets poured on top and then the whole mixture is simmered until totally tender while you put together the cucumber raita topping and heat the folded flat breads. This takes literally minutes, no longer than fifteen.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-YaudYdhPcug\/WddNi6F8njI\/AAAAAAABVdU\/duQMVGjmSRABFIT9ipRjdYQe0rT79_O0ACLcBGAs\/s1600\/DSCN4259.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/4.bp.blogspot.com\/-YaudYdhPcug\/WddNi6F8njI\/AAAAAAABVdU\/duQMVGjmSRABFIT9ipRjdYQe0rT79_O0ACLcBGAs\/s400\/DSCN4259.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Fill your warm flatbreads with some shredded lettuce and sliced cucumber and then pile on that delicious lamb curry mixture, a nice bit of cooling raitia and a dollop of good mango chutney and Sanjay is your Uncle!\u0026nbsp; They are ready to be scarfed down and enjoyed with some more cold Indian beer!\u0026nbsp; These are sooooo delicious!\u0026nbsp; I have found a new love . . .\u0026nbsp; and it is Curried Lamb Tacos!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8jCsV4HdG-w\/WddNpCWskmI\/AAAAAAABVdY\/DCOOSN3IeDMBkvVGFLjeqmP9c2xE4VfLACLcBGAs\/s1600\/DSCN4260.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1555\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-8jCsV4HdG-w\/WddNpCWskmI\/AAAAAAABVdY\/DCOOSN3IeDMBkvVGFLjeqmP9c2xE4VfLACLcBGAs\/s400\/DSCN4260.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Curried Lamb Tacos*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/curried-lamb-tacos\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA\n delicious Indian spiced twist on a family favourite.\u0026nbsp; I guess this is \nwhat you might call fusion cuisine?\u0026nbsp; I don't know.\u0026nbsp; I only know they are\n quick, easy and fabulously tasty!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the meat filling:\u003C\/b\u003E\u003C\/div\u003E\n1 1\/4 pounds leg of lamb steaks\u003C\/div\u003E\n1 onion, peeled and diced fine\u003C\/div\u003E\n1 fat clove of garlic, peeled and minced\u003C\/div\u003E\n1 tsp grated fresh ginger\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS dried coriander flakes\u003C\/div\u003E\n1 TBS Madras curry powder (if you don't like heat, you can\u003C\/div\u003E\nuse a milder curry powder)\u003C\/div\u003E\npinch of chili powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp coarse black pepper\u003C\/div\u003E\na few splashes of green pepper sauce (I use the Tabasco brand)\u003C\/div\u003E\n120ml Indian beer (1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cb\u003ECucumber Raita:\u003C\/b\u003E\u003C\/div\u003E\n245g thick plain yogurt (1 cup)\u003C\/div\u003E\n1\/2 medium cucumber, peeled, grated\u003C\/div\u003E\n1\/2 inch fresh ginger, peeled, grated\u003C\/div\u003E\n1\/4 tsp each ground coriander, salt and ground cumin\u003C\/div\u003E\nhandful of fresh coriander or mint\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EYou will also need:\u003C\/b\u003E\u003C\/div\u003E\nfolded flat breads or flour tortilla boats\u003C\/div\u003E\nthinly sliced cucumber\u003C\/div\u003E\nfinely shredded iceberg lettuce\u003C\/div\u003E\na good mango chutney\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-OCprEnWq7Xs\/WddNuSzAnNI\/AAAAAAABVdc\/kYP6v3-KmQIeA_9v8ndbQOvzelMpi-NXACLcBGAs\/s1600\/DSCN4266.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1526\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-OCprEnWq7Xs\/WddNuSzAnNI\/AAAAAAABVdc\/kYP6v3-KmQIeA_9v8ndbQOvzelMpi-NXACLcBGAs\/s400\/DSCN4266.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI semi freeze my lamb steaks prior to cutting.\u0026nbsp; Trim\n off any fat or sinew and cut them into very thin strips crosswise and \nthen, cut the strips into small bits.\u0026nbsp; Put the meat into a bowl.\u0026nbsp; Add \nthe garlic, ginger, coriander flakes, curry powder, chili powder, salt, \nblack pepper and green pepper sauce.\u0026nbsp; Let sit for about 15 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil in a large skillet.\u0026nbsp; Add the onion and cook until softened.\u0026nbsp; \nAdd the seasoned lamb.\u0026nbsp; Cook and stir over medium heat until browned.\u0026nbsp; \nPour in the beer.\u0026nbsp; Bring to the boil, then cover tightly and simmer on \nlow for about 15 minutes, or until the lamb is tender and most of the \nliquid has evaporated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nWhile the lamb is cooking make the raita. Peel, deseed and grate the \ncucumber.\u0026nbsp; Peel and grate the ginger.\u0026nbsp; Stir the grated cucumber, ginger,\n coriander, salt and cumin into the yogurt along with the chopped \ncoriander or mint. Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nHeat your flatbreads or tortilla boats according to the package directions.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the heated breads\/boats onto a serving platter.\u0026nbsp; Place some shredded \nlettuce in each and top with the cooked lamb mixture.\u0026nbsp; Garnish with a \ndollop of raita and some mango chutney and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-irwMAYz1dLM\/WddNy2nbNII\/AAAAAAABVdg\/k25LOf0Fa-Q0VinYnKnk1FP8WQTe19qoQCLcBGAs\/s1600\/DSCN4267.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1024\" data-original-width=\"1600\" height=\"255\" src=\"https:\/\/3.bp.blogspot.com\/-irwMAYz1dLM\/WddNy2nbNII\/AAAAAAABVdg\/k25LOf0Fa-Q0VinYnKnk1FP8WQTe19qoQCLcBGAs\/s400\/DSCN4267.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI also tested some of these in those soft flour tortilla boats that you can buy in the shops now and they were equally as delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-2IzIB99eUEA\/WddN58igc5I\/AAAAAAABVdo\/lFe0lvzGD4IyjTyGhVWsdQ6_udyx1bkKQCLcBGAs\/s1600\/DSCN4269.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1521\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/4.bp.blogspot.com\/-2IzIB99eUEA\/WddN58igc5I\/AAAAAAABVdo\/lFe0lvzGD4IyjTyGhVWsdQ6_udyx1bkKQCLcBGAs\/s400\/DSCN4269.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u0026nbsp;Lamb!\u0026nbsp; Its a fun, easy and delicious meat!\u0026nbsp; Something which you can enjoy any day of the week, or even when you are having a fun evening with friends!\u0026nbsp; Adaptable and great to work with.\u0026nbsp; Let your imagination take you away!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-A2f4DS_Gqu8\/WddOC3-GetI\/AAAAAAABVdw\/8haCi6sSzucbZUfNhfAnwmASGcjPfbUSgCLcBGAs\/s1600\/DSCN4274.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1471\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/3.bp.blogspot.com\/-A2f4DS_Gqu8\/WddOC3-GetI\/AAAAAAABVdw\/8haCi6sSzucbZUfNhfAnwmASGcjPfbUSgCLcBGAs\/s400\/DSCN4274.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Curry Week and \u003Cspan lang=\"hi\"\u003Eभोजन का आनंद लें\u0026nbsp; \u003C\/span\u003E\u003Cspan lang=\"hi\"\u003E\u003Cspan class=\"tw-bilingual-translation\" lang=\"hi\"\u003Eबोन अप्पेतित! \u003C\/span\u003ENamaste!\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan lang=\"hi\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan lang=\"hi\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan lang=\"hi\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1575426013727232885\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/10\/curried-lamb-tacos-for-curry-week.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1575426013727232885"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1575426013727232885"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/10\/curried-lamb-tacos-for-curry-week.html","title":"Curried Lamb Tacos for Curry Week"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-xQtE3wthfCw\/WddOIEDXXQI\/AAAAAAABVd0\/GGg4CF7kRww5MwzET6bpiZUBLLb_NrJLwCLcBGAs\/s72-c\/cover%2Blamb.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4327918476151464765"},"published":{"$t":"2017-06-22T04:00:00.000+01:00"},"updated":{"$t":"2017-06-22T04:00:07.132+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Crockpot"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slow and easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Lamb Tagine"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-YfN3E7E5W8A\/WT-ycp-pVVI\/AAAAAAABBB0\/r41y2JXqXksfI3Itxgg0gJbPk91qfXMxACLcB\/s1600\/DSCN2414.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/4.bp.blogspot.com\/-YfN3E7E5W8A\/WT-ycp-pVVI\/AAAAAAABBB0\/r41y2JXqXksfI3Itxgg0gJbPk91qfXMxACLcB\/s640\/DSCN2414.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIn the summer months when we want something that little bit heartier for our dinner, the slow cooker becomes my best friend.\u0026nbsp; If I don't want to be heating up the kitchen, the slow cooker is the way to go!\u0026nbsp; I have three slow cookers.\u0026nbsp; One in a large size for making dishes large enough to feed over 4 people, and two smaller ones which are perfectly sized for two people, a round one and an oval one, because a small round one doesn't always cut the mustard when it comes to slow cooking.\u0026nbsp; A small oval one is perfect for small roasts, hams, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-HfQyDE6SHIE\/WT-yjyPEuVI\/AAAAAAABBB4\/7o1Zt4akuHsI4HXUxUdbE_6XG5svghLtgCLcB\/s1600\/DSCN2415.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1579\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-HfQyDE6SHIE\/WT-yjyPEuVI\/AAAAAAABBB4\/7o1Zt4akuHsI4HXUxUdbE_6XG5svghLtgCLcB\/s640\/DSCN2415.JPG\" width=\"630\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nSlow cooking lends itself perfectly to creating delicious dishes like this Lamb Tagine I am showing you here today.\u0026nbsp; A Tagine is traditionally a Moroccan dish. I love the flavours of Moroccan food.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-YObmdU9UKNw\/WT-yoqZq3xI\/AAAAAAABBB8\/qFsJ7i9QS2wVUCPZe0oHvv0FtvNKzFrPQCLcB\/s1600\/DSCN2416.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1588\" data-original-width=\"1600\" height=\"634\" src=\"https:\/\/3.bp.blogspot.com\/-YObmdU9UKNw\/WT-yoqZq3xI\/AAAAAAABBB8\/qFsJ7i9QS2wVUCPZe0oHvv0FtvNKzFrPQCLcB\/s640\/DSCN2416.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMoroccan cuisine is a delicious mix of Arabic, Andalusian, Mediterranean and Berber cuisine with a dash of European and Subsaharian influence thrown in for good measure.\u0026nbsp; Think what we traditionally see as warm baking spices . . .\u0026nbsp; cinnamon, ginger, mace, nutmeg and cloves\u0026nbsp; . . .\u0026nbsp; with some heat through in from cayenne and black pepper\u0026nbsp; . . .\u0026nbsp; and lemon.\u0026nbsp; They love to use preserved lemons . . . leafy things like coriander . . .\u0026nbsp; rose petals.\u0026nbsp; And this is by no means a complete list, but merely a hint of the deliciousness involved.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hpqqvQE6XTc\/WT-y3SGx1II\/AAAAAAABBCE\/hCoRO0DQ5mMC8K3lGK_9SpxVKxfwCNXbACLcB\/s1600\/DSCN2417.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-hpqqvQE6XTc\/WT-y3SGx1II\/AAAAAAABBCE\/hCoRO0DQ5mMC8K3lGK_9SpxVKxfwCNXbACLcB\/s640\/DSCN2417.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey also love using tomatoes, dried apricots, dates, prunes\u0026nbsp; . . . I love savoury dishes with dried fruit involved, and this one is just wonderful using both\u0026nbsp; apricots and prunes\u0026nbsp; . . . and zest of oranges . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HUbKsIZe1sQ\/WT-zIq8ZSbI\/AAAAAAABBCI\/LmuIaJaJyuULM7HA6BPDNvx4AD10FRQOQCLcB\/s1600\/DSCN2418.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1486\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-HUbKsIZe1sQ\/WT-zIq8ZSbI\/AAAAAAABBCI\/LmuIaJaJyuULM7HA6BPDNvx4AD10FRQOQCLcB\/s640\/DSCN2418.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe sauce is fragrant and delicious . . .\u0026nbsp; sweet and savoury at the same time, with a tiny bit of heat, but not overpoweringly so . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jTAEYpocKes\/WT-zNrBi75I\/AAAAAAABBCM\/SKEOoFnMi7UmMH_0K-fDqSK1-SKQXkFuACLcB\/s1600\/DSCN2419.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1559\" data-original-width=\"1600\" height=\"622\" src=\"https:\/\/1.bp.blogspot.com\/-jTAEYpocKes\/WT-zNrBi75I\/AAAAAAABBCM\/SKEOoFnMi7UmMH_0K-fDqSK1-SKQXkFuACLcB\/s640\/DSCN2419.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe sauce\/gravy is thickened with ground almonds or what you might know in American as almond meal, which lends a slight nuttiness into the mix . . .\u0026nbsp; and then there is the sweetness of that oh so tender lamb\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-6v4zOwluJfI\/WT-zhF4fm9I\/AAAAAAABBCU\/naGN2zWchusLoyhDbKdpGnS9lIYma0hmwCLcB\/s1600\/DSCN2420.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/3.bp.blogspot.com\/-6v4zOwluJfI\/WT-zhF4fm9I\/AAAAAAABBCU\/naGN2zWchusLoyhDbKdpGnS9lIYma0hmwCLcB\/s640\/DSCN2420.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLamb was not something I had ever eaten a lot of before I moved over here to the UK. My only experience with it had been my mother cooking lamb chops once for us when I was a teenager. They smelled like burning wool when she was cooking them, and none of us would eat them.\u0026nbsp; The thought of eating burning wool was not very appealing.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VAWlN8uteAs\/WT-zyUeNqzI\/AAAAAAABBCc\/zlavyCZlw-Qiv02gf6Ttgw1Co3ISFb0HQCLcB\/s1600\/DSCN2421.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1516\" data-original-width=\"1600\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-VAWlN8uteAs\/WT-zyUeNqzI\/AAAAAAABBCc\/zlavyCZlw-Qiv02gf6Ttgw1Co3ISFb0HQCLcB\/s640\/DSCN2421.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI can only think now that they were not very good lamb chops\u0026nbsp; . . .\u0026nbsp; because I have never had lamb over here that smelled like burning wool, or tasted like it for that matter.\u0026nbsp; I truly love the taste . . . young tender lamb has a delicate almost sweet taste.\u0026nbsp; Older lamb can taste a bit gamey, but its not bad either.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-pKpAeZbdzng\/WT-z_2aFaUI\/AAAAAAABBCk\/Pl6KXdwmBtE61k03qtz43vaNBCaj1hYxACLcB\/s1600\/DSCN2422.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1513\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/2.bp.blogspot.com\/-pKpAeZbdzng\/WT-z_2aFaUI\/AAAAAAABBCk\/Pl6KXdwmBtE61k03qtz43vaNBCaj1hYxACLcB\/s640\/DSCN2422.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lamb Tagine*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-tagine\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003C\/div\u003E\nA\n delicious Moroccan Lamb Stew, sized just for two.\u0026nbsp; Nicely spiced and \nrich. You can double the amounts to serve more if you wish. Easy to make\n and cooked in a slow cooker.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n225g cubed lamb (1\/2 pound)\u003C\/div\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n1 clove garlic, peeled and minced\u003C\/div\u003E\n225ml hot lamb or chicken stock (1 cup)\u003C\/div\u003E\nthe finely grated zest and juice of one small orange\u003C\/div\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground coriander\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground cumin\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground sweet paprika\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp ground ginger\u003C\/div\u003E\n1 tsp runny clear honey\u003C\/div\u003E\n85g chopped dried apricots (2\/3 cup)\u003C\/div\u003E\n1 heaped TBS chopped fresh mint\u003C\/div\u003E\n15g ground almonds (3 TBS almond meal)\u003C\/div\u003E\n15g flaked toasted almonds (3 TBS)\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a\u0026nbsp; skillet.\u0026nbsp; Add the lamb and cook over medium high heat \nuntil golden all over.\u0026nbsp; Scoop out and put into a small slow cooker. Add \nthe onion and garlic to the pan, and cook gently to soften.\u0026nbsp; Add to the \nslow cooker and stir into the lamb. Add the stock, zest and orange \njuice, honey, apricots, ground spices, mint and ground almonds.\u0026nbsp; Stir \nwell to combine.\u0026nbsp; Cover and cook on low for 4 to 5 hours.\u0026nbsp; Season to \ntaste with salt and pepper.\u0026nbsp; Garnish with the flaked almonds to serve.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-lAtH-_vQ8Lc\/WT-0Hgb6kNI\/AAAAAAABBCo\/-_zQiFrS2sACTAAC06R0cP-9YrIR6Cp_wCLcB\/s1600\/DSCN2423.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/4.bp.blogspot.com\/-lAtH-_vQ8Lc\/WT-0Hgb6kNI\/AAAAAAABBCo\/-_zQiFrS2sACTAAC06R0cP-9YrIR6Cp_wCLcB\/s640\/DSCN2423.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI hope you will take advantage of your slow cooker this summer and make this delicious Moroccan stew!\u0026nbsp; I think you will love it!\u0026nbsp; Bon Appetit, or as they say in Morocco, \u003Cspan class=\"sel\"\u003Eبالصحة و العافية!\u0026nbsp; Now \u003Ci\u003Ethat's \u003C\/i\u003Ewhat I would call a tongue twister, lol Serving it with peas and rice is so, so\u0026nbsp; . . .\u0026nbsp; well, English.\u0026nbsp; In Morocco you would probably have it with couscous!\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan class=\"sel\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan class=\"sel\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4327918476151464765\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lamb-tagine.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4327918476151464765"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4327918476151464765"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lamb-tagine.html","title":"Lamb Tagine"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-YfN3E7E5W8A\/WT-ycp-pVVI\/AAAAAAABBB0\/r41y2JXqXksfI3Itxgg0gJbPk91qfXMxACLcB\/s72-c\/DSCN2414.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-256859014950620956"},"published":{"$t":"2016-09-26T04:00:00.000+01:00"},"updated":{"$t":"2016-09-26T04:00:16.447+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Lamb and Damson Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9127_zpsthy5ghez.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9127_zpsthy5ghez.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHere in the Western world putting fruit in with meat isn't something which we do very often . . .\u0026nbsp; however having said that we do like our pork with applesauce and our cranberry sauce with turkey . . .\u0026nbsp; but fruit in a stew, its not a really common thing.\u0026nbsp; In the Middle East it is a fairly common thing . . .\u0026nbsp; just think of a Tagine with apricots or dates . . . really delicious dishes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN9128_zpsmbudfobu.jpg\" border=\"0\" height=\"387\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9128_zpsmbudfobu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delicious recipe is loosely adapted from one I found in one of my favourite cookery books, \u003Ca href=\"https:\/\/www.amazon.co.uk\/Lottes-Country-Kitchen-Lotte-Duncan\/dp\/1906650284\" target=\"_blank\"\u003ELotte's Country Kitchen\u003C\/a\u003E.\u0026nbsp; It has been on my bookshelf for several years now, since 2010 when it first came out.\u0026nbsp; It is a cookery book which follows the seasons and this recipe is one that I have had flagged for several years, wanting to cook it when we had a nice crop of plums from our plum tree, and this year was the year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9129_zps4a503bvk.jpg\" border=\"0\" height=\"379\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9129_zps4a503bvk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEating seasonally is what I like to do, and when the fruit for a recipe comes from our very own provenance, I am even happier about it. \u0026nbsp; We had a bumper crop this year and so I did not mind in the least being able to use some of them in this deliciously delightful recipe!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9130_zpsffxycqgc.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9130_zpsffxycqgc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis stew is a fabulous mix of meat and veg in a lovely gravy . . .\u0026nbsp; I used leeks instead of baby onions, because that is what I had and I happen to think that leeks go particularly well with lamb . . .\u0026nbsp; I also used baby parsnips, carrots and some swede (rutabaga) because . . .\u0026nbsp; you can't have a stew without swede can you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9134_zpsy0hwjxas.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9134_zpsy0hwjxas.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't anyways . . .\u0026nbsp; swede and stew go together for me like peas and carrots!\u0026nbsp; The gravy is flavoured with some lamb stock, fresh herbs, a bit of red wine and then of course the plums, which go in at the same time as those delicious herby dumplings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9137_zps3f4haukb.jpg\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9137_zps3f4haukb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one beautifully delicious combination.\u0026nbsp; Lamb is an almost sweet meat, so using fruit in this dish is not really wierd at all . . .\u0026nbsp; the plums went beautifully, but if you didn't have Damson plums you could also use apricots, or another variety of plum.\u0026nbsp; Our plums are Victorian Plums and they went wonderfully.\u0026nbsp; I think that even dried fruit would work well\u0026nbsp; . . .\u0026nbsp; as in dried apricots or prunes.\u0026nbsp; All would be just delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9138_zpsrvdwushn.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9138_zpsrvdwushn.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it with some mash on the side and Todd was in stew heaven.\u0026nbsp; The leftovers the next day were even more delicious, but then leftover stew often does taste even better the day after.\u0026nbsp; I only wish that I could make this for my mum.\u0026nbsp; She often speaks fondly of the lamb stew she had to eat in the hospital after she gave birth to my brother.\u0026nbsp; He is 56 now so that is an awfully long food memory to have!\u0026nbsp; I am sure she would love this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9131_zps3qq89ip9.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9131_zps3qq89ip9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lamb and Damson Stew*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nwith herby dumplings\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-damson-stew\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious lamb stew filled with lots of tender pieces of lamb, veg and \nsweet\/tart plums.\u0026nbsp; Topped off with some crisp crusted herbed dumplings.\u0026nbsp;\n If you don't have Damsons, feel free to use other types of plums, \napricots, etc.\u0026nbsp;\u0026nbsp; This is just a lovely, lovely stew.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the stew: \u003C\/b\u003E\u003C\/div\u003E\n\u0026nbsp;2 TBS rapeseed oil\u003C\/div\u003E\n900g (2 pounds) leg of lamb, cut into a medium dice, trimmed of fat, etc.\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n4 baby leeks, trimmed, washed and sliced into 1 inch lengths\u003C\/div\u003E\n4 large carrots, peeled and cut into 1 inch chunks\u003C\/div\u003E\n3 parsnips, peeled, cored and cut into 1 inch chunks\u003C\/div\u003E\n1\/3 of a small swede (rutabaga) peeled and cut into 1 inch chunks\u003C\/div\u003E\n1 TBS soft light brown sugar\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n275ml red wine (1 1\/4 cups)\u003C\/div\u003E\n570ml beef or lamb stock (2 1\/2 cups)\u003C\/div\u003E\n1 TBS chopped fresh parsley\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1 fresh bay leaf\u003C\/div\u003E\n1 spring fresh rosemary\u003C\/div\u003E\n350g damsons, plums, greengages or apricots. halved and stoned\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the dumplings:\u003C\/b\u003E\u003Cbr \/\u003E\n4 ounces of self raising flour, plus extra for shaping (1 cup)\u003Cbr \/\u003E\n2 ounces shredded suet (about 1\/4 cup heaped)\u003Cbr \/\u003E\n1 tsp dry mustard\u003Cbr \/\u003E\n1 TBS chopped fresh parsley\u003Cbr \/\u003E\n1 TBS chopped fresh sage\u003Cbr \/\u003E\n4 TBS cold water \u003Cbr \/\u003E\nsalt and black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n a flame proof casserole over a medium heat and add the oil.\u0026nbsp; Once the \noil is hot, begin browning the lamb a few bits at a time, so that they \nget a nice colour.\u0026nbsp; Don't be tempted to add too much meat at a time or \nit will stew instead of browning.\u0026nbsp; It is the browning which will give \nyour stew its lovely colour. Remove the meat as it browns and add more.\u0026nbsp;\n Repeat until all is browned.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAdd the butter and then \nadd the leeks, carrots, parsnips and swede.\u0026nbsp; Cook gently over a low heat\n until they are just coloured.\u0026nbsp; Add the brown sugar and stir in.\u0026nbsp; Add \nthe flour and stir it in, cooking it for a few minutes.\u0026nbsp; Add the red \nwine and allow it to bubble up.\u0026nbsp; Pour in the stock and bring to the \nboiling point, stirring.\u0026nbsp; Add all of the herbs and return the meat to \nthe pot.\u0026nbsp; (Make sure you bend the bayleaf in half so that the flavour\u0026nbsp; \nis released.)\u0026nbsp; Cover and bake in a preheated 160*C\/325*F\/ gas mark 3 \noven for 1 1\/2 hours, until the lamb is tender.\u0026nbsp; Remove from the oven.\u0026nbsp; \nAdd the fruit, taste and adjust seasoning with salt and black pepper.\u0026nbsp; \nIncrease the oven temperature to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the dumplings by placing the flour, suet, mustard, herbs and seasonings into a \nbowl.\u0026nbsp;\u0026nbsp; Add enough of the water to make a firm but soft dough.\u0026nbsp; Break \noff the dough into 12 equal pieces and shape with lightly floured hands \ninto round balls. Drop these on top of the hot stew, pushing them down a\n bit into the hot liquid.\u0026nbsp;\u0026nbsp; Cook, uncovered,\u0026nbsp; \nfor a further 15 to 20 minutes, until the dumplings have doubled in size, turn a bit golden and crisp on the surface, and \nthe stew is nice and tender. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot, spooned out onto warm plates with some mash on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9136_zpserjkrkgv.jpg\" border=\"0\" height=\"243\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9136_zpserjkrkgv.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope that you will be inspired to make this lovely dish.\u0026nbsp; I guarantee you won't be sorry!\u0026nbsp; Oh, I am so happy that stew and soup season are here!\u0026nbsp; Bon appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/256859014950620956\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html","title":"Lamb and Damson Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1253484884751326285"},"published":{"$t":"2016-04-28T04:00:00.000+01:00"},"updated":{"$t":"2016-04-28T04:00:03.565+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Garlic Lamb Cutlets with a Mint \u0026 Sun Blush Tomato Sauce"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10377.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are looking for a delicious way to cook some lovely spring lamb cutlets look no further!\u0026nbsp; I adapted this delicious recipe from\u0026nbsp; a cookery book of mine entitled,\u0026nbsp; \u003Cb\u003E\"Secrets from a Country Kitchen\"\u003C\/b\u003E by Lucy Young.  The original recipe called for studding two 7 chop rack of lamb with garlic and roasting them for about 25 minutes in a hot oven.  I didn't have a rack of lamb, but the recipe looked so tasty that I really wanted to try it, and so I did what any good cook does . . .\u0026nbsp; I switched it out for what I did have which was\u0026nbsp; . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10378.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n. . .\u0026nbsp; some lovely spring lamb cutlets. \u0026nbsp; I decided to rub them with some olive oil, crushed garlic, salt and pepper and leave them to marinate for half an hour.  I then took out my lovely new grill griddle pan and seared them on both sides, just until they were pink in the middle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10379.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe real treat in this recipe is the sauce.  It might sound a bit odd, but trust me when I say it's delicious!  The original recipe called for two anchovy filets to be simmered with the garlic, but I didn't have any and so I added a tsp of Worcestershire sauce instead and it worked quite well!  It was a real treat served with some steamed basamati rice and haricots vert on the side!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10380.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was quick and easy to do and would make a lovely dinner party meal.  Lucy suggests also trying the sauce with a saddle of lamb.  Sounds like a winner to me!\u0026nbsp; I think you will love this.\u0026nbsp; We sure did!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10392.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/garlic-lamb-cutlets-with-a-mint-and-sun-blushed-tomato-sauce\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGarlicky  grilled lamb cutlets, cooked till just pink inside, with a creamy mint  and sun blushed tomato sauce spooned over top.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 meaty lamb cutlets\u003Cbr \/\u003E\n4 cloves of garlic, peeled and crushed\u003Cbr \/\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\nolive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n10 fluid ounces of double cream (1 1\/4 cups)\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and halved\u003Cbr \/\u003E\n1 tsp Worcestershire Sauce\u003Cbr \/\u003E\n5 fluid ounces of white wine (5\/8 cup)\u003Cbr \/\u003E\n1 heaped tsp of mint sauce\u003Cbr \/\u003E\n(from a jar, the stuff with vinegar in it)\u003Cbr \/\u003E\n2 TBS chopped fresh mint leaves\u003Cbr \/\u003E\n2 ounces sun blushed tomatoes, snipped in half with kitchen scissors (1\/4 cup altogether)\u003Cbr \/\u003E\nfine seasalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRub  the garlic cloves into the lamb cutlets along with some sea salt and  olive oil.  Let sit for half an hour, while you make the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the cream over medium heat along with the 2 cloves of garlic until it  comes to the boil. Reduce to a slow simmer and cook for 15 to 20 minutes  over very low heat.  At the end of that time, press it through a seive  with the back of a spoon into a clean pot.  (the garlic should be soft  by then)   Whisk iin the white wine and Worcestershire sauce.  Bring to  the boil.  Cook whisking frequently over high heat until reduced  somewhat.  Stir in the mint sauce, chopped fresh mint, the sun blush  tomatoes and season to taste with some salt and black pepper to taste.   Keep warm while you grill the lamb.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat your grill pan.  Sear  the lamb cutlets on both sides for several minutes per side, or until  they are done to your desire.  We like them pink, which takes 2 to 3  minutes per side, but you may like them more well done.   Place the  cooked cutlets onto a heated platter and spoon some of the hot sauce  over top.  Garnish with some fresh mint sprigs and pass the remaining  sauce at the table.   Steamed rice and a green vegetable go very well  with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1253484884751326285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/garlic-lamb-cutlets-with-mint-sun-blush.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1253484884751326285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1253484884751326285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/garlic-lamb-cutlets-with-mint-sun-blush.html","title":"Garlic Lamb Cutlets with a Mint \u0026 Sun Blush Tomato Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-857994329582558152"},"published":{"$t":"2015-01-14T04:00:00.000+00:00"},"updated":{"$t":"2015-01-14T04:00:00.967+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Stifado . . .  a delicious Greek Lamb Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2637_zps76003bb6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2637_zps76003bb6.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious dish I made a while back and am only getting around to showing you now.\u0026nbsp; It's a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it's really fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_2636_zpsfb7fae58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2636_zpsfb7fae58.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's the perfect dish for this time of year when the temperatures are freezing and you are wanting something to eat that is not only filling, but also warm and comforting.\u0026nbsp; I love comfort food and this is what I would call Greek Comfort Food. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2638_zps27a055cb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2638_zps27a055cb.jpg\" height=\"341\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLamb shoulder can tend to be a bit fatty, so do try to trim it as best as you can.\u0026nbsp; I love the succulence of it however . . .\u0026nbsp; fat does add flavour to any meat . . . and lends itself well\u0026nbsp; to slow cooking meals such as this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2639_zpsf63f2118.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2639_zpsf63f2118.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have never been to Greece, but it is a country I have always wanted to visit.\u0026nbsp; Ever since I was a young girl and saw Haley Mills in the film, \"The Moonspinners.\"\u0026nbsp; It created a yearning in me to go to Greece, which I have yet to fulfil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2640_zps8e94dcf7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2640_zps8e94dcf7.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe I will make it one day. \u0026nbsp; After all I never ever dreamed I would one day be living in England, and look at me now.\u0026nbsp; In the meantime I will just have to content myself with cooking the odd Greek dish or two and dreaming . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2645_zps20bdf22e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2645_zps20bdf22e.jpg\" height=\"400\" width=\"389\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is delicious and warming\u0026nbsp; . . . succulent lamb flavoured with a mix of oregano, parsley and warm cinnamon . . .\u0026nbsp; oven braised in a mix of stock, tomatoes, onions and red wine.\u0026nbsp; I served it with mashed potatoes to please my potato loving man, but rice would be equally as good.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2646_zps51227d75.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2646_zps51227d75.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Stifado*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stifado\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious slow cooking Greek stew of lamb.\u0026nbsp; Lightly spiced with cinnamon and oregano.\u0026nbsp; Winter food.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1.2 KG of boneless lamb shoulder (2 2\/3 pounds), cut into 1 inch cubes\u003C\/div\u003E\n2 TBS caster sugar (can use granulated if that is all you have)\u003C\/div\u003E\n50ml of red wine vinegar (3 1\/2 TBS)\u003C\/div\u003E\n6 small onions, peeled and halved\u003C\/div\u003E\n2 cloves of garlic, peeled and chopped\u003C\/div\u003E\n200ml of red wine (7 fluid ounces)\u003C\/div\u003E\n500ml of chicken stock (2 cups)\u003C\/div\u003E\n400g tin of chopped tomatoes in tomato juice (2 cups)\u003C\/div\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n1 TBS dried oregano\u003C\/div\u003E\n1 TBS dried parsley\u003C\/div\u003E\n1 cinnamon stick\u003C\/div\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 150*C\/300*F\/gas mark 2.\u0026nbsp; Heat the olive oil in a large \nflame proof casserole dish.\u0026nbsp; Season the lamb with some salt and pepper \nand dust with the sugar, mixing to combine well.\u0026nbsp; Brown the meat all \nover a bit at a time, removing the meat as it browns.\u0026nbsp; Repeat until it \nis all browned.\u0026nbsp;\u0026nbsp;\u0026nbsp; Add the vinegar and the onions to the pan to the pan \nand cook, stirring for two minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp; Return all of the meat and the \nremainder of the ingredients to the pan.\u0026nbsp; Bring to the boil, then take \noff the heat and cover tightly.\u0026nbsp;\u0026nbsp; Place into the heated oven and roast \nfor 3 hours until tender and falling apart.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe with some hot mashed garlic potatoes and a sprinkling of fresh oregano, parsley and feta cheese if desired!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/857994329582558152\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html","title":"Stifado . . .  a delicious Greek Lamb Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4557371986714349967"},"published":{"$t":"2013-10-18T04:00:00.000+01:00"},"updated":{"$t":"2013-10-18T12:34:24.058+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Shepherd's Pie Buns"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1236_zps63655b3a.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1236_zps63655b3a.jpg\" width=\"386\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EDo you remember these delicious \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/06\/crusty-lasagna-buns.html\"\u003E\u003Cb\u003ECrusty Lasagna Buns\u003C\/b\u003E\u003C\/a\u003E?\u0026nbsp; Tasty meaty lasagna sauce, stuffed into a bun, slathered with cheese and baked until the cheese oozes and the sauce is bubbling up.\u0026nbsp; Oh so good with a salad on the side.\u0026nbsp; Nom!\u0026nbsp; Nom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1233_zps8d2f53e5.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1233_zps8d2f53e5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI got to thinking about those today and the wheels started turning and then the light went on.\u0026nbsp;\u0026nbsp; I thought, how about a Crusty Shepherd's Pie Bun???\u0026nbsp;\u0026nbsp; Doesn't that sound scrummy!\u0026nbsp; It does to me too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1234_zps0b5c375e.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1234_zps0b5c375e.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou know there is a huge difference between Shepherd's Pie and Cottage Pie.\u0026nbsp; Most people seem to think they are interchangeable, but they really are not.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1240_zpseee9571e.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1240_zpseee9571e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nShepherd's Pie = Lamb (Which only makes sense as Shepherds take care of sheep!)\u003C\/div\u003E\n\u003Cdiv\u003E\nCottage Pie = Beef\u0026nbsp; (So called for that lovely \"Thatch\" of potato which covers it!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1241_zps4048efe2.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1241_zps4048efe2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSo anyways, I decided to create a delicious Shepherd's Pie bun with a delicious lamb filling on the bottom, topped with vegetables and creamy mash, stuffed into a crusty bun and then covered with some grated strong cheddar cheese, then baked until it's all bubbling and golden brown.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSounds scrummy eh?\u0026nbsp;\u0026nbsp; I'll let you in on a secret.\u0026nbsp; It was.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1239_zps7b23f836.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1239_zps7b23f836.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Shepherd's Pie Buns*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/shepherd-s-pie-buns\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nOne\n of your favourite family dinners in a bun.\u0026nbsp; Deliciously different, with\n a tasty meat filling of minced lamb, topped with vegetables and a \nfluffy mash, sprinkle with cheese and baked in a crusty bun.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nFor the meat layer:\u003Cbr \/\u003E\n1 TBS oil\u003Cbr \/\u003E\n1 shallot, peeled and finely chopped\u003Cbr \/\u003E\n1 small carrot, peeled and grated\u003Cbr \/\u003E\n1 stick of celery, trimmed and minced\u003Cbr \/\u003E\n1 sprig of fresh thyme\u003Cbr \/\u003E\n375g (about 3\/4 pound) of minced lamb\u003Cbr \/\u003E\n60ml of red wine (1\/4 cup)\u003Cbr \/\u003E\n1 TBS tomato ketchup\u003Cbr \/\u003E\n1\/2 tsp Worcestershire Sauce\u003Cbr \/\u003E\n1\/2 lamb bouillion cube, crumbled\u003Cbr \/\u003E\nsea salt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 cup cooked peas and carrots\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the mash:\u0026nbsp; \u003Cbr \/\u003E\n1 pound of large floury potatoes (In the UK a Maris Piper is ideal, in North America\u003Cbr \/\u003E\nI would use a russet or idaho)\u003Cbr \/\u003E\n2 ounces unsalted butter (1\/4 cup, or one half stick)\u003C\/div\u003E\n60ml of milk or cream, gently heated (\/4 cup)\u003Cbr \/\u003E\n\u003Cdiv\u003E\nfine seasalt, freshly ground pepper and freshly grated nutmeg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n4 large crusty buns\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of grated strong cheddar cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1245_zps988fa6f7.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1245_zps988fa6f7.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nHeat the oil for the meat layer in a large saucepan.\u0026nbsp; Add the vegetables\n and thyme, and cook over about 8 minutes over low heat, stirring from \ntime to time, until glossy and beginning to soften.\u0026nbsp; Add the lamb mince \nand increase the heat.\u0026nbsp; Cook, stirring constantly, until the meat \nchanges colour and separates.\u0026nbsp; Add the wine, ketchup, Worcestershire \nSauce, crumbled bouillion cube and some salt pepper to taste.\u0026nbsp; Simmer \nover a low heat for 15 to 20 miknutes.\u0026nbsp; It should still be somewhat \njuicy.\u0026nbsp; If it isn't add a bit of broth.\u0026nbsp; Check the seasoning and adjust \nas needed.\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel and quarter the potatoes then place the potatoes into a pot of \nlightly salted water to cover.\u0026nbsp; Bring to the boil and cook for 20 to 25 \nminutes until fork tender.\u0026nbsp; Drain well in a colander and then return \nthem to the hot pot.\u0026nbsp; Cover with the lid and give them a good shake, \nwhich will help to break them up.\u0026nbsp; Add the butter and warmed cream or \nmilk, adding the latter a little at a time, whilst mashing the potatoes,\n only adding as much as is needed to give you the correct consistency.\u0026nbsp; \nSeason to taste with salt, pepper and nutmeg.\u0026nbsp; The potatoes should be \nlight, fluffy and creamy.\u0026nbsp; Keep warm.\u003C\/div\u003E\nPreheat the oven\n to 200*C\/400*F\/ gas mark 5.\u0026nbsp; Have ready a baking tray.\u0026nbsp; Cut a thin \nsliver off the tops of each of the crusty rolls.\u0026nbsp; Using your fingers \nremove as much of the insides of the buns as you can, without tearing \nthe outside.\u0026nbsp; You should have a thin shell.\u0026nbsp; Place them onto the baking \ntray.\u0026nbsp;\u0026nbsp; Divide the meat filling between each of the four rolls, Pressing\n it down lightly.\u0026nbsp;\u0026nbsp; Divide the cooked vegetables between each bun, \nplacing them on top of the meat filling.\u0026nbsp; Divide the mashed potatoes \namongst each bun, piling it on top of the vegetables and roughing it up \nwith a fork.\u0026nbsp; Sprinkle the cheese over top of all and then place the \nbaking tray in the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 10 to 15 minutes, until the cheese is golden brown and everything is piping hot.\u0026nbsp; Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4557371986714349967\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/shepherds-pie-buns.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4557371986714349967"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4557371986714349967"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/shepherds-pie-buns.html","title":"Shepherd's Pie Buns"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2832702032613137755"},"published":{"$t":"2011-02-04T04:00:00.002+00:00"},"updated":{"$t":"2011-02-04T04:00:00.887+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Lamb Stew with Feather Dumplings"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 363px; height: 347px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18961.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI picked up some really nice lamb shoulder the other day and decided to make a tasty stew with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 314px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18963.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EStews are one of the best things about winter.  So comforting and delicious, and so easy to make.  You just can't enjoy a stew in the summer time . . . they are too heavy and they heat up the kitchen too much, but in the winter?  Bob's your uncle!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 335px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18964.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's stew time!  Simply browned meat, simmered together in a tasty gravy with some winter vegetables.  What could be any better?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 331px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18968.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh . . . mmmm . . . feather dumplings, plopped on top and steamed until they are light and fluffy as . . . well . . . a feather!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 321px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18970.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELamb Stew with Feather Dumplings.  Make some today.  Your tummy will thank you and so will your family!  Exceedingly so!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 331px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18973.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lamb Stew with Feather Dumplings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-stew-with-feather-dumplings\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESimple goodness.  Tender chunks of lamb and vegetables beneath a blanket of feather dumplings.\u003Cbr \/\u003E\u003Cbr \/\u003E2 pounds boneless shoulder of lamb, trimmed\u003Cbr \/\u003Eand cut into cubes\u003Cbr \/\u003E2 TBS olive oil\u003Cbr \/\u003E2 TBS plain flour\u003Cbr \/\u003E500ml of hot lamb stock (2 cups\\0\u003Cbr \/\u003E2 medium carrots, peeled and cut into slices\u003Cbr \/\u003E2 medium parsnips, peeled and cut into chunks\u003Cbr \/\u003E1\/2 small swede, peeled and cut into cubes\u003Cbr \/\u003E1 medium onion, peeled and sliced\u003Cbr \/\u003Esalt and black pepper to taste\u003Cbr \/\u003E1\/2 tsp summer savoury\u003Cbr \/\u003E\u003Cbr \/\u003EFor the dumplings:\u003Cbr \/\u003E4.25 ounces of plain flour (1 cup)\u003Cbr \/\u003E3\/4 ounce fresh bread crumbs (1\/2 cup)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E1\/2 of a small onion, peeled and minced\u003Cbr \/\u003E2 TBS butter melted\u003Cbr \/\u003E100ml of milk (1\/3 cuo)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E1 TBS finely minced parsley\u003Cbr \/\u003Efreshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EBoiled potatoes to serve\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  a large skillet (with a lid) over medium high heat.  Add the oil.  Once  it is heated add the cubed meat.  Brown well on all sides, taking care  not to stir it too much.  If you stir it too much it will stew instead  of browning.  Just leave it be and give it a stir ever five minutes or  so. This will take about 15 minutes. Add the flour and stir to coat. Add  the onions and swede.  Season with some salt and pepper and add the  summer savoury.  Pour on the hot stock.  Bring to the boil, then reduce  the heat and simmer, covered, for about an hour.  Add the carrot and  parsnips. cover again and simmer for an additional 30 minutes.  Check  for seasoning and adjust as desired.\u003Cbr \/\u003E\u003Cbr \/\u003EMake the dumplings as follows:\u003Cbr \/\u003EWhisk  the flour, bread crumbs, baking powder and salt together in a bowl.   Beat together the egg, milk, butter, onion, parsley and pepper.  Stir  into the dry ingredients all at once and mix to a stiff batter.  Drop by  heaped spoonfuls onto the top of the bubbling stew.  Cover with a lid  and cook, undisturbed and without lifting the lid for 20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EServe  the stew immediately, spooning some of it onto each of six heated  plates along with a dumpling and with some boiled potatoes on the side.\u003Cbr \/\u003EDelicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2832702032613137755\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/lamb-stew-with-feather-dumplings.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2832702032613137755"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2832702032613137755"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/lamb-stew-with-feather-dumplings.html","title":"Lamb Stew with Feather Dumplings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});