Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
About 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. This weekend I thawed one out and roasted it for our Sunday lunch.
It 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.
Lamb 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. 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!
When 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. Until moving here to the UK, chops that smelt like burnt mittens and mom's memory of lamb stew were my only experiences with lamb.
I 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. Our hillsides are covered with sheep, everywhere you look. That was one thing I noticed when I first moved over here and had a chance to wander about in the countryside. Sheep, sheep everywhere.
We also pay a lot more for local lamb than we do for New Zealand lamb. 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.
I decided to use a recipe for a glazed rack of lamb that I found on Linger. It sounded delicious with a fabulous Apricot and Mustard glaze.
The original recipe was for the use of two racks of lamb. I cut it in half successfully.
It 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. I cut both in half yet again and that was perfect.
She talked about the glaze becoming somewhat of a sauce to spoon over the lamb. I didn't end up with a sauce. My glaze 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.
The full whack would have totally over-powered the natural taste of the lamb. I like to taste what I am eating. Any complimentary flavours should do just that. Compliment, not overpower.
Just my opinion of course! But if you are paying a huge price tag for a beautiful piece of meat, lets taste the meat!
The timings were spot on. I ended up with beautifully roasted lamb, nice and pink just like we enjoy it.
I loved the glaze just as I did it. It was fruity and mellow and went perfect with the lamb.
We both really enjoy this delicious entree. I served it with the Balsamic Roasted New Potatoes & Asparagus I shared the other day with you. This was a perfect Springtime menu.
Apricot & Mustard Glazed Rack of Lamb
Yield: 4
Perfctly cooked and glazed rack of lamb, with beautiful flavours. Elegant and yet very simple to execute.
Ingredients:
- 1 1/2 pound rack of lamb, french trimmed
- 1 tsp fine seasalt
- 1/2 tsp freshly ground black pepper
- 1 heaped dessertspoon of apricot preserves (about 1/4 cup)
- 1 heaped dessertspoon of grainy Dijon mustard (about 1/4 cup)
- 2 tsp minced fresh thyme leaves
- 1 clove of garlic, peeled and finely minced
Instructions:
- Line a baking sheet with aluminium foil. Spray the foil with some canola cooking spray. Lay the rack of lamb on it. Season on both sides with the salt and pepper.
- Stir 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.
- Let the lamb sit for one hour undisturbed until it comes to room temperature.
- Preheat the oven to 230*C/450*F. gas mark 7.
- Spread 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 five minutes. Spoon over another 1/3 of the jam mixture. Roast for a further five minutes. Spoon on the remainder of the jam mixture and roast for 20 minutes longer. (50*C/120*F rare) or for 25 minutes (52*C/125*F medium rare) or for 30 minutes (55*C/130*F medium).
- Remove from the oven to a cutting board. Tent lightly with foil and leave to rest for 14 minutes. Cut each portion alotting two ribs per serving size.
If you have some lamb and are looking for a beautiful and delicious way of preparing it, this would not be a bad choice! I think this would make an excellent dinner party entree with two racks and maybe a Potato Gratin on the side. Bon Appetit as they say!
Roast leg of lamb is something that a lot of people like to enjoy for Easter. 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.
Lamb just feels glamorous.
Shoulder of lamb is also very nice. 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 here. I've also cooked a boneless leg of lamb.
Today I am roasting a bone in leg of lamb and I am channeling Mary Berry's recipe for a Greek Roast Lamb. It is quite different than my usual leg of lamb.
First of all it is very simple and requires only a very few ingredients. 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!
WHAT TO LOOK FOR WHEN BUYING A LEG OF LAMB
Lets 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.
When buying lamb, you want to look for meat that is brownish pink in color with a layer of creamy white fat on the outside.
Avoid 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.
Age and breed of the animal can vary the color somewhat. Rare lamb breeds or older animals tend to have more deeply colored flesh.
Leg 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.
WHAT YOU NEED TO COOK MARY BERRY'S GREEK ROAST LAMB
Very simple ingredients and not a lot of them.
- 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
You could use dried rosemary for this, but I think that fresh rosemary is much better. In England rosemary used to grow wild in a lot of the hedges. I was never very far from fresh rosemary. I miss that!
It seems like a lot of garlic, but don't worry, it is the perfect amount. For the most part the slivers melt right into the meat, giving it the perfect flavor.
HOW TO MAKE MARY BERRY'S GREEK ROAST LAMB
It really couldn't be easier. Trust me. Trust Mary!
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 garlic 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.
SOME TASTY SAUCES TO SERVE WITH LAMB
Mint sauce - 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.
Cumberland Sauce - 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.
Tzatziki Sauce - 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.
I 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.
The garlic was not overpowering in the least but flavored the lamb beautifully. It melted right into the meat. The fat on the outside was nice and crispy
She 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.
I also really love mint jelly with lamb.
This was delicious served with some boiled new potatoes rolled in butter and fresh herbs. I also served peas and carrots (with a bit of mint stirred in), some mashed sweet potatoes and mint sauce.
Some other delicious side dishes that you might enjoy are:
TWO POTATO GRATIN - Thinly sliced potatoes, sweet and white, layered in a dish with chopped onion, a bit of flour, seasoning and milk. The milk thickens and creates a rich and creamy sauce.
CAULIFLOWER & BROCCOLI CHEESE - You can also use just one or the other. Lovely tender vegetables in a rich and delicious cheese sauce, baked until golden brown on the outside.
BUTTER FRIED PARSNIPS - If you enjoy parsnips prepare to fall in love. Exactly what it says. Tender crisp golden rounds of parsnip fried in butter. Delicious!
HONEY DILL GLAZED TURNIPS & CARROTS - Lightly glazed with some butter and honey, then flavoured with dill . . . these arrive at the table glistening like jewels.
Yield: 6
Mary Berry's Greek Roast Lamb
Prep time: 10 MinCook time: 4 HourInactive time: 10 MinTotal time: 4 H & 20 M
Perfectly cooked tender and juicy. Just what you would expect from Mary Berry.
Ingredients
- 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
Instructions
- 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 garlic 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.
Notes
Some sauces for lamb:
Mint sauce - 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.
Cumberland Sauce - 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.
Tzatziki Sauce - 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.
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