Tuesday, November 2, 2010

Spring lamb

It has occurred to me that lamb is supposed to be my thing and yet I haven't posted any lamb recipes yet.  This year's spring lamb is just starting to hit the markets (or in our case landed in my freezer) so I thought I should share a couple of our favourite lamb dishes.


This is a good way to groove up some chops and a good one for summer.  This amount should do about 8 chops.

2 tblsp crab apple or quince jelly
2 tblsp homemade tomato sauce
2 tblsp soy sauce
2 tblsp brown sugar
1 tblsp dry mustard (or you can use dijon)
1 dessp Worcestershire sauce

Put the chops in a large dish.  Mix all marinade ingredients together and pour over chops.

Leave in the fridge for as long as possible, half an hour is about the minimum, all day is good.
Cook on the barbeque.


I usually slow cook lamb legs or shoulders that have been in the freezer, or are somewhat older than what could be classed as "lamb".  You really need a bit of moisture in the pan when slow cooking.  This recipe is similar to the one Maggie Beer adapted from Skye Gyngell.

1 leg or shoulder of lamb
olive oil
4 cloves garlic (left whole)
3 shallots
2 sprigs of rosemary
1 1/2 cups white wine
either 1/4 cup red wine vinegar or 3 tblsp balsamic and 1 teasp sugar (the balsamic gives a much deeper and richer flavour)
 s & p

Heat the oven to 150c.  Trim the lamb and season well.

Heat a heavy roasting pan over a medium heat and when hot add a tablespoon of olive oil and put in the lamb.  Brown well on all sides.

Take the lamb out and return the pan to the heat, turn it down.  Add the garlic and shallots to the pan and soften gently, then add the rosemary.  Pour over the wine and bubble away, reducing slightly.  Add whichever vinegar you prefer and put the lamb back.  Cover with foil and cook in the oven for 3-4 hours. If it is drying out, add a slosh of water.  Take the foil off for the last hour or so. 

Carve the lamb and pour over the remaining juices.

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