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Entertaining

Roast Leg of Lamb with Rosemary & Red Wine Gravy

Serves 6

Ingredients

1 leg of lamb, about 2½kg

olive oil

3-4 sprigs rosemary

sea salt

Red Wine Gravy

1 onion, chopped

2 garlic clove, bashed

1 carrot, peeled and roughly chopped

1 celery stalk, washed and roughly chopped

300ml red wine

500ml lamb stock

1 tbsp redcurrant jelly

Method

1. Heat the oven to 190C/fan 170C/gas 5. Put the lamb in a shallow roasting tray and rub olive oil all over the surface. Make holes in the lamb with a small sharp knife and stick a few sprigs of rosemary in each. Sprinkle with sea salt flakes.

2. Roast for 11/2 hours. Leave to rest loosely covered with foil for at least 30 minutes while you make the gravy.

3. To make the gravy, fry all the vegetables in 1 tbsp olive oil until well browned. Add the juices from the lamb, the red wine and stock and simmer until reduced by half. Stir in the redcurrant jelly until dissolved. Strain the liquid into a jug and serve piping hot.

Source: Olive Magazine

 

 

Griddled Lamb on a Bed of Asparagus and Broad Beans

Serves 6

Ingredients

6 large lamb chops

1 bunch asparagus , trimmed and sliced

140g podded peas , frozen are fine

140g podded broad beans , frozen are fine

3 tomatoes

6 tbsp olive oil

1 tbsp coriander seeds

2 tbsp red wine vinegar

handful tarragon leaves

handful mint leaves

Method

1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.

2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.

3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

Author: Barney Desmazery

 
 

Irish Country Meats, Bayland, Camolin, Co Wexford, Ireland. Reg No: 318074