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Home > Recipe for the day > Lamb for Easter - Podcast 119
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Lamb for Easter - Podcast 119
Category: Arts
Duration:
Publish Date: 2017-04-12 10:55:39
Description: Lamb is a great favourite in the Spring, and is possibly the most flavoursome meat you can get! Roast Leg of lamb 1 leg of lamb about 1.5 Kg- 2 Kg 1 garlic clove cut in half Salt and pepper 1 Tbsp sunflower oil 300 ml warm water 300 ml red wine 1 Tbsp redcurrant jelly 2 teaspoons cornflour made to a paste with a little water Heat the oven to 200C, 400F, Gas 6 Place lamb in the roasting tin and rub all over with the garlic clove Drizzle oil over the meat Cook for 30 mins and then remove the meat from the oven, cover with foil and then cook for 1 1/4 hours at 180C, 350F, Gas 4 Remove the lamb and allow it to rest before carving Pour the cooking juices into a saucepan Deglaze the cooking pan with the red wine and add to the saucepan too season to taste Add the jelly and bring to the boil, stirring in the cornflour paste to thicken Braised shoulder of lamb 1.5 kg shoulder, bone in 4 rashers streaky bacon, chopped 1 large onion, chopped 2 medium carrots, sliced 100 g diced swede 2 diced celery sticks 1/2 tsp each of: thyme rosemary 280 ml stock salt and pepper to taste Trim the fat from the lamb and put into a frying pan with the chopped bacon Add the onion and cook for 2 minutes Add the rest of the vegetables and cook for 3 - 4 minutes Transfer to the dish you will finish the cooking - often oven dish and add the herbs and seasoning Pour the stock over and cover, cook for 60 minutes an a simmer Remove the lid and place in the oven at 200C, 400F, Gas 6 for 45 minutes Remove the meat and vegetables, keeping warm while you reduce the liquid as a sauce Lamb tagine 1 Tbsp vegetable oil 2 tsp sweet paprika 1/2 tsp cayenne and cinnamon 1 tsp each of: turmeric ground cumin coriander 1 tsp dried mint 500 g lamb neck meat cut into small cubes 1 large onion, sliced finely 2 chopped garlic cloves 2 Tbsp honey 350 ml lamb or vegetable stock 400 g tin tomatoes 8 dried apricots, halved 50 g flaked almonds Salt and pepper to taste 2 Tbsp chopped parsley Heat oven to 150C, 300F, Gas 2 Combine the herbs, spices and oil in a large bowl Add the meat and mix well, leave overnight to marinade Fry onion until soft, transfer to tagging or casserole dish Fry the meat lightly to brown, add the garlic and honey Transfer the meat and onions to the casserole or tagging - get all the scrapings in so you don’t lose any flavours Add the rest of the ingredients except the parsley and stir in Cook for 2 - 21/2 hours Sprinkle the parsley before serving Image By Valdavia - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12790495
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