This week, just in time for Easter, we have the first of the season’s new Spring Lamb in the Shop. These lambs are very sweet and tender, having been mainly milk fed. These lambs, born early this year have come from Anne Robinson’s Farm over in Boston Spa-we have been selling her Spring Lamb for 7 years, and really trust the quality of the meat that she produces. The delicate flavour of the lamb is enhanced by their living in the fields, eating a little grass, and having the sun upon their backs. This special meat is only available at this time of year, so make sure you don’t miss out!! Why not get some for an Easter Treat this weekend?
Lamb cutlets make a perfect smart dinner party piece, and are so easy to prepare-they take barely any time to cook, and just need slicing and arranging to serve.
I also love roasted leg of Spring Lamb, and this recipe from my good friend Food Writer Elaine Lemm really brings out the best of the flavour of the meat. Perfect for your Easter Sunday Lunch this weekend.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 2 ½ lb/ 1.2 kg boneless ½ leg of lamb (1.5 kg if bone still in)
- Large handful of flat leaf parsley leaves, roughly chopped
- 3 large cloves garlic, finely sliced
- 2 ½ oz/ 70g cubed pancetta or bacon
- 3 tbsp extra virgin olive oil
- Sea salt and pepper
- 5 fl oz/ 150ml good red wine
- 3 ½fl oz/ 100ml veal or beef stock
- 2 tsps ice cold butter cut into tiny pieces
- Preheat the oven to 350°F/170°C/Gas mark 4. Remove string from leg of lamb and open out the joint, skin side down. Slash any thick parts of meat so the joint lays flat to the board.
- Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil. Season well with salt and pepper. Roll the joint back up and tie securely with kitchen string.
- Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium. Tightly wrap the joint in foil and leave to rest for 10 mins.
- Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze. Add the stock, stir well and reduce by half. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed. Check and adjust the seasoning.
- Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.
If you liked this recipe from Elaine, why not visit her excellent website at http://britishfood.about.com/