Features
Luscious Lamb
When you consider that New Zealand lamb has to travel at least 11,500 miles to get to Ireland there does not appear to be any good reason to have it on sale here at all when we have such marvellous lamb on our own doorsteps from, literally, a few miles down or up the road. All over Ireland lamb of high quality is reared by Irish farmers, none better than Connemara Hill Lamb and Burren Lamb from local farms whose production is based on conservation and sustainable agriculture. This is lamb as it ought to be, following the highest animal welfare standards.
Roast Rack of Lamb with mint and chive sauce
Four portions. Oven at 200C/400F/Gas 6
- 2 racks of lamb, trimmed by your butcher and oven-ready
- Light olive oil
- Seasoning
Brush the racks all over with oil, season with salt and pepper and seal in a roasting tin over a hot flame.
Transfer to the pre-heated oven and roast for 20 minutes for pink/ medium, 10 minutes more for well done.
Leave the cooked racks to rest in a warm place for 5 minutes before carving equally into 4 portions.
Serve with mint and chive sauce, made as follows.
For about 8 servings combine all the following ingredients:
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped chives
- 4 tablespoons light balsamic vinegar
- 3 tablespoons cold water
Season to your taste with salt and pepper.
When there's a glut of fresh herbs it's a good idea to make this sauce in bigger quantities. Stored in sealed jars it will keep until next season's new growth.
One of my favourite ways of cooking a whole leg of lamb is the old-fashioned boiling method. If boiling sounds too harsh for sensitive souls you may choose to call it poached leg of lamb.
Poached leg of lamb
6 to 8 portions
- 1 leg of lamb, well trimmed of fat and bone cut short
- 2 leeks, 4 carrots, 2 sticks celery, 2 medium onions, 4 garlic cloves, all chopped
- 3 tablespoons barley
- 250ml dry white wine
- 2 bay leaves
- 3 sprigs thyme
- Salt and pepper
- 6 large potatoes, chopped
Put the leg of lamb and all other ingredients except potatoes in a large pot. Barely cover the meat with cold water.
Bring to the boil, cover and simmer for an hour, removing any surface scum every now and then.
Add the potatoes, boil again and simmer for a further 30 minutes.
Test that the cooking broth is properly seasoned and serve the carved lamb in deep dishes with generous amounts of broth, barley and vegetables.
You may, if you wish, serve side dishes of pesto or chopped mixed herbs as added flavourings.
One of the bonuses of this dish is that leftover meat can be served cold and the vegetable broth makes a fine soup.
This has been an abundant year for apples, at least in our garden, and consequently I have been challenged to use them in interesting ways. I've discovered that roast eating apples are lovely with lamb and chicken as well as the more common association with pork. Just core the apples, brush them with oil or butter and place them alongside the cooking joint for the last 15/20 minutes of roasting.
And I've re-discovered that pureed apple is as gorgeous dessert as it was when I was a child. Serve it with cream or ice cream and a dash of maple syrup.
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