As I write, I have a tray of Irish lamb from Feighery’s Butchers marinating in fresh mint and a little olive oil to be cooked later today and served up for my customers in Tynan’s.
I would serve this with delicious seasonal vegetables and a selection of potatoes and a flavoursome gravy made from the juices of the lamb.
Alternatively, the lamb could be served as an open carvery sandwich with mint sauce and fresh rocket. Really simple but delicious.
Leg of Spring Lamb with Boulangère Potatoes
1 Leg of Lamb, about 5lb will be enough for 6 people
4 Cloves of Garlic
Sprigs of Rosemary
5lb of Large Potatoes
2 Onions, sliced
1pt Chicken Stock
Salt & Pepper
Make small incisions in the leg of lamb, place a slice of garlic and a sprig of rosemary in each one, season with salt & pepper, place in a roasting tin and cover with foil.
Slice the potatoes very thinly and place in a large bowl with the sliced onion and any of the 4 cloves of garlic left over from studding the leg of lamb, season with salt & pepper and give a good mix up.
Transfer the potato & onion to an ovenproof dish, Pyrex or something similar, dot the butter over the top and pour in the chicken stock.
Place the lamb in a hot oven 190º for about 1 hour then put in the dish of potatoes for 45 minutes to one hour, the lamb will take about 1 hour 45 minutes to cook if its spring lamb, it will take a bit longer if it’s an older animal.
Allow the lamb to rest for about 20 minutes before carving it.
Make roast gravy from the juices in the roasting tin; separate the fat from the lovely juices, add 1tbsp of flour to the juice and mix together making sure to gather up all the sediment in the tin where all the delicious lamb flavour is, add about 1pt of stock, salt & pepper and bring to the boil.
Rack of Lamb with a Herb Crust
Rack of Lamb 6 to 8 bones, allow about 2 – 3 Chops per person
4oz White Bread Crumbs
Fresh Basil, Parsley, Coriander & Mint
1 tbsp. English Mustard
Blend the breadcrumbs with the fresh herbs in a food processor. Spread the mustard over the lamb, press the herbed crumb onto the mustard coated lamb.
Place on a roasting tin, put into a hot oven for 15 to 25 minutes per lb depending on how well done you like your lamb. Before I cook the lamb I like to leave the rack in a bowl with some olive oil & garlic and black pepper and maybe some rosemary to marinade, it adds flavour to the lamb.