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cooking lamb
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I have decided to cook a joint of lamb next weekend as our friends are coming to stay and its there favourite. Which is the best and leanest cut to get as it can sometimes be quite fatty, also any cooking tips would be welcome, I don't cook lamb very often. Also if anyone has any good ideas with potatoes to make a change from roast. Thanks.
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Leg of lamb is usually the leanest - but you need to be able to carve round the bone, unless your butcher debones it for you. I prefer boneless rolled shoulder - the fat keeps the meat wonderfully moist. Try studding the outside of the joint with slivers of garlic and sprigs of rosemary, and then sprinkling black pepper on it during cooking.
As far as spuds go - you could try mixing sweet potatoes in with the roasties - they don't go properly crispy but they sort of caramelise and are really yummy.
Otherwise you could try Pommes Boulangere- a favourite of french bakers... thinly slice potatoes and onions and layer them in a large glass dish, dotting occasionally with butter. Mix up some warm stock and pour over the potatoes until they are not quite covered. Dot the top with butter. Season with salt and pepper and sprinkle some chopped herbs on the top. Bake towards the bottom of the oven for about an hour... Yum...
Check out the BBC website. Information about selecting the best quality meat is here:
http://www.bbc.co.uk/food/back_to_basics/lamb.shtml
Then go to the BBC home page at
http://www.bbc.co.uk/
Type 'roast lamb' into the searchbox at the top left. You'll then be presented with dozens of recipe suggestions.
As for the spuds, the BBC site can also offer plenty of ideas but my suggestion is to stick with roasting but to use sweet potatoes instead of the ordinary type. (As well as the roast sweet potatoes you might want to head for Sainsbury's (or Waitrose) and check out the 'special' varieties of new potatoes which they sell in small packs at high prices. Varieties vary throughout the year but (unless you know a really good farm shop or farmer's market) this is usually the best way to get your hands on a quality product which you can actually taste. Lightly boiled, (instructions are on the packs), a few of these on each plate will add to the texture and flavour provided by the roast sweet potatoes.
If you're using the BBC recipes, you might already have a suitable sauce. If not, don't skimp on the gravy. Put a generous measure of decent quality, 'fruity' red wine into it. (Shiraz is eminently suitable) .
As for the rest of the vegetables, once again the BBC recipes will give suggestions. Otherwise I'd go for something like celeriac and whatever green stuff you like. (Broad beans? Broccoli?)
Chris
http://www.bbc.co.uk/food/back_to_basics/lamb.shtml
Then go to the BBC home page at
http://www.bbc.co.uk/
Type 'roast lamb' into the searchbox at the top left. You'll then be presented with dozens of recipe suggestions.
As for the spuds, the BBC site can also offer plenty of ideas but my suggestion is to stick with roasting but to use sweet potatoes instead of the ordinary type. (As well as the roast sweet potatoes you might want to head for Sainsbury's (or Waitrose) and check out the 'special' varieties of new potatoes which they sell in small packs at high prices. Varieties vary throughout the year but (unless you know a really good farm shop or farmer's market) this is usually the best way to get your hands on a quality product which you can actually taste. Lightly boiled, (instructions are on the packs), a few of these on each plate will add to the texture and flavour provided by the roast sweet potatoes.
If you're using the BBC recipes, you might already have a suitable sauce. If not, don't skimp on the gravy. Put a generous measure of decent quality, 'fruity' red wine into it. (Shiraz is eminently suitable) .
As for the rest of the vegetables, once again the BBC recipes will give suggestions. Otherwise I'd go for something like celeriac and whatever green stuff you like. (Broad beans? Broccoli?)
Chris
I agree with the suggested leg, but to make sure it is not verging on mutton (a slight risk as there is quite mature lamb out there) buy the smallest leg on offer - two if there are many of you. For roasting, I suggest slow roasting for as long as three hours (well wrapped in foil or in a closed roasting tin or other). The meat comes out very tender and full of flavour.
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