Spring Roast lamb

12 Apr

Easters over or gone and we’ve all eaten so many chocolate eggs – that naughty wicked Bunny!!  I’ve had to start melting them down for puddings ( so the kids don’t find them!) or souffles – incidentally I have got a great chocolate souffle recipe and it is to die for – no really!! ( I’ll post my choc souffle in the week – work dependant obviously)

Anyway on with the show – Roast lamb with sticky plum jus and sweet potato fondant 

I like to use North yorkshire or Northumberland lamb best end’s rather than a rack of lamb as I can get 2-3 nice portions from it with out so much fat.  Firstly take the eye and the fat from the bone – i usually do this by running my knife along the bone (use the bone as the guide) take the eye and fat off in one go. This could be then rolled and tied  – then cut down to make noisettes. But I want to trim the fat off completely, so all I’m left with is the eye of meat.

Ok – now lay out some cling film – place the eye of meat in the centre of the cling film. Season the lamb with black pepper , sea-salt and a touch of honey.

Now pull the cling film over it and tight down (to make a sausage) – Now holding the lamb in both hands 1 hand twist forward the other twist back – tie each end in a knot ( the lamb should be like a sausage) place in chiller (overnight if pos)

Make the sauce – cut the plum in half place cut side down in a frying pan with caster sugar placed in the bottom – place the whole pan in the oven for 20 mins (at 200 degrees celsius)

make a good lamb stock from the lamb bones -1x red onion cut in half,2x garlic cloves, bay leaf, rosemary,thyme and 2x chopped  tomaotes – place all in a tray and roast for 1 hour on slow heat in the oven . After the hour take from the oven and deglaze on the stove top with some good red wine and more honey,  once the mix has reduced down to a sticky mess  – add  1 pint of water. Reduce the stock by half and strain.

Now take the roasted plums from the oven and add the lamb sauce to the hot Pan of plums ( the sauce should darken and look instantly sticky)

Roast the lamb time!!  – Take  the lamb out of the cling  film.In a hot pan add a little olive oil place the lamb in – quickly adding some salted butter (coat the lamb in the hot butter with your spoon – while turning the lamb and colouring)

Take out and rest on a chopping board before cutting into medallions.

serve with sweet potato fondant (easy to do) , the sticky plum sauce and some greens (pak choi or curly kale) and may be some baby carrots?

I’ll try to get a recipe up along with pictures before the week-end, happy eating!


2 Responses to “Spring Roast lamb”

  1. rebekah April 12, 2010 at 10:33 pm #

    now that looks beautiful.

    one question though: what is caster sugar?

    • David April 13, 2010 at 11:26 pm #

      Caster sugar is fine sugar – not as fine as icing sugar – I use organic so it has a very pale brown colour,I find honey or brown sugar(Demerara) will caramelise the plums just as good. Glad you like the dish – let me know if you give it a go! 🙂

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