Roast young lamb
This is a version of roast suckling lamb, a dish eaten at Christmas in some areas. I admit to being a little disappointed in the original recipe so haven´t bothered doing anything with it and made up my own. For those of us in small families perhaps a joint of lamb would be more appropriate. The original recipe, with this quantity of lamb, was for 6 people!
Half a Suckling Lamb
2 garlic cloves
6 tbsp Olive oil or melted lard
Sea salt, to taste
Rinse the lamb and pat dry, trim off any excess fat and discard
Put the garlic cloves, salt and olive oil in a mortar and pound until a smooth paste is formed
Place lamb in a roasting tin or oven proof dish
Rub the lamb with the paste * see below
Place in the lower half of a preheated oven
Baste every 30 minutes until the lamb is golden brown on the outside and tender
Allow 25 minutes to the pound and 25 minutes over
Check the lamb is done by using a skewer to prick the thickest part of the roast
Serve with roast potatoes and seasonal vegetables along with a light gravy made from the juices, 1 cup of red wine and 2 cups of chicken stock, to thicken use flour and butter mixed to a paste
*Alternatively put small cuts over the skin and place a sliver of garlic and a piece of rosemay in each, drizzle with olive oil and sprinkle with sea salt, place sliced onion underneath the lamb
Christmas 2009
Last year we went home to the UK to join the extended family for Christmas. This year we are staying in Spain and have decided on a rather different dinner from roast turkey and trimmings. We rarely eat red meat and have decided that this is what we want … so it has to be lamb with mint sauce, I fancy trying mint and apple jelly but will “test drive” it before the big day. Home made tomato soup with parmesan crisps to start and boozy orange cheesecake for dessert plus, if we have any space left, cheese and crackers and to end black coffee and mint thins! My idea of heaven.
On New Year’s Eve, we are thinking of going traditionally Scottish and having Haggis, tatties and neeps followed by Cranachan, this is the only recipe I have for this dessert and I am unsure whether we will be able to find raspberries as fruit is available only during the season in Spain, if not I fancy Stone Cream with a little fruit compote, I found this recipe written in an old book, luckily I wrote it down in my folder … my mother threw the original book away which contained a host of old recipes, now sadly lost.
Cranachan … 2 oz medium oatmeal,12 fl oz double cream, 2 tbsp Scottish honey, 2 tbsp Drambuie, 10 oz fresh raspberries
Put the oatmeal into a dry frying pan and toast over a medium heat, keeping the oatmeal moving, until golden brown. This will take between 10 to 20 minutes, leave the oatmeal to cool. Whisk the cream until it is just starting to form fairly stiff peaks, then stir in the honey, Drambuie and oatmeal. Gently fold in the raspberries leaving some for decoration. Chill for at least an hour before serving. Place into tall stemmed glasses and decorate with a few raspberries. I know we won’t be able to get the white raspberries of Scotland, but I understand it is very good made with these berries. I had thought of changing the recipe to include a really nice Whisky liqueur, the same that is in the boozy orange cheesecake, we shall have to see.
Stone Cream … 2 sheets gelatine (or 10 gm powdered gelatine), 2 fl oz hot water, Whites of 2 fresh free-range eggs, 1 rounded tbsp white castor sugar, 10 fl oz double cream, 3 drops of vanilla extract, 8 fl oz whole milk, a little Sherry or Orange Liqueur … to taste
Serving suggestion: raspberry or bilberry compote
Melt the gelatine in 2 fl oz of hot water. Whisk the egg whites until they begin to thicken and then add the sugar gradually while continuing to whisk. Whisk the cream and vanilla extract in a large bowl until softly peaking, gently add the milk and sherry or orange liqueur and finally stir in the egg whites. Add the gelatine slowly whilst gently whisking. Cover and place in the refrigerator.
When ready to serve, place a layer of fruit compote in the bottom of a pretty glass, spoon the cream mixture on top, sprinkle with grated dark chocolate and flaked almonds
Welcome
Blogroll
