Butterflied Roast Lamb

Ingredients

• 1 leg or shoulder of lamb (800 grams), boned and butterflied
• 3 cloves garlic, roughly crushed
• 2 teaspoons finely grated lemon rind
• 1-2 teaspoons lemon juice
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon light soy sauce
• freshly ground black pepper
• 1 teaspoon salt crystals

Method

• Make several shallow cuts in the thickest part of the meat.  This makes the thicker sections cook more evenly.
• Trim fat without breaking the meat apart.
• Mix garlic, lemon rind, lemon juice, ginger, soy sauce, pepper and salt and rub evenly all over the surface of the lamb.
• Marinade in the fridge overnight.  Take out and sit at room temperature for an hour prior to cooking.
• Preheat oven to 220 degrees Celsius and cook for 10 mins, then reduce heat to 190 degrees Celsius and cook for a further 45 minutes.
• Rest for 10-15 minutes before carving.
• Serve with a squeeze of lemon together with Algarvian tomato salad, roast potatoes and mixed leaf salad.

French Saute' d'Agneau (Lamb Saute/Stew)

This sophisticated meat dish, Saute' d'Agneau is simple to prepare and cook. To make the dish slightly richer, espagnole or demi-glace sauce may be used instead of the stock, which I have used. However, this will increase prep time considerably. Serve with petits pois and sauteed potatoes.

Ingredients

3 tablespoons olive oil
1 kilo chunky lamb cubes
1 celery rib, cut into chunks
1 medium onion, cut into chunks
3 cloves garlic, roughly crushed and chopped
1/2 cup red wine
1 cup beef stock
1 tablespoon cornflour, mixed into a paste with 2 tablespoons of water
1 small tin of chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
100 grams button mushrooms, sliced

Method

1. In a non stick frying pay, heat 2 tablespoons of the oil.
2. Add the lamb and saute' for 10 minutes or until evenly browned and then remove from pan.
3. Reduce head and add an additional tablespoon of oil. Add the celery, onion and garlic and gently saute for 5 minutes until onions are clear.
4. Pour in the wine and stock, then add the cornflour and bring to a low boil to thicken, stirring constantly to avoid lumps forming.
5. Return the meat to the pan and add the tomatoes, salt, pepper, lemon zest and mushrooms.
6. Simmer on a low heat with the lid on for 1.5 hours
   
7. Serve piping hot into shallow pasta dishes.
   

Welsh Cawl (Soup)

Here's how to make Welsh Cawl, a Welsh favourite

Ingredients

• 1kg lamb, cut into 2cm cubes
• 300 grams smoked bacon, diced
  
• 4 carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 1 large swede, peeled and roughly chopped
• 3 onions, roughly chopped
• 1 litre of vegetable or lamb stock
• 12 black peppercorns
• 5 whole cloves
• 2 bay leaves
• 1 sprig fresh thyme or 1 teaspoon dried
• 3 medium potatoes, roughly cut
  
• 4 large leeks
• Salt and pepper to taste
  

Method

• In a large saucepan, brown the lamb.
• Add bacon and lightly saute for 5 minutes.
• Add remaining ingredients, season and bring to the boil.
• Skim off any impurities at come to the surface, reduce heat a gentle heat and simmer for 2-3 hours, adding water if soup becomes too thick.
• Add potatoes and simmer for a further 20 minutes.
• Serve with crusty bread

...and that's how to make Welsh Cawl

Herb Crusted Rack of Lamb

Serves 4

Ingredients

2 500gram racks of lamb (6-8 ribs in each)
3 tablespoons wholegrain mustard
1 tablespoon soy sauce
1 clove garlic, crushed

Herb Coating:

3/4 cup soft, fresh breadcrumbs
1 tablespoon butter, melted
2 tablespoons chopped fresh mint and parsley
1/2 teaspoon finely grated lemon rind

Method

1. Trim as much fat as possible from racks and remove silverskin with a fine, sharp knife.
2. Combine mustard, soy sauce and garlic. Spread on meaty part of racks.
3. Mix crumbs, melted butter and herbs on a plate.
4. Add rind and press the lamb onto the crumbs so they stick to the mustard coating.
   
5. Pat any remaining crumbs on top.
6. Place lamb, crumb sides up, on a roasting rack in a foil-lined pan.
7. Roast at 200 celcius for 20-30 minueted, depending on how pink you like it.
8. Rest for 5 minutes in a warm place and then carve into cutlets and serve.