Wednesday, 4 April 2007
Spring Lamb with Roasted New Potatoes
From the picture, this may not look like all that much, but I think I'm on to a winner here and it certainly gets the thumbs up!
While in the UK we can get good lamb imported from New Zealand for the whole year round, April is the start of the British lamb season and Easter weekend is also usually associated with lamb (which is of course, why I have a joint of pork :-) ). The British lamb season runs from April to October, with the best lamb coming later in the season.
While we're still a little early for new potatoes (which have the best season between May and July), the imported ones do still work nicely with the lamb. I served the lamb and potatoes with Cauliflower and Broccoli Cheese and gravy made with the meat juices. Mmmmmyummy!
4 Small(ish) Lamb Leg Steaks
1 Heaped tsp Mint Sauce
1 tsp Minced Garlic
1/2 tsp Wholegrain Mustard
2 tsp Redcurrant Jelly
2 tbsp Lemon Juice
Salt & Pepper
A Little Oil
1 tsp Mint Sauce
Salt & Pepper
Preheat Oven to 180 C
1) Mix the mint sauce, garlic, mustard, redcurrant jelly, salt, pepper and lemon juice and marinate the lamb in an ovenproof dish for at least 20 minutes.
2) Boil the new potatoes in enough salted water to cover them, until nearly cooked
3) Drain and return to the pan with a little oil, mint sauce and seasoning and shake gently to coat. Bake for 30 minutes on a baking sheet, turning once during cooking to brown move evenly.
4) Bake the lamb in the dish it marinated in, for 20 minutes at the top of the oven.