Monday, 21 October 2013

Long awaited lamb

Saturday night, having spent the day in the summer house sorting out lighting and putting some skirting up, I had put the lamb on to cook. We were all set to sit down with a nice red and the meal when my wife remembered we had arranged to go out to a skittle evening. With that in mind we somewhat bolted what was a very nice meal. The good news is that there is another couple of portions in the fridge ready to repeat the exercise and enjoy at our leisure later in the week.
Returning home on Friday I spent a relaxing half an hour with a nice beer and a set of nutcrackers. Time to deal with the cob nuts.

Soon, the cob nuts were shelled and ready to chop.

Once chopped, I toasted them in a hot oven until they were nice and brown. I then let them cool while I prepared the lamb

First, I butterflied the loin out and gave it a little encouragement to lay flat with my tenderizer.

.Having blitzed a good handful of blackberries with some thyme and rosemary I spread the mixture across the meat.

I then rolled the meat back up. Placed it on a wide sheet of clingfilm. I rolled this up over the meat

Picking up the tails either side of the meat, I spun the meat in the clingfilm so that the tails wound up and compressed the meat into a tight roll.

Once the ends were tied off I placed the parcel into the fridge for 24 hours.
The next day I removed the loin from the clingfilm and placed it on a baking sheet. A teaspoon of Dijon mustard was spread across the skin and then the roasted cob nut chips were pressed into the mustard
I placed the loin in the oven at 180 C for about 25 minutes. In the meantime I steamed some broccoli and peas and boiled some small new potatoes.
After it had been in the oven for 25 minutes, I removed the meat and set it aside to rest for 10 minutes while I finished cooking the vegetables. Plated up the meat looked good. The tart blackberries and the herbs had added a richness to the lamb. The mustard an cob nuts adding a nice nutty counterpoint to the sharp fruit.

No comments:

Post a Comment