IN SEASON B
ritish lamb is acknowledged as some of the best in the world and new-season lamb is a true herald of spring.
There are many references to lamb in the history books as a symbol for Easter and this relationship continues today, with spring lamb being the most popular choice to serve at the dinner table during this religious event. But another simple explanation as to why lamb is signifi cant at Easter is because this is when the fi rst lambs of the season are available. Spring lamb is about 3-5 months old, and lamb is anything up to 12 months. Lamb really is one of the most natural
free range meats you can buy, because apart from a short period undercover during a harsh winter, they usually spend their lives grazing the pasture, which is what gives lamb its fabulous, unique fl avour. The fi rst lambs of the season have a
fl avour that is delicate and subtle, and in- credibly tender. Try not to over-power this freshness when cooking; keep it simple. Use fresh herbs, seasonal vegetables, light sauces and keep the meat pink when serving, which will retain all that juicy fl avour. Try your best not to dry the meat out when cooking. Spring lamb is fantastic cooked on the barbecue – ask your butcher to butterfl y a leg of lamb, marinate with garlic and rosemary then cook, either on the barbecue or in a hot oven - simple and delicious.
When choosing lamb look for fi rm, pink- ish meat with creamy white fat. Young lamb will have bright pink bones, which become paler as lamb gets older. As with beef the fl avour improves when it’s hung, so you should source a good butcher who will supply quality lamb. It’s always recommended to buy as locally as you can, but during the months when English lamb is in short supply, New Zealand lamb off ers a fantastic alterna- tive. Our similar climates and pastures give lamb that delicious fl avour. At Jon Thorner’s the lamb is sourced from farms based in the South West, and also from Tom Wheeler in Beckington. As the season progresses, the fl avour of lamb becomes more developed. Beyond a year lamb is called hogget and over two years it is called mutton. Hogget and mut- ton are perfect for slow cooked recipes, such as curries, as they work well with strong ingredients, but now is the perfect time to enjoy this new season meat and its
32 | THE WEST COUNTRY FOODLOVER
delicate fl avour. Lamb is an incredibly versatile meat, and very easy to cook. Insert sprigs of rosemary and slivers of garlic into a leg of lamb and gently roast and you have the perfect Sunday lunch. Marinate chops or steaks in a fresh mint sauce and pan fry for a delicious midweek meal. Serve rack of lamb with a fresh herb and mustard crust, with seasonal vegetables, for a showstop- per dinner. Visit your butcher and sit down to a delicious meal this Easter.
Recipes to try with your lamb this Easter
LAMB CHOPS WITH NETTLE PESTO, QUINOA, SPRING HERB & LEMON SALAD
This seasonal dish really makes new-season lamb shine.
❤ 4 lean lamb cutlets or chops ❤ salt and freshly milled black pepper
For the Nettle Pesto ❤ 25g small stinging nettle leaves, stems removed, washed and blanched
❤ 25g toasted pinenuts or hazelnuts, roughly chopped
❤ 1-2 garlic cloves, peeled and fi nely chopped
❤ 2tbsp grated Parmesan cheese ❤ Salt and freshly milled black pepper ❤ 5tbsp extra virgin rapeseed or olive oil
For the Salad ❤ 300ml good, hot vegetable stock ❤ 100g quinoa ❤ 1 large courgette, thinly sliced into ribbons (using a swivel headed potato peeler)
❤ 3tbsp extra virgin rapeseed or olive oil ❤ Grated zest and juice of 1 lemon ❤ 1 garlic clove, peeled and fi nely chopped ❤ 1 bunch mixed fresh herbs (coriander, mint, fl at-leaf parsley) roughly chopped
❤ 25g pumpkin seeds 1 To prepare the pesto; place the nettle tops,
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