IN SEASON
Serves: 8
❤ 1.3kg lean boned and rolled lamb shoulder joint
❤ Salt and freshly milled black pepper ❤ 4tbsp fresh thyme leaves ❤ Grated zest of 2 lemons ❤ 1tbsp rapeseed or olive oil
For the Pilau Rice and Kale Stuffi ng: ❤ Half a 250g pack prepared pilau rice ❤ 25g fresh kale, rinsed and fi nely chopped
❤ 25g sultanas ❤ 25g toasted pine nuts
For the Gravy: ❤ 1tbsp plain fl our ❤ 450ml good, hot lamb stock ❤ 150ml pint good red wine or Port
1 Preheat the oven to Gas mark 4-5, 180- 190C, 350-375F.
2 Scatter the half the thyme and half the lemon zest on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the rose- mary. Leave skin side down and season.
MAPLE GLAZED LAMB CHOPS
These tasty lamb chops are simply seasoned with salt, pepper and fresh lemon zest then grilled and brushed with mix of maple syrup or honey, balsamic vinegar and ground cinnamon. The chops are served with a deli- cious tabbouleh or bulghur wheat salad.
Serves: 2
❤ 4-6 lean lamb chops or cutlets ❤ Salt and freshly milled black pepper ❤ Grated zest of 1 lemon ❤ 2tbsp good balsamic or red wine vinegar ❤ 2-3tbsp maple syrup or honey ❤ Half teaspoon ground cinnamon
1 Extra lemon zest, to garnish
2 Season the chops and coat with the lemon zest on both sides.
3 Cook under a preheated moderate grill for 5-7 minutes on each side.
4 Meanwhile, mix the vinegar, syrup or honey and cinnamon together.
5 Remove the chops from the grill, brush with the glaze on both sides. Return and cook for a further 1-2 minutes on each side.
6 Serve on a bed of tabbouleh salad and garnish the chops with the extra lemon zest.
34 | THE WEST COUNTRY FOODLOVER
ROLLED SHOULDER OF LAMB WITH PILAU RICE AND KALE STUFFING
This fl avoursome rolled shoulder of lamb joint is stuffed with a fusion of Asian and British ingredients; pilau rice, fresh kale, sultanas and toasted pine nuts. It’s an alternative roast for any special occa- sion and is served with a rich gravy and seasonal vegetables.
3 To prepare stuffi ng; in a small bowl mix half the pilau rice with the remaining thyme, lemon and other stuffi ng ingredi- ents, mix well and spread evenly over the lamb. Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time.
4 Place on a metal rack in a large non- stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time. Cover with foil if browning too quickly.
5 Remove the joint from the oven, trans- fer to a large plate, cover and leave to rest for 15- 20 minutes.
6 To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the fl our. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, sediment.
7 Add the remaining stock, red wine or Port and any meat juices, adjust the sea- soning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well- fl avoured gravy. Strain before serving.
8 Serve with seasonal vegetables and the gravy.
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