Redcurrant And Mint Marinated Lamb With Spring Greens And Pearl Barley In An Onion And Chorizo Butter Recipes

BAKED LAMB WITH ROSEMARY, WITH REDCURRANT AND MINT SAUCE

Steps:

• First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug - the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.

REDCURRANT AND MINT MARINATED LAMB WITH SPRING GREENS AND PEARL BARLEY IN AN ONION AND CHORIZO BUTTER

Steps:

• Mix together the herbs, redcurrant jelly, mint sauce and balsamic vinegar in a heat resistant bowl. Heat over a bain-marie until the redcurrant jelly has mostly dissolved (small lumps will be fine). Place lamb in a shallow dish and pour marinade over the top ensuring fully coated. Leave for about 15 minutes.
• Whilst the lamb is marinating, place the pearl barley in a bowl, season with salt and cover with boiling water to about a cm over the top. Leave to soak for 15 minutes. Drain and rinse through with more boiling water. Then place in a saucepan with the spring greens and and water to about 1/3 full. Bring to the boil and cook until greens are cooked but left with some bite. Drain and place back in the saucepan.
• In a medium grill cook the lamb for approximately 5 minutes either side until golden and the marinade is starting to caramelise. When turning over use any left over marinade to drizzle over the top of the steaks.
• While the lamb is cooking soften the red onion in half the butter. Once softened add the rest of the butter and the chorizo. Cook until chorizo is heated through and starting to colour, pour into the pan with the greens and barley, place on the heat, ensure they are well coated and hot through. Place in the center of 3 plates with 2 of the lamb steaks on top of each.

MARINATED LAMB STEAKS WITH BARLEY SALAD

Steps:

• Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
• Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
• Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.

MINT-MARINATED LEG OF LAMB

Steps:

• Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
• Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

REDCURRANT & RED ONION RELISH

Steps:

• Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
• Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
• Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
• Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE

Steps:

• Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
• Cook for a couple of minutes (this can be done in advance).
• Season the lamb and oil the outside lightly.
• Put in a hot pan and brown on all sides.
• Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
• Remove to a warm plate and cover loosely with foil or another plate.
• Tip the sauce into the lamb cooking pan, and boil quickly.
• Serve the lamb sliced diagonally with plenty of sauce poured over.

LAMB IN REDCURRANT JELLY

Steps:

• Trim the meat of excess fat.
• Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
• Heat the oil in a large frying pan, and brown the chops well.
• Place in an oven-proof dish.
• Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
• Add the jelly, rind and juice, stock and sauces.
• Stir until heated through then pour over the chops.
• Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
• Remove the chops, and pour the sauce into a frying pan.
• Boil rapidly until the sauce has reduced and thickened.
• Return the chops to the sauce to serve.
• This goes very well with mashed potatoes and a green vegetable.

CURRIED LAMB AND BARLEY GRAIN

Steps:

• In a skillet, saute lamb, onion, barley and celery in oil until lamb is browned and barley is golden. Add broth and curry powder; bring to a boil. Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until barley is tender. , In a small bowl, combine the salsa ingredients. Cover and refrigerate for 1 hour. Serve with lamb.