The thought of preparing lamb may seem intimidating, but with the right recipes, it is possible to enjoy this succulent and tender meat in the comfort of your home.
Our Spiced Leg of Lamb with Port Gravy makes a hearty centrepiece to a meal. The lamb is marinated in an aromatic blend of herbs and spices, then slow-roasted until fall-off-the-bone tender. The lamb is served with a decadent gravy that combines sweet port with savoury lamb jus.
Our Sweet Tarragon Carrots make a colourful complement to the lamb. Butter, honey and white balsamic bring out the natural earthy sweetness of the carrots, while tarragon adds an extra hit of fresh flavour.
For dessert, our light and airy Pavlova with Fruit is the perfect way to highlight seasonal fruit.
SPICED LEG OF LAMB WITH PORT GRAVY
1 tbsp (15 mL) mustard seed
1 tbsp (15 mL) coriander seed
1 tbsp (15 mL) black peppercorns
1/2 tsp (2 mL) thyme
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) chopped fresh parsley
4 cloves garlic, peeled
1 1/2 tsp (7 mL) salt
5 lb (2.3 kg) leg of lamb
1 can (10 oz / 284 mL) chicken broth
3 tbsp (40 mL) port
1 tbsp (15 mL) flour
Salt and freshly ground pepper
Combine mustard seed, coriander seed, peppercorns and thyme in a blender. Process until seeds are coarsely ground. Add oil, parsley, garlic and salt. Puree to a paste. Spread paste over all sides of lamb.
Place on a platter, cover with plastic wrap and refrigerate for eight hours or overnight.
Place lamb in a roasting pan. Roast at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (180°C) and continue roasting for 1 1/4 to 1 1/2 hours or until a meat thermometer registers 140°F (60°C).
Transfer lamb to a cutting board. Cover loosely with foil and let stand 15 to 20 minutes before carving. Drain fat from roasting pan and discard.
To prepare gravy, add broth to pan and bring to a boil, scraping to loosen browned bits. Pour into a small saucepan. Stir together port and flour until smooth. Whisk into broth. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly until thickened. Season to taste with salt and pepper.
Carve lamb and serve with gravy. Serves eight.
SWEET TARRAGON CARROTS
4 cups (1 L) sliced carrots (1/4 inch/6 mm)
1 tbsp (15 mL) butter
2 tbsp (25 mL) honey
2 tbsp (25 mL) white balsamic vinegar
1/2 tsp (2 mL) tarragon, crumbled
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
Cook carrots in boiling salted water until tender crisp, about five minutes; drain. Cool immediately in ice water; drain.
Melt butter in a large frying pan over medium heat. Stir in honey, vinegar, tarragon, salt and pepper. Add carrots and cook, stirring, until liquid is reduced and carrots are tender, about six to eight minutes. Serves four to six.
PAVLOVA WITH FRUIT
4 egg whites
1/4 tsp (1 mL) salt
1 cup (250 mL) sugar
4 tsp (20 mL) cornstarch
1/2 tsp (2 mL) vanilla
1/2 tsp (2 mL) vinegar
1 cup (250 mL) whipping cream, whipped
2 — 3 cups (500 to 750 mL) fresh fruit pieces
Line a cookie sheet with foil. Trace a 10-inch (25 cm) circle onto foil. Lightly grease foil and dust with flour.
To make meringue, beat egg whites until foamy; add salt and continue to beat until whites form soft peaks. Beat in sugar, 1 tbsp (15 mL) at a time. Beat in cornstarch, vanilla and vinegar.
Spoon about half of meringue into centre of circle, leaving a layer 1 inch (2.5 cm) thick in centre. Push excess up around edges to form a rim. Use remaining meringue to build a rim 1 1/2 inches (3.75 cm) high and 1 to 1 1/2 inches (2.5 — 3.75 cm) wide.
Bake meringue at 275°F (140°C) for 1 1/4 hours or until outside is firm. The meringue should have little or no colour. Remove from oven and cool; peel off foil.
Place meringue on a serving plate. Just before serving, spread whipped cream inside shell. Arrange fruit on top. Serves 8 to 10.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email email@example.com or chat with us live online at ATCOBlueFlameKitchen.com.
Source : http://calgaryherald.com/life/food/recipes/a-spring-lamb-feast