Recipes

Lamb from Texel

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P3110278
 
Slow roasted lam farce, preserved lemons, dried orange peel, apples caramelized, fresh
 ginger and oven roasted root vegetables with fennel 
serves 8
Ingredients:
1 leg or shoulder of lamb boned out, mine was a shoulder of about 1 kilo
coarse ground black pepper
50 g butter or 4 tbsp olive oil
6 -8 small dried fish (Marqt have delicious ones at this moment)
50 g pistachio nuts a bit expensive I used pine nuts
4 slices of preserved lemons
1 piece of fresh ginger 4 cms
1 tbsp dried orange skins ground or fresh grated peel, I had neither so added little marmalade
(bouquet of herbs including thyme parsley and bay leaf )
Golden delicious apples
50 g butter
50 g sugar
a little Calvados or Floc de Gasgogne
Method :
Trim the meat with a sharp knife.
Make a stock from the trimmings and any bones you may have got from the butcher (see the recipe below).
Rub the inside of the meat with a little of the butter or olive oil and ground pepper.
Cut the figs into strips.
Roast the pistachio nuts and crush in a pestle and mortar.
Cut the preserved lemon slices into pieces.
Grate the ginger or slice very thinly.
Mix the figs, pistachio nuts, the lemon, ginger and dried orange peel together for the filling.

READY TO START
READY TO START

(Depending which cut you use ) Push into the filling into the cavity of the meat or spread over the meat, roll the meat up and truss well.
FILLING ON THE LAMBS SHOULDER
FILLING ON THE LAMBS SHOULDER

Pour over the remaining butter or oil and bake in a hot oven 200C for 20 minutes, lower the heat  to160 C and allow to roast until cooked about 30 minutes to 1 hour depending on the thickness. Test the temperature in the middle of the meat with a meat thermometer or a trussing needle it should be warm 60 C. to 65
READY FOR THE OVEN
READY FOR THE OVEN

Allow the meat to rest on a chopping board. For at least 20 minutes
Pour off any extra fat from the pan ,deglaze with cold wine  to loosen any meat sediment .
Stir well, add the stock and bring to the boil, add a small bouquet of herbs (thyme, parsley stalks and bay leaf plus any other herbs you may wish ) simmer for 30 minutes, skim of any fat and sieve before using, season to taste.
Heat the butter with the sugar in a pan add the apples and fry over a high heat, pour over the calvados and flambé.
Lamb stock 
Nowadays bought stocks in pots are very good. I used chicken stock and set it up with a little white wine and tomatoes and herbs to give extra flavour
Lamb bones and trimmings
2 tomato
1 small leek
1 small carrot
½ onion
1 liter of cold water or light stock
Roasted vegetables
use any combination you like
400g red potatoes
400g celeriac, peeled
400g pumpkin, peeled
2 fennel bulbs
2 cloves garlic
olive oil
salt and pepper
2 sticks cinnamon
1 tl fennel seeds
3 pieces of lemon rind
sea salt
VEGETABLES READY FOR THE OVEN
VEGETABLES READY FOR THE OVEN

Cut the vegetables in large pieces of the same size. Blanch the vegetables briefly for 5 minutes. Place in a roasting tin add the olive oil and the seasonings. Toss well place in the oven for approximately 45 minutes with the meat, stir from time to time. Add a little stock if necessary. Season with ground salt before serving.
 

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