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Lamb with Derry Clarke

Thursday, 1 April 2010

Derry Clarke- L'Ecrivain Restaurant

Roast Glazed Leg of Lamb, Boulangère Potatoes

Ingredients:

. 1 leg of lamb
. 1 Onion Sliced
. 2 Carrots Peeled & Diced
. 1 stick Celery (diced)
. 3 cloves garlic (crushed)
. Sprigs thyme & rosemary
. 200ml meat stock (Gravy granules would also be suitable)
. 100ml Red Wine

. 8 Rooster Potatoes (peeled & Sliced)
. 2 Onions (Peeled &sliced)
. 100 ml Chicken Stock (stock cubes suitable)
. 100g butter

Method:

1. On a large very hot oiled pan, seal the leg of lamb on all sides to a golden brown Colour.

2. Place in a roasting dish.

3. In the pan used to seal the lamb, add sliced onion, carrots, celery with garlic, thyme & rosemary.

4. Toss these in the pan for a couple of minutes

5. Add the meat stock (or gravy granules) and the red wine

6. Pour the contents of the pan into the roasting tray around the lamb but not over it

7. Place in a moderate oven 180oC/185oC

8. Baste the lamb with the juices from the roasting tray every 15 minutes for the first hour of cooking

9. After 1 hour, turn the lamb and continue to cook for a further 30 minutes (basting throughout)

10. Remove from the oven and allow to rest on a chopping board for 15 minutes

11. When carving, always carve from the top, in the direction of the shin.

12. Strain the juices from the roasting tray into a sauce boat to make a delicious gravy

Boulangère Potatoes

Method:

1. In a square oven dish brush with some of the melted butter
2. Add a layer of potato slices and on top of that a layer of onion slices, continue the layering process until all of the potato & Onion is used.
3. On the last layer, use potato only
4. Pour in stock up to 2/3 level of the oven dish
5. Brush the remainder of the butter onto the top layer of potato
6. Bake in a moderate oven at 160oC until Golden Brown
7. Remove after 1 hour

Tip:-

Should you have any raw lamb trimmings, place these on top of the potatoes & cook for the first 30 minutes of cooking. This will give the potatoes a great flavour.

Marinated Rump of Lamb with Red Pepper Chutney and Colcannon

Ingredients:

. 4 Lamb Rumps, about 200g each
. For the Marinade
. 50mml soy sauce
. 50ml port
. 2 tablespoons chopped rosemary
. 2 tablespoons honey
. 2 tablespoons balsamic vinegar
. For the Red Pepper Chutney
. 1 tablespoon olive oil
. 1 red onion (sliced)
. 1 clove garlic (sliced)
. ½ teaspoon ground cumin
. 1 sprig thyme
. 1 bay leaf
. 2 red peppers (roasted, peeled, deseeded, & roughly chopped)
. 1 tablespoon caster sugar
. 2 tablespoons red wine
. 2 tablespoons red wine vinegar
. For the Colcannon
. 3 large rooster potatoes (peeled & cut into chunks)
. 100g spring onion (chopped)
. Oil

For the Lamb

Method:

1. Mix all the marinade ingredients together and toss with the lamb. Cover and leave in the fridge overnight.

2. Remove the lamb from the marinade and seal the lamb in a hot oiled pan on all sides. Season.

3. Roast in the oven for 8 minutes (15 minutes for well done) at 180° c.

4. Leave to rest.

For the Red Pepper Chutney

Method:

1. Heat the olive oil in a pan.
2. Gently cook the onion, garlic, cumin, thyme and bay leaf for 4-5 minutes, until the onion is soft.
3. Add the red peppers and sugar and cook for a further 2 minutes.
4. Add the red wine and red wine vinegar.
5. Reduce until all liquid has evaporated.
6. Season.

For the Whipped Colcannon Potatoes

Method:

1. Boil the potatoes in salted water until tender.
2. Sauté the spring onion in a little oil.
3. Mix the potato and onion together, season with salt & pepper and keep warm.

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