Let be Honest I’m always making excuses about this blog, so instead today I am going to make a resolution, to blog more consistently but scale back my posts. No more fluff about my life etc prattling on for a few paragraphs, at least not until I have a life that involves more than, get up, go to PhD, come home coffee, hang out with the girls (1&2 years old), eat watch tv and bed. Strangely with all that time though I haven’t found time to blog, which is annoying, but I guess I am just a very sleepy person. So here is a post about food I cooked in November when I went home for my mothers 50th.
Rosemary and Port Lamb
This is a recipe I have adapted from Nigella, and I’m going to be honest so far I have yet to use port in it, I find that a half and half mixture of red wine and red vermouth works rather well.
Ingredients For two
- Two table spoons of olive oil
- A table spoon of of Worcester sauce
- Two bone less lamb legs steaks (a bit pricy but this meal is a treat)
- Half a red onion (use the other half in a couscous salad to accompany the lamb)
- a 15g Knob of butter or there about
- Two sprigs of rosemary
- A fat clove of Garlic or two small ones finely chopped
- 50ml of red wine mixed with 50ml of red vermouth
- Trim the lamb of any fat, then in a bowl mix together the oil and the Worcester sauce and then cover the steaks with this mixture, I tend to dunk the steaks in it and let them rest a bit.
- While the lamb is resting in the mixture, finely chop both the rosemary and the garlic. Cut a red onion in half and chop into small pieces you only need one half, but the other half can be used to make a cous cous salad, combine the onion with things like sun-dried tomato, pepper olives and mint.
- Heat a heavy bottomed non stick frying pan and cook the steaks for about 3 minutes on either side if you like your lamb pinkish like me or a little longer if you prefer it well done. Then wrap in foil and let it rest while you cook the sauce.
- In the juices left over from cooking the lamb and any excess oil and Worcester sauce mix, cook the red onion until it softens down, then add the rosemary let that cook in for a minute and add the garlic. Now pour in the wine and vermouth into the pan and let it sizzle stir and then let it reduce down .
- Un wrap the steaks from the foil and add the juices the to sauce, then serve steaks covered in the sauce with the cous cous salad and some green veg or fancy mushy peas.
So today the proper tourists have returned to the bubble, none of these Golf tourists we’ve had over the past two weeks because of the open, but proper dazed tourists. Which I personally love, particularly the japanese/East Asian tourists, because they take photos of the cutest things, for example, a group were stood out side bibi’s bakery taking photos of the buns, and today a group were carefully watching a baby rabbit and taking eager photographs. Now I don’t blame them, St Andrews is full of cute animals, and the rabbits are my favourite, they hope about the parks and gardens looking so cute, and they are so tame. Tame enough to get close and take pictures, they’d have to be with the number of students who wander through the parks during term time.
As well as Bunny’s there are ducklings from late spring well into the middle of July which is lovely, it makes walking around such a joy, well maybe only for me but I love cute animals.
Well enough with the cute animals, or sort of enough, I am going to move on to talk about another cute spring animal, but in more of a food related way. My flat mate and best mate, contacted me today for this recipe, she wants to cook it for her mother, and who am I to deny her that. SO without further ado, I present.
Rosemary and Garlic, Mustard Lamb
This is a lovely recipe, that makes said flat mate come into the kitchen and take great sniffs, and she is a Vegan so I think that’s an achievement.
- Lamb cut (The cut is entirely up to you.)
- Several cloves of garlic (as many as you are comfortable with
- Juice of 1 lemon
- Fresh rosemary
- whole grain mustard about 2-3 teaspoons
- A splash of olive oil
- salt and pepper
- a little butter
- Blitz all but the lamb in a food processor adding more or less to get the quantity you want.
- Marinade the lamb in this, kind of massage it in, messy but of so much fun. Leave it for as long as you can, be that overnight, all afternoon or only an hour. I’ve left it for a whole afternoon and then only 30mins it’s good either way.
- Wrap the marinade lamb in foil and cook in the oven at about 200 for 5-10 mins, then grill the lamb till cooked the way you like it. Any marinade that drips off can be used as sauce for any veg, or be drizzled over the finished meal.
I like to serve this with seasonal green veg, and some potatoes, as the marinade makes a lovely sauce for them. I’m sorry that this post is in slightly bad taste, but my flat mate wanted the recipe and it has been a spring animal filled day.