LAMB & SHALLOT GRAVY
Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb
Provided by Esther Clark
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
- Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.
Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
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