Lamb With Gravy And Mint Sauce Image Used Under Creative Commons License From mattawamum.com
Citizens, a very happy Easter Sunday to all of you who celebrate the holiday!
As Easter is a celebration across many cultures and countries, I, the masterful and incomparably versatile TFD, have created this recipe without borders!
It uses ingredients from Europe, Asia, the Americas and more with the meat most associated with this pastoral holiday (pun intended) – lamb! Truth be told, I created this recipe by foraging through my fridge, liquor cabinet and spice rack, but the result is not just good: it’s one of the best recipes I’ve ever created! 🙂
I’ve paired this succulent boneless leg of lamb with a classic English mint sauce and a French-inspired Demiglace gravy. Fear not, noble Scots, your noble Drambuie liqueur, made from whisky, honey and herbs is the primary flavor of the lamb!
Mint sauce is a sauce traditionally made from finely chopped peppermint leaves, soaked in vinegar, and a small amount of sugar.
Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of heavy cream. In British and Irish cuisine, it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.
Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toast or bread, and can be added to yogurt to make a mint raita. “Sweet and sour” sauces such as mint sauce were common throughout Medieval Europe (with the use of mint being more common in French and Italian cuisine of the period than that of the English).
However, they eventually became less common and mostly died out as Europe entered the Modern Era.
Citizens, I wish you a meaningful Easter Sunday and a delicious feast upon your return from Church with my magnificent recipe!
1/2 bunch curly parsley (leaves and a bit of stem)
leaves from 1/2 a bunch fresh oregano
All ground together in the blender.
For stuffing in the lamb, combine the following in the blender:
Mixed herbs paste (leftover from making the marinade the night before)
3 Anchovy fillets
Enough Drambuie to reduce to a smooth paste
For the gravy and cooking:
1 small tub Perfect Addition demiglace
Goose fat (preferred), duck fat or grapeseed oil
Potato starch or cornstarch
Hirshon Mint Sauce
3 bunches mint, leaves and a bit of stem
About 5 stems parsley (helps to keep the green color, mint tends to go brown without something to ‘fix’ the color)
8 packets Turbinado sugar
1/4cup white vinegar
1/2cup water
about 4 tablespoons limeade (I just had some in the fridge, lime juice would work just as well)
Instructions
After 8 hours of marinating, drain the lamb, reserve and strain the marinade (reserve the solids), put into a large pot or wok, reduce by 20%, add demiglace and reduce by about 50% or until thick. Reserve. Wrap meat in plastic wrap.
The next day, cut 3 deep slits in the top of the lamb.
Combine the following in the blender:
Mixed herbs (leftover from making the marinade the night before, but try and remove the rosemary in this)
3 Anchovy fillets (TFD prefers Ortiz brand)
Enough Drambuie to reduce to a paste
Stuff the paste into the slits, then rub the entire leg with Goose fat, and lots of it.
Put into a preheated 450 degree oven for about 7 minutes, then reduce to 375 and cook for 1 ¾ hours, or until it reaches 140 with a meat thermometer.
Check this carefully at the 1 ½ hour mark, as you want most of the lamb rare to medium-rare. Allow to rest 15 minutes, then carve and serve with gravy and mint sauce.
Heat the gravy in a saucepan, add sufficient potato or cornstarch (mixed with some gravy, do not put directly in or it will lump up) to thicken.
For the mint sauce: blend all ingredients.
How useful was this post, Citizen?
Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
As you found this post useful...
Follow us on social media, Citizen!
We are sorry that this post was not useful for you!
Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!
We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.
Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!
YOUR LOYALTY IS NOTED!
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Leave a Reply