Roast Leg of Spring Lamb, Wilted Spinach, Pine Nuts & Crushed Mint Potatoes19th March 2017 Parson's Nose
Our recipes are designed for the keen amateur cook and are intended to showcase the excellence of our meat. So there are no complicated recipes, overpowering sauces or impossible to master techniques.
We appreciate that many of our customers are true foodies, but are time poor, so we have set out to create recipes that can be quickly prepared and served, and not lead to endless washing up.
Recipe by Chris Barber.
Much as I enjoy the slightly stronger, gamier flavour of lamb at the end of the season, there is no doubt that spring lamb is at its best. Its delicate sweet flavour is best suited to gentle roasting, grilling or pan frying.
As with all lamb, the degree of cooking is vital in enjoying it at its best. Whereas I prefer beef cooked rare to medium rare, lamb is much better cooked medium. This is often referred to in recipes as ‘pink’. Pink lamb is succulent and delicious, rare lamb can be chewy, and raw tasting. This makes cooking lamb correctly fairly difficult, and may take a period of trial and error before mastering, but the result is well worth the attention.
Spring lamb should be enjoyed using simple recipes that highlight the magnificence of the product, and here is one simple suggestion that needs very little preparation time, but gives a wonderful result.
One small leg of new season lamb
Six bunches young spinach
50gm pine kernels
600gm new potatoes
A few mint leaves
Extra virgin olive oil
1 glass red wine
Season the lamb with salt and pepper, rub the skin with a clove of garlic and a little olive oil. Place into a hot oven for 15 minutes, before turning down to medium heat and roasting for a further hour.
Take out of the oven, cover with foil and leave to rest in a warm place for at least 30 minutes.
Deglaze the roasting pan with a glass of red wine.
Boil the new potatoes until tender, if the skins are set and bitter, then remove them, otherwise drain and return them to the sauce pan.
Vigorously stir the potatoes to crush, adding a dessert spoon of olive oil and seasoning. Finish with a good sprinkling of shredded mint leaves.
Meanwhile, wash and dry the young spinach, before wilting in a little butter over a gentle heat.
Carve the lamb into generous slices and place onto a platter. Pour over the deglazed roasting juices, and a sprinkling of toasted pine kernels.