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Spring has sprung with lamb and lemon

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THESE two dishes and their accompanying pictures are as much focused on the food styling as the taste sensation that both bring. And, as you eat with your eyes as you read this, I thought it better to feed that satisfaction first and then explain the superb tastes that each plate brings. Below, you will find the straight forward recipes for both the loin of spring lamb and lemon curd tart.

 

For the lamb
WHAT YOU NEED
150g Trimmed and boneless loin of lamb per person
2 Beetroots – peeled, cubed and diced
2 Baby onions
500ml litre of chicken stock
500ml beef or lamb stock – reduced to a jus with trimmings, bones, garlic and onions

WHAT TO DO
Trim the lamb until you have a fatless piece of the centre loin.
Season with sea salt, pepper and a little rosemary.
Peel the baby onions and cook in the chicken stock, drain and season with butter to serve. Peel, cook and cube the beetroot until just done.
Reduce the lamb stock to a jus until it thickens and becomes velvet and unctious. Pan roast the lamb in a hot pan with butter and a little oil. Add a sprig of rosemary for the final stages and baste in butter. Cook to the required doneness and serve.

For the tart
WHAT YOU NEED
Sweet pastry cases, shop bought or make your own.
250g sugar – Juice of two lemons – 50g of butter – 3g Agar
WHAT TO DO
This could not be easier. Bring all the ingredients to the boil bar the agar which you mix in once boiled. Allow to cool for 15 minutes. Pour on you pastry tarts and let set. Simple

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