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Lord Clyde Lamb Recipe

August 30, 2011 - Lamb

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Lord Clyde Lamb Recipe

METHOD

How to make Lord Clyde lamb

1. Preheat the oven to 160ºC/Gas 3. Cut the lamb into large chunks and season with salt and pepper. Melt half the butter with the oil in a large frying pan and brown the meat in batches over a high heat until well coloured. Tip into a bowl and set aside as each batch is fried. Roughly chop all the vegetables and add to the same pan. Cook for a couple of minutes, stirring until lightly browned. Tip into the bottom of a sturdy roasting tin and place the meat on top.

2. Deglaze the frying pan with the red wine, stirring to lift the sediment from the bottom of the pan. Pour over the meat. Add enough chicken stock to just cover the lamb. Cover the tin tightly with foil and cook in the oven for eight hours. Check halfway through cooking and if the liquid is low, top up with a little water.

3. After 8 hours, take the lamb out of the oven and remove the foil. Transfer the lamb to a board with tongs. Put to one side. Discard the vegetables so only the stock is left. Place the roasting tin on the hob over a medium heat and bring to the boil. Cook until the liquid is reduced by half. Flake the meat into the reduced stock, stirring until the lamb has soaked up the liquid. Don’t over-stir otherwise the lamb will break up too much. Leave until cool enough to handle.

4. Divide the meat mixture into three portions and spoon on to rectangles of foil. Form into fat sausage shapes, roughly 5cm in diameter, and roll up tightly, twisting the ends to seal. Put on a plate and chill in the fridge for 3-4 hours or until solid.

5. When ready to serve, preheat the oven to 200°C/Gas 6. Unwrap the lamb and cut each sausage into 7.5 cm lengths. Melt the remaining butter in a large non-stick frying pan and brown the lamb on the top and bottom. Transfer to an ovenproof dish and spoon a tablespoon of lamb stock over each piece of pressed lamb. Bake for about 15 minutes or until hot throughout.

6. Simmer the remaining stock until well reduced and syrupy. Gently lift the lamb pieces on to warmed plates and spoon over the stock reduction. Serve with turned carrots and fondant potatoes.

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