Lamb is everyone’s favourite for Easter Sunday. It’s an incredibly versatile meat which takes flavours of all kinds really well. Every day during Easter Week we’ll post a different lamb recipe from one of our favourite chefs.
The first is from our book ‘The Proof is in the Pudding’ sold in aid of Cystic Fibrosis West. It’s from Tim O’Sullivan, Executive Chef at Renvyle House Hotel in lovely Connemara. Tim’s recipe is:
CONNEMARA LAMB WITH A HERB AND MUSTARD CRUST
by Tim O’Sullivan, Renvyle House Hotel
2 Racks of Lamb (Trimmed)
Salt & Pepper
Rosemary, as Required
2 Teaspoons Dijon Mustard
Herb & Apricot Stuffing
75-100g/ 3-5 oz Butter
100g / 4 oz Fresh Herbs (Parsley, Thyme, Mint)
50g / 2 oz Dried Apricots
100g Kelly’s Black Pudding
100g / 4 oz Fresh White Breadcrumbs
2 Peppers, Deseeded
1 Clove Garlic
1 Tbsp Olive Oil
2 Tomatoes (skinned, deseeded & chopped)
1 Glass Of Red Wine
1 Tsp Redcurrant Jelly
25g / 1 oz Butter
To Finish Pesto
Garnish 1 Parsnip (Thinly Sliced), Flat Leaf Parsley
Heat a large griddle pan and season the lamb with salt and pepper. Seal the lamb on both sides in the pan, add a little rosemary and place in a roasting tin in a fairly hot oven, 400°F / 200°C / Gas Mark 6, for 18 minutes or until it is cooked as you like it.
To make the stuffing: Melt the butter in a pot, add most of the herbs with the chopped apricots Kelly’s Black Pudding and diced shallots. Cook for about 3 minutes, mix in most of the breadcrumbs and keep warm.
To make the “Ratatouille”: Dice all of the listed vegetables finely and cook in oil with the crushed garlic and the tomatoes for 5 minutes. Keep warm.
To make the sauce: Remove the lamb from the oven and set aside; for the sauce, deglaze the pan with red wine and a pinch of chopped rosemary. Add the redcurrant jelly and work in 25g / 1 oz of butter.
To finish the lamb: Coat the outside surface with a mixture of mustard, the remaining crumbs and the rest of the mixed herbs. Finish under a hot grill for 2 minutes to crispen and brown.
Garnish: Deep fry the sliced parsnips in hot oil until crispy, chop the parsley finely and decorate.