Best 3 Spring Lamb With Minted Gravy Recipes

SPRING LAMB WITH MINTED GRAVY

Steps:

• Starting 2-3 days BEFORE cooking, purchase spring lamb.
• At Easter time, it's a good idea to order it from a butcher in advance.
• Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
• Ask for the string so you can tie it at home after marinating.
• At home, rub the lamb well, inside and out with the combined marinating ingredients.
• Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
• Marinate the lamb for two days before cooking.
• On the day of cooking, plan on 2 hours of roasting time.
• Preheat oven to 400°F.
• Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
• Meat thermometer should reach 140°F.
• Remove lamb from oven and let rest, covered in foil, while making gravy.
• Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
• Bring to a boil, reduce to simmer and thicken with roux.
• Add the sherry and butter, whisking to blend well.
• Season with salt and pepper and stir in the mint jelly, stirring until melted.
• Serve with lamb.
• For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
• Stir constantly with wooden spoon about 1 minute.
• Remove from heat.
• (See "roux" search if you need further details).

SPRING LAMB WITH ROSEMARY AND TURNIPS

Steps:

• Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
• Heat oven to 375 degrees.
• Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
• Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
• Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

LAMB & SHALLOT GRAVY

Steps:

• Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
• Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.