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lamb recipes Tag

Many people that I meet in business are offended by what they believe to be the overuse of business jargon. But, I have a different game plan. So, let’s open the kimono and deep dive into this really tasty dish, I’ll circle back with the ingredients and I will prove that Lemon Leg of Lamb really can deliver bang for your buck. I’m often asked how I come up with the ideas for my recipes. It’s really easy. I do a bit of blue sky thinking and then have a thought shower (outside the box, of course), punch the puppy a few times and by the close of play, I have run a few ideas up the flagpole. It’s that simple. 

Spiced shoulder of lamb (19 of 21)Spring is a bit of a cures. It certainly is a bane if you happen to be a lamb. Easter, that very Christian celebration loomed very early this year and the vast bulk of the youthful sheep population trembled in fear. They were in fear because every God-fearing family in Christendom must have a leg of lamb on the table on Easter Sunday. The little darlings went to meet their maker leaving the butchers of Christendom scratching their heads, wondering how they were going to offload the rest of the beast. Easter is now a distant memory but the butchers of Ireland still have to do something with the spring lambs that have been arriving as nature intended, even if that’s too late for a very early Easter celebration. Their arrival made even later by a very late start to spring weather.

Leg of Lamb Sous Vide (14 of 15)Spring has well and truly sprung in these parts. The daffodils have shown their smiling yellow faces to the world and retreated into their subterranean bulbs to see out the next three seasons. The weeds have bloomed again in every flowerbed and paving crack they can find and the horrendously expensive spring lamb has reared its bleating head (metaphorically, if not physically) in the better butcher shops around Dublin.  So I knew I was going to have to do something with a leg thereof.

Barbecue Rack of Lamb (9 of 9)It seems that my “Ireland’s Greatest Ingredients” series is gaining some traction. I was happily cooking, writing and posting about the fantastic foods we are so blessed to enjoy in Ireland. Happy, that is, until I got the call from the Section for Magnificent Dining Experiences. Yes, such a Section really exists.  It is housed in a secure area in a sub basement below the Department of Agriculture. Secret access is through warren-like passages hidden behind a false freezer door in the kitchens of a well-known Molesworth Street hotel. The secrecy is vital, I am told, to protect the Section from the now regular attacks by disgruntled farmers who, depending upon market pricing and rainfall levels, overrun the Agriculture offices with sheep, cattle or pigs.

Spiced Leg of LambLet me set out my stall nice and early here. I subscribe to the ‘Craft’ school of cookery. Please don’t confuse this with the similarly named conglomerate, I don’t subscribe to them. My ‘subscription’ to craft rather than science is based on my own laziness rather than any dark art that I have evolved or inherited over the years. As any regular reader will know, I tend to throw things together based on what I think should work. The results are not always perfect. In fact, the results are often pretty disappointing. My supportive family sits around the table lying to me. “No, it really is pretty good.” “I love the chewy texture of the meat.” “Actually, I like my vegetables nice and watery.”

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