April 2013


Lamb is often the chosen meat for a Family Dinner or Sunday Luncheon at this time of the year. This month I offer two alternatives for you to try.

Buy a ‘butter flied’ boned out Leg of Lamb (serves 6 – 8)

Place in a plastic bag overnight with either of the following marinades.

 Marinade 1                                                       Marinade 2

2tbsp chopped fresh rosemary 
                           1 tsp each, smoked paprika, fennel seedsand cumin

2tbsp chopped fresh thyme                                 3 garlic cloves, crushed

2 lemons                                                    1 tsp saffron, crushed

6 garlic cloves, crushed 
                                     2 tbsp red wine vinegar

130ml (4½fl oz) olive oil 
                                                olive oil

3 fresh bay leaves                                              100g membrillo (quince paste), melted , or use fig jam or apple chutney

Once marinated lay the Lamb on a trivet skin side up over a roasting pan lined with foil.

Roast in a hot oven (200C Gas 6) for about an hour depending on how you like your Lamb cooked.

Remember as it has no bone it will cook quicker.

In the case of Marinade 2 the Quince Paste or Jam is spread over the Lamb about a half hour before the end of cooking to glaze the joint and should caramelize nicely.

You may put chopped vegetables underneath and roast them too if you wish – new potatoes – carrots – courgettes – sweet potato – parsnips – add baby tomatoes in the last half hour.