The Lemon Fool

Any suggestions please plus cooking ideas (don’t cook too long) etc.
Any thoughts on accompaniments?
Easy dinner party for three people.
We’ll be starting with smoked mackerel pate with pita and salad and finishing with good cheeses.

Best wishes, Steve

First, catch your lamb...

Wanna make it a party of five

Mint and baby new potatoes
Roast veg butternut and carrots plus some steamed broccoli


I dont like cheese so can you make mine a cheesecake, chocolate or lemon

Steveam wrote:Any suggestions please plus cooking ideas (don’t cook too long) etc.
Any thoughts on accompaniments?
Easy dinner party for three people.
We’ll be starting with smoked mackerel pate with pita and salad and finishing with good cheeses.

Best wishes, Steve

A few days ago on C4 Jamie Oliver's guest was Sabrina Gidda and she did air fryer massala spiced lamb chops with pilau rice. Looked really nice if you like that kind of food and could easily be adapted for non air fryer.

I haven't tried it because the markets are having a wobble so I can't afford lamb chops. Beans on toast for me till things turn round

Dicky99 wrote:

Steveam wrote:Any suggestions please plus cooking ideas (don’t cook too long) etc.
Any thoughts on accompaniments?
Easy dinner party for three people.
We’ll be starting with smoked mackerel pate with pita and salad and finishing with good cheeses.

Best wishes, Steve

A few days ago on C4 Jamie Oliver's guest was Sabrina Gidda and she did air fryer massala spiced lamb chops with pilau rice. Looked really nice if you like that kind of food and could easily be adapted for non air fryer.

I haven't tried it because the markets are having a wobble so I can't afford lamb chops. Beans on toast for me till things turn round

Tesco do some nice lamb neck fillets. Peas, new potatoes and mint sauce makes a nice meal. My wife cooks them in a covered pot with some water. Very tasty.

TJH

Agree with most of the above, except for the dislike of cheese

If you fancy a faff get a Savoy cabbage or some Kale, part steam, then chuck in a hot wok with some sesame oil and garlic already softening and finish it off for 3-5 mins until starting to caramalise, also steamed broc, new spuds, and caramelised carrots.

Paul

Remember that lamb has more delicate flavour than beef, so new potatoes etc are best - don't drown the taste with other strong or oily things.
For drinking add a good Pinot Noir: very good with lamb. For me, Cab. Sauv. and old Rioja can overpower good lamb.

Mutton - if you can get it - is different: less delicate. Works well with caper sauce.

stewamax wrote:Remember that lamb has more delicate flavour than beef, so new potatoes etc are best - don't drown the taste with other strong or oily things.
For drinking add a good Pinot Noir: very good with lamb. For me, Cab. Sauv. and old Rioja can overpower good lamb.

Mutton - if you can get it - is different: less delicate. Works well with caper sauce.

What's delicate mean in this context? In my head lamb is the strongest most distinctively favoured "typical" red meat
- particularly if you can render the fat without losing to keep the flavour (which I suppose is harder with a rack)

A rack I'll generally cook it in the Weber Q over an indirect medium heat
last time i served it with a small couscous (with herbs and peppers), "two ingredient" flat bread and a home made tatziki style dressing (yogurt, mint, garlic lemon)

Late to the party, but : choose a pan that can go in the oven at 160. Score the fat and leave the rack fat side down in the pan for ten minutes over a low/medium heat to render the fat. Pour off the excess fat as it releases. Then flip the rack fat side up, and shove it in the oven for 12-15 minutes. After a 5 minute rest you should have nice pink lamb. Internal temp of 50 to come out of the oven if that's your thing.

For god's sake, not commercial mint jelly. Redcurrant jelly ideally.

genou wrote:Late to the party, but : choose a pan that can go in the oven at 160. Score the fat and leave the rack fat side down in the pan for ten minutes over a low/medium heat to render the fat. Pour off the excess fat as it releases. Then flip the rack fat side up, and shove it in the oven for 12-15 minutes. After a 5 minute rest you should have nice pink lamb. Internal temp of 50 to come out of the oven if that's your thing.

For god's sake, not commercial mint jelly. Redcurrant jelly ideally.

That is exactly how I cook a rack of lamb.
Serve it with gratin dauphinoise and minted buttered peas, Mint sauce goes well but I would deglaze the roasting pan with a light red wine, add some lamb stock, reduce it and thicken with butter. ("Monter au beurre" in French) just as you see the cooks on Master Chef doing it.

john