Wednesday, 8th August 2012
This is a very successful way of cooking lamb, the cling film keeps in all the juices and the lamb is meltingly tender and moist.
1 Boned shoulder of lamb in one piece
1 tbsp chopped fresh Rosemary
1 tbsp chopped fresh Thyme
1 clove of garlic crushed or grated
Salt and Black pepper
Small jar redcurrant Jelly
Melt the redcurrant jelly and stir in a teaspoon of each of the chopped herbs. Leave this to rest.
Spread out the boned shoulder and rub the herbs and garlic into the meat side. Tie this up with string and then wrap tightly in cling film. (Make sure it is completely sealed.)
Preheat the oven to 220C 425F Gas 7. Cook the meat at this temperature for thirty minutes then reduce the heat to 130C/ 250F/ Gas 1/2 and cook at this temperature for a further 2 1/2 hours - leaving the cling film on.
Half hour before serving take out of the oven and keep cool. The juices contained in the cling film make an excellent gravy.
Carve and serve with the juices and the jelly on the side.
Letters to the Editor
- Editorialread more »
Not so GR8 G8With world attention on Fermanagh as the meeting place of the latest G8 Summit it is no wonder that locals are basking in the reflected spotlight. We have all been told, if we haven't already experienced at first hand, the beauty of the location. We know about the exclusiveness of the hotels that the various leaders are going to be staying as well as some of their security detail. We know about the menus from which they will be choosing from. There is little about summit meeting that the …
We're delighted to announce the launch of the new-look Waterford Today website. Tell us what new features you would like to see added?
Total votes: 0 Refresh results