Welsh Lamb Popsicles
Posted on Mar 4, 2024 in thekitchenman's retro recipes | Comments Off on Welsh Lamb Popsicles
Welsh Lamb Popsicles
A good meat market is the go to place if you are looking for Welsh Lamb for Easter So much more tender flavor than Australian or Ontario . Welsh Low-land grazed extra special Welsh Lamb that comes from the lush, natural pastures of North Wales mainly from the Conwy Valley and the Vale of Clwyd. I’ve followed chef Rick Stein’s recipe for Lamb and this rack will be perfect to refine it to perfection.
If you’re a lamb connoisseur like me, this is the lamb other lambs wish they tasted like. I believe as a chef that one must continuously search the markets for products that experienced purveyors of fine food have and try the stuff you see on the TV cooking shows. When preparing this rack of lamb, the less done to the meat other than precise cooking times will give you the best results. I used a simple but complex rub using Ethiopian Berbere Spice which is the perfect mixture of herbs and spices that marries well with the flavors of the loin. In a heated sauté pan,
some quick browning and about 18 minutes roasting time in a 375 degree preheated oven with a 5 minute rest will give you the most perfect rack of lamb ever. I deglazed the pan with lamb au jus, butter and dijon mustard and white wine.
These Spicy Garlic Chili Lemon Herb Roasted Potato Nuggets are terrific with many meal, or make a great snack but best go with like any roast lamb dinner along with a nice Greek chop- chop salad;.
Ingredients
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
Fresh squeezed juice of two lemons
¼ to 1/3 cup virgin olive oil, clarified butter will work as well but add some extra flavour that is deluxe version, but a butter/olive oil combination is very good too.
½ tsp kosher salt
½ tsp cracked black pepper
1 1/2 tbsp dried herbs, dill, parsley oregano, thyme and rosemary are good choices.
1/2 tspn. of dried chili flakes
1 whole garlic bulb broken into about 4 pieces, optional
Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. Now set the table and reap the rewards of a side dish fit for the royal family.
Ingredients
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
Fresh squeezed juice of two lemons
¼ to 1/3 cup virgin olive oil, clarified butter will work as well but add some extra flavour that is deluxe version, but a butter/olive oil combination is very good too.
½ tsp kosher salt
½ tsp cracked black pepper
1 1/2 tbsp dried herbs, dill, parsley oregano, thyme and rosemary are good choices.
1/2 tspn. of dried chili flakes
1 whole garlic bulb broken into about 4 pieces, optional
Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. Now set the table and reap the rewards of a side dish fit for the royal family.
