John Wade’s 70th birthday dish Greek Roast Lamb
Lambs are sweet innocent creatures that you wouldn’t want to harm, but since there are a billion lambs around the world compared with 7 billion humans (unlike New Zealand where the ratios are reversed, with 7 sheep for every human), we have farmed them for thousands of years There is evidence of woollen clothing dating back to 10,000BC.
The Spring in the Northern hemisphere is when lambs are born, and It being that time of year, we recently enjoyed Greek Roast Lamb one day, and Mutton mulligatawny the next. A fitting celebration for good friend John Wade, 70 on 16 April 2015.
Greek Roast Lamb for FourThe Roast Lamb took 10 minutes to prepare and 40 minutes to cookIngredients
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ kg new potatoes
400g can chopped tomatoes
large handful pitted baby kalamata olives
|Mutton mulligatawny soup Serves: 4|
…and for the day after
300g flaky mutton meat, cut into bite size pieces (left over from the day before)
1 1/2 tsp Madras curry powder
2 carrots, peeled and cut into 5mm dice
3 cloves garlic, minced
1 large onion, diced
1/4 teaspoon paprika
1 litre good quality mutton stock
2 sticks celery, diced
few drops Worcestershire sauce
1 teaspoon white wine vinegar
300g potatoes, peeled and cut into 1cm dice
Salt and cracked black pepper
Prep:10min › Cook:40min › Ready in:50 mins
1. Cut bacon into thin lardons and fry in a little oil in a large pot until just starting to colour. Add onion, celery and garlic to the pot with the bacon, along with about 1/2 teaspoon of fat skimmed from the mutton stock, if available. Turn the heat right down and gently sweat the vegetables down for 10 to 15 minutes until they are nice and soft.
2. Add the carrots, the mutton cut into small pieces, curry powder, paprika and stock. Taste and season with salt and pepper, bring to the boil, then turn the heat down to just below simmering point and cook for 15 to 20 minutes.
3. Add Worcestershire sauce and white wine vinegar. Add potatoes to the soup. Cook until the potatoes are tender but not falling apart. Adjust the seasoning and serve with some parsley scattered over.
Recipe from http://www.allrecipes.co.uk