SPRING LAMB FEAST
Preparing lamb may seem intimidating, but with the right recipes, it is possible to enjoy this succulent and tender meat.
Our spiced leg of lamb with port gravy makes a hearty centrepiece to a meal. The lamb is marinated in an aromatic blend of herbs and spices, then slowroasted until fall-off-the-bone tender, served with a decadent gravy that combines sweet port with savoury lamb jus.
Our sweet tarragon carrots make a colourful complement to the lamb. Butter, honey and white balsamic bring out the natural earthy sweetness of the carrots.
For dessert, our light and airy pavlova with fruit is perfect. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
SPICED LEG OF LAMB WITH PORT GRAVY
Serves: 8
1 tbsp (15 mL) mustard seed
1 tbsp (15 mL) coriander seed 1 tbsp (15 mL) black peppercorns 1/2 tsp (2.5 mL) thyme
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) chopped fresh parsley
4 cloves garlic, peeled
1 1/2 tsp (7.5 mL) salt
5 lb (2.3 kg) leg of lamb
1 can (10 oz/284 mL) chicken broth
3 tbsp (45 mL) port
1 tbsp (15 mL) flour
Salt and freshly ground pepper
1. Combine mustard seed, coriander seed, peppercorns and thyme in a blender. Process until seeds are coarsely ground. Add oil, parsley, garlic and salt. Purée to a paste.
2. Spread paste over all sides of lamb. Place on a platter, cover with plastic wrap and refrigerate for 8 hours or overnight.
3. Place lamb in a roasting pan. Roast at 425 F (220 C) for 15 minutes. Reduce temperature to 350 F (175 C) and continue roasting for 1 1/4-1 1/2 hours or until a meat thermometer registers 140 F (60 C).
4. Transfer lamb to a cutting board. Cover loosely with foil and let stand 15-20 minutes before carving.
5. Drain fat from roasting pan and discard.
6. To prepare gravy, add broth to pan and bring to a boil, scraping to loosen browned bits.
7. Pour into a small saucepan. Stir together port and flour until smooth. Whisk into broth.
8. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly until thickened.
9. Season to taste with salt and pepper. Carve lamb and serve with gravy.