Last year I attended a Scotch Lamb cookery class at the Edinburgh New Town Cookery School, I enjoyed it so much that when I was emailed about doing something again this year, I jumped at it. This year’s challenge was a little different; come up with two different recipes with two different cuts of lamb. I’m not much of a recipe follower so this was a perfect challenge for me.
The cuts I chose were lamb loin and diced lamb, you’ll need to wait to find out the fate of the diced lamb.
Now I’m not going to pretend this is complicated, it isn’t in the slightest. This is simple tasty cooking that anyone could do, because frankly I have no cookery qualifications – I am anyone.
First off I gathered together my ingredients..
Lamb loin, new potatoes, fresh mint, garlic, lemon, spinach and lamb’s lettuce, olive oil, butter, sea salt, pepper….and what you can’t see in the picture because I forgot, a bit of sugar.
Get your potatoes on to boil, they will take the longest at about 35-40 mins.
Season your lamb with sea salt and black pepper and roll in a bit of olive oil. Always oil the meat instead of the pan, prevents sticking or something like that.
Seal your meat fat side down on a high heat, once browned, turn it over and do the other side. This adds flavour, but also stops the meat leaking juices once it’s in the oven.
Pop it in a roasting tray and into the oven. I put it in at 200 for about 15 mins to serve pink. The best way to cook meat is by learning to tell when it’s done by touch, because of course all meats and ovens vary. The Finger Test is described well here with illustrations, once you’ve mastered this you won’t need to worry too much with cooking times for smaller pieces of red meat like this.
While your potatoes are boiling and your meat is roasting, make your dressing. Grind up a large handful of mint with a half teaspoon of sugar (you can adjust the sweetness at the end) and a teaspoon of sea salt, and the juice of a lemon and a good couple of glugs of olive oil. Give it a good stir and add a twist of pepper and some extra salt or sugar to taste.
Make a paste with three garlic cloves (two if you don’t like things too garlicky) and a large pinch of salt.
Take your meat out of the oven to rest, it will take at least ten minutes. If you don’t rest it, you will end up with juices everywhere and if you’ve cooked it pink that can be a bit unpleasant.
Drain the potatoes and add a generous scoop of butter, crush with the back of a fork. Add your garlic paste and make sure it’s stirred through evenly. Put a lid on the pan to keep them warm.
Slice your meat and arrange on a plate.
Drizzle over your dressing and serve with your accompaniments.