Rock & Roll Saturday

 
Faith has to do with things that are not seen and hope with things that are not at hand. 
Thomas Aquinas

It's Saturday and if you haven't planned anything who cares? Just go with the flow. I've got a lamb recipe that you can even do for one person if you need some peace and quiet this weekend. Calm and you time could be what you need how about meditating if you want to get transcendental. Otherwise cook up a feast and get a few friends round and have a sing song. 

Guitars out, ukuleles out hear we go. Nobody in tune! 

Well these guys are. Check this out.

The United Kingdom Ukulele Orchestra on form just in case no-one comes round or your friends don't want to sing.




 Here's the cooking.............................................

 

 Loin of Lamb with Rösti, Orange & Beetroot Pickle &     Lavender Jus

For 1 person

1 Loin of Lamb (150g lean) 
2 Potatoes
1 Orange
1 Beetroot (medium)
150ml White Wine Vinegar
20g Brown Sugar
2 Cloves
3 Allspice Berries
1 Bay Leaf
1 Baby Leek or Spring Onion
75g Spinach
30ml Oil
100g Butter
200ml Stock, lamb is best
1 Lavender sprig (from your garden)

Trim all the fat off the lamb loin and the silverskin. Thats the protective layer between the white fat and the flesh.
Place the potatoes in their skins in cold water, bring to the boil then reduce to simmer for about 10 minutes. Check them by using a cocktail stick to pierce the skin and feel how much it is cooked. It should have an amount of resistance. If the cocktail stick goes in about three quarters of the way then they are ready. Remove, drain and leave to cool. Good to do this in the morning ready for dinner.

Cook the beetroot by boiling in water until soft about 20 minutes depending on size. Cool and remove the skin, it should just flake off. Then slice and cut into sticks or batons. Peel the orange and remove the segments. Place the beetroot and orange segments in a bowl. Heat up the vinegar, sugar, Bay leaf, allspice, cloves for 5 minutes then take it off and allow to infuse for half an hour before pouring enough to cover the beetroot and orange. Again this could be done in the morning.

Cut the spring onion but shredding the top (keep to one side) then cut out a section like in the picture from the centre of it. Lightly blanch this piece in boiling water for 2 minutes. 

Peel the potatoes and using a coarse grater, grate the potatoes. Heat up a small non-stick frying pan with a splash of oil and knob of butter, season the potato and add a clump to the centre of the pan. Do not squash it out at this point. Leave it to cook for 3-4 minutes. This will seal the bottom of it. Then using a palette knife start to push the potato down towards the edge of the pan all the way round but leaving a mound in the centre of the pan. Leave it to cook further. Then toss the rosti over or use a spatula to assist the turning of it. Cook for five minutes on the other side then turn out onto a warmed plate. Keep warm whilst you cook the meat.

Heat up a frying pan, season the loin of lamb with salt and pepper and add to the pan. Cook turning once for 12 minutes then remove and leave to rest.

Wilt the spinach in a pan with melted butter add the shredded spring onion. Stir quickly then remove and arrange on the plate with the potato.

Warm the pickle and place in a small bowl to accompany the dish.

Using the pan that cooked the meat pour off any excess oil then pour in the stock, add the lavender and boil up, allow to reduce. Strain to remove the lavender.

Carve the lamb and arrange on the potato. Top with a herb, I used chervil. To finish the sauce remove from heat and add a couple of knobs of soft butter and work it in with a whisk if you have to or better still just shake the pan. Spoon the sauce onto the plate.







Just changed my Facebook name to ‘No one' so when I see stupid posts I can click like and it will say ‘No one likes this'.