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This Spring | Introducing Dorset Crown Lamb

This Spring | Introducing Dorset Crown Lamb

Wednesday, 20 February 2019 11:32:20 Europe/London

We are delighted to introduce Dorset Crown lamb to our 'Best of British' range. Produced in the heart of the Dorset countryside our farming partners use prime West Country lambs to deliver a superior range perfect for home cooking.

Dorset Crown have an endless list of credentials which make their lamb so special. The Dorset Crown guarantee includes

Tenderness & taste | Minimum 7 day matured | Superior eating quality | Traditional farming values with over 20 years of experience | Natural free range grass fed product | Quality throughout the supply chain | Traceability from paddock to plate

To shop our range of Dorset Crown lamb, click here including lamb chumps and lamb loin.

Also try out this delicious lamb loin recipe perfect for a Sunday feast with friends and family.

Ingredients:

TH x DORSET CROWN LAMB LOIN

10 x NEW POTATOES

75ML OLIVE OIL, FOR FRYING

16 x BABY CARROTS

12 x GARLIC CLOVES

25G x SALTED BUTTER

2 x ROSEMARY SPRIGS

100ML x RED WINE

1 TBSP x REDCURRANT JELLY

500ML x LAMB STOCK OR BEEF STOCK

200G x BABY SPINACH

Method

  1. Pre-heat oven to 200C/180C fan/gas 5. Then in a pan, put the potatoes with salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool, then cut into quarters.
  2. Heat a frying pan over a high heat until hot, then add 50ml of the oil. Add the potatoes, carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once the potatoes start to crisp then transfer to a roasting tin and cook in the oven for 30-40 mins.
  3. Then place an ovenproof frying pan over a medium heat and add the oil. Season the lamb all over and, once the oil is hot, add it to the pan.
  4. Fry the lamb for 2 mins each side, using tongs press down gently to caramelise and render the fat. Season again and put in the oven for 7 mins until just cooked. When you press with your fingers, the lamb should bounce. Remove from the frying pan set aside in a warm place.
  5. As the lamb is resting. Add the red wine to the roasting juices in the frying pan over a medium heat. Reduce by two thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it has the consistency of a thick cream.
  6. Once the sauce is nearly reduced, separate from pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
  7. Then to serve… Cut each piece of lamb into a few slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and then you are good to go!

 

 

 

Enjoy!

Posted in Foodie News By

Sally Hixson

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