Saturday, 2 April 2011

Strawberry Lamb Roast

I have a jar of Basics strawberry jam that has been sitting in the fridge for quite some time and have been looking for a way to get rid of it. A few weeks ago my friend actually suggested strawberry lamb. I recoiled in horror until she revealed that she has already tried it herself, putting roast lamb with jam and other condiments in sandwiches. The more I thought about it, and the more I researched on the Internet, the more it sounded like a nice idea. 

I have come across recipes involving the combination of mint, strawberries and pepper in various permutations, and while not personally keen on the idea, have heard people rave about it. Effectively, you combine that with the ingredients for a spritzer (see above), and use it as a lamb marinade. This sounded like a great adventure. I get to try new tastes, and I also get to muck around with alcohol-based marinades. Other than a chance for a decent meal, I don't have much to lose..

The lamb has to be prepared 24 hours in advance, to allow for time to marinade. Begin by slicing onions and lemons and adding to a bowl.

Add the lamb, and about two and a half tablespoons of strawberry jam. Season with Basics pepper, and Sainsbury's Mint, or Sainsbury's Basics Mint sauce.

Add a glass of Basics rose wine, and marinate for 24 hours. Place on aluminium foil and roast in oven for 2.5 hours at 180 degrees Celsius.

While the lamb is in the oven, reduce the leftover marinate by about half. Take the lamb out of the oven, cover with the reduction, and return it, leaving it there for the remaining time.

While the lamb tasted good, I think the strawberry marinade did not manage to permeate beyond the surface of the roast. In addition, the roast was very fatty; I can see why not everybody sees this as a good cut of meat. Still, it's very cheap - even cheaper if sourced from a local butcher - so if I can find an open roasting spit or something or other that would allow the fat to drip away that would be great. An open fire could even plausibly be fed by the melting fat to sustain itself.

DescriptionPrice per UnitNo. of servingsTrade-up PremiumTrade-up Benefits
Rosé Wine£2.85750ml+£variableMany
Lemons£0.874+£0.63 for 5More consistently sized lemons

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