Scoff | Hay-Smoked Lamb With Redcurrant Glaze | Winter Warmers 3 @ScoffTV | Uploaded February 2015 | Updated October 2024, 1 hour ago.
Masterchef 2004 contestant Jack Lucas is back in the Scoff kitchen and showing you how to make a dish that is a little bit different, Hay smoked lamb with a redcurrant glaze! Give a try at home!
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INGREDIENTS:
Bundle of Hay for Pets
2 x 4 Bone Rack of Lamb, French Trimmed
200 g Frozen Peas
1 Gem Lettuce
100 g Good Quality Pancetta
10 Baby Round Shallots
1 Garlic Clove
300 ml Chicken Stock
100 ml Double Cream
Knob of Butter
4 tbsp Redcurrant Jelly
STEP 1: PREPARE AND COOK LAMB
Pre-heat the oven to 200C. For the lamb, take a large casserole pot or cocotte, and place over a medium heat with 2 tbsp oil. Season the lamb all over and place it in to the pan, skin side down to render the fat. Gently increase the heat to high and allow the lamb to colour all over. Remove from the pan and set aside. Place a little more oil into the pot and add in two handfuls of hay and sit the lamb on top. Transfer to the oven and cook for 12 minutes, or a little longer if you prefer you lamb more well-done.
STEP 2: COOK OTHER INGREDIENTS
Meanwhile, in another heavy-based casserole pan fry off the pancetta until the fat renders and it turns golden. Add in the onions and garlic and cook for a further few minutes until translucent before adding in the peas and chicken stock. Cook for 3 minutes and add in double cream, butter and lettuce, allowing it just to wilt before serving.
STEP 3: FINISH, PREPARE AND SERVE
Remove the lamb and allow it to rest for at least 5 minutes. Melt the redcurrant jelly in a saucepan and brush over the resting lamb with a pastry brush. Cut the lamb between the bones and serve on top of the peas.
Masterchef 2004 contestant Jack Lucas is back in the Scoff kitchen and showing you how to make a dish that is a little bit different, Hay smoked lamb with a redcurrant glaze! Give a try at home!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/hay-smoked-lamb-with-redcurrant-glaze
INGREDIENTS:
Bundle of Hay for Pets
2 x 4 Bone Rack of Lamb, French Trimmed
200 g Frozen Peas
1 Gem Lettuce
100 g Good Quality Pancetta
10 Baby Round Shallots
1 Garlic Clove
300 ml Chicken Stock
100 ml Double Cream
Knob of Butter
4 tbsp Redcurrant Jelly
STEP 1: PREPARE AND COOK LAMB
Pre-heat the oven to 200C. For the lamb, take a large casserole pot or cocotte, and place over a medium heat with 2 tbsp oil. Season the lamb all over and place it in to the pan, skin side down to render the fat. Gently increase the heat to high and allow the lamb to colour all over. Remove from the pan and set aside. Place a little more oil into the pot and add in two handfuls of hay and sit the lamb on top. Transfer to the oven and cook for 12 minutes, or a little longer if you prefer you lamb more well-done.
STEP 2: COOK OTHER INGREDIENTS
Meanwhile, in another heavy-based casserole pan fry off the pancetta until the fat renders and it turns golden. Add in the onions and garlic and cook for a further few minutes until translucent before adding in the peas and chicken stock. Cook for 3 minutes and add in double cream, butter and lettuce, allowing it just to wilt before serving.
STEP 3: FINISH, PREPARE AND SERVE
Remove the lamb and allow it to rest for at least 5 minutes. Melt the redcurrant jelly in a saucepan and brush over the resting lamb with a pastry brush. Cut the lamb between the bones and serve on top of the peas.
