Recipe: Real Spring Lamb

A few weeks ago I was surrounded by little lambs bouncing around and being really really cute. Then one day they were all gone. I reassured myself that they were all taken to the vet for a check-up or maybe on a excursion to the zoo or the cinema.

Then last week I was in my local trusty butchers in lovely Wicklow when the jolly shop keeper proudly announced that he had the best of the local spring lamb in and I should try it. I would like to say that after my close and rewarding contact with these sweet sweet lambs that I did not purchase any of the meat but I would be fibbing.

I not only purchased the lamb but ate and enjoyed it and it was the best tasting lamb I have ever had. I kept the dish really simple and made Baked Lamb with Potatoes, Cumin and Tomatoes. There was no mistaking, this was the real thing and not only was the meat incredibly tender but with the bones I made a full flavoured stock that went towards a delicious Moroccan soup. On the down side I’m probably going to hell.

Baked Lamb with Potatoes, Cumin and Tomatoes

Serves 6

Ingredients:

• 2 red onions, roughly chopped
• 1.2kg lamb or six chops
• 1.2kg Potatoes, cut into large chunks
• 4 tbsp chopped flat-leaf parsley
• 3 tsp cumin seeds
• 125ml Olive oil
• 5 ripe tomatoes, cut into thick slices
• 50g butter

Instructions:

1. Preheat your oven to 180C. Put the onion, potato and lamb in a casserole dish or a deep baking dish. Season with salt and pepper. Add the parsley, cumin and olive oil and mix through well with your hands.
2. Put the tomato slices on top on a single layer and season lightly with salt. Dot the butter over the top and pour about 125ml of water around the sides of the dish.
3. Cover with foil and bake for two hours, tilting the dish from side to side a couple of times and spooning some of the pan juices over the top. The lamb should be very tender and and the potatoes soft.
4. Remove the foil, increase the oven temperature to 200C and cook for another 45 minutes or so, turning the lamb halfway through or until the meat and potatoes are a little browned and the liquid has reduced. Serve hot or at room temperature.