Saturday, April 23, 2011
Easter lamb for one. Or two. A recipe for grilled marinated lamb
Lamb's a popular choice for Easter, especially a slow-roast leg of lamb. However, unless you're cooking a big Easter feast, buying and cooking a whole leg for a small family isn't really sensible or economical. Here's a dish that can be successfully cooked for one, or two (or more, if you wish so). It's from Nigel Slater's excellent book Real Food. Nigel suggests a potato gratin (esp. his stove-top Dauphinoise with Pancellta and Rocket) as an accompaniment. I have always loved the combination of lamb and cabbage, and as I had bought a new season's cabbage, I served the lamb with simple sauteéd cabbage. A wonderfully satisfying and light spring-time meal.
Grilled marinated lamb
(Marineeritud ja grillitud tallefilee)
Serves 2 to 4
2-4 lamb fillets, depending on size and the number of eaters
4 large garlic cloves, peeled and crushed
2 Tbsp lemon juice (freshly squeezed)
4 Tbsp extra virgin olive oil
2 tsp dried Herbes de Provence seasoning
freshly ground black pepper
Cut _almost_ through each lamb fillet horizontally, then open it up as a book. Place on a cutting board, hit with a knife a few more times here and there to flatten the meat and to allow the marinade to soak through. Put onto a deep plate or a bowl.
Put the garlic, lemon juice, olive oil, herbs and pepper into a small jar, cover and shake until well combined. Pour over the lamb fillets, giving the meat a good massage :) Cover the plate with a clingfilm and leave in a cool place to marinade for at least an hour, preferably 24 hours.
To cook the lamb, heat a ridged grill pan until smoking hot. Place the lamb on the pan, press down with a back of a spoon and leave for a couple of minutes until the lamb fillet is golden and crusted underneath. Flip around and cook from the other side as well. The lamb should remain nicely pink inside.
Leave to rest for a few minutes, then cut into thin slices and serve.