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Title: Braised Mount Errigal Lamb in Poitin and Buttermilk Bread
Categories: Entree British Lamb
Yield: 8 Servings
| 1 | Shoulder of spring lamb, boned and trimmed | |
| 2 | tb | Oil Mixture of sliced onion, carrot & celery for flavouring, |
| 1/2 | pt | Lamb stock, or as required |
| 1/2 | Miniature bottle of whiskey | |
| 10 | Finely sliced smoked streaky rashers, rindless Buttermilk do | |
| 8 | oz | Strong white flour, sifted |
| 1/2 | ts | Level salt |
| 1/2 | pk | Easy-mix dried yeast |
| 1 | tb | Oil (optional) |
| 2 | oz | Floz boiling water |
| 4 | oz | Fl oz buttermilk To finish Egg wash of beaten egg mixed with |
This succulent lamb dish is a variation of the classic meat encased in pastry but with a distinctly Irish twist. It is braised with lamb stock and a good dash of Poitin. The cooled joint is encased in butter milk dough and cooked a second time producing a delicious golden brown crust. Poitin is not generally available, of course, but an Irish whiskey such as Jameson could be used instead. How to cook Tie the lamb neatly with cotton kitchen string. Select a heavy flameproof casserole with a tight-fitting lid just deep enough to hold the joint. Heat, add the oil, then the lamb; turn to seal on all sides, then remove. Lay the vegetable mixture in the casserole to make a bed for the lamb, return the meat to the casserole and add enough lamb stock to come about 2/3rds of the way up the meat and the whiskey. Cover and cook gently on the hob or in a very moderate oven, 325 degrees F/160 degrees C/Gas mark 3 for about 2 hours, until tender. Remove the lamb and set aside to cool. Allow the cooking liquor to stand for 10 minutes, then skim off the fat. Strain, boil to reduce by half; season and set aside. When the lamb has cooled, remove the string and wrap the meat in fine streaky rashers. Meanwhile preheat a fairly hot oven, 400 degrees F/200 degrees C/Gas mark 6 (fan oven 165 degrees C) and prepare the bread dough. Thouroughly mix flour, salt and yeast. Blend the oil, if using, with the water and buttermilk to make a tepid mixture. Add to the dry ingredients, mix well and knead until a smooth elastic dough is formed. (A little extra flour or liquid can be added if required.) Roll the dough out to make a piece big enough to enfold the meat; wrap the cooled meat in it, then set aside for 10-15 minutes on a lightly oiled roasting tin until the dough crust has puffed up to about twice its previous thickness. Brush with eggwash and sprinkle lightly with seeds. Put into the preheated oven (400 degrees F/200 degrees C/Gas mark 6/fan oven 160 degrees C). Cook for 15 minutes, then reduce to 325 degrees F/160 degrees C/gas mark 3/fan oven 150 degrees C and bake for a further 40 minutes, until the bread is cooked and golden-brown and lamb has heated through.
To serve Cut one quite thick slice per serving and lay on a bed of crunchy spring vegetables (eg carrots and sprouting broccoli cooked lightly and glazed with a little butter). Heat the reserved reduced cooking liquor; pour some of it attractively over the meat and hand the rest separately.
For more recipes, go to IrishFood.com. http://www.irishfood.com From: Kathryn Cone Date: 03 Sep 97 Home Cooking Ä
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