FOOD The simple joy of spring lamb

Cooking Larry

Food and wine

Redmond Cabot

While Easter has passed, it has heralded a great upsurge in the consumption of lamb, so it’s  a good time to dwell on the basics of cooking Larry.

If you were to listen to all the different kinds of advice out there on cooking lamb, you could get confused. However, it is worth remembering the two most important factors: the quality of the meat and the cooking method.

Meat quality

We are outstanding in our field when it comes to Mayo lamb! We have the best sheep meat in western Europe. It’s leaner and more flavoursome from a diet of grass and other natural plants. Simple recipes will allow the natural beauty of the meat to come out; the complex flavourings and complicated practices spouted by celebrity chefs are not needed here!

Of course, the time-honoured practice of serving lamb with mint sauce may be observed (simply blend chopped mint, a dash of white wine vinegar and sugared water – much better than shop jars).

Cooking method

I think the most important thing when roasting lamb is to give the meat a good blast when starting cooking. This seals the meat, helping the juices to remain inside for that delicious flavour. Some people seal a meat in a pan on the stove before putting it in the oven, but I just put it into a hot oven (over 210ºc). Nick Harman, out Louisburgh way, employs what I call the ‘Double Dipper’ cooking effect of putting lamb in a roasting hot oven, turning it down to medium after a while, and then finishing it off with a roasting.

Before cooking, rub your hands in olive oil and then run them over the meat. This helps crisp the outside, and helps with the sealing. Remember to season with salt and pepper too.

Herb-marinated lamb chops

Serves 4

This simple recipe illustrates another basic method of cooking lamb meat: marinating. Marinating suits smaller pieces of meats, which are best grilled or barbecued rather than oven roasted. The basic idea is to lay the meat in oil with strong flavours that seep into the meat overnight and give it flavour for the cooking. Lamb chops are perfect for this.

Ingredients

8 lamb chops

4 tbsp olive oil

1 sprig each rosemary, thyme

Salt’n’pepper

Method

Place half the olive oil in a dish and add sliced garlic. Rub the rosemary and thyme in your hands to release the flavour and place in the oil. Lay chops on top, and pour the remaining oil over the lot. Cover and place in the fridge overnight.

Take the chops out an hour before cooking, season with salt and pepper and pop them under the grill ’til done.

Serve with grilled mushrooms and home-made garlic butter.

Simple and easy, yum…

Some wine with that?

Sticking to the basics, Rioja red wine from Spain is the preferred soft, vanilla, oaked accompaniment to Lamb. Campo Viejo Reserva is a tasty Rioja currently on special at Supervalu (€9.99). Otherwise, go for a Cabernet-dominated Bordeaux.