Herdwick Lamb, Spring Vegetables And Clover Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180掳C (350掳F).
• STEP 2.Season the Herdwick lamb with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 3.Transfer the lamb to a roasting dish and roast in the preheated oven for 20-25 minutes for medium-rare, or until cooked to your desired doneness.
• STEP 4.While the lamb is roasting, prepare the spring vegetables. Blanch them in boiling water for a few minutes until tender-crisp, then drain and set aside.
• STEP 5.In a saucepan, melt butter over medium heat. Add the clover and cook for a minute until fragrant.
• STEP 6.Add the flour and stir well to combine. Cook for another minute to cook off the raw flour taste.
• STEP 7.Gradually whisk in the chicken broth and bring to a simmer. Cook for a few minutes until the sauce thickens.
• STEP 8.Season the sauce with salt and pepper to taste.
• STEP 9.Once the lamb is cooked, remove it from the oven and let it rest for a few minutes before slicing.
• STEP 10.Serve the sliced lamb with the blanched spring vegetables and drizzle the clover sauce over the top.
• STEP 11.Garnish with fresh herbs, if desired, and enjoy!

Cooking Tips

• For a more intense flavor, marinate the lamb in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Make sure to blanch the spring vegetables just until tender-crisp to retain their vibrant color and fresh taste.
• If you can't find clover, you can substitute it with another delicate herb like parsley or chervil.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb gently in the oven or microwave before serving.
• The clover sauce can be stored in the refrigerator for up to 5 days. Reheat it gently on the stovetop, adding a splash of chicken broth if needed to thin it out.
• Serve the lamb and vegetables as a main course for a special dinner or as part of a festive springtime buffet.