Spicy Spring Lamb – Lamb is meat from sheep less than 1 year old. If fresh local lamb is available, you will find no better. Spring lamb season runs from May-October but the earlier spring months are when British lamb is at its most succulent and its flavour at its most subtle (partly down to their impressive consumption of fresh grass).
If you prefer your lamb to be more flavourful and robust, embrace what’s on offer in the later months, around late summer and autumnIf the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time.
When you buy a lamb meat, look for lamb with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. The meat should be pink and the fat should be firm, white, and not too thick. Dark meat indicates an older animal.
So, impress your guests with a classic roast rack of lamb-just brown, rub with herbs and bake for 7 minutes.
Spicy Spring Lamb Ingredients
- 2-4 Bone Racks of Lamb, frenched
- 1 Tbsp Olive Oil
- 1 tsp Dry Mustard
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Basil
- 1 tsp Fresh Ground Black Pepper
- 1 tsp Sea Salt
- Mint Jelly, to taste
Preheat oven to 375 degrees and brush lamb with olive oil. In an oven safe frying pan, brown racks for 3-4 minutes, turning often. Combine all spices and rub on lamb. Place in oven and cook for 7 minutes. Slice into individual chops. Place 2 ribs on each plate and top with mint jelly.
- Serve with roasted asparagus and roasted new potatoes.
- Lamb is abundant in nerve-friendly B vitamins, iron and zinc and although it’s not the leanest of meats, it contains healthier, unsaturated fats as well as saturated.