Thursday, 2 August 2012

welsh lamb with thyme honey



... as many food bloggers will know, on occasion we get sent one or two rather dubious products to trial... this can sometimes be an awkward thing as I do like to be honest and I also have a policy that I must be able to cook with the product in order for me to review it... I hate to sound ungrateful because really i'm not... but I guess these odd items make the good things I get sent even more special... and you see i've been very fortunate to receive what I would consider two incredibly high quality products to review... both the Welsh Lamb, sent to me by the lovely people at Meat Promotion Wales and the Thyme Honey, sent to me by the delicious New Zealand Honey Co are both exceptional products and I feel proud and privileged to have them in my kitchen and cook with them...

... my only gripe... and it is a teeny weeny one... is that it is a little odd to be sent products that I can purchase on my doorstep... I mean, there are lambs in the field opposite my front door for goodness sake and honey bees producing local honey in hives not 400 yards down the road... that being said, both products are of such high quality and produced ethically by local producers that it seems unfair for them not to benefit from promotion and purchase by people who care about the authenticity and heritage of their food...

... the folks over at Welsh Lamb are keen for me to promote the use of lamb as a barbecue meat and I do love the idea of a wonderful slow roast on hot coals but both our ridiculous British weather and my lack of said barbecue (i'm sure I had one in the garden shed but can I find it...?) means I am oven roasting it direct onto a metal rack... the prep and process is identical anyway it's just that the oven version lacks that smokey charcoal something...


welsh lamb with honey and thyme
the thyme honey is simply heavenly... I have been sent three stunning honey's by the New Zealand Honey Co but the moment I saw and tasted the thyme honey I knew it would be perfect with lamb... and this recipe is just so simple it brings out the flavour of the meat so gloriously I am actually watering at the mouth as I type...

1 leg of lamb - boned and butterflied
2 tablespoons light soy sauce
2 tablespoons Thyme Honey
1 tablespoon dijon mustard
2 garlic cloves - peeled and crushed
a bunch of fresh thyme

you can get your lamb boned and butterflied by your friendly neighbourhood butcher or suck it up like me and try yourself... instructions are here... with a sharp knife it was surprisingly quick and easy plus you then get the opportunity to make the most incredible roast lamb stock and even your own lard if you're that way inclined...

- once butterflied, mix all the ingredients well and pour over the lamb, wrap in cling-film and refridgerate for at least and hour... the leg of lamb i'd been sent was huge so I actually halved it at this stage into two smaller butterflies and have frozen one of the portions for something exciting on another sunny day...

- once ready to cook use a couple of metal skewers through the meat to hold the butterfly shape and ease the handling

- if barbecuing you really need one of those barbecues with a lid - heat your coals and let them go to grey before you chuck the lamb on, close the lid and leave it for 30 - 40 minutes

- if roasting, pre-heat the oven to 190C then place the lamb directly onto the oven shelf with a drip-tray beneath to catch all the lovely juices... again it should take roughly 30 - 40 minutes but it really does depend on how you like your lamb cooked and I like mine a little on the pink side so 30 minutes did me fine... I served this with a wonderful green garden salad of my own broad beans and courgettes... divine!

eat and of course, enjoy!

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