With spring having well and truly arrived it's time to make the most of some classic spring ingredients: new season lamb and rhubarb. Both ingredients are at what must rank now as their best and, for once in the year, it's time to celebrate them and make the most of them. As a result I'm presenting here two classic British recipes. A spectacular roast of lamb and a rhubarb-based dessert. Both are classic recipes, dating from the 1920s and show that there always has been good British cookery, it's just that it's been somewhat hiding its light under a bushel and I hope that these recipes will make you re-appraise classic British cookery.
Guard of Honour
Ingredients:
2 best ends of lamb, each with 6 cutlets
15g butter
1 medium onion, chopped
3 celery sticks, chopped
2 eating apples, cored and chopped
100g fresh breadcrumbs
2 tbsp chopped fresh mint
grated zest and juice of 1/2 lemon
1 egg
450ml lamb or beef stock
a few sprigs of mint, to garnish
Method:
Take the two best ends of neck and trim the ends of each cutlet bone, removing any meat to a depth of 2cm (this allows for later decoration). Hold the joints opposite one another and gently lean them towards one another, interleaving the exposed ends of the cutlet bones. Secure the two best ends together with cotton or thin twine so that they do not come apart during cooking. Now cover the exposed bone ends in foil to prevent burning.
Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool.
Place the joint in a small roasting tin and fill the gap between the two roasting joints with the onion, apple and breadcrumb stuffing. Place the entire joint in an oven pre-heated to 180°C. Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly.
When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint.
Method:
Place the rhubarb in a bowl, cover with boiling water then drain and add the sweet cicely. Meanwhile heat the butter and oil in a pan and when the sugar has melted pour into the base of a 1l baking dish. Place in an oven pre-heated to 200°C and bake until the oil bubbles but does not brown.
Lightly beat the egg whites then incorporate the flour, milk and raisins. Pour this mixture into the base of the hot baking tin. Immediately sprinkle the rhubarb and sweet cicely mixture over the top (leaving a 3cm gap around the edge of the pan).
Return to the oven and bake for 20 minutes, or until the top has browned. Now melt the remaining butter in a pan and stir-in the brown sugar. Allow to cook until syrupy then drizzle over the top of the pudding. Serve with custard or youghurt.
These two recipes are guaranteed to make a spectacular impact at any meal and would suitably grace any table. I hope that these recipes have inspired you and that you will want to find out more about the best of British cookery.
