Grilled Lamb cutlets, New season Potatoes, Asparagus and Beernaise sauce. For me Spring conjures up a host of golden daffodils. New born foals in the fields. Sorry I got a little carried away there. Spring is the season of renewal and there are lots of fresh exciting things to cook and eat. This recipe includes four of mine so is pretty much a winner. Lamb, asparagus, delicious Jersey potatoes and a beer flavoured sauce. Yum.
Lamb shanks with Moroccan spices and pomegranate molasses. I love cooking lamb shanks and with another cold spell forecast for the United Kingdom this is a great recipe for chilly weather. The secret to any recipe for lamb shanks is to cook low and slow ( it will adapt easily for use with a slow-cooker ) and to ensure there are plenty of aromatic ingredients to add layers of flavour to the finished dish.
Roasting is one of the simplest ways to cook whole birds and large joints of lamb, beef or pork. Roasting helps tenderise meat and brings out the flavour of leaner cuts. The best way to roast is at relatively low temperatures which helps ensure the meat cooks evenly and reduces the joint from shrinking.
What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.