Nanna’s Lamb
(from kdr58’s recipe box)
Made this for New Year’s Day 2016
Source: Nanna Rögnvaldsdóttir
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Ingredients
- 800g-1kg lamb fillet, with fat attached
- Fresh rosemary
- Fresh thyme
- salt and pepper
- olive oil
- 15-20g dried wild mushrooms
- 250ml hot water
- 1 tblsp butter
- 3-4 shallots, chopped
- 1 clove garlic, finely chopped
- 150ml stock
- 3 tblsp port wine
- 100ml red currants or blueberries
- sauce thickener if needed
Directions
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Oven 220°C
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Remove membrane from lamb, score fat in diamonds. Season with rosemary, salt and pepper. Drizzle with oil and put thyme on the meat side. Leave for 30 minutes.
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Pour boiling water on dried mushrooms. melt butter and fry shallots and garlic gently for 3-4 minutes. Add mushrooms and water (all except the last bit which can be gritty), reduce down by half.
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Heat oil in ovenproof pan. Fry lamb fat side down for 2 minutes. Turn over and place in oven for 6-8 minutes.
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Add stock and port to mushrooms. Boil for 5 minutes, add berries, thicken if needed and season to taste.
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Allow meat to rest a little. Serve with roast potatoes, or caramelized ones, and salad.
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(I added sliced fresh mushrooms at the frying stage. And cooked for an extra 2 minutes in the oven. It might be good to fry the fat side for a bit longer at a lower heat. I boiled potatoes, skinned them, and tossed in oil. Finished them in the oven around the meat.)