Well, as I'm living at home for the summer I decided to do something a little special for dinner tonight, just to take some of the stress off my overworked family.
This little treat was produced in my normal manner- that is, I looked around the larder to see what I could use to make dinner without having to actually go to the shops. After a thorough search, this is what I turned up with.
Three lamb fillets, some old australian honey, proper english mustard powder, garlic puree and garlic salt.
Now I've used honey before in cooking, and discovered that if cooked right under a hot grill it chars a little to make a delicious crunchy mass that tastes faintly of toffee- it makes a great combination with sweeter meats, such as lamb and pork.
And SO! I had a plan. At this point, normally a picture of a beer would be inserted, but just because my family is so insanely posh, I had to grab the nearest equivalent, a fine, fine bottle of single malt.
Now, first thing I did was get a small ramekin dish and pour in an inch or so of honey, then into this I added the garlic puree (a large squirt), about a teaspoon of garlic salt and the same of mustard powder.
Stir it all up nicely, then put it in the microwave for about 20 seconds or so at full power.
Once it's done, take your lamb and stick it on a plate. Using a pastry brush, coat it liberally with the glaze on both sides- every inch should be covered, and it should be visibly so as you want a nice thick coating.
With that done, take a break for a few hours, leaving it in the fridge with tin-foil covering it, to give the glaze a chance to sink in and really flavour that meat. In the meantime, here is a picture of my cat, who was watching jealously the entire time. Damned thing hasn't even got any teeth to eat meat with anymore, but I'm sure she wanted to give it a damned good sucking.
Okay, now it's time for dinner! First of all, stick the lamb under the grill at a high temperature (Our one lacks numbers on its dial, but I turned it to maximum). Give it about six minutes a side, until the edges are slightly charred, producing that delicious garlicy-mustardy-toffee flavour.
Finally, set the table and serve it up! I did a green side-salad and petit-pois to go with it, as my mother insisted on having something vegetable like- normally I'd do double the meat, no veg and some good crusty white bread to mop up the juices and glaze left behind.
This little treat was produced in my normal manner- that is, I looked around the larder to see what I could use to make dinner without having to actually go to the shops. After a thorough search, this is what I turned up with.
Three lamb fillets, some old australian honey, proper english mustard powder, garlic puree and garlic salt.
Now I've used honey before in cooking, and discovered that if cooked right under a hot grill it chars a little to make a delicious crunchy mass that tastes faintly of toffee- it makes a great combination with sweeter meats, such as lamb and pork.
And SO! I had a plan. At this point, normally a picture of a beer would be inserted, but just because my family is so insanely posh, I had to grab the nearest equivalent, a fine, fine bottle of single malt.
Now, first thing I did was get a small ramekin dish and pour in an inch or so of honey, then into this I added the garlic puree (a large squirt), about a teaspoon of garlic salt and the same of mustard powder.
Stir it all up nicely, then put it in the microwave for about 20 seconds or so at full power.
Once it's done, take your lamb and stick it on a plate. Using a pastry brush, coat it liberally with the glaze on both sides- every inch should be covered, and it should be visibly so as you want a nice thick coating.
With that done, take a break for a few hours, leaving it in the fridge with tin-foil covering it, to give the glaze a chance to sink in and really flavour that meat. In the meantime, here is a picture of my cat, who was watching jealously the entire time. Damned thing hasn't even got any teeth to eat meat with anymore, but I'm sure she wanted to give it a damned good sucking.
Okay, now it's time for dinner! First of all, stick the lamb under the grill at a high temperature (Our one lacks numbers on its dial, but I turned it to maximum). Give it about six minutes a side, until the edges are slightly charred, producing that delicious garlicy-mustardy-toffee flavour.
Finally, set the table and serve it up! I did a green side-salad and petit-pois to go with it, as my mother insisted on having something vegetable like- normally I'd do double the meat, no veg and some good crusty white bread to mop up the juices and glaze left behind.
Camrath fucked around with this message at Jun 22, 2005 around 23:27