minted lamb henry?

Question

I had minted lamb henry tonight from the butchers. It was great. does anyone know how to make them?

Answer 1

no but i sounds nice

Answer 2

6 servings

1 (4-4 1/2 lb) leg of lamb
2 tablespoons chopped fresh rosemary leaves
1 sprig rosemary
1 garlic clove
1 tablespoon extra virgin olive oil
10 ounces dry white wine
1/2 teaspoon sea salt
fresh ground black pepper
For the Redcurrant and Mint Sauce
3 tablespoons good-quality red currant jelly
4 tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt & freshly ground black pepper


Pre-heat the oven to 375°F (190°C).
Crush the garlic and sea salt to a paste in a pestle and mortar. Add the oil, the chopped rosemary leaves and a good seasoning of pepper. Mix well.
Spread a large sheet of foil over a roasting tin. Place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary.
Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. Ensure the parcel is loose to enable the air to circulate. Place the lamb in the oven and bake for 2 hours.
At the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. This should result in meat that is very slightly pink. If you prefer, cook it for more or less time.
Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. Whisk over gentle heat until the redcurrent jelly melts into the vinegar. Add the chopped mint and season with salt and pepper to taste. Pour into a jug and set aside until the lamb is ready to be served.
Once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. Meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving.
For the gravy, add the white wine to the reserved juices, stir and let it bubble until it has become syrupy. Season with salt and pepper to taste and pour into a warmed gravy boat.
Serve lamb with gravy and offer Redcurrant and Mint sauce separately.

Answer 3

Lamb Henry

3 pounds lamb shoulder, bone reserved and meat cubed, fat removed
6 tablespoons olive oil
sea salt and freshly ground pepper
4 medium onions, halved lengthwise and thinly sliced
2 ounces piece fresh ginger, finely chopped
4 cloves garlic, peeled and minced
1 tablespoon ground cumin
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cayenne
1 cup whole milk or low fat yogurt
1 Granny Smith apple, grated

In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and bones in batches and brown meat on all sides. As meat browns remove with tongs to separate pan and sprinkle with salt and pepper. Continue until all lamb is browned and seasoned.
Add onions to fat in pan and saute, scraping up any brown bits. Continue cooking until onions are soft and golden brown, about 15 minutes. Add ginger and garlic and cook for one minute more. Add spices and cook til fragrant, about 15 secs. Add lamb and any juices that have accumulated, 1 cup water, yogurt and grated apple. Stir to blend. Liquid should barely cover meat. Cover, simmer gently turning lamb regularly until very tender (1 1/2 to 2 hrs.) Taste for seasoning. Remove and discard bone. Serve (or refrigerate overnight, remove fat that has risen, if desired) and reheat gently. Serve with rice.

Serves 6

Answer 4

No, and don't call me Henry!

Answer 5

no, never heard of it until now.