has anybody got the recipe for "lamb henry"?

Question

can somebody tell me how to make the perfect "lamb henry"....I had a lamb henry meal at this restaurant it was perfect...but cant see to find another restaurant that cooks it ..and serves it up like they did...

Answer 1

Roast Lamb Henry
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

1. Pre-heat the oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve lamb with gravy and offer Redcurrant and Mint sauce separately.

Answer 2

Lamb Henry Recipe

Answer 3

I have had various cuts of lamb which were described as lamb henry...if you get the lamb joint, or lamb shank make a pocket out of foil. To the packet add chopped onion, carrot, celery and some chicken or veg stock and maybe a bayleaf. Just enough stock to come about a third of the way up the packet. Put the joint in and wrap well. Put on a low heat in the oven (about 150 to 160 deg) for about three hours. After a couple of hours open the top of the foil to allow the meat to brown. Should be falling off the bone...can cook beforehand and keep to one side and reheat in the oven before serving. Usually serve with gravy (you can use the cooking juices for that) and mashed potatoes....as I said, can use a lamb shank or a rack of lamb...enjoy.

Answer 4

How To Cook Lamb Henry

Answer 5

Ingredients:
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


Directions:

In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and bones in batches (don't crowd) 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.



This recipe for Lamb Henry serves/makes 6

Enjoy!

Answer 6

Ingredients:
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


Directions:

In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and bones in batches (don't crowd) 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.

Answer 7

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


Recipe


In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and bones in batches (don't crowd) 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.

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

Sorry, but if you want to impress omnivores with a tofu turkey its not going to happen. There is NOTHING that will even taste close to a real turkey. EDIT Typical from this section. I give an honest opinion from myself, an omnivore. And its omnivores you yourself say you are trying to impress, so I thought my opinion as an omnivore would help. And I give my opinion without being rude. But I am slammed by a poster with third grade name calling. I guess I will have to start reporting again and bring you back to a level 1 like I did before. Such hatred. Maybe some counseling would help you. Wow, even more hate. Take a deep breath little girl. Name calling is for children. You can rant all you want, but it is you that acted like a child and called names. Have a nice day. Oh, and I didn't speak for all omnivores. I gave MY opinion. You can interpret it how you want.

Answer 10

Take an old Arsenal player, cut into generous chunks shove inside a old sheep and cook for 24 hours, Hope this helps! LOL