A very Happy Halloween to you all! Thank you to all of those who have commented in various different ways upon the Halloween recipe suggestion I shared on this blog a few days ago, my Fiendishly Hot, Gruesomely Garlicky, Halloween Ghoulash. I hope that you have had a chance to try it out for yourself, or are perhaps doing so tonight, and that you enjoy it every bit as much as I did. Today's recipe is another one featuring garlic, to help keep those Halloween vampires at bay, but in a considerably more subtle fashion than its predecessor...
Ingredients per Person
3 small lamb cutlets
1 small white onion
1 small carrot
2 medium potatoes
1 pint of fresh chicken stock
Pinch of dried mint
1 clove of garlic
2 tbsp frozen peas
Method
Put your oven on to preheat to 325F/170C/Gas Mark 3. Peel the onion and quarter it and scrape and roughly chop the carrot. Add them to a large casserole dish and lay the lamb cutlets on top. Scatter the mint over the lamb and pour over the (heated) chicken stock. Put the lid on the dish and place it in the oven for one and a half hours.
The potatoes should be peeled, roughly chopped and put on to a high heat in some cold water around half an hour before the lamb is due to come out of the oven. When the water begins to boil, the heat should be reduced to let it simmer until the lamb is ready. The lamb should be removed from the oven and the potatoes drained. The garlic clove should be peeled and grated before being added to the potatoes with around a tablespoon of the lamb stock. The potatoes should be mashed, spooned on to a plate and arranged in a mound to support the lamb cutlets as shown.
The frozen peas take only two to three minutes to cook in boiling water and should be started when the lamb and potatoes are ready and being arranged for the plate. The lamb cutlets should be gently leaned against the mashed potato and the peas arranged alongside. Some of the carrot and onion from the lamb stock can be added as additional garnish if desired.
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