Tuesday, 5 August 2008

so anyway, that poached lamb...

I'm in a bit of a hurry, ok, so I'll give it to you straight.

The instructions for poaching the lamb are here. Yes, it's another Ramsay thang. Just do as the man says. The only tweak I made was to add a couple of cloves of garlic to the poaching liquid. Oh, and I also flipped the rumps over a couple of times to help ensure even cooking.

For the vegetables, prep and cook whatever amount of broad beans and peas you think you can eat. (Me, lots.)

Then in a heavy-based pan, heat some olive oil and a knob of butter. Slice (not too finely) a bulb of fennel (if there's 2 of you, that is; you might want more if there's more of you.) Saute the fennel in the oil and butter until transparent-ish. Add a chopped clove of garlic or two. Make sure it doesn't catch. Throw in the beans and peas.Toss the lot around the pan so everything's lovely and glossy. It'll take you no more than 5 minutes from start to finish.

Roughly chop a small handful of mint and basil. Stir into your vegetables. Season to taste.

You're ready to go.

Arrange the veggies on a plate. Slice your rested lamb as neatly or not as you wish, and place on top of the veg. Ta-da.

Cue revelation. Trust me, this is an amazing way to cook lamb rumps. The meat is just so lovely and tender and moist.

I had to make do with a particularly unappetising couple of rumps, bought in haste from a supermarket. Poaching them this way absolutely transformed them.

But don't make the same mistake. Get yourself the best, most tasty rumps you can lay your hands on. Poach. Enjoy to the max with a good glass of red.

13 comments:

Manggy said...

(Who wrote the recipe? "summer"? "piecers"? I had to look up if they were used correctly, haha!) I'm quite surprised it only takes 8 minutes of poaching to get a fantastic texture! But I'll take your word for it-- you're the one who's been to Ramsay's fine establishments! :)

Antonia said...

Ooh - I've never thought to poach lamb. Very interesting... It looks just perfect!

Mike of Mike's Table said...

I've never poached lamb before. I'll keep this in mind the next time I find a good cut of meat!

[eatingclub] vancouver || js said...

The technique certainly yields a juicy piece of meat. Looks delectable.and I wonder if it will work on beef cuts too.

white on rice couple said...

wow, poached lamb...mmmmmmm!

That is a fine technique for really bringing out the juices of a great cut of meat. It's great to see a lamb dish, which we don't see often enough on food blogs!

David Hall said...

You can't really argue with GR can you? Everything he seems to make is delicious!

Helen said...

If those rumps were from the supermarket, it really did transform them - they look fantastic. I love the way you came over all Ramsay with the short sharp sentences - post about lamb? DONE.

Heather said...

I love Gordon Ramsey. You really can take the gnarliest cuts (which always have more flavor than the tender, marbled ones) and coax them into velvet if you have enough patience.

Tartelette said...

That poached lamb looks fantastic, moist and tender! Very creative!!

Nick said...

I love lamb but have never made it. I almost always order it when I go out and have never been disappointed. I really must try it. By the way, I hope you'll enter the new Peanut Butter Exhibition, the theme is No Bake!

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katty said...

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Katya said...

This is interesting. I love GR and his recipes, all easy to follow and always delicious. Who would have thought you could poach lamb? Will have to try this now, so I'm off to buy some nice piece of lamb!