Lamb Marinated in Balsamic Vinegar, Rosemary and Garlic

Again using the farm shop lamb (so organic and delicious) I tried a very different flavour from the Lamb, Leek and Apricot Casserole. This marinade is very unlike the lamb casserole: rather than sweet and toffee-ish, the mustard and vinegar of this marinade make the lamb have a sharper twang. I was very pleased with the complimentary flavours in this dish as a whole – some sweet, some sharp with each mouthful.

Ingredients (serves 2)

  • 1 1/2 tablespoons (approx) balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • salt and pepper
  • sugar to taste

How to make it

Mix. There shouldn’t be too much vinegar sloshing about in the bottom, so moderate if necessary.

I marinated the lamb for a good 8 hours (put it in in the morning ready for dinner), seared it in a pan, then tipped in the remaining marinade and a good slosh of red wine and let it simmer gently until cooked to our liking. I took out the lamb, let it sit, added a little more sugar to the juices and cooked it down till it was a bit like a sticky glaze and poured it back over the meat.

With it we had honey roasted parsnips and carrots, curly kale with a smidge of garlic butter, and hedgehog potatoes. I think next time I’ll slice the lamb before serving – something that never crossed my mind despite seeing it so many times on Masterchef!

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