Saddle of Lamb.....A la Carte in the Snug----------JULY

[Northern Lass]

Join me in putting together a Mouthwatering Meal

You Tube style or your own recipe.

Let's all bring something to the table to cook a Fabulous Dish!

So pull up a chair................and if you are sitting comfortably I will begin.................


For the Month of JULY .......I will start the ball Rolling with..........


SADDLE OF LAMB a la Gordon Ramsey

our Gordon is a dish in himself!

Now my Dinner party mates I need Accompaniments what! to have with it

Suggestions please daft ones will be deleted!


So what Veg, Salad etc etc

Also what wine
and maybe a Pudd

then perhaps once a month ...towards the end ..........we can try this lot

You can cook
All of it
Some of it
None of it

The Choice is yours

[expat66]

NL if you're cooking lamb ...
we often do lamb kebabs and then do these potatoes with them.... 'greek 'style potatoes... this recipe is so easy and really tasty if you like 'Greek style' flavours.... lemon & herbs & garlic etc
... just pop it in the oven!

http://allrecipes.com/Recipe/greek-styl ... etail.aspx

It's a really good recipe if you're ever doing a bar-b q- because you put the potatoes in the oven earlier and they cook while you do the meat.
... so you don't have to worry about them .... you can indulge in that extra glass of wine and look all 'relaxed' as your guests arrive... 'cos half the meal is already cooked.

... this is why I prefer to either do a recipe in the 'crockpot/ slow cooker'..... or do a bar-b q .... where I have done ''my bit' earlier.... ie... I have prepared all the salads etc that morning.... then 'my other half' is cooking the meat....OK he gets all the credit for the steaks etc.... but ...what do I care' .. I got to sit back and drink ....another glass of wine....
I can just concentrate on getting ready &.... having another glass of wine...
Mine's a 'Chardonnay', by the way
...I've got one now.... I don't think 5pm is too early on lovely Sunday afternoon ..is it?
Expat

[Antie Em]

We do Greek style potatoes. but a bit differently.

Cut potatoes in half lengthwise and score the tops. Fry them in oil for a few minutes and turn them out into a long cooking tin. Cover them in red wine and oregano and cook in the oven.

Lovely - especially with chunks of lamb cooked souvlaki style with halloumi and home made tzatziki

[Northern Lass]

Lovely!

Any other Accompaniments with the Saddle of Lamb for July pls

post on this thread

we need some veg dishes too pls
Oh and a wine

and a pud

I will certainly be having a go at this before the end of July

[Antie Em]

Let me know when - I'll put that one in my diary

[SRD]

Blimey, GR uses as much salt as 'a bit of light seasoning' as I use all week! And I thought the idea was to dry the mushrooms out - if he dumped that wilted spinach on top of them without squeezing the juices out first they'd be sodden. Nice idea though. I'd put the bone from the meat alongside the joint to roast off and then use the pan juices with a good slug of dry white wine and maybe a splash of Noilly Prat boiled up then strained through a sieve for the gravy.

An idea for accompaniment, as it's that time of year I'd go for broad beans, cooked then tossed in a little lemon juice and olive oil.

[Northern Lass]

Blimey, GR uses as much salt as 'a bit of light seasoning' as I use all week! And I thought the idea was to dry the mushrooms out - if he dumped that wilted spinach on top of them without squeezing the juices out first they'd be sodden. Nice idea though. I'd put the bone from the meat alongside the joint to roast off and then use the pan juices with a good slug of dry white wine and maybe a splash of Noilly Prat boiled up then strained through a sieve for the gravy.

An idea for accompaniment, as it's that time of year I'd go for broad beans, cooked then tossed in a little lemon juice and olive oil.

That sounds great Srd

anyone any other sensible suggestions please for this thread

want to build up an idea of what to have with the Saddle of Lamb

So we have possibly

Greek style potatoes
broad Beans

any other style potatoes or rice
and other veg

[snoopysue]

I do a kind of roast potatoes.

I don't peel them, just cut them upinto smallish pieces. Par boil them, drain the water off, add olive oil, garlic (chopped or pureed), and rosemary, then put the lid back on the pan and shake! (If a few pieces of potaoe are smaller than the rest, then they get coated with a kind of mash). You can do this bit well in advance - and leave them to cool down. Then spread them on a baking tray and bake for about 30 mins until the edges are nice and crispy.

I do them with various herbs and spices, depending on what we're eating them with. I always do loads, and they always get eaten!

[Antie Em]

I do a kind of roast potatoes.

I don't peel them, just cut them upinto smallish pieces. Par boil them, drain the water off, add olive oil, garlic (chopped or pureed), and rosemary, then put the lid back on the pan and shake! (If a few pieces of potaoe are smaller than the rest, then they get coated with a kind of mash). You can do this bit well in advance - and leave them to cool down. Then spread them on a baking tray and bake for about 30 mins until the edges are nice and crispy.

I do them with various herbs and spices, depending on what we're eating them with. I always do loads, and they always get eaten!

That sounds good

[SRD]

I think you want to be careful not to get too many flavours together; the lamb has plenty of good strong flavours so I'd be inclined to keep the accompaniments relatively simple. It's quite a summery recipe so how about a bottle of Fleurie to drink with it? Berry Bros and Rudd have info on it.

How about a starter? I love a decent prawn cocktail, one can buy Thousand Island Dressing for it but making your own is pretty simple. Mix 4 tablespoons mayo (I prefer Hellman's but others will do), 1 tablespoon tomato ketchup, a splash of tabasco or a pinch of cayenne pepper, some finely chopped capers, a good squeeze of lemon juice and the secret ingredient: half a teaspoon of brandy, mix well and pop in the fridge to firm up. When you're ready to go, prepare your prawns; I usually buy raw ones, just on sell by date, and freeze them, (it's cheaper that way) then quickly defrost them in cold water, slit open the back to remove the 'vein' and any dirty bits one might find and bring to the boil until they turn completely pink. Then chuck them into cold water to stop them over-cooking. But you can easily buy good ready cooked ones. For a change you can try those pots of crayfish tails but they're more expensive. Take the outer leaves off a crisp lettuce (I prefer Cos or Romaine but any crisp lettuce will do) and put one into each dish to part line it. Chop some more leaves coarsely and put in the bowl. Slice a tomato and cut a few slices of cucumber and slide around the edge of the bowl, pop a spoonful of prawns on top, spoon some dressing over and put a twist of lemon on top to decorate. Remember not to make it too large a portion, starters are supposed to stimulate the palate and prepare the system for what is to come.

[mikleed]

Jan,......I didn't expect that ! ! !.

[Northern Lass]

I think you want to be careful not to get too many flavours together; the lamb has plenty of good strong flavours so I'd be inclined to keep the accompaniments relatively simple. It's quite a summery recipe so how about a bottle of Fleurie to drink with it? Berry Bros and Rudd have info on it.

How about a starter? I love a decent prawn cocktail, one can buy Thousand Island Dressing for it but making your own is pretty simple. Mix 4 tablespoons mayo (I prefer Hellman's but others will do), 1 tablespoon tomato ketchup, a splash of tabasco or a pinch of cayenne pepper, some finely chopped capers, a good squeeze of lemon juice and the secret ingredient: half a teaspoon of brandy, mix well and pop in the fridge to firm up. When you're ready to go, prepare your prawns; I usually buy raw ones, just on sell by date, and freeze them, (it's cheaper that way) then quickly defrost them in cold water, slit open the back to remove the 'vein' and any dirty bits one might find and bring to the boil until they turn completely pink. Then chuck them into cold water to stop them over-cooking. But you can easily buy good ready cooked ones. For a change you can try those pots of crayfish tails but they're more expensive. Take the outer leaves off a crisp lettuce (I prefer Cos or Romaine but any crisp lettuce will do) and put one into each dish to part line it. Chop some more leaves coarsely and put in the bowl. Slice a tomato and cut a few slices of cucumber and slide around the edge of the bowl, pop a spoonful of prawns on top, spoon some dressing over and put a twist of lemon on top to decorate. Remember not to make it too large a portion, starters are supposed to stimulate the palate and prepare the system for what is to come.

So what sort of potatoes would you have with this dish?

I do like the look of those Greek potoatoes

there was a wine on This morning Tingleden Riesling or something

[Annie]

Have you tried mashed potatoes with cabbage mixed in and spring onions .

Annie

[Northern Lass]

Have you tried mashed potatoes with cabbage mixed in and spring onions .

Annie

No but that is a suggestion too

[snoopysue]

Have you tried mashed potatoes with cabbage mixed in and spring onions .

Annie

No but that is a suggestion too

Isn't that what's called Champ?