March 14, 2004

Lamb Folláin part I

Last night we started the process for this evening’s dinner, Lamb Folláin, which we’re making in honour of the impending St Patrick’s Day celebration on Wednesday. The recipe is from Margaret M. Johnson’s excellent The Irish Heritage Cookbook, which I mentioned in a previous blog entry. Last night we made up the marinade, which consists of orange marmalade, Jameson Irish Whiskey, grated orange zest, minced garlic, olive oil, orange juice, fresh chives, salt, and freshly ground black pepper. Since we didn’t have access to the special Folláin orange-whiskey marmalade, we used Robertson’s orange marmalade (admittedly made in England by appointment to H.M. the Queen!) and added some Jameson whiskey and a drop of lemon juice.

The combined ingredients were cooked over low heat until the marmalade melted and the sauce was smooth. Once the marinade had cooled a bit, we placed a boneless lamb leg in a container and poured the mixture over top to marinate in the refrigerator over night:


Tomorrow I’ll pick up the thread again and write about the completion of this meal. Stay tuned…

Posted by Mark at March 14, 2004 06:09 PM