March 15, 2004

Lamb Folláin part II

Last night we had our pre-St Patrick’s day feast of Lamb Folláin:


Picking up where I left off, we took the marinated lamb out of the fridge an hour before putting it into the oven so that it could come up to room temperature. After removing it from the marinade and patting it dry, we placed it in another container and into the pre-heated oven. With the oven set to 325F we figured it would take about 2 hours to cook, but we used our handy digital thermometer to make sure that we cooked it to an internal temperature of 145F (medium rare).

At various points in the roasting process, we basted the lamb with some reserved marinade from the night before. I passed the time by first drinking a Rory O’More (3/4 oz Sweet Vermouth, 1 1/2 oz Irish Whiskey, 1 dash Orange Bitters), and then I modified a Softy (normally made with 2 oz Orange Juice, 1 1/2 oz Scotch, 2 tsp Drambuie, garnished with a cherry) into a more Irish-themed drink by substituting Jameson for the Scotch and Irish Mist for the Drambuie. As you can tell, both cocktails tie into the dinner as both are made with Jameson and either orange bitters or orange juice.

When the lamb was getting close to completion, we put together the sides: peas, potatoes, and baby carrots. On a whim, after boiling the baby carrots, we decided to sauté them briefly in butter and the Robertson’s marmalade that we had used in the marinade the night before. I can certainly recommend this way of doing carrots to anyone.

Finally, when our digital thermometer beeped at us, we took the lamb out of the oven and left it to rest for a few minutes tented under aluminum foil. We then turned our attention to another innovation, deciding to take the pan juices and leftover reserved marinade and make a jus. Then we carved the lamb and found it to be a perfect medium rare:


Finally we plated it all up with the jus poured over the lamb and the peas, potatoes, and carrots arranged on the plates to form the Irish flag (as you can see in the photo at the top of this entry). It was a fantastic dinner and certainly worthy of the occasion. Once again, I would certainly recommend Margaret M. Johnson’s The Irish Heritage Cookbook to anyone who enjoys this kind of cooking. Ther recipes are fairly easy but always good.

Posted by Mark at March 15, 2004 10:40 PM