Well, here it is mid-May already, and in the country lambing has begun. And kidding, and calving too. The countryside is bringing forth new life! It is time to celebrate.
Here's the Monty Python bit.
Ok, Monty Python IS a little over the top, but I like their mad enthusiasm.
To make Lambsickles one requires ... Lamb. Lamb Racks, to be precise ...
Instructions are oh-so-simple. Here we go!
ONE Pre-heat an oven to 375 and settle
TWO Cut racks into paired bones of chops
THREE Using the blade and back of a chef knife or boning knife, remove all of the fat cap and sinew from the bones along with any excess fat bits and silverskin. Then cut into individual chops
FIVE Prepare small bowls with about 250 ml of flour in one and 2 or 3 eggs in the other, muddled and stringy whites removed
SEVEN Heat olive oil in a saute pan large enough to hold as many chops as you wish to cook at one go. The oil should be about 2 - 3 mm deep
EIGHT When oil is hot and oven settled, get all the chops into the oil quickly and cook one side until just past golden brown
TEN Put the entire pan with the chops into the oven for about 8 - 10 minutes
ELEVEN While roasting the Lambsickles, prepared about 150 ml of Balsamic vinegar as a semi-thick reduction and pour into a wide ramekin
TWELVE Offer the Lambsickles to people you really like a lot and invite them to dip them into the reduction before eating
Thanks, as always, to Ruby for coming to support our students and enjoy their personal and professional growth. Ruby is our official "Lamb Taster". Here she is in her official "Lamb Tasting Suit".