Country Suppers: Simple, Hearty Fare for Family and Friends by Ruth Cousineau is a wonderful cookbook with traditional recipes that might fit perfectly with St. Patrick's Day or any hearty celebration. This article features tips and a Welsh recipe and Country Suppers: Ireland features a book profile and a recipe for Stark Biddle's Drunken Lamb and the final sample recipe is Irish Lamb Stew.
This recipe comes from Jan Edwards, who is researching her genealogy. She grew up in the slate mining area of western Vermont in a community of Welsh descendants.
Please, please throw away that jar of sickeningly sweet Day-Glo-green mint jelly sitting in the back of your refrigerator, and try some of my friend Michael Wells' real mint sauce. He was a child in England during World War II when he could only dream about this sauce.
For Fresh Mint Sauce (optional)
2/3 cup cider vinegar
3 tablespoons sugar
1 cup packed finely chopped fresh mint leaves
For The Lamb
One 7 to 9 pound leg of lamb
36 whole cloves
Salt and freshly ground black pepper to taste
To make the sauce, place the vinegar and sugar in a small, nonreactive saucepan over medium heat and bring to a boil. Pour over the mint in a small howl and let the sauce sit several hours before serving.
Preheat the oven to 350F. Remove all visible fat from the outside of the lamb and stud it all over with the cloves. Sprinkle the lamb with the salt and pepper and place on a rack in a roasting pan. Roast the lamb until an instant meat thermometer inserted into the thickest part of the meat reads 125F, about l-l/2 hours. Remove from the oven and let rest for 15 minutes. Remove the cloves before carving the meat. Serve the mint sauce on the side.
Country Tips and Tales:
Too often cooks leave on the lamb fat, which gives the meat a muttony taste. Remove all the fat and you will be delighted with the lightness of the lamb flavor.
Simple, Hearty Fare For Family and Friends
by Ruth Cousineau
Illustrations by Warren Kimble
William Morrow & Co., $22.00/hardcover
270 pages; November 5, 1997
Recipes and photos reprinted by permission.
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
Copyright © 1994-2018,