March is a month that we associate with renewal, particularly spring flowers and lamb!
I thought you might like to try a few lamb recipes- the Irish Stew would go down well on St. Patrick's Day!
Cut the meat into fairly large pieces and layer in an ovenproof dish with the onions and potatoes. Season each layer as you go with the parsley, thyme, salt and pepper. End with a layer of potatoes. Pour the stock into the dish and cover with a piece of buttered foil. Seal with a lid. Place in a preheated oven at 160C/325F/gas 3 for about two hours. Add a little extra stock at the end if the dish looks dry.
Cook the lamb, basted with the oil, in a hot oven at 220C/425F/Gas 7 for 20 to 25 minutes according to taste. Remove and keep warm. Mean-while use the juices to make the sauce. Stir in the flour, redcurrant jelly and orange juice and cook on the hob until thickened and smooth. Stir in the soy sauce and port. Cut each rack in half then cut each half into cutlets and arrange on four serving plates. Serve with the sauce.
Mix together the lamb, herbs and seasoning and bind together with the beaten egg. Divide the mixture and shape into four patties. Heat a little oil in a pan and cook over a medium heat for about five minutes. Turn, then continue cooking until the burgers are crisp and brown on the outside but still moist inside. This should take about a further seven minutes.
Enjoy with appropriate vegetables and chips.