Cornwall LivingIssue #70

A classic with a twist

This Easter, the team at Etherington’s Farm Shop have a few ideas to make your seasonal roast extra special.

Spring is just around the corner and, for those of you who are already thinking about menus for springtime dinner parties and evenings spent enjoying quality time over a meal and a glass of wine, lamb may well be on your agenda. New-season lamb, often referred to as ‘spring lamb’ offers a tender sweetness that’s absolutely perfect for Easter roast dinners.

“…if you enjoy a spot of foodie flair, Etherington’s Scott Buzza suggests adding a herb crust…”

The butchers at Etherington’s Farm Shop near Scorrier have, between them, more than 70 years of experience and this Easter, instead of opting for a traditional roast, they’re encouraging Cornish foodies to choose an impressive rack of lamb. Taken from the most-tender part of the animal, it not only looks impressive, but tastes incredible too, especially when cooked pink and eaten off the bone.

All you need to do is decide how best to prepare your special Easter dinner. Here are just a few ideas from the team at Etherington’s.

If you’re a fuss-free cook, Etherington’s recommend simply brushing the meat with a little oil, seasoning with salt and pepper and searing in a hot pan to lock in the flavour, before roasting in a pre-heated oven at 180°C for 15 to 20 minutes.

Or, if you enjoy a spot of foodie flair, Etherington’s Scott Buzza suggests adding a herb crust, which will golden in the oven and add different textures to the dish. Lamb’s rich flavour means it combines well with vibrant ingredients, from fruit and yoghurt, to pesto, paprika and curry spices.

For a fresh taste, Scott explains how you can use breadcrumbs, a good handful of freshly chopped mint, rosemary and two garlic cloves, as well as a dollop of mustard and a pinch of parmesan (all blended) to create the crust paste. Season the lamb and flash fry in a hot skillet on all sides for 30 seconds, before placing in a pre-heated 180°C oven for ten minutes.

Remove your lamb from the oven and add your chosen crust to the fattiest side, before returning it to the heat for five to ten minutes. Finally, remove, cover and leave to stand for ten minutes, before serving with dauphinoise potatoes, buttered spring vegetables, a red wine jus and, of course, a hearty glass of Pinot Noir or Châteauneuf-du-Pape. The last thing to do is enjoy – we know we will!

"...if you enjoy a spot of foodie flair, Etherington’s Scott Buzza suggests adding a herb crust..."