Home Cured Lamb – With Sundried Tomato, Lime and Mint Salsa.
To 7 days before you intend to roast your joint you’ll need to start the curing. Pour 2 litres of water into a large pan add the table salt and salt petre. Heat the water until all the salts have dissolved. Allow this brine to cool to room temperature. Pour into a large container, I used a large plastic biscuit box with a lib. If the don’t have a box with a lib you can use cling film. Drop your lamb into the brine, making sure it’s covered. If it floats you can put a cup or similar on top to weight it down. You can pretty much forget about this for the next 5 to 6 days, if it’s a tight fit you might want the turn
Chop or crush 3 cloves of garlic and insert these into the tunnel where the bone used to be. If your joint feels like to might fall apart during roasting tight it with kitchen string. With a sharp knife pierce the joint every 5cm or couple of inches and insert the top sprig of fresh Rosemary into each hole.
For the sundried tomato, lime and mint salsa place about 150g of sundried tomatoes I olive oil in the food processor. Don’t worry too much about separating the oil. To this add the juice of one lime. Blitz this until it is reasonably smooth. Tip the tomato and lime into a small pan and add the sugar. Heat gently until the sugar has dissolved. Allow to cool. Once it is cool tear a generous handful of mint into pieces and stir into the tomato and lime mixture.
This was an experimental recipe, which turned out to be very good . Full details can be found here:- http://www.finestbutcher.net/recipes/2011/03/27/57-home-cured-lamb-with-sundried-tomato-lime-and-mint-salsa
4 to 6
Monday, March 28, 2011 - 1:50am