Lamb Henry is a Cumbrian special recipe, a good choice for an outdoor barbecue or family dinner.
It is based on a French technique that unites the flavors of rich fried vegetables, and succulent lamb slow-cooked to perfection.
The key to serving the perfect Lamb Henry is in the cooking.
This recipe pairs perfectly with mashed potatoes, buttered noodles, and salad greens.
What is the lamb Henry’s recipe?
Lamb Henry is a British specialty with an unclear origin of its name.
Theory one suggests that Rogers Mathews invented the name in the 1980s.
Rodgers developed the recipe at Henrys (brand for Boddington pub) for Boddingtons.
The name christened henceforth.
An alternative theory indicates that it was named after a famous footballer called Thierry Henry in early 2000.
The lamb Henry is from the shoulder part of a lamb that contains rich gamey flavors.
It’s a tough cut with many connecting fibers; thus, the need to slow cook it.
This part is higher in fat and calories, which creates the need to regulate the frequency of its consumption.
How to make lamb Henry
Marinate the chops with rosemary, mint, garlic cloves, and a pinch of salt.
Gently rub this mixture covering the whole meat, and refrigerate for a few hours overnight.
●500g lamb Henry
●Garlic, 1 clove
●2 carrots, diced
●1 large onion, diced
●1 tbsp. Fresh/dried mint
●1 swede, sliced
●½ tbsp. balsamic vinegar
●2 tbsp. redcurrant jelly
●½ pint wine, red
●Black pepper and salt, to taste
●Step 1: Marinade: Let the refrigerated lamb Henry marinade cool to reach room temperature. You can remove it an hour earlier or warm it with a microwave.
●Step 2: Preheat the oven at 1300C.
●Step 3: In a large skillet, fry onions, garlic, swede, carrots, and black pepper. Add salt.
●Step 4: Place the marinated lamb Henry in a large baking dish and add the fried veggies. Cover the tin foil with a tight-fitting lid to trap the steam. This enables the lamb to unleash its deep flavors and retain juiciness.
●Step 5: Place the dish with the lamb in the oven and bake for at least 7 hours at 1300C. You’ll know it’s ready when the meat falls off the bone easily.
●Step 6: Sauce: Meanwhile, mix the red wine, redcurrant jelly, and balsamic vinegar in a saucepan and whisk until they combine well. Add mint, salt, and black pepper to taste. Put aside for use later.
●Step 7: Let the cooked lamb Henry sit on a warm plate for a few minutes before carving.
●Step 8: Serve with more jelly and mint as desired.
What to Eat with Lamb Henry:
Lamb Henry is a lump of versatile meat with classic flavors.
You can opt for mild or spicy seasonings, which will influence the choice of your sides.
Here are a few sides to pair your lamb Henry recipe:
●Asparagus with Lemon and Garlic
●Lemon and Garlic Roasted Carrots
●Quinoa with Chickpeas, Dates, and Pistachios
●Roasted Beet and Avocado Salad
Tips to perfect the lamb Henry recipe
●Tenderness and juiciness: Slow cook lamb Henry on low heat and give it enough time to tenderize until the meat pulls from the bone effortlessly.
●Seasoning: Use fresh rosemary, mint, and garlic, never dried. It will make all the difference to the outcome of your lamb Henry recipe. However, you can combine fresh and dried spices as desired. Just ensure you maintain a balance.
●Fat: Trim any excess fat from the meat before cooking, but don’t worry about leaving all of it on. The fat will add flavor and help keep the meat moist as it cooks.
●Meat: Use fresh, high-quality lamb Henry to get the flavors right. Otherwise, you may end up with a bland taste. Brown your meat thoroughly before putting it in the slow cooker to give your lamb Henry tons of flavor. This also helps seal in any juices that would otherwise evaporate as your meat cooks for hours on end.
●Tools: Be careful not to overcrowd your pan when cooking Lamb Henry as the steam that escapes while cooking prevents proper browning and can lead to soggy meat instead of crispy meat with a rich caramelized crust.
Nutritional facts: Per serving
●Total fat: 14g
●Carbohydrates: 8g (sugars 5g, fiber 1g)
●Vitamin A: 0.5mg
●Vitamin C: 3.3mg
Frequently Asked Questions (FAQs)
1.What seasonings intensify lamb henry flavors?
Lamb chops have robust flavors which can endure strong herbs and spices.
Herbs like sage, oregano, mint, or basil work well with lamb chops.
Spices such as cumin, garlic, peppers, coriander, and paprika also add a nice flavor element.
2.How long does it take to prepare the lamb henry recipe?
Cooking lamb henry can take 1hour or 8 hours, depending on the method you’re using.
Braising takes about 1 to 2 hours, while slow cooking takes approximately 8 hours.
3.Should I add water to the lamb henry recipe while cooking?
No. The steam evaporating from marinades, and the cut is enough to cook the chops.
If you’re using an oven, tightly wrap the lid or cover in foil to trap the steam.
4. How do I make my lamb chops tender?
Slow cook at 950C for at least 6 hours if using a slow cooker or crockpot.
Alternatively, cook for 2hours at 1500C in the oven.
The timing varies according to the size of your chunks.
5.Which is the best cut for the lamb henry recipe?
This part is fatty and has intense lamb flavors and aroma.
It is best for slow cooking due to the tough connective tissues and intense gaminess flavors.
Imagine a delicious dish of succulent lamb shoulder, rich vegetables, and a gravy that just oozes comfort.
The lamb Henry is a no-fuss dish for the whole family.
Starting by roasting the vegetables and then adding the lamb, it’s perfectly served with potatoes, gnocchi, or pappardelle.
You’re in for a treat.
The best Lamb Henry recipe
- 500 g lamb
- 1 Garlic 1 clove
- 2 carrots diced
- 1 large onion diced
- 1 tbsp. dried mint
- 1 swede sliced
- ½ tbsp. balsamic vinegar
- 2 tbsp. jelly
- ½ pint wine red
- 1 Black pepper and salt
- Marinade: Let the refrigerated lamb Henry marinade cool to reach room temperature. You can remove it an hour earlier or warm it with a microwave.
- Preheat the oven at 1300C.
- In a large skillet, fry onions, garlic, swede, carrots, and black pepper. Add salt.
- Place the marinated lamb Henry in a large baking dish and add the fried veggies. Cover the tin foil with a tight-fitting lid to trap the steam. This enables the lamb to unleash its deep flavors and retain juiciness.
- Place the dish with the lamb in the oven and bake for at least 7 hours at 1300C. You’ll know it’s ready when the meat falls off the bone easily.
- Sauce: Meanwhile, mix the red wine, redcurrant jelly, and balsamic vinegar in a saucepan and whisk until they combine well. Add mint, salt, and black pepper to taste. Put aside for use later.
- Let the cooked lamb Henry sit on a warm plate for a few minutes before carving.
- Serve with more jelly and mint as desired.