Hay-baked Lamb with Pear & Morels

Hay-baked Lamb with Peas, Morel Mushrooms and Crushed Jersey Royals

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

Baking the lamb on hay doesn’t necessarily give the meat an abundance of flavour, but it does keep it very moist and gives it a slightly earthy taste. Try cooking whole chicken this way too.

A Jersey farmer, Hugh de la Haye, bought a single ‘odd-looking’ potato in 1880 that had 15 ‘eyes’. He cut it into pieces and planted it all over a steep sloping field on his land. That single potato produced a crop of kidney-shaped potatoes with wafer-thin skin, which became known as the Jersey

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