Category: Lamb

Roasted Rack of English Lamb

Recipe courtesy of Hello Magazine many years ago.

This is a richly flavoured combination of lean lamb and lightly cooked vegetables.

Serves: 4

Ingredients:
4 racks of lamb each with 3 bones
8 slices of pancetta (Italian streaky bacon)
350g (12oz) new potatoes
1 tbsp olive oil
Salt and pepper
2 plum tomatoes, halved
1 tsp herb-flavoured oil
2 banana (long) shallots, peeled and halved
25g (1oz) caster sugar
1 large head of pak choi, cut into 5cm (2in) pieces
100g (4oz) baby spinach leaves

Method:

  1. Skin the racks of lamb and cut out the middle bone of each. Wrap each rack with 2 slices of pancetta and roast in a 180oC, 350oF, Gas Mark 4 oven for 12 minutes.
  2. Meanwhile, boil the potatoes in salted water until tender. Drain, crush with a fork and add 2 teaspoons olive oil, with seasoning to taste. Keep warm until required.
  3. Brush the tomatoes with the herb oil and cook in a frying pan for 2-3 minutes. Brush the shallots with the remaining olive oil, place in a frying pan and sprinkle with the sugar. Cook until golden brown. Keep warm with the tomatoes.
  4. Add the pak choi to the pan and cook for 1 minute, remove from the heat and add the baby spinach leaves. Fold together until the leaves wilt.
  5. Divide the potatoes between serving plates with the wilted greens, tomatoes and shallots. Cut the lamb racks in half and rest against the vegetables.
  6. Serve with a red wine jus or lamb gravy.

A taste of Persia – Kabab Koobideh

Recipe courtesy of Psychologies Magazine and taken from Simply by Sabrina Ghayour.

Makes 5-6 large kebabs or 10-12 small patties

A signature Persian dish, the word kebab – or kabab, as the Persians call it – means ‘to grill’, usually over fire. Serve street food-style with flatbreads or as a satisfying dinner accompanied by grilled vegetables and flavourful saffron rice.

Ingredients :

1 kg minced lamb (30 per cent fat is essential)
2 large onions, minced in a food processor and drained of any liquid or very finely chopped
2 level tbsp ground turmeric
2 level tsp bicarbonate of soda
Maldon sea salt flakes and freshly ground black pepper
6 tomatoes
Flatbreads, to serve

Method :

  1. Put all the main ingredients into a large mixing bowl and, using your hands, work them together well, pummelling the meat mixture for several minutes into a smooth paste.
  2. To make large kebabs, divide the mixture into 5-6 portions and form each portion around a flat sword skewer about 25cm long. Using your thumb and forefinger, pinch the meat widthways from one end of the kebab to the other to create the classic ridges.
  3. Cook the kebabs over a charcoal barbecue that has been burning for about 30 minutes, alongside the whole tomatoes. The trick is to cook them for about 10-15 minutes in total, until the meat is browned and cooked through, while turning them every 2 minutes to help the fat render and prevent the kebabs from burning.
  4. To make small kebabs, preheat your oven to its highest setting (with fan if it has one). Line a large baking tray with baking paper. Divide the mixture into 10-12 portions, form into sausages, then flatten and pinch to create ridges. Place on the baking tray with the tomatoes and bake for 10-12 minutes.
  5. Serve the kebabs and tomatoes immediately on the flatbreads so the bread absorbs the juices.

Lamb and Crispy Couscous Pie

Recipe taken from Lidl Easter magazine April 2021.

Serves : 4; Preparation time : 10 mins; Cook time : 65 mins

Ingredients :

2 packs Moroccan couscous
3 leeks, approx 450g, sliced
2 garlic cloves, finely chopped
1 tsp ground cinnamon
1 tsp ground ginger
2 x 400g tins plum tomatoes
1 tin chickpeas, including the liquid
400g leftover roast lamb, shredded
200g frozen peas
Small bunch parsley, stalks finely chopped, leaves roughly chopped
200g tenderstem broccoli, steamed to serve
Olive oil

  1. Heat 1 tablespoon oil in a large casserole dish and fry the leeks for 10 minutes over a gentle heat, until soft, golden and sweet (they’ll bring a real creaminess to your pie filling). Add the garlic, ginger and cinnamon for warmth and cook for 1 minute to bring out the flavours of the spices.
  2. Pour in the tinned tomatoes, fill one tin back up with water and add this in too, stirring well and lightly crushing the tomatoes with the back of the spoon to break down.
  3. To give the filling some bulk tip in the chickpeas and mix through the shredded lamb. Season well, bring to a simmer and leave to cook gently for 30 minutes, stirring occasionally. Preheat the oven to 200 C / 180 C Fan / Gas Mark 6.
  4. Add the peas, parsley stalks and a good handful of leaves to the lamb mix, stir and remove it from the heat – if you’d rather serve this in a pie dish, now’s the time to tip the mixture in.
  5. Stir the remaining parsley through the couscous and spread this over the top of the lamb in an even layer – once baked, the couscous will add welcome crispiness to the dish. Drizzle with 1 tsp oil and bake for 20 minutes, serving with the broccoli on the side.

Roast Lamb with a Veg Medley

Lamb.jpgServes : 4
Prep time : 10 mins
Cook time : 30-35 mins

Ingredients:
1 French trimmed rack of lamb, fat trimmed off
3 sprigs of rosemary
2 cloves of garlic, sliced
Half a bunch of spring onions, trimmed
25g (8oz) baby carrots
175g (6oz) baby courgettes
175g (6oz) sugar snaps

Step One : Preheat the oven to Mark 6, 200oC, 400oF. Score the lamb with criss-crosses using a knife.

Step Two : Make incisions with a small knife and push in the sprigs of rosemary and garlic. Season, to taste, and then roast for 30 mins until the meat is tender.

Step Three : Plunge the vegetables into boiling stock, cook for 7 mins, until tender, and then drain.

Step Four : Remove the cooked lamb from the oven and rest it for a few minutes. Then, slice down between the bones and serve on top of the vegetables with some dry roasted potatoes.

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Happy St Patrick’s Day – Irish Stew

 

saint-patricks-day

Recipe by Gary Rhodes and taken from Sunday Magazine many years ago!  

Serves : 4

Ingredients:

1 ½ lb (750g) middle neck of lamb, cut into cutlets
4 onions
1 lb (450g) potatoes
4oz (100g) unsalted butter
1 garlic clove
1 bouquet garni (1 bay leaf, 1 sprig each of fresh rosemary and thyme tied in a square of muslin) or bouquet garni sachet
2 ½ pints (1.5 litres) chicken stock or water
6oz (175g) carrots
6 celery sticks
8oz (225g) Savoy cabbage
2 tsp freshly chopped parsley

Step One : In a large pan, cover the lamb with cold water and bring to the boil. Drain off the water and refresh the meat in cold water. Drain well. Whichever, cut of lamb you use – for example, neck, scrag end or chops – you should always do this blanching process. It removes any impurities and gives the stock a cleaner, clearer finish.

Step Two : Slice the onions and then peel and dice the potatoes into 1 in (2.5cm) pieces. Melt the butter in a large saucepan and add the onions, half the potatos and the garlic clove.

Step Three : Add the bouquet garni to the pan and fry for 2 mins. Add the lamb cutlets and cover with the chicken stock or water. Bring the liquid to the simmer, cover with a lid and cook for 30 mins. The meat will be half-cooked and the potatoes will have started to puree and thicken the stock.

Step Four : Peel and dice the carrots and add them to the pan. Continue to cook the stew for a further 10 mins. Dice the celery sticks into 1 in (2.5cm) pieces and add to the pan with the remaining potatoes. Cook for 15-20 mins. At this stage, the potatoes shouldn’t be cooked until they’re pureed but until they’re just soft.

Step Five : Shred the cabbage, add to the pan and cook for another 2-3 minutes until the meat and vegetables are tender. Adding the cabbage towards the end of the cooking time ensures that you don’t lose the fresh flavour and that the stew won’t discolour. Season with salt and freshly ground white pepper.

Step Six : Remove the bouquet garni and garnish with the chopped parsley. Serve the stew in individual bowls or from one larg bowl in the middle of the table. You now have a complete meal but even so, I usually serve it with good crusty bread.

Baked Lamb and Vegetables

Serves: 4

Prep time: 20 mins; Cook time: 50 mins

Low Fat

Ingredients:
4 x 7oz (200g) lamb shoulder chops
1 large onion, peeled and cut into wedges
1 medium carrot, peeled and cut into strips
1 medium turnip, peeled and cut into strips
1 celery stick, trimmed and sliced
pinch of garlic salt
pinch of dried thyme
pinch of ground black pepper
4 thin slices lemon

Step One : Cut four 12 in (30cm) squares of foil. Trim and discard any fat from meat and place a lamb chop in the centre of each foil square.

Step Two : Divide the vegetables equally between the lamb chops.

Step Three : Preheat the oven to Gas 4/350oC/180oF. In a small bowl, mix together the garlic salt, thyme and the black pepper, then sprinkle over the vegetables. Place lemon slices on top.

Step Four : Fold the foil squares tightly around the chops to seal, the place the foil parcels on a large baking sheet. Cook in the preheated oven for 50 mins, or until the chops are tender and cooked through. Discard lemon before serving the lamb and vegetables.

Find other lamb recipes here …

Lamb Chops and Ratatouille

Serves:  4;   Cals per portion:  405

Ingredients: 

  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 4 tbsp (60ml) olive oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 1 aubergine, halved and sliced
  • 8oz (225g) courgettes
  • ½ pt (300ml) passata
  • 1 bunch fresh basil
  • 8 lamb chops

Step One – Saute onion and garlic in oil in a large pan for a few mins, then add peppers, aubergine, courgettes, passata and a few sprigs of fresh basil.  Season and simmer for about 20 mins, adding a little water or wine if needed.

Step Two – Grill, fry or griddle lamb chops for about 10 mins each side until tender.

Step Three – Serve the chops on a bed of ratatouille and garnish with the rest of the basil.

Crispy Lamb & Poppadom Carrots

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

This dish is full of great textural contrasts : crunchy poppadoms, smooth cooling yogurt, creamy chickpeas and aromatic spiced lamb; all of which are brought to life with pink pickled onion and a big dollop of mango chutney.

Crispy Lamb and Poppadom CarrotsIngredients (Serves 4)

  • ½ red onion
  • 2 limes
  • 300g minced lamb (around 15-20 per cent fat)
  • 1 tsp mustard seeds
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ – 1 tsp chilli flakes (depending on how spicy you like it)
  • ¼ tsp sea salt flakes
  • 4 carrots (a variety of colours is nice if you can get them)
  • 6 small poppadoms
  • 100g radishes, finely sliced
  • 400g tin chickpeas in water, rinsed and drained
  • Small bunch (20g) coriander
  • 2 ½ tsp olive oil
  • 1 tsp honey
  • 20g fresh ginger, peeled
  • 150g natural yogurt
  • 70g mango chutney
  1. First, peel the onion, slice into half-moons as finely as you can – a mandolin if handy for this – then place in a small bowl. Squeeze in the juice of 1 lime, then set aside to lightly pickle.
  2. Next, put a large frying pan over a high heat. Add the lamb and mustard seeds and cook for 5-6 minutes until caramelised.  Reduce the heat to low.  Add the ground cumin, coriander and cinnamon, chilli flakes and salt, then cook for a minute.  Turn off the heat, but leave the pan on the hob so the lamb stays warm.
  3. Top, tail and peel the carrots then shave ribbon lengths (stop once it gets too hard to peel the core) and transfer to a platter. Roughly crush 2 of the poppadoms and scatter them over the carrots along with the radishes and chickpeas.  Pick over the coriander leaves.
  4. At this stage, the onion should be bright pink and nicely pickled. Add the oil and honey to the bowl. Finely grate the ginger, then squeeze in the juice (discard the grated root).  Stir to combine.
  5. To assemble, scatter the onion over the carrots and gently toss with your hands, ensuring all the vegetables are coated in dressing (squeeze in more lime if it feels to dry). Spoon over the warm crispy lamb to finish, then serve with the rest of the poppadoms, yogurt, mango chutney and wedges of the remaining lime.

Slow-cooked Lamb with Pomegranate

slow cooked lamb with pomegranateThis recipe is courtesy of Easy Living Magazine

Serves: 6   –   Prep time: 10 mins    –    Cook time: 4 ½ hours plus 20 mins standing time

Cals per serving: 258   –   Fat: 15g

Ingredients: 2kg (4 lb) lamb shoulder (with bone); Olive oil; ½ tsp ground cardamom; 1 tsp ground cinnamon; ½ tsp crushed chillies; salt and pepper; 3 cloves garlic, unpeeled; 1 long red chilli; 3 tblsp chopped fresh mint; Seeds from 1 pomegranate; Crushed or ground sumac; 2 tblsp pistachios

  1. Heat the oven to 150oC (gas mark 2).  Rub the lamb with a little olive oil.  Combine the cardamom, cinnamon, crushed chillies, salt and pepper and rub over the meat.  Place in a roasting tin and add enough boiling stock or water to come to a depth of 5mm (¼ in), then add the garlic and whole long chilli.  Cover with foil and cook for about 4 hours.  Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
  2. Increase the oven temperature to 180oC (gas mark 4).  Return the tin to the oven, uncovered, for a further 30 minutes.  Remove and allow the lamb to rest for about 20 minutes.
  3. While the lamb is resting, if you wish to make a sauce to accompany the lamb, reduce the cooking liquid by a third by boiling it.
  4. Shred the warm meat and arrange on a platter. Stir through the chopped mint and top with pomegranate seeds.  Sprinkle with a little sumac and the pistachios and season to taste.
A contraption to make preparing Pomegranate easy 🙂

Slow-cooked Lamb Shoulder

This recipe courtesy of Easy Living Magazine.

Slow-cooked lamb shoulder

Comfort Food – Italian Style

Serves : 6  –  Prep Time : 10 mins  – Cook time : 4 hours  –  Cals per serving : 325  –  Fat : 15.8g

Ingredients:  1 shoulder lamb (with bone); Olive oil; Boiling chicken or beef stock, or water; 3 cloves garlic, unpeeled; 3 sprigs thyme; 1 x 400g (13oz) tin chopped Italian tomatoes; 1 x 400g (13oz) tin cannellini or borlotti beans, drained.

 

  1. Heat the oven to 150oC (gas mark 2).  Rub the lamb with a little olive oil and season well with salt and black pepper.
  2. Place the lamb in a roasting tin and add enough boiling stock or water to reach a depth of 5mm (¼ in), then add the garlic and thyme.  Cover with foil and cook for about 3 ½ hours.  Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
  3. Increase the oven temperature to 170oC (gas mark 3).  Add the tomatoes and drained beans to the roasting dish and return to the oven, uncovered, for 30 minutes.
  4. Let the lamb rest in the juice for about 20 minutes.  Remove the garlic and thyme.  Skim off any fat and season to taste.  Serve the juice with the lamb.