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.

Lamb Biryani

Recipe Courtesy of Psychologies Magazine November 2015

Lamb BiryaniThe deep, complex flavours of this vibrant, colourful curry make for a satisfying autumn supper.  Neck of lamb is ideal for this dish; it is one of the cheaper and more flavourful cuts of meat and the lengthy cooking tenderises it, so the end result will be meltingly soft.

Serves : 4  – Preparation Time : 10 mins  –  Cooking Time : 1 hour 30 mins

Ingredients: 2 tblsp grapeseed or rice bran oil; 750g lamb neck, cut into 2cm pieces; 40g ghee or butter; 2 small red onions, halved, thinly sliced; 3 tblsp finely grated ginger; 6 garlic gloves, finely chopped; 2 cinnamon sticks; 1 ½

tsp ground turmeric; 2 tsp garam masala; 1 tsp ground chilli; 2 tsp green cardamom pods, cracked; 2 tomatoes, halved, coarsely grated, skins discarded; 50g raisins; 130g Greek-style yogurt; 400g basmati rice; ½ tsp saffron threads, soaked in 2 tsp hot water; roasted cashews, mint leaves and coriander sprigs, to serve

Step One: Heat the oil in a large, heavy-based saucepan over a medium-high heat.  Season the lamb with salt and sear for 5 minutes to brown.  Remove and set aside.

Step Two: Add the ghee to the pan, together with the onions, ginger, garlic, cinnamon, turmeric, garam masala, chilli and 1 tsp of the cardamom pods.  Cook for 5 minutes until fragrant, stirring, so the spices don’t burn.

Step Three: Stir in the tomatoes, raisins and yogurt, then return he lamb to the pan and reduce the heat to low.  Cook for 1 ¼ hours, until the lamb is tender, stirring occasionally.

Step Four: When the lamb is almost ready, cook the rice in salted boiling water with the remaining cardamom pods until tender.  Drain.  Put half the rice into a bowl and stir through the saffron and it’s soaking liquid.  Keep warm.

Step Five: Spoon half the plain rice onto a platter, then half the saffron rice.  Spoon the lamb over the top, followed by the remaining plain rice and then the remaining saffron rice.  Serve with roasted cashews, mint leaves and coriander sprigs.

Saffron from Amazon:

Other Indian recipes:

Psychologies Magazine:

Moussaka

Moussaka

Currently in Corfu and had this for lunch so thought I would add a recipe.

Serves : 4  –  Cals per portion : 575  –  Prep time : 20 mins, plus standing  –  Cooking time : 1 hr 5 mins

Ingredients: 1 aubergine, trimmed and sliced; salt and ground black pepper; 2 oz (50g) butter; 2 tblsp vegetable oil; 2 onions, peeled and sliced; 2 garlic cloves, peeled and crushed; 1 lb (450g) lean minced lamb; 1 tblsp tomato puree; ¼ pt (150ml) lamb stock; 1 tsp dried thyme. For the sauce: 1 oz (25g) butter; 1 oz (25g) plain flour; ½ pt (300ml) milk; 2 oz (50g) cheddar cheese, grated; 1 egg, size 3, beaten

 

 

  • Place the aubergine on a plate and sprinkle with salt. Leave to stand for 30 mins. Rinse well and pat dry.
  • Preheat the oven to Gas 4, 350oF, 180oC. Heat the butter and oil in a large pan and fry the aubergine, turning frequently, for 3-4 mins or until golden on both sides. Remove from the pan, drain and reserve.
  • Add onions and garlic to pan, fry for 4 mins, then add lamb and continue to cook for 5 mins. Add tomato puree, stock and thyme, then season well and transfer to a baking dish.
  • To make the sauce: Melt butter in a pan, add flour and cook for 1 min. Remove from heat and stir in milk and cheese. Return to heat, season, and bring to boil, stirring frequently, Remove from heat and beat in egg.
  • Layer aubergines over lamb mixture, then pour sauce on top and cook in oven for 45 mins, or until cooked through. Serve with mixed salad.

A few things Greek that you may like:-