Slow-cooked Lamb Shoulder

This recipe courtesy of Easy Living Magazine.

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.

Heat the oven to 150^oC (gas mark 2). Rub the lamb with a little olive oil and season well with salt and black pepper.
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.
Increase the oven temperature to 170^oC (gas mark 3). Add the tomatoes and drained beans to the roasting dish and return to the oven, uncovered, for 30 minutes.
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.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Lamb Biryani

Recipe Courtesy of Psychologies Magazine November 2015

The 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 tbsp grapeseed or rice bran oil; 750g lamb neck, cut into 2cm pieces; 40g ghee or butter; 2 small red onions, halved, thinly sliced; 3 tbsp 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.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

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 tbsp vegetable oil; 2 onions, peeled and sliced; 2 garlic cloves, peeled and crushed; 1 lb (450g) lean minced lamb; 1 tbsp 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

Method:

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.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Roast Leg of Lamb with Guinness

A recipe by Gary Rhodes

You can’t beat a drop of the Irish black stuff to add body and flavour to a simple roast lamb dish, says Gary Rhodes.

You’ll go a long way to find a richer gravy than this one, flavoured with Guinness and sugar to give it a lovely glaze. I often roast potatoes in with the lamb – you can imagine the flavours they pick up! Serve the lamb and potatoes with buttered spinach and the gravy.

Serves: 4-6

Ingredients: 3 lb (1.5kg) leg of lamb, boned and rolled; salt and pepper; 1 tbsp cooking fat; fresh rosemary sprig; 10fl oz (300ml) Guinness; 2oz (50g) brown cane sugar; 10fl oz (300ml) gravy or 10fl oz (300ml Crosse & Blackwell Bonne Cuisine Madeira wine gravy

Preheat the oven to 200oC/400oF, Gas Mark 6. Season the lamb with the salt and pepper. Place in a roasting tin with the cooking fat and brown the lamb on top of the stove. Add the rosemary sprig and place in the oven for 10-15 minutes.
Remove from the oven and pour in the Guinness. Baste over the lamb. Return to the oven and continue to roast for 45 minutes, basting frequently.
Remove lamb from the oven, sprinkle the sugar on top and roast for 5-6 minutes. Remove from the oven, baste the lamb and roast for 10 minutes. The lamb should now have a rich glaze, and there should be some liquor in the pan for the gravy.
The total cooking time of around 1 hour 15 minutes will give you medium pink lamb. If you prefer your lamb well done, continue to cook the joint for a further 15-20 minutes.
Once roasted, remove the lamb from the roasting tin and leave to rest. Remove any excess fat from the pan juices, leaving the Guinness liquor. Add the gravy or Madeira wine gravy and bring to the boil. Season to taste then strain through a sieve.
The lamb is now ready to carve. Pour the gravy over the meat and serve with roast potatoes and buttered spinach.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Lamb Koftas

These tasty meat balls are great as either a main meal or as a party snack.

Serves: 4; Cals per portion: 460

Ingredients:- 675g (1 1/2lb) lean minced lamb; 1 onion, peeled and grated; 5ml (1tsp) salt; 45ml (3 tbsp) fresh chopped mint; 30ml (2 tbsp) chopped parsley; 10ml (2 tsp) ground cumin; 10ml (2 tsp) ground coriander; 1 egg, size 1

Mint dip ingredients: 200g Greek yoghurt; 100g (4 oz) finely diced cucumber; 30ml (2tbsp) fresh chopped mint;

To serve: Warm pitta bread, salad, lemon wedges and sprigs of parsley.

Place the lamb, onion, salt, herbs, spices and egg in a food processor. Whizz until well blended. Alternatively, place the ingredients in a bowl and mix thoroughly using clean, wet hands.
Shape into about 24 small balls. Place under a medium preheated grill for 15-20 mins until golden brown and cooked through, turning frequently.
Place the yoghurt in a bowl and stir in the cucumber and nearly all the mint. Season with salt and freshly ground black pepper and garnish with the remaining mint.
Arrange the hot koftas on a platter with the warm pitta bread, salad and lemon wedges. Garnish with parsley and serve with the mint dip.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Racks of Lamb with Green Herb Crust

A recipe by Robert Carrier

Racks of young lamb are needed for this brilliant party dish. The secret is to roast the lamb in two stages. First an initial roasting for 20 mins, before patting on the buttery crust of breadcrumbs, watercress, parsley, green peppercorns and mustard powder. Then, just before serving, simply roast the crusted meat in a hot oven until the lamb is ready and the crust is crisp.

Main course Serves: 4-6

Ingredients: 2 racks best end of neck baby lamb, each with 6 cutlets (ask your butcher to skin and chine the racks) salt and freshly ground pepper; cayenne pepper. For the Green Herb Crust: 1 tbsp mustard powder; 4 tbsp softened butter; 6 tbsp fresh breadcrumbs; 6 tbsp finely chopped watercress; 6 tbsp finely chopped flat-leaf parsley; 2 cloves garlic, finely chopped; 1 tbsp green peppercorns, crushed; 2 tbsp melted butter

To prepare the lamb – Preheat the oven to 200oC/400oF/Gas Mark 6. With a sharp knife, remove all but a very thin layer of fat from the meaty side of the racks of lamb. Score the remaining layer of fat diagonally in both directions to make a close-knit lattice pattern: this will hold the herb crust during the final roasting. Season the racks of lamb generously with salt, freshly ground pepper and a hint of cayenne, then roast them on a baking tray in the hot oven for 20 min. Remove from the oven and leave at room temperature to cool.

To prepare the Green Herb Crust – Combine the mustard powder and softened butter to form a paste. Spread this oven the meaty side of the lamb. Combine the breadcrumbs, finely chopped watercress, parsley and garlic and the crushed green peppercorns; pat this mixture over the buttery side of the lamb. Drizzle the melted butter over the lamb, and keep at room temperature until ready for final roasting.

To finish and serve – Preheat the oven to 200oC/400oF/Gas Mark 6. Roast the butter, crusted lamb for 20 mins. To carve, hold the exposed end of the bones while cutting gently between them, releasing the 12 chops (cutlet frills, should you have them, will prevent fingers getting greasy as you work). Serve immediately, with 2 or 3 chops per person.

Serve with Tomato, mozzarella and basil stack with balsamic vinegar and lime dressing and Lemon Tart

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Winter Lamb Casserole

A traditional, warming casserole is a tasty treat during the winter. If you brown the flour before adding it to the meat juices it helps give it really delicious rich, dark gravy. You can add other winter vegetables instead of the parsnips and turnips – try Swede, celeriac or pumpkin for a different flavour.

Serves 4; Time to prepare: 25 mins; Time to cook: approx 2 1/4 hours; Cals per portion: 760

Ingredients: 15g/1/2 oz flour; 30ml (2 tbsp) oil; 225g (8oz) small onions, quartered; 2 garlic cloves, crushed; 900g (2 lb) lamb neck fillets; 225g (8oz) each parsnips, carrots and turnips, peeled and cut into large chunks; 600ml (1 pt) lamb stock; 150ml (1/4 pt) red wine. Few sprigs fresh rosemary. To finish: 10ml (2 tsp) wholegrain mustard; 4 slices French bread; 15ml (1 tbsp) oil

Put the flour on a baking sheet and place under a medium grill for 2-3 mins until browned. Leave to cool. Heat the oil in a large frying pan, then fry the onions and garlic for 4-5 mins until lightly browned. Transfer them to a large casserole dish.
Cut the lamb neck fillets into about 5 cm (2 in) chunks. Add to the frying pan and fry over a high heat until browned all over (you may need to do this in two batches). remove with a slotted spoon and add to the casserole dish with all the vegetables.
Stir the brown flour into the pan and cook for 1-2 mins. Gradually stir in the stock and wine, then bring slowly to the boil. Season with salt and freshly ground black pepper and pour into the casserole dish. Add the sprigs of rosemary and stir well.
Cover and cook in a pre-heated oven at 170oC/325oF;Gas 3 for 1 3/4 hrs. Spread the mustard on the slices of bread and brush them with oil. Uncover the casserole dish, place the bread slices on top and return to the oven for a further 20 mins.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.