Lamb
ROAST LAMB WITH LEMON THYME Feeds 6 Take: Gravy 15ml (1 tbsp) plain flour |
Make Place on a rack in a non-stick roasting tin and open roast in a preheated oven for the calculated cooking time, basting occasionally with any lamb juices. During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top. Remove the lamb and vegetables from the tin, wrap loosely with foil and keep warm. To make the gravy: spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, adjust the seasoning, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy. Strain before serving if required. |
LAMB AND BROCCOLI BAKE
Feeds 4-6 Time to cook: Approximated 25 minutes Take:
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Make Cook the broccoli in a large pan of boiling water for 2-3 minutes. Refresh in cold water, drain and set aside. To make the white sauce: melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously. Remove from the heat and slowly stir in the milk. Bring to the boil; reduce the heat and simmer, stirring until thickened. Season and add the nutmeg. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft. Add the lamb and warm through for 2-3 minutes. Add broccoli and white sauce. Spoon into a 1.2L (2 pint) ovenproof dish. Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in a preheated over for 20- 25 minutes until golden brown. Serve with mixed vegetables.
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MEATBALLS WITH REDCURRANT SAUCE Feeds 4 Time to cook:- 25 – 30 minutes Take: |
Make: In the large bowl mix together the mince, seasoning, herbs and olives. Shape into 12 meatballs. Heat the oil in a large non-stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any meat juices run clear. Meanwhile, cook the pasta according to the packet instructions. Remove the meatballs and keep warm. Leave about 5ml (1 tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce. Bring to the boil, reduce the heat and stir in the cream or crème fraiche. Reduce the heat simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices. Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad. |
THAI LAMB CURRY Feeds 6 Time to cook: 30 – 40 minutes plus marinating time Take: Green curry paste: Extra sliced chillies or fresh coriander leaves, to |
Make: Place all the curry paste ingredients except the garnish into a blender and blend together until smooth. Transfer to a large bowl, add the lamb and mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight. Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender. Add the coconut milk and simmer for a further 5-7 minutes. E Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves. Tip – If preferred use a jar of prepared Thai green curry sauce. |
LAMB AND LENTIL SOUP This hearty soup uses slow-cooked lamb for extra flavour and is sure to warm you up on chillier nights. Or why not use mutton as a great alternative? Feeds 4 Time to Cook – 2 hours Take: *Suitable cuts include lamb neck and shoulder |
Make: Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender. Garnish with the remaining fresh thyme leaves and serve with crusty bread.
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SWEET LAMB PIE Feeds 6 Time to cook – approximately 2 hours Take: Suet pastry |
Make: Place the meat in a large bowl and season well. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock. Spoon into a 900ml (1 ½ pint) ovenproof pie dish or 4 small over-proof pie dishes and pour over the stock evenly. Prepare the suet pastry: in a large bowl mix together the pastry ingredients. Roll out enough pastry to cover the large dish or individual pie dishes. Brush the pie dish edges with a little water and top with pastry. Lightly cover with foil and cook in a preheated oven for 2 hours. During the last15 minutes of cooking remove the foil and return to the oven to brown pastry. Serve with seasonal vegetables. Note – This recipe contains nuts |
BAISED LAMB SHANKS WITH CHICK PEAS Feeds 2 Time to cook 2 ½ -3 hours Take: |
Make: Heat the oil in a large non-stick pan and brown the lamb shanks for 6-8 minutes, turning occasionally. Add the shallots or baby onions and garlic and cook for 1-2 minutes. Transfer to a large ovenproof casserole dish and add the wine, chopped tomatoes, anchovy sauce, herbs and seasoning. Bring to the boil, reduce the heat, cover and transfer to a preheated oven and cook for 2 ½ -3 hours until the meat falls away from the bone. 40 minutes before the end of the cooking time, add the chick peas or butter beans. Season if required. Mix well, cover and return to the oven for the remaining cooking time. Serve with boiled potatoes and seasonal vegetables. |
SPRING LAMB STEW Feeds 6 Take: |
Make: Place the lamb into a large pan with the bay leaves, fresh thyme, onion, leek, garlic cloves, seasoning and cold water, to cover. Bring to the boil, reduce the heat, and simmer over a low heat for 1 hour, skimming regularly, if required. Remove from the heat and cool slightly. Transfer the cubes of lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs. Add the baby carrots, baby turnips, baby onions, or shallots, baby or small leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the dwarf or French beans and cook for a further 3-4 minutes. Add the frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked. Season and garnish, with the freshly chopped parsley or chervil and serve with plenty of rustic crusty bread to soak up the juices. Note – this stew can be cooled and kept in the refrigerator for up to 24 hours and reheated until piping hot. |
MUSTARD AND HERB RUBBED LEG OF LAMB Feeds 4 -6 Roast at 180-190C/Gas 4/5 Take: 2 Red peppers, cored, de-seeded , cut into large chunks |
Make: Cover with foil if browning too quickly Roughly chop the potatoes, carrots and red peppers with 3-4 of the extra thyme sprigs. Add to the lamb 60 minutes before the end of cooking time, coat in the lamb juices and roast.
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DEVILLED LAMB CUTLETS Feeds 2 Take: |
Make: Serve with grilled peppers and a potato spring onion salad.
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HERBY CROWN ROAST LAMB Feeds 4-6 Roast at 180-190C/Gas 4/5 Take: Selection Spring vegetables such as asparagus, peas. |
Make several deep and wide slits into the joint between the bones and stuff with the mint, parsley, thyme and rosemary. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven. Lightly steam a selection of seasonal spring vegetables Mix the softened butter together with the fresh mint. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter. Serve the lamb with the minty spring vegetables and boiled potatoes. |
LAMB WITH APPLE HONEY AND CHIVE GLAZE Serves 3-4 Cooking time – 35 – 45 minutes 200C, 380F, Gas mark 6 Take: |
Make: Place the apple juice in a pan and add the apple sauce and honey. Bring to the boil and simmer rapidly for 20-25 minutes until reduced to 150ml. Set aside to cool slightly. Place the parsnips and red onions in a large non-stick roasting pan. Drizzle over the olive oil. Season the lean loin chops or cutlets and add to the vegetables. Mix the freshly chopped chives into the apple glaze and brush over the chops or cutlets. Bake for 35-45 minutes, turning once and basting with any remaining glaze. Serve with the roasted parsnips and onions, any remaining glaze and a fresh green salad.
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IRISH STEW Serves 4 Take: ½ - ¾ pint water or stock |
Make: Set oven. Layer the meat, onions and potatoes in a casserole dish, sprinkling herbs and seasoning between each of the layers and finish with a neat layers of potatoes on top. Pour in sufficient water or stock to come tsp fresh chopped thyme about halfway up the filling, cover the dish with salt and black pepper a piece of buttered greaseproof paper and put on the casserole lid. Cook in the oven for 2 – 2 ½ hours or, alternatively, simmer on top of the stove for about the same time, until the lamb is tender. When ready, skim off any excess fat, spoon the stew into a warmed serving dish with some of the liquid and sprinkle liberally with chopped parsley. Serve the rest of the liquid in a gravy boat. Traditional accompaniments to Irish stew are boiled carrots and pickled red cabbage.
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STUFFED BREAST OF LAMB Feeds 6 - 8 Take: |
Make: Set oven. First make stuffing. Lightly fry the chopped kidneys and sausage meat in half of the butter and season. Remove from the heat and bind with the beaten egg. Spread the stuffing over the breasts, roll up and tie securely with string. Fry the rolls quickly in their own fat to seal remove from the pan and cut into 1 inch thick slices. Fry the potatoes, onions and tomatoes in the fat for a few minutes, adding some or all of the remaining butter, as necessary. Spread the vegetable mixture over the base of a casserole dish and arrange the lamb slices on top. Stir flour into the fat in the pan, add the stock and bring to the boil to thicken. Pour over the meat, cover and cook in the oven for 2 to 3 hours until tender. Before serving, skim off surplus surface fat. Serve with boiled or mashed potatoes and green vegetables. |
MONDAY MOUSSAKA Feeds 4 Cooking time: 4/5 minutes Oven Take: ½ Pint white sauce (1 ½ oz butter, 1 ½ oz flour, ½ pt milk, seasoning) 2 oz approx grated cheddar cheese |
Make: Set oven to 180C, 350F, Gas Mark 4 Make up ½ pint white sauce with 1 ½ oz butter melted with 1 ½ oz flour, stir in ½ pint of milk and thicken, stirring over a gentle heat. Pour the white sauce over the potatoes and cover with Cook in the oven for about 45 minutes until bubbling and browned on top. Serve with a side salad and crusty French bread.
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CASSEROLE OF LAMB CHOPS Feeds 4 Oven 165C, 325F, Gas Mark 3 Take: |
Make: Set oven to 165C, 325F or Mark 3. Dry the chops with kitchen paper and dust with seasoned flour. In an oven-proof dish, arrange layers of potatoes and onions, seasoning each layer well. Bring the stock to the boil and pour sufficient over the vegetables to come half way up them. Arrange the chops on top of the vegetables, cover and cook for 1 ½ to 2 hours, adding more hot stock, if necessary, during cooking. Serve with boiled carrots and a green vegetable. |
FRICASEE OF LAMB Feeds 6 Oven 165C, 325F, Gas Mark 3 Take: Chopped fresh parsley to garnish |
Make: Set oven to 165C, 325F or Mark 3. Heat a little oil in a pan and brown the lamb pieces. Transfer to a casserole dish and sprinkle over the flour. Cook for a minute then add the wine and garlic and stir in the chicken stock. Add the lemon peel and thyme, season, bring to the boil, stir and then cover and cook in the oven for about 1 ½ hours or until the meat is tender. When cooked, discard the lemon peel and thyme and drain off the liquid and reserve. Blend the egg yolks and lemon juice together in a bowl. In a pan, re-heat the reserved liquid, stir a little of it into the egg yolks, mix well and return to the pan. Bring to the boil, whisking and then pour over the meat. Check the seasoning and return the casserole to the oven and cook for about a further 20 minutes. Transfer to a warmed serving dish, garnish with chopped parsley and serve with mashed potatoes. |
DEVILLED LAMB CUTLETS Feeds 8 Take: 8 Lamb cutlets (about 6 oz each) |
Make: Trim the cutlets, put under a hot grill and cook for about 10 to 15 minutes, turning once. Transfer to a serving dish and keep warm. Meanwhile, in a bowl, mix together the butter. Worcestershire sauce and mushrooms ketchup and season very well with salt, white pepper and a good amount of cayenne pepper, to taste. Spread the devil mixture over the cutlets just before serving. Serve with potatoes and green vegetables or on a bed or rice. |
LAMB PIE Feeds 4 Oven, 375F or Gas Mark 5 Take: |
Make: Set oven to 190C, 375F or Mark 5. Grease an 8” (approx) pie dish. Cut the meat into small pieces and arrange them in the dish. Season with salt, pepper and nutmeg. Lay the blade of mace on top of the meat. Blanch the spinach (or lettuce) in boiling water for 1 minute, then drain and lay it on top of the meat. Pour over the stock. Roll out the pastry on a floured surface, use to cover the pie with a pastry lid and make a steam hole in the centre. Bake for 1 hour, then cover the pastry with greaseproof paper. Reduce the temperature to 325F or mark 3 and bake for a further 1 ¾ hours.
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