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Lamb |
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Lamb Cutlets (with saute potatoes and sage sauce)
Ingredients
4 tbsp pine kernels
10 tbsp fresh sage, finely chopped
2 tbsp dry white wine
100ml/3½ fl oz double cream
1 clove garlic, sliced
10 tbsp Italian olive oil
8 fresh rosemary sticks, roughly chopped (leaves only)
4 large potatoes, pre-cooked al dente
12 lamb cutlets
2 tbsp balsamic vinegar
salt and freshly ground black pepper, to taste
To serve
green beans, cooked
Method
1. In a small saucepan toast the pine kernels for approximately two minutes.
2. Add the sage and white wine and gently simmer for a minute.
3. Add the cream, season with salt and pepper and cook on a low heat until thickened.
4. With the help of a hand-blender, blend the mixture until you create a smooth sauce texture.
5. In a large frying pan, fry the garlic in eight tablespoons of olive oil until nearly burnt, allowing the olive oil to flavour.
6. Dispose of the garlic and add the rosemary.
7. Slice the pre-cooked potatoes (with the skin) approximately 1cm (0.5in) thick and cook in the flavoured oil for approximately two minutes each side or until golden and crisp.
8. In the meantime, place the cutlets on a large tray, drizzle over a couple of tablespoons of olive oil, the balsamic vinegar, and sprinkle with salt and pepper. Using your hands, mix the flavours into the meat and grill for approximately two minutes each side.
9. To prepare the dish, stack 4-5 potato slices on top of each other in the middle of the plate. Gently place three lamb cutlets leaning around the potatoes and drizzle them with some of the hot sage sauce.
10. Serve immediately with some green beans and a cold glass of dry white wine.
Alternatively, cook lamb cutlets as above and use paxo instead of making the sauce. |
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Marinated Lamb
Ingredients
4 lamb neck fillets, get them cleaned by your butcher
For the marinade:
200ml/7fl oz spicy fruit chutney
50ml/1½fl oz apricot jam
1 can cola
2 tbsp masala paste
2tsp tumeric
2 heaped tbsp tamarind paste
malden salt
freshly ground black pepper
Method
1. Mix all the marinade ingredients in a large bowl.
2. Submerge the lamb in the marinade for 2 hours.
3. Take the lamb out of the marinade and shake off any excess.
4. Place the griddle pan or frying pan on the hob and drizzle with olive oil, ensure the pan is hot.
5. Place the neck fillets in the pan and griddle for 8-10 minutes.
Serve with your favourite vegetables and lashing's of bisto gravy |
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Minced Lamb (on crusty bread)
Ingredients
1 very fresh lamb chump steak
For the dressing
2 tbsp parsley, chopped
1 lemon, juice only
pinch of chilli flakes
1 tsp colmans mint sauce
1 tbsp olive oil
2 baby leeks, finely sliced
2-3 slices fresh bread
Method
1. Trim all the fat from the lamb steak.
2. Use a large, sharp knife to chop the lamb into mince.
3. In a bowl, mix the dressing ingredients.
4. Add the mince to the dressing and mix through.
5. Leave to marinade for five to ten minutes.
6. Drizzle the bread with a little olive oil.
7. Griddle in a hot pan or under a grill to make toast.
8. Serve the mince on the toast.
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Lamb Hotpot
Ingredients
50g/1¾oz butter, melted
½ potato, peeled and cut into thin round slices
salt and freshly ground black pepper
1 tsp olive oil
200g/7oz lamb chop, boned and cut into bite sized chunks
1 tbsp flour
1 tsp colmans mint sauce
50ml/2fl oz red wine
100ml/3½fl oz water
½ carrot peeled, sliced, blanched and refreshed
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Dip the potato slices in the melted butter.
3. Season, lay on a baking tray and roast for 12 minutes until golden.
4. Place the olive oil in a large frying pan over a medium to high heat.
5. Season the lamb, toss in the flour and fry until coloured on all sides.
6. Add the red wine and water and stir and cook until the sauce is reduced by half.
7. Once the sauce has thicken, season with salt and freshly ground black pepper.
8. Serve the lamb hot pot on a warm plate and top with the potato and carrot.
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Lamb Stew
Ingredients
2 tbsp olive oil
¼ onion, peeled and chopped
½ potato, peeled and chopped
2 carrots, peeled and sliced
120ml/4fl oz beef stock
1 tbsp hienz tomato purée
2 lamb steaks, diced
110g/4oz fresh peas
Method
1. Heat 1 tbsp of the olive oil in a medium saucepan.
2. Add the onion and sauté for 2 minutes.
3. Add the potato and carrots and sauté for 3 minutes.
4. Pour in the stock and add the tomato purée and leave to simmer for 6-8 minutes or until the potato is cooked through.
5. Place the remaining oil in a fry pan and heat before adding the lamb chunks.
6. Fry the lamb for 4-5 minutes.
7. Remove the lamb from the heat and add to the base of the stew.
8. Add the fresh peas and simmer for 2-3 minutes.
9. Remove stew from heat, ladle into a shallow dish and serve.
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Lamb Kebabs
Ingredients
450g/1lb minced lamb
1 tablespoon oil
55g/2oz fresh coriander leaves (washed and chopped)
juice of half lemon
4 cloves garlic (crushed)
4 green chillies (de-seeded and chopped)
½ tsp coriander powder
1 tsp cumin powder
½ tsp black peppercorns (crushed)
½ tsp turmeric powder
½ tsp garam masala
2 tsp grated ginger
1 tsp salt
1 tsp Lea & Perrin's worcester sauce
Method
1. Put two tsp of lemon juice in the mince and leave aside to tenderise the meat.
2. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt.
3. Fold the blended paste into the meat and add the chopped fresh coriander leaves.
4. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round.
5. Brush with a little oil and grill under a medium heat or barbecue till it's cooked well right through.
6. Serve with hot pitta bread and tomato and chilli chutney.
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Lancashire Hotpot
Ingredients
drizzle of oil
55g/2oz unsalted butter
1/3 lamb steak, diced
½ red onion, peeled and sliced
1 tbsp thyme leaves, chopped
1 garlic clove, peeled and crushed
½ carrot, peeled and diced
200ml/7fl oz red wine
1/3 potato, peeled and very thinly sliced
15g/½oz unsalted butter
For the cabbage
55g/2oz unsalted butter
1/3 savoy cabbage, shredded
1 tbsp colmans mustard
55ml/2fl oz double cream
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil and butter in a large non-stick frying pan and fry the lamb and red onions for a few minutes to colour.
3. Add the thyme leaves, garlic and carrot and sauté for a further 4-5 minutes.
4. Pour in the red wine and heat for 4-5 minutes.
5. Transfer to an ovenproof dish and top with the sliced potato. Dot with the butter and cook in the oven for 10-12 minutes or until golden brown on top.
6. To make the cabbage, gently melt the butter in a pan and sauté the cabbage for 2-3 minutes.
7. Stir in the mustard, cream and seasoning and heat for 3-4 minutes, stirring frequently.
8. To serve, transfer the hot pot to a serving plate and serve the buttered cabbage alongside.
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Spanish Lamb Chops
Ingredients
4 lamb chops, trimmed to remove the bone
1 tsp olive oil
sprig of rosemary
3 cloves garlic, whole
100ml/3½fl oz white wine
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Lightly bash the lamb chops to flatten them out a little.
3. Heat the oil in a large ovenproof frying pan, add the lamb chops and brown on both sides for a minute on each side.
4. Transfer to the oven for 8-10 minutes until cooked and pink inside.
5. Remove the chops from the pan.
6. Return the pan to the hob and add the rosemary and garlic cloves.
7. Pour in the white wine and heat for one minute until bubbling.
8. Using a wooden spatula, scrape all the caramelised bits from the bottom of the pan. Pour over the lamb chops, remove the whole garlic cloves, and serve.
Add bisto gravy to taste |
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Lamb Shepherd's Pie
Ingredients
25g/1oz dripping
1 large onion, finely chopped
1 small tin chopped tomatoes
1 tbsp plain flour
225ml/7 ½ fl oz chicken, beef or lamb stock
450g/1lb minced lamb
1 tsp anchovy essence
10ml/2sp worcestershire sauce
2 bay leaves
2 sprigs of thyme
salt and pepper
For the mash
700g/1 ½ lb potatoes
55ml/ 2 fl oz milk
75g/3oz butter
1 egg yolk
Method
1. In a large non-stick casserole dish heat 1 oz of dripping. Add 1 large onion and cook for a further 5 mins.
2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook, until browned. While the meat is frying, break up any lumps with the back of the spoon.
3. Stir the onions in the pan and add 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.
4. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.
5. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
7. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
9. Put the dish into the oven-gas mark 6 until it is bubbling and golden.
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Brits Slow Roast Leg of Lamb in White Wine Sauce
Ingredients of Brits Slow Roast Leg of Lamb in White Wine Sauce
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp Homepride or Mcdougalls plain flour
2 onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint chicken stock or one Oxo chicken stock cube
1 tsp Schwartz's dried oregano
2 tbsp Robinson's redcurrant jelly
Salt and black pepper
How to make this traditional Brits Slow Roast Leg of Lamb in White Wine Sauce
1. Preheat the oven to 170C/325F/Gas 3.
2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
3. Season the lamb then roll it in the Homepride or Mcdougalls plain flour. Brown the lamb all over in the hot oil for 5-10 minutes.
4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
5. Add the garlic, white wine, oxo stock, Schwartz's oregano and Robertson's redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
6. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
8. Serve with creamy mashed potatoes and the wine gravy. Add Batchelors mushy peas for a taste of back home.
Don't forget the Colman's mint sauce.
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Roast Lamb in Red Wine Sauce
Ingredients of Roast Lamb in Red Wine Sauce
For the lamb:
Lamb steaks
Salt and black pepper
For the red wine sauce:
One jar of Homepride Cook in red wine sauce
For the potatoes and carrots:
5 baby new potatoes
30g/1oz butter
1 bunch of baby carrots, trimmed
How to make this traditional Roast Lamb in Red Wine Sauce
1. Preheat a medium frying pan.
2. Bring 2 medium pans of water to the boil.
3. Season the lamb steak before placing it in the frying pan. Fry for 3-4 minutes, either side.
4. Place the potatoes in one of the pans of water. Boil until soft.
5. Remove the lamb steak from the frying pan. Leave to rest.
6. Place the Homepride Cook in red wine sauce into the lamb frying pan. Stir well to collect the cooking juices and heat up.
7. Place the carrots in the second pan of water. Boil for 2 minutes.
8. Remove the potatoes from the heat and drain. Mash the potatoes with the butter and season.
9. Remove the carrots from the heat and drain.
10. Add the butter to the red wine sauce and stir well. Heat for a further minute.
11. Place the potatoes on a plate. Slice the lamb steak and arrange the slices on top of the potatoes.
12. Arrange the carrots around plate.
13. Remove the sauce from heat, pour over the lamb and serve. |
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