Category Archives: Lamb

Slow Roast Leg Of Lamb With Chilli And Herb Marinade

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One of the best ways to cook a leg of lamb with zero stress for the cook and tons and tons of flavour! If you like spoonable meat, this is the recipe for you.

This is one of our regular Sunday roasts, pop it in the oven in the morning and come back to it in the evening to finish it off.

The marinade might look an odd colour but trust me, it will taste fab!

As for stabbing the leg……….I really do mean stab it! Take your largest chopping knife and stab it until nearly through the leg and then turn the blade to make a hole big enough to fit a couple of fingers so you can pack the marinade down it.

Leftovers make a beautiful stuffed bread filling, if you have any!

Serves 6-8.

Ingredients

3kg leg of lamb

70g flat leaf/Italian parsley, leaves picked

6 large sprigs of thyme, leaves picked

2 large sprigs of rosemary, leaves picked

4 cloves of garlic, peeled

1 large green chilli, deseeded

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

Process all of the ingredients, except the lamb, to form a thick paste.

Place the leg in your roasting tin and stab all over it, ideally holes that you can fit 1-2 fingers into but don’t cut all the way through.

Pour the marinade over the lamb and then use your fingers to pack the marinade into the cuts.

Smear the remaining marinade all over the lamb.

Lay the lamb, fatty, meaty side up and pour 500mls water into the tin.

Wet a piece of baking parchment while scrunching it up, spread over the top of the meat.

Seal completely with a piece of tin foil.

Place the roasting tin in the preheated oven and bake for 7 hours.

After seven hours, remove the foil, drain all of the pan juices into a pan.

Turn the oven up to 200 degrees Centigrade.

Spoon the fat from the from the pan juices back over the surface of the lamb and return to the oven.

Bake for a further 40mins, basting regularly with the fat in the pan.

To serve, heat the pan juices and serve the meat with the juices over the top.

Cornish Pasties

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Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!

I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!

If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.

Makes 12 pasties.

Ingredients

2 tablespoons olive oil

500g leftover roast lamb or beef, finely diced

3 carrots, finely diced

1 onion, finely diced

200mls leftover pan juice/ gravy or stock

45 mls Worcestershire sauce

2 tablespoons tomato ketchup

salt and pepper

1 egg, beaten

PASTRY

600g plain flour

300g butter, diced

375 mls water

Method

Make the pastry first.

Weigh the flour into a large bowl. Add the diced butter and then form a dough with the water.

Turn onto the floured surface and roll gently into a rectangle, turn around 1 quarter and fold the ends in to form a block. Turn another quarter and roll again, fold on the ends and turn again, repeat 12 times.

Wrap the pastry in plastic wrap and pop in the fridge for 30mins.

Heat the oil in a large frying pan, over a medium heat, and add the onion and carrots, cook until the onion is translucent.

Turn the heat up high and add the meat, cook, stirring regularly, until the meat is beginning to crisp up.

Add the stock, ketchup and Worcestershire sauce and bring up to a gentle simmer.

Simmer until most of the liquid has evaporated, season and set aside to cool.

Preheat the oven to 190 degrees Centigrade. Line three baking trays with baking parchment.

Remove the pastry from the fridge and cut into 12 portions.

Take one potion and on a floured surface roll out into a rough circle, around 12-15 cm diameter, spoon some of the meat into the middle and brush the edge with beaten egg.

Bring the sides up to meet in the middle and crimp with your fingers to seal.

Place the pasty on the prepared tray and repeat with the remaining pastry.

Brush all of the pasties with beaten egg and then bake for 30-35 mins until golden and crisp.

Lamb, Date and Pistachio Koftas

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Lamb, dates and pistachios, a perfect match!

The date syrup in these means that they burn easily so I find it easiest to brown them in a pan and then finish off the cooking in the oven. They can also be cooked on the BBQ.

We have these with flat or pitta breads, lots of salad and Greek yogurt.

Cold koftas are great for school lunches, sliced in sandwiches or wraps or whole with some yogurt for dipping.

Makes 22-24 koftas.

Ingredients

100g dates, 50g roughly chopped, 50g finely diced

40mls boiling water

2 eggs

2 garlic cloves

100g pistachios, roughly chopped

small bunch parsley, leaves picked and chopped

large bunch coriander, leaves and stalks chopped

1kg minced lamb

salt and pepper

Method

Take 50g of dates, chop roughly and soak in the boiled water for 10 minutes.

Process the soaked dates, with the water, eggs and garlic until  as smooth as you can get.

In a large bowl measure the lamb, pour over the date and garlic purée, that you have just made, the chopped pistachios, parsley, coriander, salt, pepper and the remaining finely diced dates.

Using your hands, mix very well.

Once you are ready to cook preheat the oven to 180 degrees Centigrade.

Heat a large non stick frying pan over a medium heat.

Take small handfuls of the meat and shape into koftas.

Cook the koftas in batches until well coloured but not cooked through.

Place them onto a baking sheet and continue to brown the koftas until they are all done.

Pop the koftas into the oven and bake for 20mins until cooked through.

Sumac and Lemon Slow Roast Lamb

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I love lamb cooked this way, falling off the bone with loads of flavour.

As a little cheat, I like to throw some potatoes and carrots into the pan for the last 3 hours. These gives me a gluten free option, while everyone else has flat breads I have potatoes and salad and the leftover potatoes and all of the carrots and onions are used the following day to make Cornish Pasties with the leftover meat and pan juices.

Serves 8 plus leftovers.

Ingredients

3kg leg of lamb

2 tablespoons sumac

1 tablespoon zatar

1 teaspoon chilli powder

6 garlic cloves

3 tablespoons olive oil

1 lemon, juiced

salt and pepper

2 onions, peeled and cut into 1cm rings

Method

Preheat the oven to 150 degrees Centigrade.

In a mortar crush the garlic with salt and then add sumac, zatar, chilli, pepper,lemon juice and oil.

Take the lamb leg and slash deep cuts all over it, 2-4cm deep.

Spread the marinade all over the lamb, pushing it into the slashes and covering the ends.

Spread the onion over a roasting tin, top with the lamb.

Scrunch a piece of baking parchment in water, spread over the top of the meat.

Top the parchment with tin foil and seal well.

Pop in the oven and roast slowly for 8 hours.

Turkish Lamb Pides Meet Cornish Pasties

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Traditional pides use a yeast dough but that takes a bit longer to make so I use a Cornish pasty flaky pastry crust. If you don’t have time or the inclination to make pastry just use frozen puff pastry.

These are fantastic in lunch boxes for the boys and I usually make double batches and freeze half individually wrapped in foil for an easy lunch or snack another day.

Makes 8 pides.

Ingredients

15-30mls olive oil

500g minced lamb

1 onion, finely diced

2 cloves of garlic, crushed

1 tablespoon Za’atar

2 teaspoons sumac

pinch of chilli flakes

Salt and pepper

4 tomatoes, deseeded and diced finely

1 tablespoon freshly chopped parsley

1 egg, beaten

300g plain flour

150g butter, finely diced

120mls water

Method

Start by making the pastry.

In a large bowl, combine the flour and butter, add the water and mix gently until it comes together.

Flour your work surface, lay the pastry out and roll into a rectangle, around 10-15cm by 30cm.

Fold the bottom third up on itself and repeat with the top third, turn the pastry one quarter and repeat, rolling into a large rectangle and folding back down, repeat this another 6 times.

Wrap on cling film and set aside in the fridge.

Preheat the oven to 180degrees Centigrade.

Heat the oil in a large pan, over medium heat.

Add the onion and garlic and cook slowly until softened.

Turn the heat to high and add the meat, Za’atar, sumac and chilli, cook until the meat is totally browned and the liquid has evaporated.

Remove from the heat and add the diced fresh tomatoes and parsley.

Take the pastry and cut into eight pieces.

Roll one piece out into a rough circle, spoon one eighth of the meat onto the lower half of the circle.

Paint around the edges with the beaten egg, fold over and using a pinching method seal the pastry, folding it upwards back upon itself.

Repeat with the remaining pides.

Brush with beaten egg and bake in the preheated oven for 30-35 mins until golden.

Barbecued Leg of Lamb with Lots of Garlic and Rosemary

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Lamb, garlic and rosemary, a match made in heaven!

I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.

I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.

This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!

Ingredients

1.2 kg boned leg of lamb, excess fat trimmed

6 cloves garlic, crushed

4 sprigs of rosemary, leaves only

2 tablespoons olive oil

1 teaspoon salt

a good grinding of fresh black pepper

Method

In a large mortar, crush the garlic, rosemary, oil, salt and pepper.

Pour the marinade into a large ziplock bag.

Take the meat and score on both sides.

Add the meat to the bag, seal and squish the bag, marinade and meat until the meat is covered.

Set aside for 4-24 hours.

Heat the barbecue, once very hot, place the meat on, I do the fatty, outside first, cook for around 10 mins and then flip over.

Cook to your preferred colour.

Allow to rest, covered loosely, for 20 mins before slicing.

Lamb and Feta Sausage Rolls

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Sausage rolls are so handy to have in the freezer, ready for quick dinners or school lunch boxes.

The puff pastry sheets here come with a thin layer of plastic between each sheet, once I have made the rolls I leave them whole and then re wrap them in this plastic before freezing so I can pull out just one roll if necessary when frozen. Once defrosted, brush with egg and sprinkle a little Za’atar over the top and cut to size before baking.

Makes 16 large sausage rolls and 36 mini rolls.

Ingredients

1kg minced lamb

120g fresh breadcrumbs

400g feta

2 teaspoons sumac

2 tablespoons Za’atar, plus extra

salt and freshly ground pepper

4 sheets frozen puff pastry, defrosted

1 egg, beaten

Method

Combine the lamb, breadcrumbs, feta, sumac,  Za’atar, salt and pepper in a bowl.

Lay out the pastry sheets.

Divide the meat into eight portions, form each portion into a long sausage, the length of your pastry sheet.

Lay one sausage at the top of the sheet and the other at the bottom, repeat with the remaining sausages.

Take a sharp knife and cut the pastry sheet in half. Brush the pastry with egg and roll the pastry to encase the sausage. Repeat with the remaining pastry.

Place the roll, sealed edge down, on a chopping board, brush with egg and sprinkle a little Za’atar over the top, cut into whatever size you like.

Place on the prepared baking sheet and bake for 25-30mins until golden and cooked through.

Crusted Lamb Racks with Garlic and Rosemary – Gluten Free

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These are an absolute treat!

Lamb, rosemary and garlic go so well together and these morsels do not last, I couldn’t take a photo of these nicely plated up as they just flew of the chopping board!

This is classed as caveman food by the boys so they happily eat them with their fingers and even with sides of potatoes and veg they will quite happily eat 5 or 6 cutlets each if given the choice!

I use gluten free breadcrumbs in our house but feel free to substitute for regular bread. To make gluten free fresh bread crumbs I buy a gluten free loaf and process it to crumbs, any leftovers go in the freezer for another day.

Serves 8-10.

Ingredients

4x 8-9 rib racks

150g gluten free fresh breadcrumbs

4 cloves garlic, minced

2 large sprigs rosemary, leaves chopped

50mls olive oil

salt and pepper

Method

Preheat the oven to 220 degrees Centigrade.

In a large bowl, combine the breadcrumbs, garlic, rosemary, oil and salt and pepper.

Lay the racks onto a prepared baking sheet.

Take handfuls of the breadcrumb mix and firmly push it onto the top of the racks until they are all covered with a layer of breadcrumbs.

Pop them in the oven and bake for 25-30mins depending on how you like them, 25mins gives a pink centre, by 30mins it will be cooked through at such a high heat.

Remove from the oven and set aside for 5-10mins to allow the meat to rest, this will ensure the juice stays in the meat when you carve.

I like to pop 2-3 cutlets onto each plate as a first serve.

 

 

Arabian Lamb Burgers

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Apologies for the name, the boys came up with it and it has stuck over the years!

The idea for these came from the flavours of a tagine but the need for spread in our household sometimes!

You will need to check the seasoning with salt, you may need more than a teaspoon to balance the prunes.

Ingredients

500g minced lamb

50-75g prunes, finely diced

3 spring onions, finely sliced

2 cloves garlic, finely chopped

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground all spice

1/8 teaspoon ground chilli powder

1 tablespoon parsley, finely chopped

salt and pepper

Method

Combine the ingredients well and set aside for an hour or two if you have time.

Form into burgers, we made 10 mini burgers today or 4-6 regular sized.

Heat a non stick frying pan or BBQ plate over a medium to high flame.

Once hot add the burgers and cook on each side for around 4-5 mins to ensure they are cooked all the way through and crispy on the outside.

Serve in burger buns or lettuce leaves with a little yogurt dressing.

 

Lamb Shoulder With Garlic and Rosemary and Easy Roast Potatoes

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This is a favourite roast. Left to its own devices for 4 hours and then potatoes roasted in the tin, saves on washing up and they taste yum!

Depending on your appetites you may want to up the size of your shoulder and the number of potatoes. This easily feeds my family of five with a leftover portion for lunch the next day.

Serves 4-6.

Ingredient

2kg lamb shoulder

3 cloves garlic, sliced

3 sprigs rosemary

olive oil

salt and pepper

1kg potatoes, peeled and cut into 5cm wedges

Method

Preheat the oven to 160 degrees Centigrade.

Take a sharp knife and stab the top of the roast all over.

In each hole slip a slice of garlic and a few rosemary leaves.

Drizzle with a little olive oil and season with salt and pepper.

Cover and bake for 4 hours.

After four hours, remove the lamb, set aside.

Drain all but 1-2 tablespoons of fat.

Turn the oven up to 200degrees Centigrade.

Add the potatoes, toss in the fat and pop in the oven.

After 30mins, turn the potatoes and return to the oven for 20mins.

Now turn the potatoes, move them to the sides of the roasting tin.

Return the lamb to the tin, cover the lamb loosely with foil.

Roast for a further 20mins and then serve.