Tag Archives: Lamb

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.

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Lamb Shanks With Yogurt and Spices

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Slow cooked with beautiful spices this is wonderful as part of an Indian inspired meal. I like to serve it with a dhal, raita, paratha and plain rice.

Easy to prepare and then left to its own devices in the oven makes this one of the simplest lamb dishes you can make.

Leftovers can be frozen off the bone.

Serves 8.

Ingredients

4 large lamb shanks, around 2kgs

500mls natural yogurt

2 lemons, juiced

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 large red chilli, deseeded and chopped

4 large garlic cloves, grated

6cm piece of fresh ginger, peeled and grated

Method

Preheat the oven to 150 degrees Centigrade.

Combine all of the ingredients, except the shanks, in your roasting tin.

Take each shank, and with a sharp knife, stab several times on all sides. Add to the roasting tin and rub well with the sauce going into the cuts.

Cover tightly with foil and place in the oven for 6 hours.

Serve as is or pull the meat off with tongs and scrape off any remaining sauce into a prewarmed  serving dish.

Shepherd’s Pie

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This is where leftovers get elevated to another delicious dinner.

I have used the leftovers from the Slow Roasted Leg of Lamb with Rosemary and Garlic.

Once we had the roast lamb I stripped the meat and froze it, boiled water in the roasting pan to get all the gooey brown juice off the base and added this to the bones in a pressure cooker, cooked it under pressure for 30 mins, drained the stock and froze it to use with the lamb for this pie.

However, this tastes just as good using stock powder so feel free to save time and get the stock cubes out!

If you have any left over cooked vegetables these can go in to the pie too.

Today I topped the pie with sliced potatoes but to save time you can use left over mashed potatoes, the mash will soak up a little of the juice and will taste delicious.

If you choose to top with the sliced potatoes, you can peel them if you want to be fancy but I don’t, there’s never enough time!

Ingredients

50mls olive oil

2 onions, finely diced

3 carrots, finely diced

400-600g leftover roast lamb

2 garlic cloves, finely chopped

600mls stock

80mls Worcestershire sauce, gluten free

80mls tomato ketchup

4 medium potatoes, finely sliced

100mls cream

salt and pepper

Method

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

Add the onions and carrot and slow cook until the onion is translucent.

Add the garlic and cook for 1 minute.

Add the meat and cook over medium heat until the meat is beginning to get crispy bits all over as you stir it regularly.

Add the stock, Worcestershire sauce,tomato ketchup, salt and pepper,  mix well and leave to bubble until the sauce has reduced to a minimal amount.

Pour the meat mix into a casserole, set aside.

Bring a large pan of salted water and bring to the boil.

Add the potatoes, bring back up to the boil.

Boil for 3 mins, drain and refresh with cold water.

Layer the potatoes over the pie mix until they are all used.

Pour over the cream and season well.

Preheat the oven to 190 degrees Centigrade.

Bake the pie for 45-50 mins until bubbling and golden brown.

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Slow Roasted Leg Of Lamb with Rosemary and Garlic

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I love a roast.

When we have a busy weekend planned I can throw this in the oven and know dinner will be waiting all ready, veggies and all, in 7 hours!

Due to the long slow cook the meat is “spoon able”, it falls apart easily so use a spoon or tongs to serve.

I am lazy so no browning of the lamb and vegetable quantities are really up to you. Left over veggies are all used up in my Shepherd’s Pie recipe with left over meat so there is no waste with this.

Serves six with enough leftovers to make the Shepherd’s Pie

Ingredients

2.5-3kg leg of lamb

2 onions, peeled and quartered

2 bulbs of garlic

12 small/ medium potatoes, peeled or not

6-8 carrots, peeled and cut in half

4 beetroots, peeled and quartered

12cm piece of rosemary

750mls red wine

500mls water

salt and pepper

Method

Preheat the oven to 160 degrees Centigrade.

Place the onions, potatoes, carrots and beetroot into a large roasting tin.

Cut one garlic bulb in half horizontally, you don’t need to peel it,add it to the veggies.

Remove four cloves of garlic from the next bulb, set aside. Cut the remaining garlic as before and add to the roasting tin.

Take the 4 garlic cloves, peel them and finely slice them.

Place the lamb on a chopping board.

With a very sharp knife cut the meat all over.

Take a slice of garlic and a couple of rosemary leaves and push these into the cuts, repeat with all of the cuts.

Place the lamb on top of the veg, add any remaining rosemary, pour over the water and the wine, season well.

Cover well with tin foil and pop in the oven.

Remove after 7 hours, there will be a lovely dark juice/ gravy at the base of the pan, use this to make your gravy or, I just use it as is and spoon it over the meat.

A little mint sauce goes well with this just to break up the richness of the meat.

Once you have finished, keep the bones and boil some water in the roasting tin to scrape off any lamby goodness, this makes cleaning up easier and you can use this juice, any leftover gravy and the bones to make a beautiful stock which will then be used to make Shepherd’s Pie.

You can make this stock and freeze it too if that helps. I like to make the stock and freeze it next to my leftover lamb and veg so when I come to make the pie it’s all there ready to go.

 

 

 

Persian Slow Roasted Lamb Shoulder

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This came about from our Friday  night fast food night challenge.

Kebabs!

It actually works very well as fast food because you shove it in the oven and leave it be until it’s time to eat!

The boys love the tangy flavour and the fact that they can eat with their hands, will they ever grow out of that?

Served with pitta, salad and a dressing, normally natural yogurt with some dill and parsley stirred through.

If you are trying this out on children for the first time, maybe think about a little bit of fresh coriander in the salad, it goes beautifully and if they will eat it with this the world is your oyster!

The gluten free option here is to pop some potatoes around the meat to cook in the yummy juice, possibly tastier than the pitta!

Serves six.

Ingredients

2.8kg lamb shoulder, shin attached

2 garlic cloves

2 teaspoons salt flakes

3 tablespoons sumac

1 teaspoon ground cinnamon

1 tablespoon ground cumin

4 tablespoons olive oil

1 onion, cut into wedges

1 tablespoon Za’atar

Method

Preheat the oven to 160 degrees Centigrade

In a mortar and pestle, crush the garlic with the salt.

Add the oil and mix in sumac, cumin and cinnamon.

Mix to a thick brown paste.

Place the shoulder in a roasting tin.

Rub the spice mix all over the meat.

Add the onion wedges to the tin.

Cover with foil and pop in the oven.

Roast for 4-6 hours until the meat is falling off the bone.

Remove from the oven, sprinkle with Za’atar.

Serve warm.

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