By dev four
Coginio’r Cig Oen: Ffiled gwddf cig oen yw un o fy hoff doriadau o gig oen oherwydd dyfnder ei flas a’i flas unigryw. Rwy’n gweld bod modd coginio hwn naill ai’n gyflym a’i weini’n binc neu wedi’i goginio’n araf trwy frwysio ac mae’r un mor flasus, ar gyfer y rysáit hwn rwy’n ei goginio’n binc … Continued
By Amelia
Drizzle the oil over the steaks, then sprinkle with the seasoning and herbs Preheat the air fryer to 200’c Place the steaks in the basket and cook for approximately 4-5 minutes each side depending how you like them cooked Leave to rest for 4 minutes, spooning over any juices For the chimichurri, place all ingredients … Continued
By Amelia
These Welsh Lamb gyros are the perfect mid-week meal that will satisfy the whole family. Simply pop in the slow cooker and get on with your day, knowing that you’re in for a treat at tea time! Place all the marinade ingredients in a large bowl or plastic bag, mix well then add the … Continued
By Amelia
A nourishing, sustainable and fragrant braise of white beans with rosemary, garlic, sage and melting chunks of Welsh Lamb leg steak, finished with spinach wilted in and some bright green salsa verde and pink pickled onions. A perfect January pick me up and very sustainable thanks to the beans and Welsh Lamb. Also, a one … Continued
By Amelia
This Welsh Lamb dish is meltingly tender and easy to achieve, with a fragrant, flavourful citrus and redcurrant glaze that works perfectly with the sweet, fatty lamb. Simply put this in the oven in the morning and get on with your day. Serves 4-6 with leftovers. Bring the lamb out of the fridge an hour … Continued
By Amelia
COOKING THE LAMB SADDLE: Cut the lamb saddle to the size you need. I always measure it by simply laying my hand on the saddle and it works out roughly that it’s a finger’s width of lamb saddle per portion. I cook the lamb while it’s still on the bone, as it gives you more … Continued
By Amelia
Lamb Neck Fillet Cooking: Lamb neck fillet is one of my favourite cuts of lamb because of it’s depth of flavour and unique taste. I find that this can be cooked either quickly and served pink or slow cooked by braising and it’s equally as delicious, for this recipe I’m cooking it pink and cooking … Continued
By Amelia
Cooking time: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas 4-5, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in) Preheat oven to Gas 4-5, 180˚C, 350˚F. Heat oil … Continued
By Amelia
Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance. For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper. … Continued
By Amelia
Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance. For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper. … Continued
By Amelia
Night Before – Marinade: Sauté onions in a medium pan in a tbsp of vegetable oil, drain and mix with all the above ingredients, rub into lamb chunks and leave to marinade for 24 hours Cucumber salad: Pop cucumber into a bag and hit with a rolling pin until bit sized chunks break off. Into … Continued
By Amelia
Pre heat the oven to 180’c Lamb: Season the lamb shanks with salt and pepper Heat half your oil in a casserole pan or deep saucepan and brown the shanks until golden all over (should take approximately 6 minutes) Remove lamb from pan and add the remaining oil then celery, carrots and onion on a … Continued
By Amelia
Bibimbap is a Korean rice dish, typically made with a base of short-grain white rice, topped with sautéed vegetables, marinated meat, and a fried egg. The crucial final addition is a generous helping of a spicy, richly delicious sauce made from gochujang paste – a Korean fermented chilli paste with a hot, savoury, salty, sweet … Continued
By Amelia
Don’t pre-season your lamb Brown in oil in a pre-heated pan, over high heat until golden brown, roughly 3 min per side Remove and let the pan cool a little until it’s no longer smoking if necessary Put the pan back on the heat and deglaze with sake and mirin Add soy sauce, water, sugar … Continued
By Amelia
Add all the dry spices, herbs, olive oil, salt and pepper to a blender, blend for 1 minute. Add the fresh garlic, preserved lemon, mint and fresh coriander, blend again for 30-60 seconds or so, until you have a lovely thick smooth and aromatic marinade. Dice the lamb fillet into 1.5-inch cubes. Add the lamb … Continued
By Amelia
Empanadas, though a Galician speciality, are very popular all over Spain. The version below is filled with super-slow-cooked Welsh lamb shoulder.. To save time, you can use ready-rolled puff pastry and still get superb results (buy enough for a 25 x 32cm pie). The anchovy and mint accompaniment lifts the empanada another notch. The idea … Continued
By Amelia
For the adobo (marinade): Begin by toasting the spices; break up the cinnamon stick with your hands and add to the pan along with the cloves, cumin and coriander seeds, dry roast over a medium heat for 2-3 minutes, place the roasted spices in a spice grinder or finely grind by hand using a … Continued
By Amelia
Put the mince in a bowl with the chopped mint, garlic and cumin. Mix until combined. Roll into small balls, approximately the size of a table tennis ball. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry the meatballs for 2 minutes until golden all over, then remove to … Continued
By Amelia
Place the lamb in a roasting tray or slow cooker. Combine the garlic, ginger, allspice and oil. Stab the lamb all over and spread over the spice mix. Season. Lay the onions under the lamb. Add the bay, rosemary, star anise, 6 clementine halves and 200ml of stock around the lamb. Cover and cook in … Continued
By Amelia
Remove the lamb from the fridge 1 hour before cooking. Preheat the oven 200˚C / 180˚C fan / Gas 6. Place the lamb onto a wire rack in a roasting tray. Make around 15 small incisions with a sharp knife, around 1.5cm deep, all over the lamb. Stuff a slice of garlic and rosemary into … Continued
By Amelia
Remove the lamb from the fridge 1 hour prior to cooking so it is at room temperature. Preheat the oven to 220˚C / 200˚C fan / Gas 7. In a small bowl, mix the oil, oregano, rosemary, thyme, lemon zest, 2 tablespoons of lemon juice, garlic and seasoning together. Using a sharp knife, make small … Continued
By Amelia
Recipe courtesy of Chris Baber Heat the extra virgin olive oil over a medium heat in a large frying pan. Add the shallots, garlic and rosemary with a pinch of salt. Fry for 3 minutes until softened. Turn the heat to high, add the wine and let it bubble away to reduce by half. Add … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. In a pestle and mortar, grind the garlic, chilli, thyme, lemon zest, half of the lemon juice, a big pinch of salt, the anchovies, and 1 tablespoon of anchovy oil into a paste. Rub the paste over the underside of the lamb and roll … Continued
By Amelia
Make the jerk marinade by mixing together 1 tablespoon of the oil, jerk seasoning, brown sugar, garlic, vinegar, lime rind and juice and seasoning. Stir well and then use to coat the chops. Leave to stand for at least an hour. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the onion … Continued
By Amelia
Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes Add the mince and increase the heat, and fry until browned. Stir in the curry powder and cook for 2 minutes. Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the … Continued
By Amelia
Preheat the oven to 180˚C /160˚C fan / Gas 4. Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until browned. Transfer the lamb chops to a medium casserole dish. Fry the carrot, … Continued
By Amelia
Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened. Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes. Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer. Simmer, … Continued
By Amelia
Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight). Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften. Add the cinnamon sticks, … Continued
By Amelia
Heat the oil in a pan and fry the lamb for a few minutes until browned. Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened. Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately … Continued
By Amelia
Preheat the oven to 180˚C / 160˚C fan / Gas 3. Cook the breasts by placing them in an oven tray, and cover with ½ pint of water (or lamb stock) and foil, and cook in oven for 1.5 – 2 hours until the lamb is tender. (You can use a slow cooker). Remove the … Continued
By Amelia
Heat a dry, large wok on a medium-high heat and add the lamb, stirring it constantly until it changes colour and releases some fat – this should take 5 minutes. Blend the garlic cloves with 125ml of water. Gradually add the blended garlic mixture to the lamb, stirring constantly and simmer for 10 minutes. Add … Continued
By Amelia
Recipe courtesy of The Curry Guy. You can read his recipe blog here. Start by preparing the bakso stock. Place the lamb bones in a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Be sure to skim off any foam and other impurities that rise to the … Continued
By Amelia
Take the lamb shoulder out of the fridge, season well with salt on both sides, and leave for an hour or two on a kitchen counter to warm up. Next, brown the meat in a frying pan, on the barbecue or under the grill, turning half way through to get some colour on both sides. … Continued
By Amelia
Preheat the oven to 180˚C / 160˚C fan / Gas 4. Weigh the lamb and calculate the cooking time. For medium, allow 25 mins per 500g plus 25 mins. For well done, allow 30 mins per 500g plus 30 mins. Remove the lamb from the fridge and place on a large roasting tin and, using … Continued
By Amelia
Add the shallots, lemon, peppers, chillies and the bunch of mint directly on the hot coals of the barbecue. Drizzle some olive oil over the mint and leave to char, together with the vegetables, turning occasionally. Once the vegetables and mint are nicely charred, take them out of the barbecue and set them aside. Season … Continued
By Amelia
Mix the ingredients for the rub and use to coat the lamb. Cook the beans according to the packet instructions, then drain and refresh them in cold water. Peel the skin off the broad beans, as the colour will be much brighter (optional). Heat the oil in a frying pan and, over a high heat, … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C Fan / Gas 6. In a large bowl, whisk all the marinade ingredients together then add the chops. Stir to ensure the chops are coated in the marinade. Leave for 30 minutes, if possible. Place the chops and vegetables in a tray, add the garlic and thyme and … Continued
By Amelia
Place the sliced aubergines on kitchen paper, sprinkle with salt, and leave for 30 minutes to draw out the moisture, then rinse in a colander and pat dry with kitchen paper, then sprinkle with a little flour. Place a little oil in a frying pan and fry the aubergine slices in batches, for a few … Continued
By Amelia
Make the flavoured butter. Place the softened butter into a bowl and beat with a wooden spoon until it is soft and creamy, then add the seasoning, lime and thyme. Spoon the butter onto a piece of parchment paper or cling film and wrap it around the butter to make a sausage shape. Twist the … Continued
By Amelia
Preheat the oven to 165˚C / 145˚C fan / Gas 5. Season the shanks with salt and pepper and lightly dust with the flour. Heat 2 tablespoons olive oil in a large casserole/sauté pan and fry the shanks on both sides until golden brown. Remove the meat from the pan and drain the excess fat. … Continued
By Amelia
Firstly, prepare the sausage. In a bowl, mix the two meats together. Add the salt, paprika, fennel seeds and garlic. Mix well by hand and leave in the fridge to marinate overnight. Fill the sausage cases with the mixture and tie with butcher twine every 10cm. If you do not have a sausage maker, lay … Continued
By Amelia
Preheat the oven to 155˚C / 135˚C fan / Gas 2. Season the lamb with salt and pepper. Heat the olive oil in a large casserole/sauté pan and sear the lamb with the halved garlic bulbs. Pour in the wine and let it evaporate. Then add the rosemary, paprika, peppers and chillies. Add the tomatoes, … Continued
By Amelia
For the pickled mushrooms: put all the ingredients, except the mushrooms, in a saucepan and bring to the boil. Meanwhile, cut the cannon of lamb into approximately 2cm slices. Butterfly-cut each slice, place the slices between two sheets of baking paper or cling film and bash with a rolling pin until they are 5mm thick. … Continued
By Amelia
Blanch the tomatoes in boiling water and cool down in iced water. Peel them and leave on the side for later. Boil the potatoes until soft at the core but still firm, drain, and leave to cool down completely, then slice at 1cm and set aside. Remove the excess fat from the lamb rack and … Continued
By Amelia
Recipe courtesy of Hungry Healthy Happy In a small bowl, combine the flour, salt and pepper. Add the flour to the diced lamb. Mix well so that all the lamb is coated. Heat the oil in a pan and add the coated lamb. Heat so that the lamb is browned on all sides, about … Continued
By Amelia
In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves. Meanwhile, dice the lamb breast and season with salt and pepper. Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary. Finely chop half of the … Continued
By Amelia
Preheat the oven to 185˚C / 165˚C fan / Gas 4. Trim any excess fat away from the inside of the leg of lamb. Make incisions in the meat to open it out a little further (and to help the flavours infuse into the meat). Set aside. In a bowl, mix together the mince, egg … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put the lamb chops, 2 tablespoons of olive oil, garlic, rosemary, lemon juice and zest and the salt and pepper in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes. Preheat the oven to 200˚C / 180˚C … Continued
By Amelia
Mix the ingredients for the marinade together and brush over the shoulder. Allow to stand for 1 hour (place in the fridge if standing for longer than an hour). Preheat the oven to 170˚C / 150˚C fan / Gas 3. When the lamb shoulder is at room temperature, prepare the roasting tin by placing the … Continued
By Amelia
Coat the lamb in the seasoned flour. Heat half of the oil in a large pan or flameproof casserole dish and fry the lamb until nicely browned. Remove the lamb from the pan. Use the remaining oil and add the leek, onion and celery and fry for a few minutes until lightly coloured. Return the … Continued
By Amelia
Season the lamb neck generously and fry in a hot pan with sunflower oil until brown and caramelised. When ready, remove the lamb and use the same pan to fry the onions with butter and a good pinch of salt. Add a splash of wine to deglaze the pan and scrape up all those lovely … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least an hour, but overnight if possible. Thread the marinated lamb and peppers onto the skewers. Put under a grill on high for 15 minutes, … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Heat the oil in a large pan. Add the lamb shoulder and brown on all sides. Put the onions and carrots in the low cooker. Place the browned lamb on top of the vegetables. Using a sharp knife, cut holes into the lamb. Push a slice of garlic … Continued
By Amelia
Recipe courtesy of My Fussy Eater Preheat the oven to 180˚C / 160˚C fan / Gas 4. Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper. Heat the oil in a large casserole dish and add the lamb shanks. Cook for about 10 minutes, turning until lightly browned … Continued
By Amelia
Toss the meat in the flour that has been seasoned with salt and pepper. Fry the meat in the butter over a medium to high heat in a large frying pan or skillet until browned, turning constantly. Remove the sealed, browned meat and put it in a slow cooker. NB: Some slow cookers have a … Continued
By Amelia
Recipe courtesy of Rocket & Squash. If you have leftovers from Rocket & Squash’s Welsh Lamb with leeks and chickpeas recipe, Edward suggests turning the leftovers into this delicious hummus dish. Warm the chickpeas and leeks (and any lamb juices/fat leftover) in a saucepan with half their weight in water. Gently heat so that … Continued
By Amelia
Recipe courtesy of Rocket & Squash. If you have leftovers Edward suggests turning them into this delicious hummus dish. Preheat the oven to 170˚C / 150˚C fan / Gas 3. Drain the soaked chickpeas and transfer them to a large roasting tin. Pop the leek batons, garlic halves and oregano sprigs among the chickpeas, add … Continued
By Amelia
Start by melting the butter and oil together, add in the whole spices and let them splutter and pop for a minute before adding in the onions, ginger and garlic. Stir everything together for 10-15 minutes or until the onions have softened nicely. Add in the lamb, along with all the powdered spices, and give … Continued
By Amelia
Recipe courtesy of The Curry Guy It is best to purify the mustard oil first by bringing it to smoking point and letting it cool a bit. Then heat it back up over direct heat and add the whole spices and bay leaves to infuse for about 30 seconds. Take off the heat. Pour … Continued
By Amelia
Recipe courtesy of Supergolden Bakes Start by seasoning your lamb with a few turns of the salt and pepper mill. Heat the oil in a pan and brown the lamb, in batches, over a high heat. Set aside. Add the butter to the hot pan and sauté the onions and leeks until softened but … Continued
By Amelia
To make the tomato sauce, chop the onion and garlic and sweat them in a saucepan with some extra virgin olive oil before adding the passata. Season with salt and pepper and add the basil leaves. Simmer for about 1 hour, adding some water if it gets too dry. While that’s simmering, heat 2 tablespoons … Continued
By Amelia
Chop the onion, celery, carrot, garlic and the rosemary and sweat them in a sauté pan with some olive oil. In the meantime, separately pan-fry the lamb mince with some olive oil. When cooked, drain the fat and transfer the lamb into the pan with the vegetables. Add the ‘nduja to the vegetable and lamb … Continued
By Amelia
Heat 2 tablespoons of the olive oil in a large roasting tin. Season the lamb shoulder with salt and pepper and fry it in the oil over a high heat, until nicely seared all over. Drain the fat from the tin, pour in the chicken stock and rosé wine, then add the cloves, bay leaves, … Continued
By Amelia
Season the lamb with salt and pepper and sear in a pan with olive oil on a medium/high heat. In a large saucepan, sweat the diced vegetables with some olive oil, add in the lamb and fry for a couple of minutes. Pour in the red wine and let it reduce by half. Add in … Continued
By Amelia
Preheat the oven to 190˚C / 170˚C fan / Gas 5. Heat 1 tbsp of oil in a frying pan, place the shanks in the pan and season. Sear the shanks quickly, browning them all over. In an oven tray or deep casserole dish, place the remaining oil, lemon juice, garlic, bay leaves, oregano, thyme, … Continued
By Amelia
Take the leg steaks out of the fridge and allow to reach room temperature. To make the chimichurri, place everything in a food processor and whizz up leaving the texture fairly coarse. Add a little extra oil if required. If making by hand, finely chop everything and mix together. Heat a griddle pan or frying … Continued
By Amelia
Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet). After marinating, thread the cubes onto skewers and allow to reach room temperature. Cook the couscous as instructed on … Continued
By Amelia
Boneless loin fillets can also be used for this recipe, however, cooking times will be shorter, dependent on the size. As a guide, cook loin fillets for 10-15 minutes or until the core temperature reaches approx. 68˚C. Prepare the mint vinegar and the onion oil at least 2 hrs and 30 minutes ahead of cooking … Continued
By Amelia
The quantity of marinade may seem a lot, however, it allows you to fully submerge the lamb. You can also make your own flatbreads to accompany this recipe (see flatbreads recipe below). Prepare the lamb and the marinade the day before you intend to cook the lamb. To marinate the lamb: Tenderise the … Continued
By Amelia
Recipe courtesy of Food & Drink Wales. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to … Continued
By Amelia
Part-cook the pasta in boiling water for 5 minutes, drain and place in cold water. In a pan, fry the mince until lightly browned. Add the onion, carrots, garlic and celery and fry gently for 10 minutes. Add the tomato purée, chopped tomatoes, wine, herbs and seasoning and bring to the boil. Simmer for 20 … Continued
By Amelia
Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl. Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently. Add the turmeric and butter, … Continued
By Amelia
Take the lamb cutlets and cook under a preheated grill or on a hot barbecue for 8-12 minutes. Meanwhile make the butter: mix together the softened butter with zest of lime and juice, and finely chopped stem ginger. Place a spoonful of butter onto the lamb cutlets and allow to melt slightly before serving. Serve … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4-5. Take the two lean racks of lamb and calculate the cooking time: medium – 25 minutes per 450g/0.5kg plus 25 minutes; well done – 30 minutes per 450g/0.5kg plus 30 minutes. Mix together the rosemary, lemon rind and juice, garlic, olive oil and seasoning, … Continued
By Amelia
Heat the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes. Add the curry paste and the mango chutney, stir and cook for a further 2 minutes. Add the tomato and coriander. Spoon the mixture into the middle … Continued
By Amelia
Roast the lamb neck fillet until golden brown, then add the chicken stock and place in a pressure cooker and cook for 45 – 60 minutes. Whilst the neck is cooking, infuse the cream by bringing to the boil with the thyme, rosemary, garlic, salt and a twist of black pepper. Once the neck fillet … Continued
By Amelia
To cook the lamb shanks: Heat the oven to 160ºC / 140ºC fan / Gas 3. Heat the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish. Using the same pan, fry the onion, carrot, bay leaf and spices until brown. Add … Continued
By Amelia
Place the diced swede in a saucepan with the butter. Cover the swede with cold water and add 1 teaspoon of salt. Cook over a high heat. You will need to top the water up as it cooks. Once the swede is fully cooked (very soft), keep the pan on a high heat and allow … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb, onion, garlic, ginger, chilli, cinnamon and seasoning in a slow cooker or in an ovenproof casserole dish. Stir, then add the mulled wine and stock. Make the bouquet garni by tying the cinnamon sticks and herbs together with string. Place the … Continued
By Amelia
Heat the oven to 190°C / 170°C fan / Gas 5. Using a sharp knife, score a diamond pattern onto the fat on top of the rumps. Rub the harissa paste into the fat and all over the meat. In a large bowl, toss together the garlic, lemon, potatoes, onions and pepper. Add the oil … Continued
By Amelia
Preheat the oven to 170°C / 150°C fan / Gas 3. Place the lamb cubes, onion, spices, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hour 30 minutes, until the meat is tender. Remove the lid and add the couscous. Return to the … Continued
By Amelia
Heat the oil and sesame oil in a saucepan. Add the garlic, ginger and chilli and fry gently for a few minutes. Add the soy sauce, mirin, black pepper and stock and bring to the boil. Cover with a lid and simmer gently over a low heat. Cook the noodles as instructed on the packet. … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb chops in a large ovenproof roasting pan. Mix together the fruit juice, ketchups, mustard and five-spice. Pour over the chops, turning them over to thoroughly coat. Place in the oven. After 20 minutes, remove the roasting pan from the oven and … Continued
By Amelia
Season and generously coat the lamb shanks with Ras el Hanout. Place some oil in a casserole dish and sear the meat on all sides until it is browned, then add a cup of water, cover with a lid and place in the oven for 5 hours at 110°C / 90°C fan / Gas ¼ … Continued
By Amelia
If using dried beans, follow the packet instructions and cook with a homemade bouquet garni of parsley, rosemary and thyme. Pre heat the oven to 220ºC / 200ºC fan / Gas 7. Heat the sunflower oil in an ovenproof frying pan and place the rumps into the hot oil fat side down. Cook for about … Continued
By Amelia
Heat the olive oil in a large pan, add the lamb cubes and brown them off. Add the vegetable stock, the new potatoes, garlic, and carrots. Simmer for 30-40 minutes and then add the green beans, broad beans and fresh mint. Submerge the mint and cook for about 10 minutes, until the green beans are … Continued
By Amelia
In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash. Pour in the lamb stock and mango chutney, and place in a preheated oven 160ºC / 140ºC fan / Gas 3 with lid … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4-5. Weigh the joint and calculate the cooking time: medium – 25 minutes per 450g / 500g plus 25 minutes or well done – 30 minutes per 450g / 500g plus 30 minutes. Line a roasting pan with two sheets of foil and place the … Continued
By Amelia
Place the quinoa into a pan and add around 300ml water. Bring to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes. Heat the oil in a large wok or frying pan, add the lamb strips and brown them over a high heat … Continued
By Amelia
First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning. Next divide the mixture into eight portions and mould into sausage shapes. Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure. Place the newly crafted koftas … Continued
By Amelia
Put the lamb mince, seasoning, onion and mustard into a large bowl. Mix together thoroughly. Divide the mixture into four and shape into burgers. Line the grill pan with foil and place burgers under a pre-heated grill and cook for about 12 minutes until golden and cooked through. Make the Welsh rarebit: mix together the … Continued
By Amelia
Heat olive oil in a saucepan and cook the onion and lean lamb cubes. Add the risotto rice and stir thoroughly. Add the stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed (you can add a little more stock … Continued
By Amelia
Preheat your oven to 190˚C / 170˚C fan / Gas 5. Heat the oil in a large non-stick frying pan, add the lamb cutlets, garlic and onion and cook until golden on both sides. Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes. Remember to keep the lid … Continued
By Amelia
Place in a bowl the tikka spice. Add to this the lamb cubes and mix together thoroughly. Cover and leave to marinate until you are ready. In a large pan heat oil, add garlic and onion, and cook until softened. Add curry powder and coat all ingredients. Cook the spice for 1-2 minutes. Add the … Continued
By Amelia
Recipe courtesy of Rosie Birkett Heat the oven to 200ºC / 180ºC fan / Gas 6. In a heavy bottomed frying pan or skillet over a medium heat melt the butter into the oil with the anchovies, until they’ve mostly dissolved into the fat. Slide in the onion and fennel, season with a pinch … Continued
By Amelia
In a bowl mix together the lamb mince, fresh mint, black pepper and feta, and combine together well. Shape into six medium sized burgers and cook under a preheated grill or BBQ for approximately 12 minutes or until thoroughly cooked. Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and … Continued
By Amelia
Mechoui is traditionally prepared by roasting a whole lamb, either on a spit over a fire or in a pit in the ground. Ideally you want to allow 4.5-5 hours to slow cook our version. This adaptation of this middle-eastern classic makes a delicious chermoula sauce which works really well as a dipping sauce if … Continued
By Amelia
Remove strings and flatten out the lamb, then place into a shallow dish and add the marinade ingredients. Thoroughly combine, cover and place in fridge for 1 hour. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat. Cook on a lidded or covered barbecue – place flat onto the … Continued
By Amelia
Preheat the smoker. It will be ready when the coals are just dying down and the temperature has reached 120°C. To prepare the lamb, make five randomly spaced incisions on the skin side of the shoulder. Push one blanched garlic clove and basil leaf into each of the incisions. (Blanching the garlic beforehand gives a … Continued
By Amelia
Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic. Mix and rub over all sides of the steaks. Cover and leave until ready to cook. Prepare the salad – finely chop or pound together in a pestle and mortar the chilli and ginger until smooth. … Continued
