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
By Amelia
Take the lean lamb rump or leg steaks and cut into small cubes. Thread 2-3 pieces of meat and onions onto long wooden skewers (pre-soaked in water to prevent burning). Make glaze: mix together in a small saucepan all the ingredients for the glaze. Bring to the boil. Simmer uncovered for 5 minutes. Brush kebabs … Continued
By Amelia
Heat the oven to 220°C / 200°C fan / Gas 7. Line a large baking tray with baking parchment. On a floured surface roll out the dough into a thin rough oval shape, and place on the tray. Leave to stand for few minutes. Heat a non-stick griddle or frying pan until hot and brush … Continued
By Amelia
To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned. Add the spices and seasoning and fry for a few minutes. Add the rest of the ingredients and cook for 5 minutes, until starting to boil. If you want a smooth … Continued
By Amelia
Slice the lamb into very thin slices and coat in the cornflour, add the black pepper and one tablespoon of soy sauce. Cover and leave to stand while you prepare the vegetables. Heat the oil in a frying pan, add the lamb and cook over high heat for approximately 5 minutes until nice and brown, … Continued
By Amelia
First, preheat oven to 200˚C / 180°C fan / Gas 6. Roll out the pastry on a lightly floured surface and create a rectangle of about 20 x 30cm. Using a knife lightly score a border about 2cm from the edge and place on a large baking sheet. Next, spread the pastry with tomato paste … Continued
By Amelia
Heat the oil in a frying pan. Lightly fry the leek and onion until coloured. Add the lamb and stock. Heat through until piping hot. Transfer the mixture to an over proof dish. Overlap the sliced potatoes around the edge of the dish. To make the rarebit: Combine the cheese, mustard and ale to a … Continued
By Amelia
Season and lightly flour the pieces of lamb then pan fry them in the vegetable oil for a couple of minutes until they are evenly browned. Put them to one side. Meanwhile gently cook the onions in the olive oil with all the spices for about 10 minutes, stirring until they are soft and beginning … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly oil a roasting tin or ovenproof dish. Mix together the minced lamb, pork, liver and onion. Add the dry ingredients and stir well. If you wish to check you are happy with the flavouring – fry a teaspoon of mixture in a pan … Continued
By Amelia
In a large saucepan, fry the lamb until brown. Add the onion and leeks, and cook for 2 minutes, until soft. Add the remaining ingredients. Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours. Best served with crusty bread and … Continued
By Amelia
A great summer sharing dish – just scale up for barbecue with friends! In a large bowl mix all the ingredients for the marinade, stirring well. Add the lamb chops and coat thoroughly. Cover and leave in fridge for at least 2-4 hours. Remove the lamb chops from the fridge 30 minutes prior to … Continued
By Amelia
Heat the oils in a large non-stick frying pan or wok, add the lamb strips and garlic. Cook for 4-5 minutes until meat is browned on all sides and cooked through. Add the sweet chilli sauce and cook for 1-2 minutes. Add the lime juice and rind, sugar snap peas and/or mangetout and stir through. … Continued
By Amelia
Preheat oven to 180ºC / 160°C fan / Gas 4. Place in a bowl the potato slices, onion, rosemary and seasoning, toss together. Place in the bottom of a large roasting pan or dish (large enough to take the whole leg). Add the slices of pear and slot between the potatoes. Weigh the joint and … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb breasts in a roasting tin, add the stock and star anise, cover with foil and cook for one and half hours until fairly tender. Remove and cool slightly, then cut down in between each bone to create ribs. Place on oven … Continued
By Amelia
Cooking time: medium – 25 minutes per 450g/500g plus 25 minutes, or well done – 30 minutes per 450g/500g plus 30 minutes. The oven temperature should be 180°C / 160°C fan / Gas 4. Weigh the lamb joint and calculate the cooking time. Place the lamb on a board and make several slits into the … Continued
By Amelia
Mix all the ingredients for the marinade and add the lamb, leave to marinade for at least 30 minutes. Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade. To make the couscous, fry the cauliflower crumbs in … Continued
By Amelia
Preheat oven to 180ºC / 160°C / Gas 4. Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well. Add the spices and coat the meat in them. Add the tomatoes, chickpeas, stock and potatoes. Bring to the boil, cover with foil … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs, add the lemon rind and herbs. To prepare the lamb, score the fat on the rack. Heat the pan until hot and add the oil. Sprinkle over … Continued
By Amelia
Put the potatoes on to boil, while potatoes are boiling make up the meat mixture. In a hot pan, fry the mince, onion and garlic until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts. … Continued
By Amelia
A super easy pie made from Sunday’s leftovers! Preheat the oven to 200°C / 180°C fan / Gas 6. Heat the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, red currant jelly and rosemary. Transfer … Continued
By Amelia
Season chops and place on grill pan. Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned. Five minutes before the end of cooking time place the olive oil and mint jelly in a small dish and mix to break down and soften. Take a spoon and smear … Continued
By Amelia
Preheat oven to 160°C / 140°C fan / Gas 3 – 4. Place the lamb shoulder in a deep roasting tin. Place the garlic, seeds and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs. Make a few slits in the surface of the … Continued
By Amelia
Heat the oil in a large pan, then add the diced lamb and fry until browned. Add the onion, garlic, ginger, celery and chilli and fry for 2 minutes. Add the spices and stir for a few minutes. Add the coconut milk, stock, tomato purée and seasoning. Once boiled cover with lid and simmer for … Continued
By Amelia
Cook the rice in a can of coconut milk and a little water if required. Heat wok or frying pan. Season the lamb strips. Add 1 tablespoon of the oil to the pan and once it’s hot, add the lamb strips and brown all over on high heat, remove with a slotted spoon and set … Continued
By Amelia
To make the salsa blitz all the ingredients together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days. To make the crispy crumb melt the butter in a frying pan, add the breadcrumbs and stir over medium … Continued
By Amelia
To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up and ensure its piping hot. Warm the pancakes as instructed on packet. Spread a little hoisin sauce over each pancake, … Continued
By Amelia
Slow cook the breast of lamb in the stock and star anise for 3 hours, can be done in oven in a lidded casserole dish or in slow cooker. When cooked, remove from the cooking liquid and cool. Mix all the ingredients for the glaze together. Insert 4-5 skewers through the lamb breasts and then … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Make up the marinade by combining the vinegar, honey, mustard, garlic and seasoning. Add the lamb pieces and rub the marinade into the lamb and the scored fat. Leave to stand for at least 30 minutes. Combine the oil, chopped rosemary, salt and pepper, … Continued
