By Liz Hunter
Preheat oven to 150°c. Slice onions and crush garlic. Add to a deep pot or dish with rosemary, salt, pepper, and olive oil. Place lamb on top, season again, and cover tightly with a lid or double foil. Add parchment under the lid if using a pot. Roast at the bottom of the oven for … Continued
By Liz Hunter
Marinate the lamb | In a bowl, mix your Welsh Lamb chops with spices, olive oil, and salt. Coat well and set aside. Cook the Couscous | Follow the packet instructions, fluff with a fork, and let it cool slightly. Create the Salad | In a bowl, combine couscous, thinly chopped herbs, tomatoes, pomegranate seeds, … 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
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 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
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
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 beef from the fridge 1 hour before cooking and allow to reach room temperature. Preheat the oven to 220˚C / 200˚C fan / Gas 7. In a small bowl, mix the oil, chopped herbs, garlic and seasoning together. Place the onion and carrots in the bottom of a roasting tin to create a … 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
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
Remove the beef brisket from the fridge 45 minutes before cooking to reach room temperature. Preheat the oven to 150˚C / 130˚C fan / Gas 2. Mix the spices together for the rub and gently rub into the surface of the brisket. Place the onion slices in a roasting tin and sit the brisket on … Continued
By Amelia
Place all the sauce ingredients in a large bowl and whisk lightly to mix well. Season the beef. Heat the oil in a large frying pan and, over a high heat, brown the meat well on all surfaces. Transfer the meat into the slow cooker or in a deep casserole dish and pour the sauce … 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 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
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
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
Season the flour and use to coat the beef. Heat the oil in a large pan or flameproof casserole dish and fry the beef in 2 batches until brown. Remove from the pan. Add the butter, garlic, onions and mushrooms to the pan and fry for a few minutes. Return the beef to the pan. … 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 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
Preheat the oven to 170˚C / 150˚C fan / Gas 3. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish. Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic … 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
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
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
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
Heat the oil in a large pan or flameproof casserole dish, add the beef and fry until browned. Add the seasoning, onion, pepper, garlic, ginger and spices and stir gently for a few minutes. Add the remaining ingredients and bring to the boil. Cover with a lid or foil and continue cooking on the hob … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 5. Heat the oil in a frying pan, add the vegetables and fry for a few minutes until starting to brown. Add the fajita seasoning and fry for 1 minute. In a bowl, mix together the refried beans and passata and stir well. Spread the … Continued
By Amelia
Preheat the oven to 150˚C / 130˚C fan / Gas 2. Fry the oxtail in the oil until nicely browned all over. Remove from the pan, place in a casserole dish and sprinkle with seasoning. Using the same pan, fry the onions, garlic, ginger, red chilli and chilli flakes for a few minutes to soften. … 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 2 tablespoons of oil in a large, deep pan. Season the meat and fry it in two batches until it becomes a deep brown colour. Remove from the pan. Using the same pan, add the onion, garlic and carrot and fry for a few minutes. Return the meat to the pan and add the … Continued
By Amelia
Heat the oven to 150°C / 130°C fan / Gas 2. Heat the oil in a large frying pan. Season the brisket and place in the hot oil. Sear on all sides, getting a nice brown colour on the brisket. Remove the brisket from the pan and place in a deep oven tray or casserole … 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
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
Preheat the oven to 200°C / 180°C fan / Gas 6. Place the mince in a bowl and add the cooled onion, carrot and curry paste. Mix to combine and, if required, add a little bit of the egg to bind the mixture together. Shape the beef mixture into small sausage/kofta shapes (children may find … 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
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
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
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
Rub the beef fillet with the oil and season well. Preheat a large frying pan over a high heat, add the meat and sear on all sides for around 5 minutes, until golden brown. Remove from the heat and transfer to a wire rack to cool. Once cooled (around 15 minutes) brush with the mustard. … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes. To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well … 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
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
Looking for something to do with the leftovers from this recipe? Try our Piquant Welsh Beef and Yorkshire pud burrito To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave … 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
Preheat the oven to 180°C / 160°C fan / Gas 4. Heat a casserole dish and add the oil and brown the beef in batches until sealed. Remove the beef and set aside. Add the onions, garlic and cook for 5-10 minutes until they begin to soften. Add the tinned tomatoes, tomato puree, thyme, bay … Continued
By Amelia
Preheat oven to 150°C / 130°C / Gas 2. Heat 1 tbsp of oil in a casserole dish and cook the onions for about 5 minutes, stir in the garlic and carrots and cook for another 5 minutes. Add the remaining oil to a frying pan, season the beef with salt and pepper and brown … 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 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
