Garlic & Herb Roast Lamb on Boulangere Potatoes

Serves 8

4lb 8oz leg of lamb
4 garlic cloves, sliced
few rosemary sprigs
4lb 8oz large potatoes
2 onions, thinly sliced
1 pint chicken stock
2oz butter

Heat the oven to 190, 170 fan, gas mark 5.  Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife.  Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme.  Put in a roasting tin, season well with salt and black pepper, then cover with foil.
Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin.  Toss with the onions, remaining slices of garlic and a good scattering of herbs.
Heat the stock and butter together, then pour over the potatoes.  Cover the dish with foil and bake in the oven  with the lamb for 1 hour.  Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more.  Allow the lamb to rest before carving, for about 15 mins.  Leave the potatoes in the oven until ready to serve.

Spiced Roast Leg of Lamb with Fennel & Tomatoes

Serves 6-8

2kg leg of lamb
6 ripe tomatoes, halved
2 fennel bulbs, cut into wedges

Marinade
zest and juice of 2 lemons
6 anchovy fillets in oil, drained and chopped
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
small handful of fresh thyme sprigs
1 mild red chilli, deseeded and chopped
4 tbsp olive oil

In a bowl, mix together all the marinade ingredients.  Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp.
Preheat the oven to 200, 180 fan, gas mark 6.  Put the lamb in a roasting tray and place into the oven.  After 10 mins turn the oven down to 180, 160 fan, gas mark 4 and cook for a further 50 mins.
Remove from the oven and add the halved tomatoes and fennel.  Baste everything with the juices and top the tomatoes with the rest of the marinade.  Continue cooking for about 40 mins until the lamb is cooked and the vegetables have softened and are lightly charred.
Cover loosely with foil and rest for 15-20 mins.  Carve and serve with the vegetables.

Lamb Steaks, Cous Cous & Roasted Veg

This is what I rustled up for tonight's tea.  

Serves 2

2 lamb leg steaks

olive oil

rosemary, chopped

salt and pepper

1 carrot, peeled and cut into batons

1/2 onion, peeled and cut into wedges

baby sweetcorn

cherry tomatoes

Lakeland herb sea salt

packet of cous cous

Put the carrots, onion, baby sweetcorn and cherry toms in a roasting tray, cover with olive oil, rosemary and sea salt and bake in the oven at 200 for about 35 mins.

Cover the lamb steaks in olive oil, salt, pepper and rosemary and griddle for about 5 mins on each side.  Leave to rest for a good few minutes before serving. 

Make the cous cous as per packet instructions and serve everything together.  Simple, quick, easy and very tasty.  

Warm Lamb & Chickpea Salad

Serves 4

1/2 small lamb shoulder
1 garlic bulb, cloves separated
4 rosemary sprigs, leaves stripped
2 x 400g cans chickpeas, drained and rinsed
290g jar roasted red and yellow peppers, drained and sliced
1 tbsp olive oil

Preheat the oven to 180, gas mark 4.  Place the lamb shoulder in a small roasting tin with the olive oil, garlic cloves and rosemary leaves, then season well.  Pour 100ml water into the tin.  Cover tightly with foil and roast the lamb in the oven for 2 hours until very tender.  After 1 hour 30 mins, remove the foil and roast uncovered for the remaining 30 mins to crisp the skin.  Remove from the oven and rest for 10 mins.
Remove the lamb from the tin, cut the meat from the bone and shred into bite sized pieces.  Squeeze the roasted garlic cloves into the cooking juices (discard the skins of the garlic cloves) and mash with a fork.  Set the tin on the hob over a low heat, then stir in the chickpeas to warm.  Season to taste.  To serve, toss the garlicky chickpeas with the roasted peppers and the shredded lamb.

Lamb & Vegetable Crumble

Serves 4

2tbsp oil
450g lean lamb mince
1 celery stick, finely chopped
2 medium onions, finely chopped
2 carrots, peeled and diced
1 large sprig fresh rosemary
2tbsp plain flour
2tbsp tomato puree
3tbsp Worcestershire sauce
425ml good, hot lamb stock
salt and pepper
100g sweetcorn, drained, if canned

Crumble
75ml wholemeal flour
75ml plain flour
75g butter, cubed
100g mature Cheddar cheese, grated
2-3tbsp freshly chopped chives
new potatoes and green veg, to serve

Preheat the oven to 180, gas mark 4.
Heat the oil in a large non stick pan and cook the mince in batches for 5-8 mins under a moderate heat, until it has browned.
Add the celery, onions and carrots.  Cook for 5 mins.  Stir in the rosemary.  Stir in the plan flour, tomato puree, Worcestershire sauce, hot stock and some seasoning.  Bring to the boil and reduce the heat.  Add the sweetcorn.
Spoon into a 1.2 litre ovenproof dish.
Meanwhile, to prepare the crumble topping, place both flours into a large bowl.  Rub in the butter, until the mix resembles fine breadcrumbs.
Stir in the cheese and chives.  Cover the lamb with the crumble topping and bake in the preheated oven for 30 mins until bubbling.
Serve with new potatoes and your choice of green vegetables.

Lamb, Stilton & Potato Pie

Serves 6-8

For the potatoes
600ml full cream milk
300ml double cream
1/2tsp ground nutmeg
2 garlic cloves, peeled and crushed
400g potatoes, peeled and thinly sliced

For the filling
30g unsalted butter
1 small onion, peeled and finely diced
1 clove garlic, peeled and crushed
450g minced lamb
1tbsp fresh rosemary, chopped
2tbsp plain flour
1tbsp tomato puree
1tbsp balsamic vinegar
200ml lamb, chicken or veg stock
2tbsp mint leaves, chopped
1tbsp redcurrant jelly

450g puff pastry
450g stilton cheese, chopped
1 beaten egg yolk
1tbsp milk

Simmer the milk, cream, nutmeg and garlic in a pan.  Add the potatoes, making sure that they are just covered with the milk and cream.  Cover and simmer for about 12 mins until soft.  Remove from heat and set aside to cool.
Melt the butter, add the onion and gently fry for 2-3 mins until soft.  Add the garlic and fry for 2 mins.  Increase the heat and add the minced lamb, frying until lightly brown.
Stir in the rosemary and flour and cook for 2-3 mins.  Add the tomato puree, vinegar, stock, mint and redcurrant jelly.  Cook for 4-5 mins then turn off the heat and allow to cool.
Preheat the oven to 180, gas mark 4.  Roll out the puff pastry.  Use 1/2 to line a lightly buttered 20cm tin.
Sprinkle a layer of Stilton.  Follow with a layer of the cooled potato mixture, filling the pie until it reaches halfway up the pastry case.  Add a layer of lamb mixture, then a layer of potato.  Press the mixture down gently but firmly.  Sprinkle over the remaining Stilton cheese.
Mix the beaten egg and milk and use it to moisten the side of the pastry.  Use the remaining pastry to make a lid.  Join the lid and the pastry sides together by pressing gently and cutting off any excess.
Brush the lid with a little egg wash and lightly score a pattern on the pastry lid taking care not to cut through the pastry.  Cook in the oven for 10 mins, then lower the temp to 170, gas mark 3 and bake for a further 30 mins until golden brown.
Remove from the oven and allow to cool for 10 mins before serving straight from the tin.

Spiced Lamb Tagine (slow cooker)

Serves 6-8
Cooking time - 8 1/2 - 10 1/2 hours

1tbsp olive oil
1lb minced lamb
1 large onion, chopped
2-3 garlic cloves, chopped
1 1/2 inch piece of root ginger, peeled and finely chopped
1tsp turmeric
1tsp ground cinnamon
1/2tsp ground allspice
2tbsp plain flour
400g can chopped tomatoes
1 1/2 pints lamb or chicken stock
1tbsp tomato puree
10oz new potatoes, scrubbed and halved or quartered depending on size
10oz butternut squash, deseeded, peeled and diced
2 carrots, diced
2oz raisins
10oz frozen broad beans
5oz frozen peas
small bunch of mint
salt and pepper
couscous, to serve

Preheat the slow cooker.  Heat the oil in a large frying pan.  Add the mince and onion and fry, stirring for 5 mins until the mince is browned.  Stir in the garlic, root ginger, spices and flour, then add the canned tomatoes, stock and tomato puree.
Mix int he potatoes, butternut squash, carrots and raisins then season with salt and pepper.  Bring to the boil then transfer to the slow cooker pot.  Cover with the lid and cook on low for 8-10 hours.
Stir the tagine then sprinkle the frozen veg over the top. Replace the lid and cook for another 20-30 mins until the veg are hot.  Sprinkle with torn mint leaves and serve with couscous.

Lamb Cassoulet

Serves 4

250g green beans, halved
100g finely chopped chorizo
1 onion, peeled and finely chopped
1 jar slow roasted garlic and chilli sauce
150ml dry white wine
420g can butter beans, drained and rinsed
8 lamb cutlets, trimmed
1tbsp olive oil
15g slighlty salted butter
8tbsp fresh white breadcrumbs
1tsp smoked paprika
salt and pepper
fresh parsley, chopped

Cook the green beans for 5-6 mins until just tender.  Drain and set aside.  Gently heat the chorizo, stirring for 2-3 mins until the juices begin to run.  Add the onion and cook, stirring for 5 mins until just soft.
Add the sauce, wine and butter beans.  Bring to the boil and simmer for 15 mins, stirring, until tender.  Add the green beans and heat through.  Cover and keep warm.
Meanwhile, fry the lamb in a little oil for 4-5 mins on each side until slightly pink in the centre.  Drain, reserving the juices and keep warm.  Add the butter and remaining oil to the juices and heat until bubbling.  Stir fry the breadcrumbs with the paprika for 1-2 mins until crisp.
Drain onto kitchen paper, then return to the pan, season and add the parsley.
Divide the bean mixture between 4 plates.  Top each with 2 cutlets, sprinkle with breadcrumbs and serve.

Shepherd's Pie Dauphinois

Serves 6

I made this dish a few weeks ago and although it was lovely, I find lamb mince a bit greasy and fatty so if I make it again I will use extra lean minced beef instead of lamb.  The choice is yours however.

900g minced lamb
2 onions, peeled and chopped
2 carrots, finely diced
45g plain flour
300ml red wine
300ml beef stock
1tbsp Worcestershire sauce
1tbsp tomato puree
dash of gravy browning
salt and pepper, to season

Topping
900g potatoes, sliced
150ml double cream
salt and pepper, to season
75g mature Cheddar cheese, grated

Preheat the oven to 160, gas mark 3.  Put the lamb, onions and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 mins or until the meat is brown.  Drain away any fat.
Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, tomato puree and gravy browning.  Stir until blended, then bring to the boil.  Season, cover with a lid, and transfer to the oven for 1-1.5 hours or until the mince is tender.
Check the seasoning, then tip the meat into an ovenproof dish and set aside to cool.  Increase the oven temp to 220, gas mark 7.
Put the potatoes in a pan of boiling salted water for 4-5 mins.  Drain, refresh in cold water, and dry on kitchen paper.
Arrange a layer of potato on top of the mince, then pour over 1/2 the cream and season.  Arrange the remaining potatoes on top, pour over the rest of the cream, and sprinkle over the cheese.
Bake for 30 mins or until golden and bubbling, then serve.

Greek Style Lamb Shanks

Serves 4

Long slow cooking brings out the natural sweetness of the lamb, which is complemented by the delicate lemon flavour of the crushed coriander seeds and bay leaves.

1 tbsp olive oil
4 lamb shanks
1 large onion, thinly sliced
4 tsp coriander seeds, roughly crushed
2 tbsp plain flour
1 pint chicken or lamb stock
1/4 pint dry sherry, dry cider or white wine
4 bay leaves
2 tsp honey
salt and pepper

Preheat the slow cooker if necessary.  Heat the oil in a frying pan, add the lamb shanks and brown on all sides.

Transfer them to the slow cooker pot, arranging them so that they almost stand up with the thickest parts on the bottom of the pot.

Add the onion to the frying pan and fry, stirring for 5 minutes until lightly browned.  Add the coriander seeds and cook for 1 minute.  Stir in the flour then add the stock, sherry, cider or wine, bay leaves and honey and season with salt and pepper.

Bring to the boil then pour over the lamb.  Cover with the lid and cook on High for 5 - 7 hours until the meat almost falls off the bone.  Turn the meat once during cooking, if possible.

Transfer the lamb shanks to a serving bowl, cover and keep hot.  Carefully lift the slow cooker pot out of the base unit using oven gloves, pour the contents into a saucepan and boil rapidly to reduce the liquid by half.  Spoon the sauce and onions over the lamb.

Tips
Try not to move the lamb about in the slow cooker as the meat gets so tender it falls off the bone.  Lift the shanks out really carefully at the end.

Verdict
Totally gorgeous dish, the meat tastes amazing and the sauce is great.  It's a meal you can just put on in the morning and when you get home from work it's ready. Simples!

Rating
10/10

For a copy of this recipe please email me at smellskitchen78@gmail.com

Summer Lamb Ragu

Toddlers/Adults
Serves 2 adults, 2 toddlers

2 tbsp olive oil
6 x lamb leg steaks
1 red onion, finely sliced
2 cloves garlic, finely chopped
400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp balsamic vinegar
250ml vegetable stock, hot
1 large courgette, diced
125g green beans, trimmed and cut in half
cooked pasta shapes to serve

Heat the oil in a large frying pan and cook the lamb steaks in batches for 2 mins each side until browned. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan and cook for 3-4 mins until beginning to soften.
Pour over the chopped tomatoes and add the puree, balsamic vinegar and stock.  Stir and bring to a gently simmer.  Return the lamb to the pan and cook over a very gentle heat, covered, for 20 minutes.
Stir in the courgette and beans and cook for a further 15 mins, uncovered, until the lamb is tender and you have a thick sauce.
Snip the lamb into bite-size pieces with scissors and return to the sauce.  To serve toddlers, stir the sauce through the pasta.

Freezer tip - allow the lamb ragu sauce to cool completely before freezing in a container for up to 3 months.

Golden Lamb Hotpot

Toddlers/Adults
Serves 2 adults, 2 toddlers

You can also try topping this with mashed potatoes.

1 tbsp olive oil
300g lean lamb fillet, cut into bite-size pieces
1 small red onion, finely chopped
2 cloves garlic, crushed
300g swede, peeled and cubed
300g carrots, peeled and cubed
1 tbsp tomato puree
1 tbsp plain flour
1 tbsp fresh thyme leaves
500ml veg stock, hot, topped up with boiling water to make 600ml
600g red potatoes, skin on, finely sliced
25g unsalted butter

Preheat oven to 180, gas 160, gas mark 4.  Heat the oil in a 2.5 litre ovenproof casserole dish and sear the lamb in batches (set seared batches aside on a plate covered with greaseproof paper) until browned all over.
Add the onion and garlic to the dish and cook gently for 4-5 minutes until softened.  Stir in the swede and carrots and toss well with the onion and garlic for a minute.  Stir in the tomato puree, flour and thyme then return the lamb to the casserole.
Pour over the stock and bring to the boil.  Remove from the heat and arrange the potato slices in a circular pattern to completely cover the top of the meat and vegetable mixture.  Dot all over with small pieces of the butter.
Place in the oven, uncovered, and cook for 50-60 mins until the meat and vegetables are very tender and the potato topping is golden and crispy on the edges.
Serve with green vegetables on the side.

Suitable for freezing - leave the cooked filling to cook competely then cover with cling film then foil.  Freeze for up to 3 months.  Defrost overnight in the fridge, top with potato slices and butter then continue from step 4.