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Rosemary lamb shanks braised in red wine

 

What you need:

 

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3.

Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.

Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.

Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.

To make the polenta, heat the stock in a large saucepan over high heat.

Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.

Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.

Spoon the polenta into bowls, top with lamb and serve.

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Date & Cinnamon Stuffed Lamb

 

What you  need:

1 tbsp olive oil

1 small onion, finely chopped

50g dried dates, roughly chopped

1 tbsp freshly chopped rosemary

25g ground almonds

pinch ground cinnamon

½tsp ground cumin

1 whole leg of lamb

1tsp plain flour

600 ml lamb stock (fresh or made from cubes)

salt

black pepper

2 garlic cloves, crushed

What you do:

Preheat the oven to 220 C / 425 F / gas mark  7

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a purée. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

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Lamb guard of honour with lemon and mint crust

 

What you need:

2 x 8 bone racks of lamb (untrimmed)

100g fine breadcrumbs

small handful fresh mint

2 lemons

3 shallots, chopped

2 cloves garlic

For the gravy:

15g butter

1 level tbsp flour

100ml red wine

1tbsp redcurrant jelly

1 tbsp Worcestershire sauce

what you do:

Heat the oven to 200 C / 400 F / gas mark 6.

Pull off the outer layer of fat on the lamb and discard.

To make the crumb mixture, blend the breadcrumbs,mint and the rind and juice of 1 lemon in a food processor until finely chopped. Spread this mixture over the lamb and place flat in a large roasting tin, crumb-side up. Squeeze the juice from the remaining lemon and add the juice, squeezed lemon halves, shallots, and garlic to the roasting tin. Roast for 45 minutes (or 25 minutes per lb) until the meat is cooked.

Remove from the oven. Arrange the lamb racks on a serving platter with the bones facing inwards and interlocking to make an arch. Cover with foil to rest for 10 minutes while you make the gravy.

Remove from the lemon halves, garlic cloves and any large shallot pieces from the roasting tin. Place the tin on the hob and add the butter. Heat until foaming, then add the flour. Cook 2-3 minutes until thickened, then pour on the red wine and 200ml boiling water, then add the redcurrant jelly and Worcestershire sauce. Simmer for 3-4 minutes then strain.

Serve with the lamb.

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Mediterranean lamb stew with olives

 

 

What you need:

2 tbsp olive oil

500g (1lb) lamb neck fillet, cubed

1 onion, sliced

2 garlic cloves, finely chopped

125ml (4fl oz) dry white wine

1 x 400g tin Everyday Value chopped tomatoes

2 x 5 cm (2 in) strips orange peel (pith removed)

2 sprigs thyme

1 red pepper, sliced

handful pitted Kalamata olives

crusty bread, to serve

What you do:

Heat 1 tbsp olive oil in a large pan. Add the lamb and cook for 5-10 minutes until browned all over. Remove from the pan and set aside.

In the same pan, heat the remaining oil, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

Increase the heat and pour in the white wine. Bring to the boil, then leave to bubble for 2-3 minutes until the liquid has reduced by half.

Return the lamb to the pan, along with the tomatoes, orange peel, thyme sprigs and 200ml (7fl oz) water. Leave to simmer gently for 1 hour, adding a splash more water if needed.

Add the red pepper and olives and cook for a further 20 minutes, until the peppers have softened.

To serve, remove the orange peel and  enjoy with some crusty bread, if you like.

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What you need:

Lamb Shoulder/Breast or shanks
1 head of garlic, cloves peeled and cracked
1 onion cut into 8 ths
Oregano
Lemon
Salt & Pepper
Olive oil
Chicken broth

What you do:

Preheat the oven to  180 C / 350 F/ gas mark 4

Brown the meat on top of the stove or in a hot oven. Add the onion, and

the peeled garlic cloves. Cook until golden.  Add the Oregano, salt,
pepper and the juice of a lemon.

Cover and place in the preheated oven. Cook until tender. Cooking Time will

depend on the size of roast.

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What you need:

500g lamb shoulder chopped into bite size chunks and placed into a small mixing bowl

1 large onion, finely chopped

1 red chilli, finely chopped (seeds left in)

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

2 tsp of ground turmeric

1 tsp of paprika

2 tsp of cumin powder

1 tsp of ground coriander

1 tbsp of tomato puree

400g tin of chopped tomatoes

400ml of boiled water

A knob of unsalted butter

Salt

Pepper

To Garnish

1 red chilli, finely sliced (seeds left in)

A large handful of chopped fresh coriander

Squeeze of lemon

What you do:

Put your large pan/wok on a high heat and add a knob of butter and about a 1 tbsp of oil. Throw in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 2 tsp of turmeric, 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of paprika. Stir well and reduce the heat to medium.

Put your other pan on a high heat. Take your bowl of lamb pieces and add a 1 tsp of ground cumin. Lightly toss the lamb in the spice with your fingers to coat the pieces.

Once your new pan is nice and hot, add a tbsp of oil, swirl it around and add in the lamb. Cook for 1 minute on a high heat, turning the pieces of lamb once to get most of the meat sealed (very lightly browned) on the outside.

Turn the heat off the lamb and turn the heat back up high on the first pan containing the spices and onions. Add in 1 tbsp of tomato puree and the tin of chopped tomatoes. Give it all a good stir together before adding 400ml of recently boiled water. Stir again.

Add the lamb into the larger pan after the water and stir. Finally turn the heat down to a simmer and leave the curry bubbling away gently for 1 hour, after which time the lamb will be soft and succulent. If you’re serving rice or naan bread with the curry, time them to also be ready in 1 hour.

After 1 hour the sauce will have reduced and thickened as in the photo below. Throw in the chopped coriander, fresh chilli and a squeeze of lemon juice.

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What you need:

leg of lamb, butterfly boned, around 1.2 to 1.4kg (2lb 12oz to 3lb 4oz) boned weight

4 garlic cloves, crushed

big handful chopped fresh oregano

zest and juice 1 lemon

3tbsp olive oil
What you do:

preheat the oven to 220 C / 425 F /gas mark 7.

Open out the lamb, skin side down. Make slashes in the flesh, but not cutting through to the skin. You’ll see it’s uneven, so cut well through the thicker bits to ensure the marinade will permeate. Mix together the remaining ingredients then, with your hands or a spatula, rub most of the marinade into the flesh. Roll up the lamb and tie with butcher’s string – another pair of hands will come in useful here. Put into a non-metallic bowl, then make a few narrow slashes into the skin and rub in any remaining marinade and juice. Cover with clingfilm and marinate for at least 3 hours, but preferably overnight.

Get the lamb to room temperature then roast for 20 minutes, then turn the oven down to 180 C / 350 F / gas  mark 4 and roast for a further 50 minutes. This will give you lamb which is only slightly pink. Cook for 10 minutes less for pink lamb and 10 more for well done. Allow the lamb to rest in the tin for 10 to 15 minutes before carving. Serve with the roasting juices poured over.

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What you need:

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)

2 large onions, grated

2 tbsp olive oil

2 tbsp argan oil

3 cloves garlic, crushed

570ml/1 pint tomato juice

2 x 400g tinned chopped tomatoes

115g/4oz  dried apricots, cut in half

55g/2oz dates, cut in half

55g/2oz sultanas or raisins

85g/3oz  flaked almonds

1 tsp saffron stamens, soaked in cold water

600ml/1 pint lamb stock

1 tbsp clear honey

2 tbsp coriander, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

What you do:

Preheat the oven to 150 C/300 F/Gas mark 2.

Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs.

Serve.

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What you need:

5 tbsp sunflower oil

4 large onions, sliced

10 cardamom pods

1 tbsp cumin seeds

2 tsp mustard seeds

½ cinnamon stick

2 long red chillies, sliced

6 large garlic cloves, roughly sliced

1 tbsp ground coriander

2 tsp ground turmeric

500g mature spinach leaves (not baby spinach), washed and drained

900g boneless lamb leg, cut into chunks of about 4cm

1 bay leaf

2 tbsp tomato puree

800ml cold water

1 tsp flaked sea salt, plus extra for seasoning the lamb

freshly ground black pepper

What you do:

Preheat the oven to 180 C/350 F/Gas mark 4

Heat 3 tbsp of the sunflower oil in a large non-stick frying pan. Cook the onions gently for 20 minutes until softened and golden brown, stirring regularly.

Place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip them on to a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and the cinnamon stick. Pound to form a fairly fine, dry powder.

When the onions are ready, transfer about half of them to a plate and set aside. Return the pan to the heat and stir in chillies and garlic and cook for 3 minutes, stirring. Add the pounded spices, ground coriander and turmeric. Cook for 2 minutes more, stirring constantly.

Break off any tough stalks from 300g of the spinach, drop the leaves into the pan and cook for 2–3 minutes, turning it with the onions until well wilted. Remove the pan from the heat, scrape everything into a heatproof bowl and leave to cool. Get rid of any tough stalks from the remaining spinach and tear the leaves in half. Cover and set aside.

Return the pan to the heat and add another tablespoon of oil. Season the lamb all over with salt and freshly ground black pepper. Fry the lamb over a medium-high heat in 2 or 3 batches until browned on all sides, adding more oil if necessary. As soon as a batch is browned, transfer it to a medium flameproof casserole dish while you fry the rest.

Transfer the spiced onions and spinach to a food processor and blitz to a thick green paste. Stir this into the casserole dish with the lamb and add the bay leaf, tomato puree and water. Season with the teaspoon of flaked sea salt, stir well and bring to a simmer.

Remove the casserole dish from the heat and cover the surface of the curry with some crumpled baking parchment. Pop a lid on top and cook the curry in the oven for 2.–3 hours or until the meat is very tender and the sauce is thick. Stir halfway through cooking if possible. Take the curry out of the oven and stir in the reserved onions and the rest of the spinach. Cover with the lid alone and return to the oven for a further 15–20 minutes or until the onions are hot and the spinach has wilted. Serve with freshly cooked rice or warm naan.

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What you need:

500g lamb neck fillets, cut into bite-size pieces

2 tsp paprika

3 tsp ground cinnamon

2 x 400g/14oz cans chopped tomato with olive oil and garlic

1 tbsp finely chopped parsley, plus extra to serve

What you do:

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

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