Recipes Keywords: lamb

Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Main courseServes 4

# In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat. # Cover and marinate in the refrigerator for 2 hours or overnight, turning once. # Preheat the oven to Gas mark 6, 200°C, 400°F. # Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently. # Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade. # Return to the oven and roast for 35-40 minutes, turning once. # Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes. # Drizzle the sauce over the chops and serve immediately with the roasted vegetables. # Serve with a crisp green salad.

Coronation Lamb Rolls with Piccalilli Style Vegetables

Main courseServes 24

Preparation time: 30 minutes Cooking time: 20 minutes : 1. To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse. 2. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning. 3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total. 4. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side. 5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut 6 rolls from each length. 6. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden. 7. Serve the lamb rolls with the piccalilli.

Lamb Stacks with Mint Relish

Main courseServes 6

Preparation time: 15 minutes Cooking time: 4-6 minutes : 1. To prepare the mint relish; in a small bowl mix all the ingredients together, cover and set aside. 2. Place the steaks on a chopping board. Season and sprinkle with the lemon zest on both sides then brush with the oil. 3. Cook on a prepared barbecue or under a preheated moderate grill for 2-3 minutes. 4. Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the Feta on top and spoon over the relish. 5. Serve with a crisp green salad. Tip: As an alternative replace the Feta with firm goat's cheese.

Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

Main courseServes 6 - 8

Preparation time: 25 minutes Cooking time: 4 hours : 1. Preheat the oven to Gas mark 3, 170°C, 325°F. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice. 2. Place the joint in a non-stick roasting tin and coat on both sides with the rub. Pour the grape juice around the lamb, cover with baking parchment then foil. Roast for 4 hours, turning half way during cooking. 3. Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the ingredients and set aside. 4. Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional). 5. Place the joint on a chopping board and 'pull' the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork. 6. Serve the lamb in flatbreads or pitta breads with the coleslaw.

Moroccan Spiced Lamb with Beetroot

Main courseServes N/K

Preheat the oven to 190°C. Wrap the beetroot in foil and place in a baking dish. Bake until tender (small ones will take 30-40 mins; larger up to 2 hours - test with a knife). Remove from the oven and leave until cool enough to handle, then rub off the skins. Roughly chop, then blitz in a food processor with the yoghurt, seasoning to taste. Mix the oil, lemon zest and juice, garlic and spices in a bowl. Add the lamb and toss together. If you have time, marinate in the fridge for an hour or two. Put the couscous in a large bowl and add just enough boiling water to cover. Pop in the butter, stir and leave to absorb for about 10 mins. Fluff it up with a fork. Add the lemon zest, juice, herbs and stir. Heat a griddle pan until very hot. Cook the lamb on both sides for 3-4 mins, depending on thickness. Rest the meat for 5 mins, then serve with the couscous and a dollop of beetroot purée (warm it in a pan if you like).

Silversmiths’ Slow braised lamb breast, milk poached sweetbreads, wilted Savoy, carrot textures.

Main courseServes 4

For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use). For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off. For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste. For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender. For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft . To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy

Black Sheep Brewery Liver and Bacon

Main courseServes 4

Bring the potatoes to boil and simmer for around 25- 30 minutes. When cooked the potatoes should start to break up, so check by using a fork. Drain the potatoes in a colander and turn back into the pan and dry out over a little heat, to take off any excess water. In a small pan or microwaveable dish, put the butter and a drop of milk or cream, then heat and melt together and add this to the potatoes. Season and mash the potatoes. You can add some chopped fresh sage or parsley at this point. To make the gravy, which can be made in advance, put the beef/lamb bones in a baking tray with the vegetables all chopped up and smother in the tomato paste/purée. Roast in the oven at 200ºC for around 45 minutes until the bones are brown and tomato paste caramelised. Drain any fat off the bones and put in to a heavy and deep pan or casserole dish with the vegetables, two bottles of Black Sheep ale or Riggwelter, a pint of water and a table spoon of garlic purée. Bring to a boil on high heat and skim off any impurities, then turn down heat and simmer for around two hours until its reduced by half. Then thicken with a little corn starch and pass through a sieve into a jug and leave to one side. Dispose of the bones and vegetables and wash the pan. Return to medium heat and add a few drops of sunflower oil or rape seed oil with two thinly sliced onions, moving them around until caramelised. Drain off any oil and then add the gravy and simmer for 20 minutes. Season with salt and pepper and a couple or dashes of Worcestershire or Yorkshire sauce, if you wish to add a kick. Pan fry the liver to your required taste and finish with a couple rashers of crisp baked streaky bacon/pancetta. Alternatively, the bacon/pancetta can be baked for 15 minutes in a hot oven until crispy, then left to go cold and blended to a crumb and sprinkled over the liver after cooking it. Serve with the mashed potatoes and gravy.

Jason Wardill’s Yorkshire Tapas Platter – Yorkshire Lamb Kofta

StarterServes 6

1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals. 2) Thread onto 4 metal skewers and brush with oil. 3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. 4) Serve with a dipping sauce.