Braised Lamb Meatballs, Sumac Rice

Braised Lamb Meatballs, Sumac Rice

I am a big fan of meatballs and this dish of lightly spiced lamb meatballs braised with peas, preserved lemon and dried figs is great for a sharing supper.

Sumac rice is the best accompaniment to these meatballs and is equally good with other lamb dishes.

Braised Lamb Meatballs, Sumac Rice
Serves 4

Ingredients:

For the Meatballs: 750g Minced Lamb, 1 Small Onion (Finely Diced), Large Handful Parsley (Finely Chopped), 2 Garlic Cloves (Crushed), 3/4tsp Ground Allspice, 1/2tsp Ground Cinnamon, 75g Dried Cranberries, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg Yolk (Beaten), 200ml Vegetable Stock, 200g Freshly Shelled Peas, 2tsp Preserved Lemon Rind (Chopped), 3 Dried Figs (Finely Chopped), Large Handful Fresh Dill, Mint and Coriander (Chopped)

For the Rice: 300g Basmati Rice, 460ml Water, 25g Unsalted Butter, 2 Cinnamon Sticks, 3tsp Ground Sumac, 1tsp Sea Salt, 1tsp Cracked White Pepper

Method:

1) Combine the minced lamb with the onion, parsley, garlic, allspice, cinnamon, cranberries, sea salt, black pepper and egg yolk in a large bowl. Mix well with your hands until fully combined. Divide into equally sized meatballs.

2) Place a large, heavy based pot (a Le Creuset casserole is perfect) on the stove top over a medium heat. Cook the meatballs in a little neutral oil until well browned all over – around 10 minutes. Add the vegetable stock, peas, preserved lemon and figs to the pot, stirring well to combine with the meatballs. Bring the mixture to a simmer and braise the meatballs in the stock for around 10 minutes or until fully cooked and the peas are tender. When ready, add the fresh herbs and stir well to combine.

3) Meanwhile prepare the rice. Melt the butter in a large pan over a medium heat. Add the rice, cinnamon sticks and season with the salt and white pepper, stirring until fully coated in butter. Add the boiling water and turn the heat down low. Cover and cook for 15 minutes. After 15 minutes, turn off the heat, remove the lid and cover with a thin tea towel before replacing the lid. Allow to rest for 10 minutes. Before serving, stir through the ground sumac with a fork to fluff the rice.

4) Serve the meatballs and braising mixture with the sumac rice and a good spoonful of natural yogurt.

Spiced Lamb Kebabs, Green Salsa

Spiced Lamb Kebabs, Green Salsa

Delicious indian spiced minced lamb kebabs, served with a coriander and mint salsa. A quick and easy midweek recipe.

Best served with chapatis, chopped tomatoes and natural yogurt.

Spiced Lamb Kebabs, Green Salsa
Serves 4

Ingredients:

For the Kebabs: 800g Minced Lamb (Around 85% Lean), 3 Garlic Cloves (Crushed), 3cm Fresh Ginger (Finely Grated), 1 Green Chilli (Finely Chopped), Large Handful Fresh Coriander and Mint (Chopped), 1 1/2tsp Sea Salt, 1tsp Garam Masala, 1tsp Ground Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1/2tsp Turmeric Powder, Juice 1 Lime

For the Salsa: Large Handful Fresh Coriander (Including Stalks), 5cm Fresh Ginger (Roughly Chopped), Small Handful Fresh Mint, 1 Garlic Clove, 1 Green Chilli, Juice 1 Lime, 1tsp Caster Sugar

Method:

1) To make the kebabs, combine all of the ingredients in a large bowl and mix well until all of the ingredients are fully incorporated into the meat. Divide the mixture into 4 equal amounts and form onto large kebab skewers (as if you were making a kofta).

2) To make the salsa, place all of the ingredients in a small food processor. Add 1tbsp of water and blitz until fine. Set aside until ready to serve.

3) Cook the kebabs under a very hot grill for around 3 minutes each side or until just cooked through whilst remaining moist.

4) Serve the kebabs with the green salsa, some warmed chapatis and some natural yogurt.

Enjoy!

Spiced Spring Lamb, Citrus Lamb Rice

Spiced Lamb, Citrus Lamb Rice

A deliciously light and simple dish which is perfect for summer. Marinated spring lamb is served with citrus lamb rice.

Boneless lamb leg steaks or lamb loin are best for this dish and can be pan fried or cooked on the BBQ.

Spiced Spring Lamb, Citrus Lamb Rice
Serves 4

Ingredients:

For the Lamb: 4 Lamb Leg Steaks or 4 Lamb Cannons (Single Loin, Cut into Portions), 4tbsp Natural Yogurt, 2tsp Smoked Paprika, 2 Garlic Cloves (Crushed), 1tsp Ground Cumin, 1tsp Ground Coriander, 1/2tsp Cayenne Pepper, 1/2tsp Turmeric, Sea Salt, Black Pepper

For the Rice: 200g Basmati Rice, 25g Unsalted Butter, 360ml Water, 100g Minced Lamb, 2 Cinnamon Sticks, Peel of 1 Lemon & 1 Orange, 50g Dried Cranberries, 50g Sultanas, Small Handful Chopped Mint and Coriander, Sea Salt, Cracked White Pepper

Method:

1) To marinade the lamb, place all of the ingredients in a large bowl and combine well to ensure the lamb is fully covered by the marinade. Leave to marinade in the fridge for at least 2 hours.

2) Fry the minced lamb in a small pan over a high heat until crispy. To cook the rice, melt the butter in a medium saucepan over a low heat. Add the rice and season with a little sea salt and cracked white pepper. Stir to ensure the rice is well coated with the butter. Add the cinnamon, fruit peel, dried cranberries and sultanas. Add the water to the pan and bring to a simmer. Reduce the heat to low and cover. Cook the rice for around 12 minutes until the water is fully absorbed. Remove from the heat, cover the pan with a thin tea towel and replace the lid. Leave to rest for 10 minutes. Before serving, stir through the fresh herbs and fluff the rice with a fork.

3) Meanwhile, cook the lamb steaks either over a BBQ or in a large non-stick pan over a high heat for around 3 minutes each side (for medium) or until cooked to your liking. Allow the lamb 10 minutes to rest before serving.

4) Spoon the rice onto plates or a serving dish and top with the crisp minced lamb. Serve with the lamb. You can also top the lamb with some toasted pine nuts.

Enjoy!

Lamb Rogan Josh

Lamb Rogan Josh

A delicious slow-cooked curry – rich and aromatic with a good chilli kick.

Great served with pilau rice and plenty of cold beer!

Lamb Rogan Josh
Serves 4

Ingredients:

For the Lamb and Marinade: 800g-1kg Diced Lamb Leg or Shoulder, 6 Garlic Cloves (Crushed), 4″ Fresh Ginger (Finely Chopped), 2tsp Cracked Black Pepper, 2tsp Ground Turmeric, 3tbsp Natural Yogurt

For the Spice Blend: 1tbsp Cardamom Pods, 6 Cloves, 1tbsp Coriander Seeds, 1 Long Cinnamon Stick, 1tsp Paprika, 3tsp Chilli Flakes, 1tbsp Vegetable Oil, 2tbsp Water

For the Curry: 4 Red Onions (Finely Sliced), 4 Small Peppers (Finely Sliced), 1 Tin Chopped Tomatoes, 4 Red Chillies (Finely Sliced), 1tsp Sea Salt, 150ml Water

To Finish: Large Handful Chopped Coriander, 100g Sultanas, Coconut Shards, Natural Yogurt

Method:

1) Marinade the lamb by combining all of the marinade ingredients with the lamb in a large bowl. Cover and place in the fridge to marinade for at least 2 hours.

2) Meanwhile make the spice blend by combining all of the ingredients in a spice grinder or pestle and mortar and grind to a smooth paste.

3) Preheat your oven to 140c or bring a slow cooker up to heat. In a large frying pan/casserole dish fry the onions, peppers and sliced chillies in a little oil over a medium heat for 10 minutes until soft. Add the spice paste and cook for a further 5 minutes. Add the lamb and marinade to the dish and bring to a simmer. Add the tomatoes, sea salt and water to the pan and bring to the boil.

4) Transfer the curry to a casserole dish for the oven or to a slow cooker and cover. Cook in the oven for 4 hours or if using a slow cooker, cook on high for 5 hours or until the lamb is tender. Once ready, the curry can be cooled and chilled for re-heating later.

5) Prior to serving, ensure the curry is piping hot and stir through the coriander and sultanas.

6) Serve the curry with a sprinkling of coconut shards and a little natural yogurt.

Enjoy!

Lamb Loin, Barley, Herbs

Lamb Loin, Barley, Herbs

A delicious combination. Lamb Loin is served with charred scallions, gremolata, a port and barley jus and Crowdie cheese blended with heather honey.

The recipe for Gremolata is taken from my recipe for Lamb Leg and Gremolata. Great served with roasted new potatoes mixed with caramelised onions.

Lamb Loin, Barley, Herbs

Lamb Loin, Barley, Herbs
Serves 4

Ingredients:

For the Sauce: 50g Barley, 150ml Port, 500ml Vegetable Stock, Reserved Lamb Juices, Sea Salt, Cracked Black Pepper

For the Lamb and Accompaniments: 2 Lamb Cannons (From the Single Loin), 8 Scallions (Washed and Trimmed), Prepared Gremolata, 75g Crowdie Cheese (Or Similar Soft Curd Cheese), 1tsp Heather Honey, Sea Salt, Cracked Black Pepper

Method:

1) Make the sauce. Wash the barley through twice and place in a small saucepan over a medium heat. Bring to the boil and simmer for 1 hour or until tender. Drain from the cooking liquid and reserve the liquid. Place the port in a small saucepan over a high heat and reduce to a syrup. Add the barley and reserved cooking liquor. Bring to a simmer and reduce by half. Set aside.

2) Prepare the Crowdie by mixing with the heather honey and setting aside.

3) Season the lamb and cook sous vide at 60c for 1 hour before pan searing or pan sear then oven roast until cooked to your liking. Allow the lamb to rest for at least 10 minutes before serving.

4) Whilst the lamb is resting pour the resting juice into the sauce, reheat and season to taste, stirring well to combine. Char the scallions over a high heat in the same pan as you seared the lamb for 2 minutes each side or until tender and well coloured.

5) Slice the lamb and serve with the Crowdie, charred scallions, barley sauce and a good sprinkling of the prepared gremolata.

Enjoy!

Lamb Saddle, Lemon Purée

Lamb Saddle, Lemon Purée

A decadent sunday lunch – lamb saddle is stuffed with spinach and wild mushrooms and served with a tangy lemon purée.

Great served with braised peas and pancetta.

Lamb Saddle, Lemon Purée
Serves 4-6

Ingredients:

For the Lamb Saddle: 1 Lamb Saddle (Double Loin, Boned, Fillets Separate), 6 Sage Leaves, 2 Bay Leaves, 15g Unsalted Butter, 1 Garlic Clove (Crushed), 1 Shallot (Finely Chopped), 200g Fresh Spinach, 100g Wild Mushrooms (Chopped), 50g Dried Morels (Rehydrated and Chopped), 1 Egg Yolk, 1tbsp Cream Cheese, Sea Salt, Black pepper, Nutmeg

For the Lemon Purée: 4 Organic Lemons, 75ml Honey, 1/4tsp Sea Salt, 150ml Water

Method:

1) Prepare the stuffing for the lamb. Place the butter in a large pan over a medium heat. Fry the garlic and shallot in the butter for 2 minutes until soft. Add the wild mushrooms and morels and cook for a further 4 minutes, stirring frequently. Add the spinach and toss lightly in the butter – cook for 2 minutes until slightly wilted. Remove the mixture from the pan and place in a sieve over a bowl. Allow the mixture to cool and then press the majority of the liquid from the mixture into the bowl beneath (discard the liquid). Place the spinach mixture in a bowl with the egg yolk and cream cheese and beat well to combine. Season to taste with sea salt, black pepper and a good amount of grated nutmeg.

2) Line the centre of the saddle between the two eye muscles with the sage leaves. Pile the stuffing along the centre of the saddle. Roll up tightly and tie with string both on the horizontal and vertical – place a bay leave at either end under the string to stop the stuffing from escaping. Transfer to the fridge for at least 2 hours to set.

3) Preheat the oven to 180c. Sear the saddle in a hot frying pan before transferring to the oven. Cook for around 20-30 minutes until cooked to your liking – internal temperature of each eye muscle should be around 50 degrees c for medium. When cooked, remove and wrap well in tin foil. Allow to rest for at least 20 minutes.

4) Meanwhile make the lemon purée. Peel the skin from the lemons and scrape way the white pith. Juice the lemons. Place the peel, honey and water in a small saucepan and place over a medium heat. Bring to the boil and simmer for around 30 minutes or until the peel is tender. Place the mixture in a blender and add the lemon juice and salt. Blend to a fine purée. Check the taste and add more honey if desired. Set aside.

5) Remove the string from the lamb and slice into equal portions. Serve with the lemon purée. Great served with some braised peas and pancetta.

Enjoy!

Lamb Rack, Nut Roast, Cranberries

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A festive dish of roast rack of lamb, delicious nut roast and muscovado cranberries.

The earthy richness of the nut roast pairs perfectly with the subtle lamb and bitter cranberry.

Great served with fondant potato, a drizzle of good olive oil and a sprinkling of smoked sea salt.

Lamb Rack, Nut Roast, Cranberries
Serves 4

Ingredients:

For the Lamb: 2 Single Loin Lamb Racks, 2 Garlic Cloves, 5 Thyme Sprigs, Olive Oil, Smoked Sea Salt, Cracked Black Pepper

For the Nut Roast: 150g Spinach, 300g Chopped Mixed Nuts, 1 Shallot (Finely Chopped), 1 Carrot (Grated), 200g Fresh Tomatoes (Chopped), Small Handful Sun-dried Tomatoes (Chopped), 1 Large Egg (Beaten), 75g Emmental (Grated), Small Handful Chopped Parsley, Sage and Mint, 1 Garlic Clove (Crushed), 50ml Vegetable Stock, Cracked Black Pepper

For the Cranberries: 100g Fresh Cranberries (Halved), 75g Dark Muscovado Sugar

Method:

1) Preheat the oven to 180c. Make the nut roast by combining all of the ingredients in a large bowl and mixing well. Transfer the mixture to a greased and lined loaf tin and bake in the oven for 1 – 1 1/2 hours or until the roast is golden and cooked through. Remove, allow to cool slightly and then turn out.

2) Meanwhile, place the cranberry halves on a lined baking sheet. Top each cranberry with a little muscovado sugar and roast in the oven at 180c for 10-20 minutes or until the sugar has melted and the cranberries have started to dry out (be careful not to overcook).

3) Preheat the oven to 210c. Place a large frying pan with a little olive oil over a high heat. Season the lamb racks well with smoked sea salt and cracked black pepper. Sear on each side for around 5 minutes in the hot pan with the thyme and garlic. Transfer to the oven and roast for around 15 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes.

4) Slice the lamb and serve with the nut roast, cranberries and a good drizzle of olive oil. Great served with a potato fondant.

Enjoy!

Lamb Meatball Tagine

Meatball Tagine

This is a mashup of two of my favourite recipes – Lamb Tagine and Spiced Meatballs and makes for a super tasty supper. Great for serving friends, it is very easy to prepare.

This dish is great served with some lightly spiced couscous and natural yogurt.

Meatball Tagine
Serves 4

For the Sauce:

Follow the recipe for my Lamb Tagine, omitting the lamb from the recipe and cooking the sauce on the stove top over a low heat for around an hour or until reduced slightly.

For the Meatballs:

Follow the recipe for my spiced lamb meatballs – ignoring the sauce element of the dish. Cook the meatballs in a large non-stick pan over a medium heat. Add the meatballs to the sauce before serving.

Enjoy!

Lamb Biryani

Lamb Biryani

A superb recipe for a quick Lamb Biryani – aromatic and deeply spiced. Using lamb fillet or loin ensures this biryani is ready in 30 minutes – perfect for a weekday supper.

You can also omit the meat for a great side dish.

Lamb Biryani
Serves 4

Ingredients:

For the Lamb: 500g Lamb Fillet/Loin (Diced), 2tbsp Natural Yogurt, 1tsp Turmeric, 1tsp Fresh Ginger (Finely Chopped), 2 Garlic Cloves (Crushed), 1tsp Ground Coriander, 1tsp Sea Salt, 4 Small Onions (Finely Sliced)

For the Rice: 300g Basmati Rice, 35g Unsalted Butter, 2tsp Cumin Seeds, 1 Cinnamon Stick, 5 Cloves, 1tsp Sea Salt, 3tsp Cracked Black Pepper, 1 Red Chilli (Finely Chopped), 900ml Water

To Finish: 2tsp Garam Masala, 1tsp Saffron (Soaked in 50ml Milk), 3tbsp Sultanas (Soaked in Boiling Water), 3tbsp Cashew Nuts, Large Handful Fresh Coriander (Chopped)

Method:

1) Pre heat the oven to 200c. Combine the lamb with the yogurt, turmeric, ginger, garlic, coriander and sea salt in bowl and mix well to combine. Place a frying pan over a high heat and add a little oil. Fry the onions in the oil for 5 minutes until soft and lightly browned, remove and set aside. Fry the lamb in the frying pan for 5 minutes – stirring frequently until well sealed. Set aside.

2) Meanwhile, place the butter, cumin, cinnamon, cloves, sea salt, black pepper and red chilli in a medium saucepan and place over a medium heat. Toast the spices in the melted butter for 2 minutes then add the rice and coat well with the butter. Add the water and bring to the boil. Reduce the pan to a simmer, cover and cook the rice for 10-15 minutes until just cooked and the water has been absorbed. Allow to stand for 2 minutes.

3) Place a small layer of lamb in a casserole dish and top with a layer of rice. Sprinkle with some of the fried onions, sultanas, cashews and garam masala. Continue to layer until the lamb and rice is exhausted. Top with the saffron milk and fresh coriander. Cover and transfer to the oven to bake for 10-15 minutes until warmed through and the rice has started to dry out. Remove from the oven and fluff through with a fork – mixing together all of the ingredients.

4) Serve the biryani with some natural yogurt.

Enjoy!

Lamb Hotpot

Lamb Hotpot

Lamb Hotpot – simple comfort food perfect for when the nights are closing in.

Cutting through the crisp potato lid reveals meltingly tender lamb stewed in a light vegetable stock spiked with bay leaf and vegetables.

Lamb Hotpot
Serves 4-6

Ingredients:

1kg Diced Lamb Leg
25g Cornflour
100g Unsalted Butter
2 Onions (Sliced)
3 Carrots (Finely Sliced)
1tbsp Worcestershire Sauce
500ml Vegetable Stock
3 Bay Leaves
Sea Salt & Cracked Black Pepper
800g Maris Piper Potatoes (Thinly Sliced)

Method:

1) Preheat the oven to 170c. Melt a tablespoon of the butter in a large casserole over a medium heat. Brown the lamb in the casserole dish in batches – setting aside once browned. Brown the carrots and onions in the dish for 5 minutes until golden brown.

2) Sprinkle the cornflour over the carrots and onions whilst in the dish and add the Worcestershire sauce and the vegetable stock and bring to the boil. Add the browned lamb and bay leaves to the pot and stir well to combine. Season well with sea salt and cracked black pepper. Remove from the heat.

3) Arrange the sliced potatoes over the stew and dot small chunks of the butter over the top. Season the potatoes with sea salt and cracked black pepper. Cover the dish and place in the oven and cook for 2-3 hours or until the lamb is tender.

4) Remove the lid from the casserole dish and turn your grill on high. Place the casserole under the grill until the potatoes are well browned. Allow to stand for 5-10 minutes before serving

Enjoy!