Articles Tagged with “Lamb”

31/08/2003: Roast Leg of Lamb with all the Trimmings

This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven’t included details of how to cook them here.

Ingredients

Lamb

• half a leg of lamb
• 1 large glass red wine
• loads of rosemary, preferably fresh
• 3–4 cloves of garlic
• salt and pepper
• vegetable oil

Roast Potato

• 4–6 large potatos
• chopped rosemary, preferably fresh (optional)
• flour
• salt and pepper
• goose fat or another fat or oil

Sausages

• 12 chipolatas or thin sausages
• 12 rashers streaky bacon

Yorkshire Puddings

• 2 eggs
• 100g flour
• 50g butter/margerine, melted
• 100mL water
• 50mL milk
• a pinch of salt
• goose fat or another fat or oil

Method

Preheat the oven to 180°C.

Place the lamb leg onto a baking tray. Poke about 12 holes into the lamb with a sharp knife. Insert garlic and rosemary (a sliver — about ¼ — of a clove of garlic and 3–4 leaves of rosemary) into…

31/08/2003: Shepherd’s Pie

For some reason, there seem to be a bunch of recipes out there for Shepherd’s pie that use beef. Obviously, a real shepherd’s pie must use lamb or, at a push, mutton! Recipes involving beef, while delicious, are properly called “Cottage Pie”.

Serves 4.

Ingredients

• 650g minced lamb (fresh or forzen — doesn’t matter!)
• 1 medium onion, chopped
• 1 handful of peas
• 1 carrot, chopped
• mixed herbs (see below)
• 2 tablespoons of Vegemite/Marmite or 1 tablespoon of Worchestershire Sauce
• 2 tablespoons of tomato pureé (optional)
• 2–3 servings mashed potato, made a little runnier than normal with milk and butter
• gravy powder or cornflour
• 1 stick of celery, chopped (optional)
• 100g grated cheddar (optional)

Which Herbs?

I tend to use either a lot rosemary, balenced out with a little parsley, sage and thyme; or plenty of mint with a bit of parsley. I’ve heard good things about lavender though!

Method

Preheat the oven to 180°C.

Fry the onion, celery and carrot until…

27/04/2003: Turkish-Style Grilled Lamb with Cous-Cous

Not really a Turkish meal, but my own creation in the Turkish style.

Ingredients

• 2 lamb leg steaks
• 150g cous-cous
• 300 mL vegetable stock, boiling
• 1 tomato
• ½ red onion
• 3–4 spring onions
• juice of one lemon
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil

Spice Mixture

• 2 tsp cumin seeds or cumin powder
• 1 tsp dried crushed chilli flakes or chilli powder
• 1 tsp tumeric
• ¾ tsp powdered ginger or ¾ inch fresh ginger
• 1–2 cloves garlic, chopped or crushed
• ½ tsp crushed coriander seeds or coriander powder
• ½ tsp powdered cinnamon

Method

Crush and mix the spices with a pestle and mortar. Add a 1 tbsp lemon juice to make a paste. Rub paste onto the lamb steaks. Grill or griddle for 5–10 minutes on each side, until nicely browned.

Meanwhile, finely chop the onion, tomato, spring onions and parsley. Heat the oil in a frying pan. Fry the red onion and spring onion for a couple of minutes. Add the tomato, parsley, cous-cous and stock and remove…