RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/tag/lamb/,"Articles Tagged with ""Lamb""",
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/roast-lamb/,31/08/2003: Roast Leg of Lamb with all the Trimmings,"<p>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&#8217;t included details of how to cook them here.</p>  <h2>Ingredients</h2>  <h3>Lamb</h3>   <ul> <li>half a leg of lamb</li> <li>1 large glass red wine</li> <li>loads of rosemary, preferably fresh</li> <li>3&#8211;4 cloves of garlic</li> <li>salt and pepper</li> <li>vegetable oil</li> </ul>    <h3>Roast Potato</h3>   <ul> <li>4&#8211;6 large potatos</li> <li>chopped rosemary, preferably fresh (optional)</li> <li>flour</li> <li>salt and pepper</li> <li>goose fat or another fat or oil</li> </ul>    <h3>Sausages</h3>   <ul> <li>12 chipolatas or thin sausages</li> <li>12 rashers streaky bacon</li> </ul>    <h3>Yorkshire Puddings</h3>   <ul> <li>2 eggs</li> <li>100g flour</li> <li>50g butter/margerine, melted</li> <li>100mL water</li> <li>50mL milk</li> <li>a pinch of salt</li> <li>goose fat or another fat or oil</li> </ul>    <h2>Method</h2>  <p>Preheat the oven to 180&deg;C.</p>  <p>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&nbsp;&#8212; about &#188;&nbsp;&#8212; of a clove of garlic and 3&#8211;4 leaves of rosemary) into&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/shepherds-pie/,"31/08/2003: Shepherd's Pie","<p>For some reason, there seem to be a bunch of recipes out there for Shepherd&#8217;s pie that use beef. Obviously, a <em>real</em> shepherd&#8217;s pie <em>must</em> use lamb or, at a push, mutton! Recipes involving beef, while delicious, are properly called &#8220;Cottage Pie&#8221;.</p>  <p>Serves 4.</p>  <h2>Ingredients</h2>   <ul> <li>650g minced lamb (fresh or forzen&nbsp;&#8212; doesn&#8217;t matter!)</li> <li>1 medium onion, chopped</li> <li>1 handful of peas</li> <li>1 carrot, chopped</li> <li>mixed herbs (see below)</li> <li>2 tablespoons of Vegemite/Marmite <em>or</em> 1 tablespoon of Worchestershire Sauce</li> <li>2 tablespoons of tomato pure&eacute; (optional)</li> <li>2&#8211;3 servings mashed potato, made a little runnier than normal with milk and butter</li> <li>gravy powder or cornflour</li> <li>1 stick of celery, chopped (optional)</li> <li>100g grated cheddar (optional)</li> </ul>    <h3>Which Herbs?</h3>  <p>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&#8217;ve heard good things about lavender though!</p>  <h2>Method</h2>  <p>Preheat the oven to 180&deg;C.</p>  <p>Fry the onion, celery and carrot until&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/04/27/grilled-lamb/,27/04/2003: Turkish-Style Grilled Lamb with Cous-Cous,"<p>Not really a Turkish meal, but my own creation in the Turkish style.</p>  <h2>Ingredients</h2>   <ul> <li>2 lamb leg steaks</li> <li>150g cous-cous</li> <li>300 mL vegetable stock, boiling</li> <li>1 tomato</li> <li>&#189; red onion</li> <li>3&#8211;4 spring onions</li> <li>juice of one lemon</li> <li>2 tbsp chopped fresh parsley</li> <li>1 tbsp olive oil</li> </ul>    <h3>Spice Mixture</h3>   <ul> <li>2 tsp cumin seeds or cumin powder</li> <li>1 tsp dried crushed chilli flakes or chilli powder</li> <li>1 tsp tumeric</li> <li>&#190; tsp powdered ginger or &#190; inch fresh ginger</li> <li>1&#8211;2 cloves garlic, chopped or crushed</li> <li>&#189; tsp crushed coriander seeds or coriander powder</li> <li>&#189; tsp powdered cinnamon</li> </ul>    <h2>Method</h2>  <p>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&#8211;10 minutes on each side, until nicely browned.</p>  <p>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&#8230;</p>"