All posts tagged: Lamb recipes

Kibbeh Nayeh (Lebanese raw lamb) recipe

Kibbeh Nayeh (Lebanese raw lamb) recipe

Published by skeptic

This is basically a Middle Eastern lamb tartare and, just as with steak tartare or carpaccio, the lamb needs to be as fresh as possible. I like to serve it as a starter with a minty salsa or as pre-dinner snacks on little pieces of lightly toasted Moroccan flatbread. A few delicious salted Cambodian Kampot peppercorns on top (something I tried recently from stonygroves.co.uk) are a nice touch. Timings Prep time: 15 minutes  Cook time: 5 minutes (if serving with flatbreads) Serves 4 as a snack or starter Ingredients 4 tbsp finely chopped parsley 2 tbsp finely chopped mint 1 medium red or green chilli, finely chopped, seeds and all 3 tbsp olive oil 1 lemon 400g fresh lamb fillet from the best end or rump, trimmed of sinew and finely chopped 6 spring onions, finely chopped 1 tsp smoked or unsmoked paprika 1 tsp ground cumin 30g bulgur wheat, pre-soaked in boiling water for an hour, then drained To serve flatbreads (optional) about 20 salted Kampot peppercorns (optional) Method Mix together 1 tsp each …

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Published by skeptic

This came about after I cooked a Greek dish that had a stuffing made from a Greek cheese. I’d never thought about a cheese stuffing for lamb before, but this just came out of my kitchen for Sunday lunch one week: Italian ingredients, Greek-inspired. Timings Prep time: 30 minutes, plus 15 minutes resting time Cook time: 1 hour Serves 6-8 Ingredients 120g pecorino cheese, finely grated 6 garlic cloves, finely grated 3 tbsp extra-virgin olive oil, plus more if needed leaves from 1 small bunch of basil, plus extra to serve (optional) 1.8kg leg of lamb 2 medium red onions, cut into wedges 600g small waxy potatoes, scrubbed, then halved or quartered, depending on size 350g red and yellow tomatoes, halved or quartered 250ml white wine Method Preheat the oven to 230C/220C fan/gas mark 8. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them. Place the leg of lamb into a roasting …

Slow cooker lamb and orzo casserole recipe

Slow cooker lamb and orzo casserole recipe

Published by skeptic

Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left to cook all day while you are out, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour. Serves 4 Timings Prep time: 15 minutes Cook time: 9 hours Ingredients 400g lamb leg steaks 1 x 400g tin crushed tomatoes 2 tbsp tomato purée 125ml beef stock 1 cinnamon stick 2 bay leaves 2 cloves 1 tsp dried oregano handful of flat-leaf parsley, finely chopped 125g orzo or risoni crumbled feta, or shaved Parmesan or pecorino, to serve handful of small basil or marjoram leaves, to serve lemon wedges, to serve Method Heat your slow cooker to low. Trim off any fat from the 400g lamb leg steaks and discard. Cut each lamb steak in half. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef stock, 1 stick of …

Cauliflower steak with lamb’s liver and shallot sauce recipe

Cauliflower steak with lamb’s liver and shallot sauce recipe

Published by skeptic

Roasting cauliflower until it’s caramel-brown really changes the flavour of what could potentially be a bland vegetable. I love serving it cooked like this with offal, such as kidneys, liver and even heart. You can use any liver for this – lamb, veal or even my favourite, deer. The cauliflower itself also makes a great vegetarian starter teamed with capers.  Timings Prep time: 10 minutes Cook time: 35 minutes Serves  4 Ingredients 1 small cauliflower, trimmed and leaves removed 1 tbsp vegetable or corn oil, plus more for brushing a couple of good knobs of butter 500g lamb’s liver, trimmed and cut into long 1cm-thick slices For the sauce 2 shallots, finely chopped a knob of butter 2 tsp plain flour 2 tsp Dijon or Tewkesbury mustard  100ml red wine 250ml beef stock 1 tsp tomato purée Method Boil the whole cauliflower in salted water for 10 minutes, then drain and leave to cool.  Meanwhile make the sauce. Cook 2 finely chopped shallots in a knob of butter on a low heat until soft, then …

Lamb shank pie with pickled red cabbage recipe

Lamb shank pie with pickled red cabbage recipe

Published by skeptic

The thinking behind this was to make Lancashire hotpot – which is served with pickled red cabbage – into a pie, but I think it has ended up being more like Irish stew in a pie! Lamb shanks aren’t cheap but they produce a fantastic filling as the meat is so sticky and intensely flavoured. Got the thumbs up in my house. Make the pickled cabbage a couple of days before. You can also cook the lamb shanks the day before. Timings Prep time: 45 minutes, plus salting, cooling and chilling time Cook time: 3 hours 45 minutes Serves  6 Ingredients For the cabbage ½ red cabbage, core removed, finely shredded 35g salt 165ml cider vinegar 65ml white balsamic vinegar 250ml red wine 165g granulated sugar 2 dried red chillies ½ tsp black peppercorns 10 juniper berries, crushed ½ cinnamon stick For the pie 4 lamb shanks, about 350g each 35g seasoned flour, plus flour for dusting 2 tbsp rapeseed or groundnut oil 2 large onions, cut into slim crescent-moon-shaped slices (0.5cm at the thickest …