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Meat - Lamb


Please scroll down for the following LAMB Recipes

 
FAST SWEET & SOUR LAMB CHOPS
HARICOT LAMB HOT-POT
ROAST LAMB FILLETS WITH GARLIC
THE BOOT MOROCCAN LAMB
 

FAST SWEET & SOUR LAMB CHOPS                         Serves 4
 
4 lamb chops
3 level tablespoons mango chutney
2 teaspoons made mustard
1/2 teaspoon mixed herbs
salt
 
Put chops in a roasting tin with cover.
Mix sauce ingredients (chop chutney pieces if large).
Pour half of sauce over chops and cover.
Roast in a moderate oven Gas Mark 4 (180°C/350°F) for 15 minutes.
Turn chops over and pour on rest of sauce.
Cover and cook for 15 minutes or until chops are done.
 
If chops are very thick, allow 5–10 minutes longer.
If the sauce becomes sticky, moisten with a little water.

HARICOT LAMB HOT-POT                   For 4-6 portions

4 oz dried haricot beans
1½ lbs lamb fillet
1 oz plain flour
1 level teaspoon mixed dried herbs
1 level teaspoon salt
Pepper
1 medium onion
½ lb carrots
1 tablespoon oil, or 1 oz butter
1 large (10 oz) can tomatoes
2 level teaspoons granulated sugar
Chopped parsley
 

Place beans in a bowl, cover with boiling water and leave for 1½ hours, then drain.

Prepare a moderate oven (350°F, Gas Mark 4).

Cut lamb into pieces. Place flour, herbs, salt and a shake of pepper on a plate; mix well. Coat lamb in the seasoned flour.

Peel and finely slice onion and carrots.

Heat oil in frying pan; fry meat quickly to brown on all sides; place in a 4 pint casserole.

Fry onions and carrots gently for 3 to 4 minutes; add to casserole with beans.

Stir any remaining seasoned flour into oil and frying pan. Add contents of tin of tomatoes, ½ can of water and sugar. Bring to
the boil, stirring, and pour over lamb and vegetables in the casserole. Cover with a lid.

Place in center of oven for about 1 hour until lamb and vegetables are tender. Taste and season with more salt and pepper. Sprinkle with chopped parsley.

Serve with a green vegetable and mashed potatoes.


ROAST LAMB FILLETS WITH GARLIC                     Serves 4
Another foolproof Good Housekeeping recipe.

1 lb lamb neck fillet, trimmed
2 large cloves garlic, peeled and thinly sliced
4 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
8 rashers streaky bacon
1-2 tablespoons oil
2 teaspoons plain flour
½ pint lamb stock
2 teaspoons Dijon mustard
Salt and pepper

Divide lamb fillet into 4 pieces. Split horizontally without cutting right through, and open out like a book. Sprinkle with garlic, rosemary and pepper. Close the fillets.

De-rind the bacon and stretch with the back of a knife. Wrap around the fillets.

Heat the oil in a small roasting tin. Add wrapped lamb and bake at 200°C for 30–35 minutes.

Transfer to a serving dish and keep warm.

Pour all but 2 tablespoons of juice out of the tin. Stir in flour and cook until lightly browned. Add stock, mustard and seasoning and let it bubble for a few minutes.

Slice the lamb into rounds and serve with the sauce.


THE BOOT MOROCCAN LAMB
Richard Jones, neighbour, former landlord and chef of The Boot pub at Sarratt, gave me this recipe when I was looking for something different from the usual Christmas fare to serve to my extended family (13-14) on New Year’s Day. It proved a smash hit and is now a family recipe.

2 shoulders of lamb, boned and medium diced
2 teaspoons fresh black pepper
4 tablespoons olive oil
2 onions, rough chopped
6 cloves garlic, crushed with a little salt
6 fresh tomatoes, skinned & chopped
1 tablespoon of Harissa (available in jars from supermarkets, or you can make your own)
2 large cans chickpeas
1 cinnamon sticks
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons fresh mint
3 tablespoons fresh coriander
 

Coat lamb in black pepper. Heat oil in large saucepan and brown lamb all over. Add onions and garlic.

Cook until onion has softened then add tomatoes, Harissa and 1 pint of water. Bring to the boil and add honey and cinnamon.

Cook over medium heat, topping with water as necessary, for 1½ hours. Add chickpeas and cook for a further ¼ hour. Add salt, lemon juice, mint and coriander.

Serve immediately with couscous garnished with more coriander.