Cooking Competition (Round 6)

[TomE]

Ok I've had a quick think and gone with something nice and simple this time:

Lamb

Same rules as always, 3 photos max and entries will close 9pm on Monday 18th with voting starting then and running until 9pm Friday 22nd.

Hope the dates are ok by everyone! If not then please let me know.

[Vanessa B]

Well done Tom! We have our thinking caps on in respect of lamb recipes.

Vanessa & Bob

[oilydan]

Hmmm, which bit to use?

Chops, legs and neck is soooo last year. I might go for testicles or brains. Or both.

[tenex]

oilydan said:

Hmmm, which bit to use?

I might go for testicles

Arm yourself with one of these, and give me a hand then. You can have as many testicles as you want.(It fairly makes you cringe though)

[Bob the Planner]

There is only one answer to this one for me. I will be cooking a Madhhur Jaffey recipe - Shabdeg. Have posted the pictures before on photo of your dinner and its not the prettiest of dishes but the flavour is suberb. Its the reason I grow Turnips they absorb the lamb and spice flavour !!!! Luckily we have some of the right size in the garden.

[Cotty]

Going to have to wait until the weekend to do mine. Leg needs marinating for 24 hours then 3 hour cooking. Still thinking of how to serve, as a meal or a snack

[Bob the Planner]

Surely a leg would have to be mutton to make a meal

[Noger]

Is there much new season lamb around yet ? Certainly none here, but hogget in April is just yum

[21TonyK]

Nothing round my way yet, May time for this years lambs. Still didn't stop me grabbing a leg the other day though. Lamb curry tonight

[tenex]

Noger said:

Is there much new season lamb around yet ? Certainly none here, but hogget in April is just yum

5/6 months to produce new season lamb,
Hogget (1year+) is in a different, better league IMO.

[Bob the Planner]

Would submit this but had been frozen

Edited by Bob the Planner on Saturday 16th April 09:29

[Vanessa B]

Here's my entry for the cooking competition this time, Lamb Burgers with Mint Aioli and Caramelised Onions.

Ingredients



Preparation



Served



Recipe on request

[TomE]

Bob the Planner said:

Would submit this but had been frozen

As a slight aside, are there general unwritten rules that say you can't?! I know that if people posted up dishes that they cooked two years ago that contained the ingredient, it slightly mises the point of the competition, but if you actually prepared the dish within the time frame, would that not be allowed?

Edited by TomE on Saturday 16th April 14:26

[Bob the Planner]

Original rules where that it had to be prepared and cooked during the period of the competition and that ingredient, prep and serving photos where provided to prove that you have not bought in a dish.

Would be too easy for me to take something previously posted on "photo of my dinner" for this challenge but will be making a fresh batch of Shabdeg tomorrow (after the NSW run out )

I suppose the Rogan was "cooked" during the competition period but was not prepared in the timescale hence ineligable under the rules.

[Cotty]

Well I have started. Should have done something simple, trust me to pick something with 11 spices . Got spices mixed up then burnt the first batch frying them. Wiped my eye, ouch Forgot to stab the lamb before covering it in the marinade.

Anyway I have a leg of lamb marinading in the fridge for 24 hours. Cooking and pics tomorrow.

Beer time

[TomE]

Greek Style mint and rosemary lamb Burgers with grilled halloumi and homemade tzatziki

Ingredients



Burgers made, today was the 100th day of my 365 photo challenge and I needed a picture, hence the strange arrangement!



Served, topped with halloumi, salad, pickles and tzatziki

[madbadger]

Vanessa B said:

Here's my entry for the cooking competition this time, Lamb Burgers with Mint Aioli and Caramelised Onions.

Served



Recipe on request

Top relish.

Looks ace.

[Cotty]

Tandoori style leg of lamb shredded and stuffed into nan breads with watercress and a mint yogurt dip.
Ingredients (garlic for the dip missing)

Marinaded for 24 hours in yogurt and about 10 spices. Made a mess wrong size dish so tranferred to bigger dish.

Final dish


I really wanted to use a better word than "stuffed"

[Cotty]

Dam I really need to change my tablecloth

[captainzep]

OK.

Lamb twice.

Herb crusted rack of Lamb, on sauteed potatoes and a red wine and rosemary sauce, with my own home-cured lamb bacon on puy lentils. And a chive 'thing' just in case a certain PHer called "Appleyard" is lurking...




Herbs from the garden on the lamb.



Lamb bacon recipe here:

http://www.northcoastjournal.com/food/2009/07/02/s...

Didn't have time to smoke mine -but cured it anyway.

Well worth the effort. Puy lentils with some fried onion and a knob of butter with the salty lamb was special. I'll do this again.