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If you have some lamb steaks or larger chops give this a go. Very good on a BBQ but very nice grilled.
Just marinate them overnight in natural yoghurt.depending on your taste you can add garlic,ginger onions,fresh coriander,some chilli a little salt. Or anything else you fancy.just pop under the grill or cook on the barbie.
Hope you try it,great with a slow.cooked and slightly burnt baked potato
Just marinate them overnight in natural yoghurt.depending on your taste you can add garlic,ginger onions,fresh coriander,some chilli a little salt. Or anything else you fancy.just pop under the grill or cook on the barbie.
Hope you try it,great with a slow.cooked and slightly burnt baked potato
I've just picked up some neck fillets from the butchers. Going sear them off in a pan with mushrooms and baby shallots, garlic, peppercorns and herbs. Add a good slug of cider and let reduce. Finish with a dash of cream.
Still have one of Heston's whole clementine Christmas puds left, will finish off the rest of the rich Guernsey cream with this.
Still have one of Heston's whole clementine Christmas puds left, will finish off the rest of the rich Guernsey cream with this.
This is a really nice alternative to a traditional roast:
http://www.deliciousmagazine.co.uk/recipes/spiced-...
http://www.deliciousmagazine.co.uk/recipes/spiced-...
Tatws Popty. (Potatoes in the Oven) A fine old Welsh recipe. No two people's version is the same. This one is mine.
Take the breast of a lamb. Ideally it will be bone-in. Cut the ribs into strips...each with a rib in it if possible. Set aside.
Peel potatoes and cut into serving portions. Fill a roasting dish with them. I now shake a little "Paxo" stuffing (dry) over the dish of potatoes but this is optional. You could sprinkle an Oxo cube over them too if you wanted.
Pour in about 1cm of water into the dish so that the potatoes are not covered in water but sitting in it.
Now lay the lamb strips over the dish of potaoes so they sit on top and, ideally, cover the potatoes with lamb. Sprinkle over salt, if desired, but certainly plenty of Rosemary.
Roast in the oven for a long time at 200C. You want to keep roasting until the lamb strips have become crispy.
So what happens is that at first the potatoes steam, then they dry out and the lamb fat starts to run so the potatoes start to roast. (The stuffing goes crispy). As the lamb shrinks back the potatoes are exposed and the tops brown.
Traditionally you ate it with all the lamb fat soaked in the potatoes - but that was a meal for hard working men on the farm who were expending four thousand calories a day easily. - I pour it off.
If you don't roast long enough the result is DISGUSTING. If you get it right the lamb is crispy crunchy (best with little handles of bone) and the potatoes are soft in the middle with crunchy brown tops. Mmmmmn Fattening.
Take the breast of a lamb. Ideally it will be bone-in. Cut the ribs into strips...each with a rib in it if possible. Set aside.
Peel potatoes and cut into serving portions. Fill a roasting dish with them. I now shake a little "Paxo" stuffing (dry) over the dish of potatoes but this is optional. You could sprinkle an Oxo cube over them too if you wanted.
Pour in about 1cm of water into the dish so that the potatoes are not covered in water but sitting in it.
Now lay the lamb strips over the dish of potaoes so they sit on top and, ideally, cover the potatoes with lamb. Sprinkle over salt, if desired, but certainly plenty of Rosemary.
Roast in the oven for a long time at 200C. You want to keep roasting until the lamb strips have become crispy.
So what happens is that at first the potatoes steam, then they dry out and the lamb fat starts to run so the potatoes start to roast. (The stuffing goes crispy). As the lamb shrinks back the potatoes are exposed and the tops brown.
Traditionally you ate it with all the lamb fat soaked in the potatoes - but that was a meal for hard working men on the farm who were expending four thousand calories a day easily. - I pour it off.
If you don't roast long enough the result is DISGUSTING. If you get it right the lamb is crispy crunchy (best with little handles of bone) and the potatoes are soft in the middle with crunchy brown tops. Mmmmmn Fattening.
You will have a leg of lamb.
For a different take on it get out your boning knife. Cut down to the leg bone and remove it. Slash the lamb at intervals and "butterfly" it. This makes a thick piece of lamb in a lump into a longer thinner piece of lamb that will roast more quickly.
Now rub the lamb with harissa paste, ground cumin, ground coriander. Roast for around an hour and a quarter. Service with couscous with plenty of coriander leaf, flat leaf parsley, a little lemon juice, and toasted pine nut kernels mixed through it. A few raisins are optional.
So easy to carve - you just slice it up. Plate it up with the couscous first and slices of lamb laid on top. Pour the meat juices over the slices of lamb. A salad is a good side dish.
For a different take on it get out your boning knife. Cut down to the leg bone and remove it. Slash the lamb at intervals and "butterfly" it. This makes a thick piece of lamb in a lump into a longer thinner piece of lamb that will roast more quickly.
Now rub the lamb with harissa paste, ground cumin, ground coriander. Roast for around an hour and a quarter. Service with couscous with plenty of coriander leaf, flat leaf parsley, a little lemon juice, and toasted pine nut kernels mixed through it. A few raisins are optional.
So easy to carve - you just slice it up. Plate it up with the couscous first and slices of lamb laid on top. Pour the meat juices over the slices of lamb. A salad is a good side dish.
Boned Lamb shoulder is my favourite cut for the BBQ. Usually just make up a rub with various North African type flavours, dry spices, lemon, some fresh rosemary etc. then chuck it on th BBQ turning regularly. Rest when medium then cut into strips and serve with pitta that you've warmed up on the BBQ, mint and yoghurt dip etc.
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