Easy Lamb recipes?

[JKRolling]

Having seen TonyK’s lamb I’m hoping you guys and girls can point me in the right direction?

I’ve never got lamb dishes quite right but it’s the missus’s favourite meat. I’d love to make her a great, fine dining type of lamb dish but hopefully keep the work required to just a day! (Longer if just marinating)

Could anyone suggest relatively easy lamb dishes for 2 people that are really tasty and don’t have too much lamb fat left on them? I don’t mind if it’s rendered down but she hates chewing fat in a dish.

Thanks in advance!

[irocfan]

leg of lamb with garlic and rosemary is a safe bet and the least fatty of all lamb cuts

[JKRolling]

irocfan said:

leg of lamb with garlic and rosemary is a safe bet and the least fatty of all lamb cuts

I even seem to bugger that up! Despite being able to cook every other meat!

I’ve got a thermapen now and hope to be able to cook a really good lamb dish that isn’t just a Sunday roast? Maybe tagine? I have thought of french trimmed lamb cutlets but I’m not sure how best to do them despite watching masterchef the other night.

I really need ideas and inspiration!

[bigandclever]

irocfan said:

leg of lamb with garlic and rosemary is a safe bet and the least fatty of all lamb cuts

And anchovies.

[2 GKC]

Rack.

Sear it and bung it in the oven. Can’t really go wrong. Never disappoints

[JKRolling]

2 GKC said:

Rack.

Sear it and bung it in the oven. Can’t really go wrong. Never disappoints

I’m not convinced searing this and throwing it in the oven will produce a fine dining type meal!

[Jer_1974]

JKRolling said:

I’m not convinced searing this and throwing it in the oven will produce a fine dining type meal!

French trim it. Showed you how to do it Masterchef the other night. Make some pesto and do a herb crust or this is a family favorite in my house but you could adapt it with a rack and refine it. https://www.theguardian.com/lifeandstyle/2005/mar/...

Edited by Jer_1974 on Friday 20th November 18:38

[cs174]

Even I managed this recipe:

https://www.bbcgoodfood.com/recipes/three-hour-sho...

Absolutely delicious

[48k]

Second the French trimmed rack of lamb if you want a fine dining meal.

Serve with this daupinoise which you can make the day before and reheat.

https://www.greatbritishchefs.com/recipes/potato-d...

[2 GKC]

Or just buy it in Waitrose and then no need to bugger about.

[condor]

The slow cooked lamb shanks in a mint gravy that Aldi do are really tasty. Lidl's don't seem to be as good.
I'm sure other Supermarkets would have similar offerings.

[21TonyK]

Another idea here...

https://www.pistonheads.com/gassing/topic.asp?h=0&...

[AlvinSultana]

A stuffed saddle is costly and tricky to do, but, get it right and it is fabulous.

[Bill]

48k said:

Second the French trimmed rack of lamb if you want a fine dining meal.

Serve with this daupinoise which you can make the day before and reheat.

https://www.greatbritishchefs.com/recipes/potato-d...

Or take the trimmings and slow cook them then strip the meat out and use it in croquets.

But I do love dauphinoise.

[Harpoon]

I've cooked this quite a few times and it's lovely. Just torture once the smell starts wafting around.

https://www.theguardian.com/lifeandstyle/2011/mar/...

There will be lamb leftover, so that goes into a good curry.

[miniman]

I really like cannon (my butcher calls it backstrap)

Roll it in chopped rosemary (lots), salt and pepper.
Seat in a smoking hot pan on all sides until the rosemary just starts to blacken (heat the pan for a good 20 mins)
Into a 200 deg oven for 8 minutes

I like it with dauphinoise (happy to post up my method if anyone likes) and a red wine and redcurrant reduction.

[anonymous-user]

Rick Stein Chicken and Rosewater biryani. Sans rosewater and swap the chicken for lamb. Bbc website.

One pot, seal with pastry. Make daal.

[loskie]

Roast Rolled Shoulder of lamb is the best, but it is fatty that's why it tastes so good.

What I forgot to say is it's so easy to slow cook too.

Edited by loskie on Saturday 21st November 20:48

[21TonyK]

miniman said:

I really like cannon (my butcher calls it backstrap)

Have a word with your butcher. Backstrap is exactly that, its what follows on from the neck, two muscles each side of the spine. The first (top) part is very much like a neck fillet, the bottom quite coarse, the centre when cooked very carefully is not that much unlike fillet.

Google "ligamentum nuchae" and then wonder why its £9.99 a kilo wholesale.

Edited by 21TonyK on Saturday 21st November 20:55