LAMB: I could use some tasty new recipe ideas...
Discussion
I pick up half a lamb tonight! Not sure if its the front or back 
but I'm quite excited 
Id forgotten I was picking it up tonight, and have been hankering after a good pasta dish all day long. I was going to make spag bol tonight, but I may as well cook up a lamb dish.
Any suggestions on a nice pasta dish with lamb, I dont think Ive combined the two together before.
Lamb is my favourite meat, but mostly I simply roast it. If anyone has any tasty different lamb ideas to share, Id love to hear them.
Also, what might one expect to pay for half a lamb in the various cuts it comes in, from the local butcher or supermarket?
but I'm quite excited Id forgotten I was picking it up tonight, and have been hankering after a good pasta dish all day long. I was going to make spag bol tonight, but I may as well cook up a lamb dish.
Any suggestions on a nice pasta dish with lamb, I dont think Ive combined the two together before.
Lamb is my favourite meat, but mostly I simply roast it. If anyone has any tasty different lamb ideas to share, Id love to hear them.
Also, what might one expect to pay for half a lamb in the various cuts it comes in, from the local butcher or supermarket?
Couscous with lamb, I think.
Stab the meat all over, and introduce crushed garlic cloves, rosemary and (if feeling brave) anchovies into the slots. Cook in a slow oven.
Then, toast some pine nuts in a dry pan, add butter, raisins and cinnamon, and stir the lot into steamed couscous.
Magic.
Stab the meat all over, and introduce crushed garlic cloves, rosemary and (if feeling brave) anchovies into the slots. Cook in a slow oven.
Then, toast some pine nuts in a dry pan, add butter, raisins and cinnamon, and stir the lot into steamed couscous.
Magic.
Edited by Mobile Chicane on Thursday 7th May 22:14
Shoulder of lamb braised 'Moroccan style'
Trim the lamb and cut in to cubes
Brown it in a large pot
Add 2 chopped onions
a Green pepper
a tin of chopped tomatoes or 8 very ripe medium fresh, skinned.
400ml of lamb or veg stock
1.5 tsp of cumin
1 tsp ground coriander
2 tsp Maldon salt
2 tsp black pepper
3 bay leaves
200ml red wine
1 tsp of Kolonji (black onion seed)
1 tsp of crushed chili
Optional toasted almonds and or prunes
Put it in the oven at 140c for 4 hours (yes four) and stir gently every hour.
Deeply flavoured, rich and tender. Serve with cous cous, or basmati rice, or chips. It's up to you.
If you try it let us know.
Trim the lamb and cut in to cubes
Brown it in a large pot
Add 2 chopped onions
a Green pepper
a tin of chopped tomatoes or 8 very ripe medium fresh, skinned.
400ml of lamb or veg stock
1.5 tsp of cumin
1 tsp ground coriander
2 tsp Maldon salt
2 tsp black pepper
3 bay leaves
200ml red wine
1 tsp of Kolonji (black onion seed)
1 tsp of crushed chili
Optional toasted almonds and or prunes
Put it in the oven at 140c for 4 hours (yes four) and stir gently every hour.
Deeply flavoured, rich and tender. Serve with cous cous, or basmati rice, or chips. It's up to you.
If you try it let us know.
Citrus grilled/bbq lamb:
This depends on how much lamb you're doing, these amounts will do a butterflied leg for BBQing.
Juice and zest of a lemon and a lime
Twice as much olive oil as the juice
Lots of crushed garlic - a bulb if you're brave
Lots of chopped rosemary (dried mixed herbs works too)
About 5 chopped anchovies
Put everything in a jar and shake until it's emulsified, then pour over the lamb, rub it in and leave overnight.
Goes really well with couscous.
This depends on how much lamb you're doing, these amounts will do a butterflied leg for BBQing.
Juice and zest of a lemon and a lime
Twice as much olive oil as the juice
Lots of crushed garlic - a bulb if you're brave
Lots of chopped rosemary (dried mixed herbs works too)
About 5 chopped anchovies
Put everything in a jar and shake until it's emulsified, then pour over the lamb, rub it in and leave overnight.
Goes really well with couscous.
There's a Madhur Jaffrey recipe for lamb and spinach curry which is amazing. I'll have to report back with the recipe when I get home.
Its the best curry I've ever tasted, nothing like standard takeaway/curryhouse fare. And all you need is Lamb, fresh ginger, garlic, coriander, turmeric, onions, spinach and some natural yoghurt.
And Naan and beer obviously.
EDIT: Found recipe- http://www.leitesculinaria.com/recipes/cookbook/la...
I urge you, no, compel you to give it a go. Don't worry about getting the onions crisp, works fine if they turn to stodge.
Its the best curry I've ever tasted, nothing like standard takeaway/curryhouse fare. And all you need is Lamb, fresh ginger, garlic, coriander, turmeric, onions, spinach and some natural yoghurt.
And Naan and beer obviously.
EDIT: Found recipe- http://www.leitesculinaria.com/recipes/cookbook/la...
I urge you, no, compel you to give it a go. Don't worry about getting the onions crisp, works fine if they turn to stodge.
Edited by captainzep on Friday 8th May 10:32
Thai style grilled/bbq lamb:
Juice a lime
As much olive oil as the juice
Soya Sauce
Splash of lemon juice
Crushed garlic
Finely chopped chilli
Finely chopped ginger
Mix
Put on lamb, leave as long as you dare
I've got some chops in the fridge that have been marinading since last Sunday ready for tomorrow
Juice a lime
As much olive oil as the juice
Soya Sauce
Splash of lemon juice
Crushed garlic
Finely chopped chilli
Finely chopped ginger
Mix
Put on lamb, leave as long as you dare
I've got some chops in the fridge that have been marinading since last Sunday ready for tomorrow
Mobile Chicane said:
Couscous with lamb, I think.
Stab the meat all over, and introduce crushed garlic cloves, rosemary and (if feeling brave) anchovies into the slots. Cook in a slow oven.
Then, toast some pine nuts in a dry pan, add butter, raisins and cinnamon, and stir the lot into steamed couscous.
Magic.
I can recommend the anchovies Stab the meat all over, and introduce crushed garlic cloves, rosemary and (if feeling brave) anchovies into the slots. Cook in a slow oven.
Then, toast some pine nuts in a dry pan, add butter, raisins and cinnamon, and stir the lot into steamed couscous.
Magic.
Edited by Mobile Chicane on Thursday 7th May 22:14
you can't "taste" them, they just enhance the flavour of the lamb. (I also use them with braised lamb shanks)Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff