Category: lamb

Categories
coriander cumin curry lamb onion turmeric

curried lamb breast with onions

curried lamb breast with onions

Flushed with the success of Simon Hopkinson’s stunning lamb breast dish, I felt the only way it could be improved is with the addition of curry spices. The Indian flavours I felt would surely go well with rich lamb. At the same time I stumbled upon other people doing the same dish, such as Girl Interrupted Eating. She’d chosen to do this in the slow cooker so I thought I’d do the same. I asked if she’d fried the onions off beforehand, as in my experience onions aren’t good at breaking down in a slow cooker. However in my haste I got on and cooked them off anyway, before Becky could reply that she didn’t!

Mine turned out very nice – warming and spiced and just breaking through the fatty lamb. It kinda tasted like it had been baked in mango chutney. Juicy and filling, not what you’d call a light dinner! Good fun though.

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curried lamb breast with onions

Author Gary @ BigSpud

Ingredients

  • 800 g lamb breast
  • 3 onions sliced
  • 1 thumb-sized piece of ginger peeled
  • 3 garlic cloves peeled
  • 1 large bunch of fresh coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder
  • 6 curry leaves

Instructions

  • Pre-heat your slow cooker to low.
  • Heat a little oil in a large frying pan and sear the lamb on each side. Put to one side while you fry the onions gently.
  • Remove the leaves from the coriander bunch and reserve for later. Put the stalks on a chopping board with the garlic and ginger and chop together to a chunky paste. When the onions have softened add the coriander / garlic / ginger mix. Fry for a minute and then add all the spices, frying for another minute.
  • Add half the onion mix to the slow cooker, pop the lamb on top then add the remaining onions. Add a splash of water and pop the lid on for about 6 hours, or until the lamb can be pushed apart with a spoon.
  • Remove the lamb to the side for one minute so you can remove any bones or gummy bits of skin 'n' stuff that lamb breast can have. Pop a sieve on a saucepan and put the onions into the sieve. Put the lamb and drained onions with a sprinkle of salt back into the slow cooker while you work on the reserved liquid.
  • Simmer the liquid until reduced by half, add a dash of white wine vinegar and the coriander leaves. Dish up the lamb and onions, spoon over the sauce and serve with crispy cauliflower.
Categories
lamb onion parsley

lamb breast baked with onions

As previously mentioned, I love Simon Hopkinson’s Good Cook series. And I love lamb breast recipes. So my only reservation is seeing Simon do this brilliant recipe is fretting that the price of lamb breast would go up. Lamb breast is dirt cheap, seriously cheap, so what we don’t need is a primetime BBC programme showing how amazing lamb breast can be.

And amazing it is. Rich, heady, falling-apart lamb with luscious, sharp onions is an absolute dream. Try it now.

Simon Hopkinson’s original recipe can be found here.

Lamb breast baked with onions (serves 4):

1.5kg lamb breast

1.5kg onions, sliced

1 bay leaf

1 tablespoon red wine vinegar

1 anchovy, finely chopped

2 tablespoons chopped parsley

  1. Preheat the oven to 150°C.
  2. Season the lamb in a hot, lidded casserole pan until browned all over. Remove from the pan and put to one side. Add half the onions to the pan, lay the lamb back on top then cover with the remaining onions and the bay leaf. Top with a circle of greaseproof paper and bake for three hours, until the lamb is tender.
  3. Turn off the oven heat and remove the casserole dish. Discard the bay leaf and put the lamb in a roasting tray. Cover with foil and leave in the oven while you finish the onions.
  4. Put the casserole dish over a low heat and add the anchovy and vinegar. Stir through and season to taste, so it’s sweet, salty and sharp at the same time. When it’s ready turn off the heat and add the parsley. Serve the lamb with a nice pile of juicy onions alongside.
Categories
carrots lamb mint mustard potatoes tomato

spring lamb, vegetable platter, mint sauce and chianti gravy

 

 

I thought I’d tried all the Jamie’s 30 Minute Meals that I wanted to, until the photo-ninja Nga commented about the spring lamb recipe… I couldn’t believe I’d missed it! So I tore off to try it.

It’s a relatively simple recipe, with seared & roasted lamb, and a big bowl of pots ‘n’ veg boiled up. But it’s a great way to multi-task without actually too much effort, and the result is dis-proportionately good. If you’re at all skittish about whether you can manage the 30 minute thing or not, give this one a whirl as it’s not too busy (I should point out that Jamie did a fondue in with his full recipe but that was simply microwaved chocolate and chopped fruit). Well worth a go.

Jamie recommends rack of lamb and neck fillet here. I find rack of lamb really hard to find now, hardly anyone stocks it and it’s very expensive when you do. Lamb chops aren’t as fancy but very tasty. A rack of lamb is a cut of meat from the rib section of a lamb. It is made up of a row of bones with meat on the top and sides. The rack of lamb is a popular choice for roasting and grilling but can be pricey.

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Spring lamb, vegetable platter, mint sauce and chianti gravy

A refreshing yet wholesome dinner.
Course Main Course
Cuisine British
Keyword quick
Servings 4
Author Gary @ BigSpud

Ingredients

For the lamb:

  • 4 lamb chops
  • 3 sprigs rosemary
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • White wine vinegar
  • 300 g cherry tomatoes on the vine

For the gravy:

  • 4 rashers smoked bacon
  • 2 sprigs fresh rosemary
  • 1 tablespoon flour
  • ½ glass red wine

For the veg:

  • 400 g baby new potatoes
  • 4 carrots
  • Stalks from a bunch of mint
  • 1 chicken stock cube
  • 300 g fine beans
  • ½ Savoy cabbage

For the mint sauce:

  • ½ a lemon
  • Leaves from a bunch of mint
  • 4 tablespoons red wine vinegar
  • 1 tablespoon caster sugar

Instructions

  • Get the oven on 220C, a frying pan and saucepan over high heats and get that kettle a-boilin'.
  • Add some olive oil to the pan. Season the lamb all over and pop it in.
  • Wash the potatoes, chop the carrots into nice chunks and add to the saucepan. Cover with boiling water and toss in the mint stalks and stock cube.
  • Turn the lamb well and make sure it's browned all over. While it's finishing bash the garlic and rosemary together in a mortar and pestle. Season, add the mustard and spread the lot over the  lamb. Transfer the lamb to a roasting dish with the tomatoes and slam in the oven for 9-14 minutes until done to your liking (for me, internal temp of 55°C before resting). Keep the frying pan on the heat and add the bacon, chopped.
  • Re-using the mortar from before, add the mint leaves with vinegar, sugar, pinch of salt and a splash of water from the veg pot. Mix it together for the mint sauce.
  • Add the red wine to the frying pan to deglaze the pan, scraping around. Add the flour and rosemary to the gravy pan, and stir for a minute to coat everything in flour. Add a few ladles of cooking water. Cut the Savoy into thin wedges and add to the boiling pot with the beans.
  • The lamb should be done about now, so get it out of the oven to rest for a minute while you sort out the veg. Once the beans are tender, drain the lot and return to the pot. Drizzle some extra virgin olive oil, some salt and pepper and the juice from the lemon. Toss well and serve. Cut the lamb into chops, check the gravy for seasoning and get stuck in!

Notes

The lamb can be any cut of lamb you like that fries quick, or would work pretty well with beef steaks - though the mint sauce wouldn't work for me then. It's your dinner though!
Categories
lamb mint

minted lamb naan burger

This is probably the chavviest thing I have ever cooked. But by God it made me smile. It’s a minted lamb patty and onion bhaji, wrapped in a naan and dolloped with curry sauce.

I can’t claim credit for inventing it – but after receiving a voucher for a local Hungry Horse and a spare afternoon, I decided to pop in. Described on the menu as the “Bollywood Burger” I couldn’t resist such an audacious setup. I was amazed how interesting it tasted, and well worth trying at home.

Minted lamb naan burger (makes 4 burgers):

300g lamb mince

Big bunch of mint, finely shredded

1 onion, sliced into half moons

1 tablespoon white wine vinegar

4 shop-bought flat onion bhajis (or make ’em, if you’re so inclined)

4 naan

  1. Pre-heat the oven to 150°C.
  2. Grab a quarter of the mint and combine in a bowl with the onion and a pinch each of salt and sugar. Tip over the vinegar and leave to sit while you do everything else.
  3. Mix the lamb mince with the remaining mint and season well. Add a splash of balsamic vinegar if you have it. Combine and form into patties.
  4. Pop the bhajis in the oven to crisp up and chuck the naan in too to warm through.
  5. Get a griddle pan on hot and fry the patties on each side until cooked to your liking. I prefer a little under, about 6 minutes each side.
  6. Scrunch the onion salad with your hands to remove the excess juice and pop on to your plates.
  7. Slip the bhajis and a patty inside a folded naan. Serve with curry sauce and mango chutney.
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