Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people. You Will Need
4 medium lamb loin chops 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp mild chilli powder 1 small Onion 230 g tin of chopped tomatoes 1 tbsp tomato puree 2 tbsp olive oil 1 lamb stock cube
Step 1: Season Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.
Step 2: Cook Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.
Step 3: Accompaniments While the lamb's cooking, prepare some cous-cous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.
Stuffed Leg of Lamb Recipe. Leg of lamb stuffed with chestnuts and served with home cooked gravy. An alternative for a Sunday Roast with no compromise on taste. Delight in our Stuffed Leg of Lamb recipe.
Step 2: Sauté the mushrooms In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms. When they are slightly brown add the shallots.
Step 3: Add the garlic Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. Set it aside to cool down.
Step 6: Stuff the lamb Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.
Step 7: Roll the lamb up Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.
Step 8: Chop the vegetables Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.
Step 9: Season the lamb Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.
Step 10: Place in the oven Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.
Mediterranean Roast Lamb: this recipe for mediterranean roast lamb is delicious, simple to cook and ready in just over two hours. We've used a 1.8kg leg of lamb, in this roast lamb recipe which should serve 4-6 people. video recipe:
1 ¾ kg lamb leg 5 sprigs of rosemary 4 tbsp olive oil 1 small aubergine 1 medium red pepper 1 medium yellow pepper 1 medium red onion 3 medium courgettes 150 ml lamb stock salt & pepper
Step 1: The lamb Preheat the oven to 180C, which is 350F or Gas mark 4. Unwrap the lamb and slash the meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with a tablespoon of olive oil. Season with salt and pepper and cover loosely with foil. In total, you're going to roast the lamb for just over two hours - but to start with, put it in the preheated oven and roast for an hour and a half. When you get to this point, you're ready to add the vegetables.
Step 2: The vegetables While the lamb's roasting, cut a small aubergine and two peppers into chunks. Slice 3 courgettes, keeping the slices quite thick, and chop a red onion into wedges. Toss all the vegetables with 3 tablespoons of olive oil. When the lamb's been roasting for an hour and a half, take it out of the oven and remove the foil. Scatter the vegetables around the lamb and turn the oven temperature up to 220C/425F/Gas 7. Roast for a further 35-45 minutes, or until the lamb is cooked and the vegetables are tender and lightly charred. Turn the vegetables once during cooking to make sure they brown evenly.
Step 3: The gravy Place the lamb and the vegetables on a serving plate. Cover it loosely with foil and leave it to rest. Spoon off as much fat as possible from the roasting tin. Place the tin on the hob and add 150ml of lamb stock. Bring the stock to the boil, stirring with a spoon to scrape up the pan juices. Simmer for a couple of minutes and season to taste.
Step 4: Serving To serve, whip up a creamy mash from some boiled potatoes mashed with butter and milk, and steam some green veg. Carve the lamb, dish it up with the roasted vegetables, and drizzle with the pan gravy.
Lamb Chops with Roasted Vegetables Recipe. Juicy Lamb Chops served with roasted vegetables perfect for a family meal or as a traditional Sunday Roast! Experience our lamb chops with roasted vegetables recipe.
