Lamb, Plum, and Rosemary Casserole

Takes: 2 hours
Serves 4

Ingredients:

• 3 tbsp olive oil
• 400g lamb, diced
• 250g shallots, peeled and sliced
• 3 celery sticks, sliced on the angle into 1 inch pieces
• 2 carrots, peeled and sliced on the angle into 1 inch pieces
• 4 garlic cloves, peeled and cut into 3
• 2 tbsp buckwheat flour
• 4 plums, stoned and sliced
• 700ml stock
• 5 sprigs rosemary

FOR THE PARSLEY MASH

• 750g potatoes
• 15g goat's butter
• splash of goat's milk
• 3 tbsp parsley, chopped

Method:

1. Preheat the oven to 180C, fan 160C.  Heat 1 tbsp oil in the bottom of a heavy casserole and fry the lamb.  Remove and set aside.
2. Fry the shallots until the edges begin to brown.  Remove and add to the meat.  Return your lamb to the pot with the celery, carrots, and garlic.  Fry for a further 5 minutes until the celery and carrots begin to soften.  Stir through the flour and then add in the plums and season well.  Pour over 2 tbsp of stock and allow it to bubble off before adding the rest of the stock and rosemary leaves.  Cook for 1.5 hours.
3. Meanwhile, put the potatoes into cold salted water, bring to the boil and cook for 30 minutes.  Drain and mash with a knob of butter and a splash of milk, then stir through the parsley.  Serve alongside the stew.

Lamb Steaks with Parsnip and Celeriac Mash

Takes: 1 hr
Serves 4

Ingredients:

• 50g goat's butter
• 4 lamb steaks, well seasoned
• 1 large red  dessert apple, cored and sliced
• 1 large red onion, peeled and cut into slim wedges
• 300ml apple and elderflower juice
• 1 tsp tapioca flour

FOR THE MASH

• 625g parsnips, peeled, trimmed and cut into chunks
• 625g celeriac, peeled and cut into chunks
• 25g goat's butter
• half tsp ground nutmeg
• 1 pack of flat-leaf parsley, chopped

Method:

1. Simmer the parsnips and celeriac in a pan of lightly salted water for 20 minutes, until tender.
2. Heat half of the 50g portion of goat's butter in a heavy-based frying pan and cook the lamb steaks on a high heat for 2 minutes on each side.  Remove from the pan and keep warm.
3. Add the rest of the 25g portion of goat's butter and cook the apple and onion over a high heat for 4-5 minutes, until soft and golden.  Add the apple and elderflower juice and bring to the boil.  Return the lamb and season.
4. Make sure the lamb is covered in the liquid, reduce the heat and simmer for 7-8 minutes.
5. Blend the tapioca flour with 1 tbsp of water.  Pour into the pan; stir well until the juices thicken.
6. Meanwhile, drain the parsnips and celeriac, then mash, adding the goat's butter and nutmeg.  Serve, garnished with the chopped parsley.

Sri Lankan-Style Lamb Curry

Takes: 35 mins
Serves 4

Ingredients:

• 2 tbsp olive oil
• 2 small onions, finely sliced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 20 curry leaves
• 1 inch root ginger, grated
• 2 cloves garlic, crushed
• half tsp turmeric
• 200ml water
• 1 tin (or 250ml) coconut milk
• 560g lamb cubes
• 2 tomatoes, chopped

FOR THE SAFFRON RICE

• 250g basmati rice
• 1 cinnamon stick
• pinch saffron and turmeric
• 5 cardamon pods
• 3 cloves

TO SERVE

• steamed green beans

Method:

1. Place the rice, 550ml water, cinnamon stick, saffron, cardamom and cloves in a saucepan.  Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 12 minutes.  Leave the lid on and remove from heat.
2. Heat the oil in a pan, add the onions and cook until lightly golden.  Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes.  Add the ginger, garlic and turmeric and cook for a further 2 minutes.  Add the lamb cubes and fry until brown on all sides.
3. Add the water and coconut milk, bring to the boil and simmer for 30 minutes.  When you're ready to serve, stir through the tomatoes.  Serve with rice and steamed green beans.

 

Cha Shao

Preparation time: 15 minutes, plus marinating
Cooking time: 45 minutes
Oven temperature: 180 C
Serves 4

Ingredients:

• 1kg lean lamb fillet
  

FOR THE MARINADE

• 2 teaspoons sea salt
• 4 tablespoons water
• 2 teaspoons sesame oil
• 1 whole garlic bulb
• 4 teaspoons honey
• 2 garlic cloves, crushed

Method:

1. Cut the meat into cubes.  Mix the marinade ingredients rogether in a dish, add the lamb and leave to marinate for at least 6 hours in the refrigerator.  Turn the pieces occasionally.
2. Place the lamb in a roasting pan.  Cook in a preheated oven for 45 minutes, basting with the pan juices.  Serve hot or cold.

Dong-Po Lamb

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 6

Ingredients:

• 2 tablespoons extra virgin olive oil
• 675 very lean lamb, thinly sliced
• 225g carrots, sliced diagonally
• 4 celery sticks, sliced diagonally
• 1 teaspoon sea salt
• 7 tablespoons water
• 2 leeks, sliced
• 4 garlic cloves, thinly sliced
• 4 spring onions, chopped
• 1 x 2 inch piece fresh root ginger, peeled and shredded
• 1 teaspoon lightly crushed black peppercorns
• half teaspoon honey

Method:

1. Heat the oil in a wok or deep frying pan, add the lamb and brown on all sides.  Reduce the heat, add teh carrots and celery and stir-fry for 2 minutes.  Stir in the sea salt and water.  Cover and cook for 15 minutes, until the vegetables are tender.
2. Add the leeks, garlic, spring onions and ginger and cook for 1 minute.  Add the peppercorns and honey and heat through, stirring, until the honey dissolves.  Serve at once.

Red-Cooked Lamb

Preparation time: 30 minutes
Cooking time: 1.75 hours
Serves 6

Ingredients:

• 900g lean lamb fillet, cubed
• 4 garlic cloves, sliced
• 3 slices fresh root ginger, peeled and finely chopped
• 1 teaspoon five-spice powder
• 2 teaspoons sea salt
• 9 tablespoons water
• 6 spring onions
• 600ml water
• 2 teaspoons honey
• 1 red pepper, cored, seeded and diced
• 1 green pepper, cored, seeded and diced

Method:

1. Place the lamb in a saucepan.  Sprinkle over the garlic and ginger and mix well.  Add the five-spiece powder, sea salt, and 9 tablespoons water.
2. Cut each spring onion into 3 pieces and add to the lamb.  Pour over the 600ml water and stir in the honey.  Bring to the boil, cover and simmer for 1.25 hours, until the meat is tender.  Remove the lid, increase the heat and continue to cook until the remaining liquid is reduced to a thick sauce.
3. Spoon the red-cooked lamb and sauce on to a warmed serving dish.  Scatter the diced red and green pepper on top and serve immediately.

Rapid-Fried Lamb Slices

Preparation time: 20 minutes, plus marinating
Cooking time: 2 minutes
Serves 4

Ingredients:

• 275g lean lamb fillet, all fat removed
• 12 spring onions
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 3 tablespoons water
• half teaspoon freshly ground pepper
• 2 teaspoons tapioca flour
• 1 garlic clove, crushed
• 1 tablespoon sesame oil

Method:

1. Slice the lamb fillet as thinly as possible.  Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
2. Place the meat and spring onions in a shallow dish and add 1 tablespoon olive oil, water, half teaspoon sea salt, pepper and tapioca flour.  Turn to coat the meat evenly and leave to marinate for 30 minutes.
3. Heat the remaining olive oil in a wok until it is very hot.  Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.  Stir-fry over a high heat for 30 seconds.  Sprinkle over the sesame oil and 1 tablespoon water, stir briefly and serve immediately.