Lamb Shank Casserole
11 Dec 2011 Leave a Comment
in Lamb Tags: cannellini beans, Lamb, lamb casserole, rosemary, stew
Whatever the weather, well almost, hubby goes bike riding with a friend on Friday afternoons. What better to come home to, after a couple of chilly hours on The Ridgeway, than a rich warming casserole of lamb and beans – the scent of rosemary reminiscent of a mediterranean summer!
Serves 2
2 lamb shanks
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 tbsp vegetable oil
3 sprigs of fresh rosemary
500ml chicken stock (can be made with stock cube)
1tsp plain flour
1tbsp tomato puree
1 tbsp Worcester sauce
1 tbsp mint jelly
1 tbsp balsamic vinegar
1 can of cannellini beans
In a large frying pan, fry the onion and garlic in the oil until soft. Add the lamb shanks and brown all over, then add the rosemary sprigs and leave to wilt for a minute. Strain all these into a lidded casserole.
Add the flour to the remaining oil in the pan and stir for 30 seconds. Add the tomato puree and stock and stir until thickened. Add the Worcester sauce, mint jelly and balsamic.
Pour this over the lamb shanks and put the casserole into an oven gas 4 or 180 for 2 hours or more. About ½ hour before serving add the cannellini beans to the casserole.
This is my entry for the competition at Sheepskin boutique holiday cottages.
Waitrose Lamb Meatballs….for dinner and lunch
20 Jul 2011 Leave a Comment
in Lamb Tags: Lamb, lamb meatballs, pitta, Waitrose lamb meatballs
These lamb meatballs from Waitrose are delicious……with one or two extras!
Take a pack of meatballs and place in an ovenproof baking dish. Roll in a little olive oil mixed with a teaspoon of ground cumin and a teaspoon of ground coriander. Then bake at 180 for 30 minutes.
Serve with yogurt mixed with chopped mint, and brown rice.
If you eat 8 meatballs for dinner (between 2!) you will have 2 each left for lunch. Reheat, slice and serve in a warmed pitta bread with salad. Delicious!
Lamb Sheftalia,bean & feta salad
06 Jul 2010 Leave a Comment
in From the veg patch, Lamb Tags: broad beans, feta, Lamb, peas
The weather is so dry we decided to pick our whole crop of broad beans before they wither away! I have some minced lamb in the fridge so thought I’d try this recipe with some of them.
500g Lamb mince
1 onion
2 cloves garlic
3 tbs flat leaf parsley
1 tsp dried oregano
Juice 1/2 lemon
Salt and pepper
500g fresh broad beans (150g podded)
150g frozen peas defrosted
2 tbs fresh mint chopped
100g feta cheese cubed
10mm lemon juice
30mm olive oil
pepper
1. Chop the onion and garlic finely in a food processo,r add the parsley, oregano, lemon juice, season with salt and pepper, then add the lamb and pulse until well mixed. Mould into sausage shapes and chill in the fridge for 30 mins. Fry in a preheated non-stick pan with some oil for 10-15 mins, turning until coloured on all sides.
3. Add the broad beans to boiling water and cook for 2-3 mins, drain and drop into cold water. Peel off the tough outer skin and set aside. Add to the peas, feta, and mint, and then dress with the lemon juice and olive oil, season with pepper.
Lamb very easy!!
21 Jan 2010 Leave a Comment
in Lamb Tags: Lamb, slow roast lamb
Had the most divine lamb at my friend Sue’s house so e-mailed her for the recipe….here is her reply:
Lamb very easy – coat leg with juice of a lemon and olive oil, chuck in 6 cloves of crushed garlic. Triple wrap in foil. The idea is to keep all the juices in. Cook at 140 for 7 hours and leave it alone – no peeking. Strain juices, red wine, thickening and away you go.
As I’m cooking it for dinner tonight I need to get it in the oven before lunch!
EDIT: Worked a treat and tasted fantastic! I thickened the juices with a little plain flour and marsala.
Last barbecue of the summer?
28 Sep 2009 Leave a Comment
in Fish, Lamb Tags: Amazon, barbecue, bbq, Lamb, meatballs, tuna
Determined to fit in one last bbq even though we’re out of charcoal and it was dark by 7pm. Not to be put off the ‘King of the Barbecue’ rigged up a spotlight and cooked the food over dried prunings from the fruit trees!! We started with tuna and courgette kebabs – made a vinaigrette of olive oil, red wine vinegar, anchovy, garlic, capers, mint, coriander and some chopped jalapeno pepper – marinaded the tuna in half of this and then served the rest of the vinaigrette over the cooked skewers.
Followed these with a recent discovery – Waitrose lamb meatballs. Drizzled with olive oil and liberally dusted with ground cumin and coriander and served dunked in minted yogurt. Used the first of this year’s butternut squash. Cut into cubes and sprinkled with brown sugar then cooked in butter and olive oil with a splash of water to help the squash to soften. Then added the zest and juice of an orange and a splash of cointreau. Cooked until the squash was coated in a delicious sweet and sticky sauce.
Best bbq tip……..stop food sticking to the grill or falling into the fire by using food holders,
Amazon sell one similar to ours for £4.40 – bargain!
