Cawl ( serves 4)
450g lamb scrag or best end neck
15ml flour seasoned
15ml oil
10 baby carrots pealed
1 onion, cut into large wedges
2 leeks, cut into large wedges
6 small new potatoes, scrubbed
6 baby turnips, peeled
50g pearl barley
sprigs of fresh thyme
seasoning
1.1 litres stock
50g frozen peas
Coat lamb in seasoned flour. Heat oil in a large pan with lid and cook until browned.
Add vegetables, pearl barley, thyme, seasoning and stock, cover with lid and cook for about 3 hours until meat is tender and falling from bone. ( gas mark 4-5, 180c, 350f)
Five to ten minutes before end of cooking time add frozen peas to pan.
Heap into bowls and serve with crusty bread.Does anyone have any recipes for stew using lamb?
Try the following
Spicy rack of lamb with aubergine salad
For the lamb
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp black peppercorns
2 tbsp harissa (chilli paste)
1 tsp salt
2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz
For the roasted aubergine salad
100g/4oz medium bulgar wheat
salt
1 lemon, juice only
3 tbsp extra virgin olive oil
4 tbsp light olive oil
1 large aubergine, cut into small dice
salt and freshly ground black pepper
To serve
4 ripe vine tomatoes, seeded and finely chopped
3 tbsp each chopped fresh coriander, flatleaf parsley and mint
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the coriander seeds, cumin seeds and peppercorns into a heavy-based pan and toast for 1-2 minutes until aromatic. Transfer to a pestle and mortar and crush to a powder, then stir in the harissa with a teaspoon of salt until well combined.
3. Lightly score the skin of each rack of lamb into a diamond pattern with the tip of a very sharp knife, taking care that you don't cut through to the meat. Rub the spiced paste all over the flesh.
4. Heat a large frying pan. Add the racks of lamb, fat side down and then seal all over.
5. Transfer to a small roasting tin. Roast for 15 minutes, or a little longer, depending on how pink you like your lamb.
6. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
7. Place the bulgar wheat in a pan of salted boiling water and bring to the boil, then boil fast for five minutes until tender. Drain well and place in large bowl. Stir in the lemon juice with two tablespoons of the extra virgin olive oil.
8. Heat a large frying pan with two tablespoons of the light olive oil. Tip in half the aubergine cubes, season generously and saut茅 for about 10 minutes over a high heat until really crispy and tender. Drain well on kitchen paper. Repeat with remaining light olive oil and aubergine cubes.
9. Leave to cool slightly, then stir into the bulgar wheat.
10. To serve, stir the tomatoes and herbs into the bulgar wheat mixture and season to taste. Drizzle with the remaining tablespoon of extra virgin olive oil. Carve the rested lamb into chops and arrange on warmed plates with the roasted aubergine salad.
or Moussaka
For the cabbage
1 tbsp olive oil
1 savoy cabbage, shredded
1 garlic clove, crushed
2 tbsp white wine
salt and freshly ground black pepper, to taste
130g/4陆 oz lamb fillet, part-roasted, sliced
For the roasted aubergines
3 baby aubergines, halved
2 tbsp olive oil
salt and freshly ground black pepper, to taste
reserved cheese sauce, from the blue cheese souffl茅
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cabbage, heat the oil in a saucepan, over a moderate heat.
3. Add the shredded cabbage, and the crushed garlic, and saut茅 for 2-3 minutes.
4. Add the white wine and cook for a further 2-3 minutes.
5. Season to taste, then spoon the cabbage mixture into the base of a gratin dish.
6. Place the slices of part-roasted lamb fillet on top of the cabbage.
7. For the roasted aubergines, place the aubergine halves onto a baking tray, drizzle with the olive oil, season to taste, and place into the hot oven for 10-12 minutes, or until golden and cooked through.
8. Remove from the oven, scatter on top of the lamb and cabbage, and lastly top with the reserved blue cheese sauce.
9. Place the gratin dish into the preheated oven for 7-9 minutes, or until the cheese top is golden and bubbling.
or Lamb brochettes on pilaff rice
For the pilaff rice
陆 onion, finely chopped
knob of butter
tsp vegetable oil
2 cloves garlic, crushed
1 tsp curry powder
1 tsp cumin seeds
1 tsp ground turmeric
110g/4oz American easy-cook rice
1 vegetable stock cube
350ml/12fl oz water
salt, to taste
For the brochettes
140g/5oz lamb chump, thinly sliced
1 tsp cumin seeds
陆 tsp ground turmeric
salt and freshly ground pepper
coriander, roughly chopped, to garnish
Method
1. First, make the pilaff rice. Cook the onion in butter and oil in a saucepan until soft but not coloured.
2. Add the crushed garlic, curry powder, cumin seeds and ground turmeric and fry for one minute.
3. Stir in the rice for two minutes, ensuring that the rice is evenly coated with the oil and spices.
4. Dissolve the stock cube in water and add to the rice. Season with salt.
5. Bring to the boil and simmer for 10 minutes until the liquid is absorbed and the rice is tender.
6. For the brochettes, preheat a griddle pan on the hob.
7. Coat the lamb slices with the cumin seeds, ground turmeric, salt and freshly ground pepper.
8. Thread the meat onto skewers.
9. Place the meat on the hot griddle pan for 3-5 minutes, turning over halfway.
10. Serve the brochettes with the pilaff rice, garnished with chopped coriander
try minted lamb either chops,steaks or the shanks they gorgeous with mashed potato and some other fresh veg yum yum
Enjoy!!!!
5 yellow onions
2 turnips
5 carrots
1 stalk fennel
1 cup cooking oil, divided
1 1/2 gallons chicken stock
1/2 head garlic
1/4 gallon orange juice
1/4 gallon apple cider
1/4 cup coriander seeds
1/8 cup fennel seeds
1 star anise
2 tablespoons cumin seeds
1/8 cup orange zest
1 teaspoon salt
1/2 tablespoon freshly ground black pepper
1 leg of lamb
3 cups dry white wine
Salt and freshly ground pepper
Your choice fresh herbs, minced, to taste
Preheat the oven to 500 degrees F.
Cut the onions and turnips into quarters. Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets. Roast the vegetables for 30 minutes, stirring every 10 minutes. When vegetables are a dark caramel color, remove them from the oven. Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside. Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper. Cook the broth over high heat until reduced by about half.
While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes. Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture. Add some of the cooking oil to a large heavy skillet and heat over high heat. When the oil is hot, carefully add the diced lamb. Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned. Transfer the lamb to a roasting pan. Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the wine until reduced by about half and the solids have come up off the pan. Pour the reduced wine over the lamb.
Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids. Pour the broth over the lamb in the roasting pan. Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours.
Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Add salt, pepper, and fresh herbs, to taste. Serve the stew with rustic bread on the side.
My lamb stew is this:
Lamb neck fillets, chopped
Onion ,chopped
Potatoes, chopped
carrots, chopped
tin beans
handfull frozen peas
seude, chopped ( might have spelt that wrong!!)
1 chicken stock cube
water
All in large pot, on low, nearly all day
Dumplings on top of stew half hour before serving
Enjoy with bread
you don't want to use lamb for stew, get some mutton instead. use any stew recipe %26amp; add the sheep....
IRISH LAMB STEW
2 tbsp. butter
2 1/2 to 3 lb. lamb stewing meat or neck slices
2 c. water
2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dried parsley
1 lg. onion, chopped
3 med. potatoes, peeled and chopped
1 (17 oz.) can green peas, drained
1 (5 1/3 oz.) can evaporated milk
1/2 c. cornstarch
2 tbsp. bottled browning sauce
Brown lamb in butter until no longer pink. Stir in water, salt, pepper, thyme, parsley, onion and potatoes. Cook until meat is tender. Stir in peas. Blend together milk, cornstarch and browning sauce in small bowl. Add to stew and continue cooking until sauce is thickened.
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