Lamb

Barnsely Chops with Cumin, Coriander & Orange

(Serves 4)

These lamb chops are a super quick meal to cook – they are great on a week night when you really don’t have the time or energy to think about cooking. The cumin and coriander, with the lovely zing of orange, really make this easy dinner extra special, serve simply with potatoes or rice and some steamed greens or a green salad. I found this recipe in Tom Kerridge’s cookbook, ‘Best Ever Dishes’, and it’s definitely one of those!

4 thick Barnsley chops

4 tablespoons cumin seeds

4 tablespoons coriander seeds

Vegetable oil

15g butter

juice of 1 lemon

finely grated zest of 2 oranges

sea salt and black pepper

  1. In a dry frying pan, toast the cumin and coriander seeds until they are lightly toasted (a few minutes). Crush the seeds finely in a pestle and mortar, then sieve them on to a plate to get rid of any woody bits.
  2. Push one side of the chop into the spice mixture making sure it gets a good coating. Season with salt and pepper.
  3. Heat a little oil in a frying pan over a medium-high heat. When it is hot place the chops in the pan so that they are standing on their outer fat side, cook until the fat runs out and the skin starts to brown, then pour off this fat.
  4. Turn the chops, seasoned-side down, and cook for  8-10 minutes, until dark brown and caramelised. Turn the chops over and cook for a further 2-3 minutes for medium-rare lamb.
  5. Add the butter and lemon juice to the pan, and baste the chops with the buttery juice. Remove to a plate to rest for 5 minutes.
  6. Serve the chops with the grated orange zest sprinkled over.

Lamb Kofta Curry with Rice (Serves 4)

This Kofta Curry is taken from Simon Hopkinson’s wonderful cookbook, ‘Roast Chicken and Other Stories; Second Helpings’. It is an absolutely delicious, mildly spiced dish with a creamy finish, the flavours have real depth; don’t be alarmed by its slightly oily, separated look, as, as Hopkinson himself says, “this is a sure sign of its authenticity”. Admittedly, although a very straightforward recipe, it’s not the quickest meal for midweek, as you have to make the meatballs and fry them before adding them to a sauce, so you might prefer to make this at the weekend – but do try it, as it is very tasty! I like to serve this with white long grain rice, it is also good with some poppadoms and chutneys on the side!

4 onions, finely chopped (to save time I use a food processor for this!)

6 garlic cloves, finely chopped

4 tablespoons vegetable oil

700g minced lamb

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoons ground turmeric

1 tablespoon garam masala

½ teaspoon chilli powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 tablespoon fresh mint, chopped

1 egg, beaten

Flour (gluten free if required)

50g butter

½ stick cinnamon

4 cloves

4 cardamom pods

4 ripe tomatoes, peeled and chopped

Juice of 1 lemon (or 2 limes)

12 fresh mint leaves, roughly chopped

400ml coconut milk

(To serve: rice, poppadoms and chutneys)

  1. Fry the onions and garlic in the oil until golden brown. Place on a plate to cool.
  2. Meanwhile, in small frying pan, dry roast the coriander and cumin seeds until fragrant (a couple of minutes), then grind in a pestle and mortar.
  3. Place the lamb in a bowl, adding the fried onions and mixing in the ground coriander and cumin, the turmeric, garam masala, chilli powder, pepper, salt, mint and egg. Form the mixture into walnut sized balls (koftas), roll in the flour and fry in the butter, in batches, until golden brown all overremove to a plate.
  4. Add the cinnamon, cloves and cardamom pods to the pan, fry for a minute or so, then stir in the chopped tomatoes and top with the koftas. Cook gently for about 10 minutes until the tomatoes are softened and pulpy.
  5. Add the lemon or lime juice, roughly chopped mint leaves and the coconut milk, stir gently.
  6. Bring to a simmer and gently cook for 20-25 minutes until the sauce has thickened. Taste for salt.
  7. Serve on a bed of rice, with chutneys and poppadoms on the side.

Roast Leg of Lamb with Redcurrant & Mint Sauce (Serves 6)

I have combined two recipes for this Roast Leg of Lamb dish. The redcurrant sauce is from Delia Smith’s ‘Summer Collection’ cookbook, whilst the lamb is from Diana Henry’s ‘How to Eat a Peach’. The lamb is stuffed with herbs and lemon zest, the flavours are wonderful, particularly in the spring, and I find that Diana Henry’s cooking times result in a perfectly cooked, pink, meat (Delia’s recipe for the lamb leg is a little more dated, the meat is cooked too well done for my taste). The redcurrant & mint in the sauce is a match made in heaven and it perfectly complements the lamb. This leg of lamb is delicious served with ‘Fine Green Beans with Almonds’ and potatoes of your choice – I am rather partial to serving ‘Concetta’s Potatoes’ with this dish (recipes here).

For the Lamb:

1.8 -2kg leg of lamb

10g parsley leaves, roughly chopped

10 thyme sprigs, leaves picked

2 rosemary sprigs, needles chopped

4 cloves garlic, chopped plus another 6 cloves peeled and left whole

6 tablespoons olive oil

Finely grated zest of 1 lemon

Sea salt and black pepper

  1. The day before you are going to cook the lamb, put the herbs, 4 chopped garlic cloves, sea salt and black pepper into a mortar and grind to a paste, gradually adding the olive oil and lemon zest. With a sharp knife make incisions all over the lamb and loosen the meat round the protruding bone (at tapered end of the joint) to about one-third of the way into the joint. Cut the remaining 6 cloves of garlic into slivers and tuck these into the incisions you have made. Rub the herb paste all over the lamb, pushing it down inside the incisions and around the bone. Cover loosely with cling film or foil and refrigerate for up to 24 hours, bringing it to room temperature before cooking – this will take around 2 hours.
  2. When you are ready to cook the lamb, put it in a roasting tin in a preheated oven, 220’c fan, and cook for 15 minutes.
  3. Then, reduce the oven to 180’c fan, and continue to roast the lamb for another 45 minutes (allow a few minutes longer if the lamb leg is larger).
  4. Remove from the oven and cover well with foil and allow to rest for 15 minutes.
  5. Meanwhile, if there are any juices left in the tin, reheat them to serve alongside the meat – this is not supposed to be a ‘gravy’, just a light jus.
  6. Serve the lamb with ‘Redcurrant & Mint Sauce’. This is also good with ‘Fine Green Beans with Almonds’ and ‘Concetta’s Potatoes’ (all recipes below).

For the Redcurrant & Mint Sauce:

3 tablespoons redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons mint, chopped

Sea salt and black pepper

  1. Put the redcurrant jelly and the vinegar in a small saucepan, whisk over a gentle heat until the jelly has melted into the vinegar.
  2. Add the chopped mint, seasoning with salt and pepper. Serve warm or at room temperature.

Lamb with Garlic and Coriander (Serves 4)

This is a wonderful ‘all in one’ roast, the lamb is cooked on top of the potatoes which soak up all the delicious fatty juices!

2 racks of lamb with 6 cutlets each

2 heads of garlic

5 tablespoons olive oil

2 teaspoons balsamic vinegar

1½ teaspoons coriander seeds, lightly crushed

8 sprigs of thyme

1kg small salad potatoes such as Charlotte, peeled and halved

350g shallots, peeled and halved

Sea salt and black pepper

  1. Cut each rack into three, so that you have 6 pieces (double chops).
  2. Peel and chop two cloves of garlic and whisk together with 3 tablespoons of olive oil, the vinegar, coriander seeds. Add a couple of chopped thyme sprigs and some black pepper. Marinate the lamb in this mixture in the baking tin that you will cook it in, for several hours or overnight, turning once or twice and rubbing in the marinade.
  3. When ready to cook, remove the lamb from the baking tin and set aside. Add the potatoes, the remaining, unpeeled garlic cloves and the shallots to any marinade left in the tin, adding 2 tablespoons of olive oil and lots of sea salt. Give it all a good mix and roast in a preheated oven, 200’c fan, for 30-35 minutes, until the potatoes are just tender when tested with the tip of a sharp knife, but not quite done.
  4. Turn the oven up to 220’c and place the lamb on top of the potatoes, tucking in the remaining thyme sprigs. Roast for a further 15-20 minutes.
  5. To serve, cut two of the pieces (double chops) of lamb in half so that you have four individual chops, then place one double chop and a single chop on each plate, alongside the delicious roast potatoes and shallots. Green beans with Almonds are very good served with this dish (recipe here).

‘My Favourite’ Shepherds Pie (Serves 4)

If you have grown up in the British Isles there is no doubt that you have eaten numerous variations of this traditional dish. Shepherds pie is the perfect winter comfort food, and this recipe by Delia Smith is my all time favourite, the addition of the cheese and leeks, slightly caramelised on top of the mashed potato takes the dish to a higher level!…Serve simply with peas.

450g minced lamb

1 tablespoon olive oil

2 medium onions, chopped

75g swede, peeled and chopped

75g carrot, peeled and chopped

½ teaspoon ground cinnamon

1 teaspoon fresh thyme

1 tablespoon fresh parsley

1 tablespoon plain flour (gluten free if required)

275ml lamb stock

1 tablespoon tomato purée

Salt and black pepper

For the topping:

50g mature Cheddar, grated

2 medium leeks, cleaned and cut into 1cm slices

900g floury potatoes (such as Maris Piper or King Edward)

50g butter

Salt and black pepper

(You will need a buttered baking dish approx. 19cm square x 5cm deep)

  1. Gently heat the olive oil in a frying pan. Add the onions, fry for 5 minutes until slightly browned. Add the chopped carrot and swede and cook for a further 5 minutes. Remove all the vegetables to a plate.
  2. Now turn up the heat, and brown the meat, stirring to break it up.
  3. Add a good seasoning of salt and pepper, return the vegetables to the pan along with the cinnamon, thyme and parsley. Next stir in the flour and gradually add the lamb stock, stirring to incorporate. Finally stir in the tomato purée.
  4. Cover the pan with a lid and turn the heat to low, cook gently for about 30 minutes .
  5. While the meat is cooking, make the topping. Peel the potatoes and cut into even sized chunks, steam until they are completely tender.
  6. Drain the cooked potatoes and mash with the butter and some seasoning (you can use an electric hand whisk, on a low setting, to do this)
  7. When the meat is ready, spoon into a baking dish, level it out, then top, evenly, with the mashed potato. Sprinkle over the leek slices and finally with the cheese.
  8. Bake in a preheated oven, 200’c fan, for about 25 minutes, until the top is crusty and golden.

Provençal Rack of Lamb with Crushed Peas (Serves 4)

This is really one of the best rack of lamb recipes I have come across. It is simple yet elegant and is quick to cook, so you could easily serve it as a mid-week treat. It is definitely special enough to serve to guests, in fact it has been a favourite dinner party dish of mine over the years. It’s ideal for dinner parties as you can prepare the majority of the recipe beforehand – the lamb once bread-crumbed will happily wait to be cooked until your guests arrive – it just needs about 15-20 minutes in the oven. For a quick option, this recipe is great with steamed new potatoes, but to make it extra special serve with Dauphinoise potatoes with Gruyére cheese, recipe below. I make Dauphinoise potatoes both with and without the Gruyére, I think this lamb dish suits the latter but if you prefer it without use my other recipe (recipes here)

This recipe is from Raymond Blanc’s cookbook ‘Foolproof French Cookery’, a title which contains all my favourite words, particularly ‘foolproof’! I like to serve lamb on the pinker side, so if you prefer it more well done, cook it for a little longer. The recipe calls for fresh marjoram but this can be difficult to get so I often replace it with fresh sage, and because sage is slightly stronger in flavour I reduce it to one tablespoon instead of two (see recipe).

Ask your butcher to not only French trim the rack of lamb but also to remove the fat covering the meat, this may seem usual as the fat is normally kept to keep the lamb moist and for flavour, but in this recipe the breadcrumbs will protect the meat and give it flavour.

Gluten Free Note: Almost, all of my recipes on Menu Mistress are gluten free, or suggest substitute gluten free ingredients. Unfortunately this recipe uses breadcrumbs which cannot be substituted. If you avoid gluten but don’t have an allergy, thus can eat ‘gluten contaminated’ food, then you could eat this recipe – just scrape off the breadcrumb crust when serving the lamb, believe me it is still delicious with the crushed peas! However, if you do have an allergy to gluten unfortunately this recipe is not for you!

A Tip:  Breadcrumbs – If you don’t have stale bread at hand for the bread crumbs use a fresh ciabatta loaf , it’s texture is naturally drier so it actually will make great breadcrumbs even if it is fresh – just slice off the crusts.

For the Crushed Peas:

600g peas, thawed if frozen

85ml extra virgin olive oil

2 tablespoons finely chopped marjoram, or 1 tablespoon chopped sage (see note above)

2 tablespoons finely chopped fresh mint

Juice ½ lemon

Sea salt and freshly ground black pepper

For the Provençal Breadcrumbs:

75g thickly cut stale white bread (or fresh ciabatta – see ‘tip’ above)

2 handfuls fresh flat leaf parsley, finely chopped

1 teaspoon thyme, finely chopped

1 teaspoon rosemary, finely chopped

4 tablespoons extra virgin olive oil

Sea salt and black pepper

For the Lamb:

2 x  racks of lamb, French trimmed and trimmed of fat (see note above)

2 tablespoons olive oil

20g unsalted butter

1 tablespoon Dijon mustard

Sea salt and black pepper

  1. First prepare the peas. Put them in a food processor and gently pulse to just crush them – you want them to retain a lot of texture, so be careful not to purée them! Transfer to a small saucepan, stir in the olive oil, chopped herbs and season with salt and pepper. Set aside.
  2. To make the breadcrumbs place the bread in the clean food processor and pulse to make coarse breadcrumbs. Transfer to a bowl, stir in the herbs, olive oil and season with salt and pepper.
  3. Season the racks of lamb with salt and pepper. Melt the butter with the oil in  frying pan and brown the meat for 3-4 minutes on each side. Transfer to a preheated oven, 190’c fan, for 10 minutes.
  4. Remove the lamb from the oven, brush over with the mustard – avoiding the bones and ends of the meat. Press in the Provençal breadcrumbs so that the meat is coated, apart from the two ends, (you can do this a few hours in advance).
  5. Return the lamb to the oven and cook for a further 15 – 20 minutes (if you have a meat thermometer it should register 65-70’c). Rest for 5 minutes before carving.
  6. Meanwhile finish cooking the peas. Cook the crushed peas over a medium heat with the lid on for 4 minutes. Stir in the lemon juice and check the seasoning.
  7. Serve the hot crushed peas on plates and top with the carved lamb cutlets.

Roast Lamb & Cider served with Flageolet Beans (serves 6) 

Cider with lamb may sound like a strange combination, but believe me it works beautifully and is absolutely made for more autumnal days. Like all of the recipes I share, this is very easy to cook – making it possible to cook midweek if you fancy. This recipe is taken from ‘Pure, Simple, Cooking’ by Diana Henry (yes, her again!); she recommends that this dish is served with flageolet or cannellini beans (recipe here) – and of course she is absolutely right!

1 Leg of lamb (approx. 1.8kg -2kg), trimmed of excess fat

2 large cloves garlic, cut into slivers

2-3 sprigs thyme

50g unsalted butter, softened

250ml dry cider

A good slug of calvados or brandy

570ml chicken or lamb stock

175ml crème frâiche or double cream

Sea salt and black pepper

  1. Make small incisions all over the leg and stuff with a slivers of garlic and a little thyme. Rub the butter all over, stuffing some down the incisions as you do so, season generously.
  2. Place in a preheated oven, 220’c fan, roast for 15 minutes then turn down the heat to 180’c, and continue to roast for another 45 -50mins.
  3. Remove the lamb to rest in a warm place covered with foil for about 15 minutes.
  4. Meanwhile pour the cooking juices into a jug and skim off the fat and discard.
  5. Set the roasting tin over a medium heat, add the cider and calvados, boil to reduce by two-thirds. Then add the stock and the reserved cooking juices, reduce this  by two-thirds, then add the crème frâiche (or cream). Boil until slightly syrupy.
  6. Serve the lamb, sliced, with the sauce in a warm gravy boat and the flageolet beans on the side (recipe below).

Lamb Biryani (Serves 4)

This is a lovely ‘one pot’ recipe, great for using up leftovers – you could make it with other roast meats such as chicken, beef or pork. It’s definitely a recipe that you will want to make again and again, an easy Monday option!

200g basmati rice

1 tablespoon olive oil

2cm piece ginger, finely chopped

3 cloves garlic, chopped

1 onion, chopped

3 handfuls baby spinach leaves, roughly chopped

1 teaspoon curry powder

1 tablespoon plain flour (gluten free if required)

2 tablespoons mango chutney

200g leftover roast lamb, or whatever you have left (see note above)

1 cup lamb or chicken  stock

50g almond flakes

50g butter, melted

Sea salt and black pepper

Greek natural yogurt to serve

Fresh coriander, chopped, to serve

  1. Cooke the basmati rice according to the instructions on the packet, and set aside.
  2. Place the oil, ginger, garlic and onion in an ovenproof dish and cook over a medium heat for 10 minutes.
  3. Add the spinach and cook for a further 5 minutes.
  4. Add the curry powder, flour, chutney, and the chopped lamb, season with salt and pepper then stir well. Pour in the lamb stock. Top with the reserved, cooked rice, sprinkle with the almonds and drizzle with the melted butter. Cover with a lid (or tin foil) and place in a preheated oven, 200’c fan.
  5. After 20 minutes remove the lid and continue to cook for a further 20 minutes.
  6. Serve topped with the yogurt and the chopped coriander.

Lamb Chops & Parsley Butter served on a Bed of Watercress with New Potatoes (Serves 4)

Despite the simplicity of this recipe it has lots of flavour. The watercress is an excellent accompaniment to the lamb and the parsley butter with its touch of lemon juice enhances the flavours superbly. A real midweek treat! You won’t use all the butter, but it is great to have in the freezer – ready to slice and add to steamed potatoes on any occasion. This recipe calls for curly parsley rather than flat leaf, simply as it adds a little more texture and has a milder flavour, but you can use either type.

400g new potatoes

8 lamb chops

A little olive oil

100g butter, softened and cubed

A bunch of curly parsley, chopped (see note above)

Juice of ½ lemon

200g watercress, trimmed

Sea salt and black pepper

  1. First make the parsley butter. Place the butter in a bowl with the chopped parsley, lemon juice and seasoning, mix well. Spoon on to a sheet of cling film and roll into a log shape, place in the freezer, wrapped in the clingfilm. Do not wash up the bowl that you used for mixing the butter – you can use it to season the steamed potatoes when serving!
  2. Steam the potatoes for 20 minutes or so until cooked.
  3. Meanwhile place the watercress on your plates.
  4. Season the lamb chops and brush with a little olive oil, fry on a griddle pan (or in a normal frying pan) for about 2½-3 minutes each side so that they are still pink in the middle. Place the chops on the plates, on top of the watercress.
  5. Now take your reserved ‘butter bowl’ and place the cooked potatoes in it, mix them around so that they get a good coating of the leftover butter, then place them on the plates.
  6. Finally cut four slices from the parsley butter and place on top of the chops.

Pomegranate & Honey Glazed Chops with a Radish and Cucumber Tzatziki (Serves 4)

This recipe is from Diana Henry’s cookbook ‘Pure, Simple Cooking’, it is one of those cookbooks which I find myself going back to again and again, it has lots of really simple yet stunning recipes. This recipe has the flavours of Greece, it is a perfect summer dish, and if the UK weather permits, even better al fresco! I like to serve it with white long grain rice. Make sure you allow time to marinate the chops, anything from 1-24 hours – but the longer the tastier!..

8 thick lamb chops (chump chops)

Olive oil

Sea salt and black pepper

Marinade:

2½ tablespoons pomegranate molasses

8 tablespoons olive oil

1½ tablespoons honey

2 cloves garlic, crushed

2 teaspoons cayenne pepper

Radish and Cucumber Tzatziki

200g radishes, finely sliced

½ cucumber, cut into small cubes

300g plain Greek-style yogurt

1 clove garlic, crushed

2 tablespoons mint, coarsely chopped

2 tablespoons olive oil

Sea salt and black pepper

To serve:

Large bunch of coriander, leaves picked

Olive oil

1 lemon

3 tablespoons of fresh pomegranate seeds

  1. Mix the marinade ingredients together, coat the chops generously and leave to marinate, refrigerated, for 1 to 24 hours.
  2. To make the Tzatziki simply mix the radishes, cucumber, yogurt and garlic together, then stir through the mint leaves and olive oil.
  3. Heat a little olive oil in a frying pan, cook the chops for about 3 minutes on each side, do not have the heat up too high otherwise you will burn the honey and pomegranate mixture.
  4. Serve the chops on a bed of the coriander leaves, dressed with a little olive oil, a squeeze of lemon juice and the tzatziki on the side, sprinkle over pomegranate seeds. Serve with rice.

Lamb Chops with Shallot Chutney (Serves 4)

This recipe is best cooked on a griddle pan, but you can use a regular frying pan. The tangy chutney complements the lamb beautifully; it really is a winning combination. This recipe is from Marcus Wareing’s book ‘Marcus at Home’, despite being a Michelin starred, super chef, his recipes in this book (as the name suggests), are mostly straightforward and of course tasty! I like to serve this dish with tarragon green beans (courtesy of ‘Leiths How to Cook’ book), as I think that they work particularly well with the chutney, you can find the recipe for these on my Recipes Pages.

8 lamb loin chops

olive oil

sea salt and black pepper

For The Shallot Chutney…

3 large echalion shallots, chopped

200ml malt vinegar, plus 1 tablespoon

50g capers

30g caster sugar

2 teaspoons nigella seeds(optional)

  1. To make the shallot chutney, put the shallots, 200ml vinegar, capers, caster sugar, nigella seeds (optional) and 75ml of water in a saucepan. Bring to the boil and reduce until there is no liquid remaining. Finally stir in the remaining 1 tablespoon of vinegar.
  2. Heat the griddle pan (or frying pan) until very hot. Brush the lamb chops with oil and season with salt and pepper. First place the chops in the pan on their fat-side, lean them against each other for support. Cook for 4-5 minutes until the fat renders and becomes crisp.
  3. Lay the chops on their sides and cook 3-5 minutes on each side, basting with the rendered fat. Remove and allow to rest for 5 minutes.
  4. Serve with the tarragon green beans, some buttered new potatoes and drizzle the shallot chutney over the top.