Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
I was quite priveledged recently to have been sent a lovely food package recently from the Welsh Assembly Government, containing some beautiful Welsh Lamb Steaks and a selection of other fine ingredients, along with the invitation to create a Welsh Lamb recipe for The English Kitchen.
Welsh Lamb is currently in season at the moment, on into December, making this the perfect time to prepare and enjoy it. Living in Chester as we do, we are right on the border to Wales, and we are lucky enough to know first hand just how very flavourful and delicious their lamb really is.
It just makes sense to buy locally produced meat when it is in season. It may cost a bit more, but the flavours just can't be beaten . . . let's face it, there is just no comparison between lamb which has been grown and farmed right on our doorstep, and lamb that has been flown halfway around the world. Right on the doorstep wins with me, every time!
I decided to create a mildly spiced marinade for the steaks and a warm couscous salad to serve alongside. Welsh lamb has a lovely robust flavour, without it being too intense. After marinating them for about 30 minutes, the steaks turned out very tender when cooked and succulent.
The flavours of the salad went very well with the lamb steaks . . . with fruity bits of dried apricot and dates, crunchy cashew nuts, spring onion, salty green olives, a little bit of heat from some Harissa Paste and a mild minty tang from my secret ingredient . . . Mint Sauce. This was so good, I ate the leftovers for lunch the next day and enjoyed it all over again.
You can find out a host more of information about Welsh Lamb HERE. Do pop on over and take a good gander at the site. There's lots of interesting things to peruse and a host of lovely recipes to try out.
Welsh Lamb, it's more than just about meat. It's the backbone of small rural communities which keep traditions and the Welsh language alive. It's a good thing, a very, very good thing.
*Spiced Lamb Steaks with a Warm Moroccan Couscous Salad*
Serves 2
Printable Recipe
Mildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours! Delicious!!
For the lamb:
2 leg lamb steaks
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
a splash of olive oil
salt and pepper to taste
For the Coucous Salad:
150g of couscous
a handful of dried apricots, chopped
a dessertspoon of chopped dried dates
a knob of butter
1 to 2 tsp harissa paste (depending on how much heat you want)
250ml of hot chicken or vegetable stock
a handful of pitted green olives, chopped
a small handful of salted cashew nuts
small handful of chopped flat leaf parsley
1 tsp of good quality mint sauce
1/2 bunch of spring onions, trimmed and finely chopped
1/2 of a small preserved lemon, flesh discarded and skin finely chopped
extra virgin olive oil
the juice of half a lemon
sea salt and black pepper to taste
Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.
Place the dried coucous into a bowl along with the dried fruits. Stir the knob of butter into the hot chicken stock along with the harissa paste. Pour this over the couscous and fruits, stir well, Cover and set aside for five minutes until it has absorbed all of the liquid.
While the coucous is soaking, heat a grill pan over moderate heat. Once the pan is heated add the lamb steaks. Cook the steaks until tender and nicely browned, about 5 to 6 minutes, turning them once. Remove from the heat and set aside to rest.
Fluff up the soaked couscous with a fork and stir in the olives, nuts, parsley, mint sauce, spring onions, and preserved lemon. Season to taste with salt and pepper. Pile into a serving bowl. Pile into a serving bowl and top with the warm lamb steaks. Serve immediately.
Lately I have had a hankering for a lamb stew. Lamb was not something I had really eaten until I moved over here to the UK. My one and only experience with it had been one time when my mother cooked lamb chops.
They smelled like burning mittens when they were cooking. None of us liked them. My ex also was not fond of lamb, so it wasn't anything I had much experience in tasting or cooking.
For our wedding meal, the members of our church congregation took us out to a pub for supper and we could order anything we wanted from the menu.
There was Roasted Saddle of Lamb on the menu and so I decided to throw caution to the wind and I ordered it.
It could have gone so badly, but happily it didn't. I fell in love with lamb right then and there and I have been enjoying a loving relationship with it ever since!
This stew that I am showing you here today is a very simple one, but when you think about it, traditional Irish food is really very simple. There is a great history of poverty in Ireland for its people.
They would not have had meat very often, and in fact, the potato was their main form of sustenance through the years. They learned to cook simple foods and make them taste really good.
This is a simple stew that uses simple ingredients and I don't mind telling you, it is the most delicious stew I make. We both love it.
I used diced leg of lamb for this the other day. I picked it up at the local butchers and had them trim all of the fat from it that they could. This is then quite simply browned in a bit of oil. I put the lamb on to brown while I am prepping the vegetables.
That way I tend to forget about it, which means it gets nicely browned without me worrying it every few minutes and stirring it about. (One of the secrets to any good stew made with red meat, is in a good and proper browning. The meat won't brown nicely if you keep moving it about.)
The vegetables used are simple. Carrots. Celery. Onion. Potatoes. That's it. Nothing more and nothing less. I used lamb stock cubes to make the stock.
Lamb stock is not normally something I keep in the freezer. If you can't get lamb stock, feel free to use chicken stock.
You will want to brown the meat really well . . . so you get all of those caramelized lamb juices to flavour the stew with.
There is really no other flavourings, save salt and pepper. I add a couple of sprigs of thyme, but traditionally there would have been no herbs added.
Once you get the meat nicely browned, you add the chopped vegetables and you sweat them for a bit in the drippings from having cooked the lamb. More flavour.
Don't discard any of those drippings. They are what's going to give your stew it's flavour and colour.
Once you have sweated and lightly caramelized the vegetables, throw in the sprigs of thyme and return the lamb to the pot, along with its juices.
Again . . . flavour, and every little bit counts. This gets covered in stock.
At the last you cover the top of the stew with thick
slices of potato. You can keep the potato in rounds if they are small, or cut them into half moons if your potatoes are larger.
A light seasoning with salt and black pepper, and dotting with butter is all you have left to do. Just tightly cover it and then bake it in a slow oven.
Your oven will do the work, and you will be rewarded at the end with probably one of the tastiest stews you would ever want to eat! Crusty bread is a must to soak up all those lovely juices!
2 TBS light olive oil
2 large carrots, peeled and chopped
2 sprigs of thyme
salt and black pepper
1 1/2 pounds potatoes, peeled and sliced into thick rounds
(cut into half moons if the potatoes are largish)
600ml lamb stock
Heat a medium, heavy bottomed flame proof casserole (with a lid) over medium heat. Add half of the oil and heat. Once the oil is heated, add the lamb and brown, over medium heat until well browned. Working in batches if necessary. Remove the lamb from the casserole and set aside. Add the vegetables and the remaining oil. Cook, stirring occasionally, over medium low heat, until they have begun to soften a bit. Return the lamb to the pot along with any juices. Season with salt and pepper. Add the sprigs of thyme. Pour over the lamb stock. Lay the potatoes on top covering and pushing them down a bit into the stock. Dot with butter.
Cover tightly. Bake in the heated oven for 2 hours, until the meat is beautifully tender and all of the vegetables are cooked, uncovering the casserole for the last fifteen minutes to lightly brown the potatoes. Spoon out into heated bowls to serve. Sprinkle with parsley if desired. Crusty bread goes well.
Because there are only two of us we had plenty of leftovers to enjoy the day afterwards. There is a special magic that happens with soups and stews in that . . . after being left overnight in the refrigerator, they always taste even better.
Its a delicious alchemy that I don't comprehend, I only know is that it always happens. This would be the perfect dish for you to cook to celebrate Saint Patrick's Day.
It would go down really well with some crusty soda bread for the main dish, and finishing off with a nice slice of my Irish Apple Cake along with some custard for dessert. That's Saint Paddy's well sorted! Ithe sásta!! Sláinte!!
For someone who had only ever tasted lamb once before I moved over to the UK, I have become a fast and firm lover of this glorious meat. The only time I'd had it back in Canada, was the time my mother thought she would try to cook us some lamb chops. They smelled like mittens burning in the frying pan, and that was the end of that. We never had it again. I'm afraid that experience kind of put me off of it . . . for a very long time.
At our wedding meal, which was held in a Brewer's Fayre pub here in the UK, I decided to be brave, and chose Lamb Loins with a Cumberland Sauce as my meal. The rest is history. I fell in love at first bite, and it's been a happy love affair that has grown from strength to strength ever since!
Oh, I do love a nice lamb chop . . . seasoned and seared until it is just pink inside . . . likewise rack of lamb or leg of lamb. Tender and pink and oh so tasty. The Salt Marsh Lamb over here is the best in the world and a real treat to eat. Although it costs more, I try to eat Welsh or British Lamb over any imported lamb. It's rather strange really that home grown lamb should cost more than the foreign stuff . . . but I do have to say, it is well worth the extra expense!
My favourite cut has to be the shoulder. When cooked properly, this has got to be the tenderest, most flavourful cut of meat ever. Rich and succulent, it is just packed full of taste . . . and it's so very easy to cook. It doesn't take special techniques, or talents. It doesn't even take special spices and herbs. You could do a really tasty shoulder, using nothing but salt and pepper as far as that goes! This is the roast that really cooks itself!
A sprinkle of seasalt and pepper, and a gentle massaging with some olive oil . . . then laid to rest on a bed of rosemary sprigs and garlic cloves . . . and gently blanketed with more . . . this is the roast that is quite happy to be ignored until about half an hour before serving.
And then . . . oh my goodness . . . tender deliciousness that falls apart at the touch of a fork . . . oh so scrummy, served up with a big pan of oven roasted root vegetables . . . carrots, swede, parsnips, beetroot . . . oh and a bit of butternut squash thrown into the roasting pan as well, coz it was there . . . and I felt like it. Oh so sweet and delicious . . . and just perfect with this tender lamb. Some freshly mashed potatoes and Bisto on the side and lashings of Mint Sauce proved this to be a most delectably gratifying, if humble . . . Sunday lunch!
*Slow Roast Shoulder of Lamb*
Serves 6 to 8, depending on appetites
Printable Recipe
Deliciously tender. Nothing could be easier. This roast cooks itself. I like to serve this with a pan of roasted vegetables . . . butternut squash, beetroot, carrots, parsnips, swede, and a big pot of mashed spuds.
1 (2kg) shoulder of lamb, bone in
a bunch of fresh rosemary
a handful of garlic cloves, unpeeled
olive oil
sea salt and freshly ground black pepper
Crack your oven up to the highest temperature it will go. You will need a large casserole roaster with a lid.
Take your piece of meat and cut slashes in a diagonal pattern across the fat on the top of it with a sharp knife. Drizzle with olive oil and sprinkle generously with some sea salt and freshly ground black pepper. Rub this into the meat with your hands.
Place half of the rosemary sprigs and the garlic into the bottom of the roasting dish. Drizzle with olive oil. Place the lamb on top. This bed of herbs and garlic will act as a trivet and flavour the meat. Top your lamb with the remaining rosemary and garlic.
Cover and place into the preheated oven. Immediately reduce the oven temperature to 170*C/325*F/ gas mark 3. Cook, undisturbed for 4 hours. By then it should be deliciously tender. Remove from the oven and set aside, tented with foil to rest for about half an hour. Use two forks to tear off pieces of the meat for eating.
You can make a gravy with the juices, but I find it has an odd green tint which we don't like and it is difficult to get rid of all the fat. So I just use Bisto. You can squeeze some of the garlic out of the skins to mash and serve with the meat though. It's really quite mellow and delicious.
Turkey may be the go-to festive meat, but who is to say that
you can’t experiment and introduce different flavours into your Christmas menu?
RoastLeg of Welsh Lamb with Gin and Cranberry
Christmas is the time of year to gather all of your loved
ones around the dinner table to share happy memories over a hearty meal … so make it a meal to remember!
ChristmasRack of Welsh Lamb
Whether served as a Christmas Eve indulgence or to celebrate
the New Year, this festive flavoured Welsh Lamb is guaranteed to be a real
crowd pleaser. Mint sauce may be synonymous with lamb, as cranberry sauce is
with turkey, but there’s an abundance of different flavours that can accompany
this meat beautifully.
Have you thought about complementing your lamb with cider,
ginger and cinnamon? Or perhaps with Christmas spices? They really work a
treat!
By
the time Boxing Day arrives, everyone is pretty much ‘roasted’ out, but there
is always room for more the next day! Why not place a spoonful of mango chutney
onto some naan breads with a folder slice of leftover Welsh Lamb? For an extra
special dish, add a little spoonful of coriander mayo.
So instead of serving cold, leftover turkey this year, present your guests with a succulent lamb platter? Delicious!
So instead of serving cold, leftover turkey this year, present your guests with a succulent lamb platter? Delicious!
As much as you may plan your Christmas meals, you will
almost undoubtedly have leftover meat. And what better way to use it up than to
create a mouth-watering fruity curry?
Welsh Lamb is just divine in a curry – give it a try this
year, and serve with fragrant pilau rice, poppadoms and garlic naans.
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