Category Archives: Lamb Dishes

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Lancashire Hot Pot

Category : Lamb Dishes

A slightly more luxurious version of this classic, traditional British dish

 

Ingredients

45ml/3tbsp dripping or oil

900g/2lb neck lamb chops (approximately 8 chops)

175G/6oz lamb’s kidneys, chopped into large pieces

900g/2lb potatoes, thinly sliced

3 carrots, thickly sliced

450g/1lb leeks, sliced

3 celery sticks, sliced

15ml/1tbsp fresh thyme, chopped

30ml/2tbsp fresh parsley, chopped

Small fresh rosemary sprig

600ml/1pt beef or vegetable stock

Salt and ground black pepper

 

Preparation Time
3 hours

 

Cooking Instructions

Preheat oven to 170°C/325°F/Gas mark 3. Heat the dripping or oil in a large pan and cook the lamb chops and kidneys in batches. Remove the meat for later and reserve the cooking fat.

In a large casserole dish make layers of the lamb chop and kidneys, ¾ of the potatoes and the carrots, leeks and celery, sprinkling the herbs and seasoning as you go. Tuck the sprig of rosemary down the side of the dish.

Arrange the remaining potatoes over the top of the layers, pour over the stock and reserved fat, then cover with a tight fitting lid and cook for 2.5 hours.

Increase the oven temperature to 220°C/425°F/Gas mark 7, remove the lid and cook for a further 30 minutes. Serve piping hot with warm crusty bread.

 

Servings
4 people


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Shepherds Pie

Category : Lamb Dishes

A classic, traditional dish which is well loved by adults and children alike.

 

Ingredients

30ml/2tbsp oil

1 onion, finely chopped

1 carrot, finely chopped

115g/4oz mushrooms, chopped

500g/1.25lb lean minced lamb

300ml/0.5pt beef or veal stock or water

15g/1tbsp plain flour

1 bay leaf

10-15ml/2-3tsp Worcestershire sauce

15ml/1tbsp tomato puree

675g/1.5lb white potatoes, boiled

25g/2tbsp butter

45ml/3tbsp hot milk

15ml/1tbsp fresh tarragon, chopped

Salt and ground black pepper

 

Preparation Time
1 hour 30 minutes

 

Cooking Instructions

Heat the oil in a saucepan and cook the onion, carrot and mushrooms until browned. Add the minced lamb to the pan and cook, stirring to break up the lumps, until lightly browned.

Blend a few spoonfuls of the stock or water with the plain flour to make a paste and stir into the pan. Add the remaining stock or water and bring to a simmer. Add the bay leaf, tomato puree and Worcestershire sauce to the pan, cover with a tight fitting lid and simmer on a very low heat for approximately 1 hour, stirring occasionally. Towards the end of cooking remove the lid and allow any excess liquid to evaporate.

Preheat oven to 190°C/375°F/Gas mark 5. Gently heat the boiled potatoes for a few minutes, then mash with the butter and hot milk and season with salt and pepper.

Add the tarragon to the mince and season with salt and pepper to taste. Pour the mince mixture into a large over-proof dish. Cover the mince with the mashed potato, spread evenly and mark the top with the prongs of a fork.

Cook in the oven for approximately 25 minutes until golden brown. Serve with seasonal vegetables and additional gravy if desired.

 

Servings
4 people


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Slow Cooked Lamb Pot Roast

Category : Lamb Dishes

A slow roasted leg of lamb, the perfect treat for all the family. Can also be cooked in a slow cooker.

 

Ingredients

2kg/4.5lb part bone leg of lamb

Salt and freshly ground black pepper

2tbsp olive oil

A few bay leaves

200ml/7fl oz dry white wine

600ml/1pt lamb or vegetable stock

400g/14oz shallots, peeled

Several large carrots, peeled and cut into large chunks

1 head of garlic, halved across the cloves

 

Preparation Time
7 hours

 

Cooking Instructions

Preheat oven to 220°C/425°F/Gas mark 7. Season the lamb, rub with the oil and roast in a large casserole dish for 30 minutes.

Reduce the oven temperature to 130°C/250°F/Gas mark ½. Add the bay leaves, wine and stock to the casserole dish and cook with a tight fitting lid for 3.5 hours.

Remove the lamb from the oven, discard the bay leaves and add the shallots, carrots and garlic. Cover and return to the oven for a further 3 hours, until the meat is falling off the bone.

Remove the meat from the casserole dish and serve with the carrots and shallots.

To make gravy pour the cooking juices into a pan, squeeze some of the pulp from the garlic into it and bring to the boil. Allow to reduce to about 300ml/0.5pt. Season to taste and strain with a sieve into a jug.

NOTE – You can also cook this dish all day in a slow cooker on low.

 

Servings
8 people


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Mixed Grill

Category : Beef Dishes , Lamb Dishes

A meat lovers paradise.A traditional meal in Britain which can be served for breakfast, brunch or supper!.

 

Ingredients

6 beef sausages, grilled for 10-15 minutes until cooked through

6 lamb chops, grilled for 6-7 minutes per side

6 100g beef steaks – rib eye fillet, sirloin or rump, grilled for 3-4 minutes per side

6 bacon rashers, grilled

6 flat field mushrooms, grilled for 3 minutes each side

3 lamb’s kidneys, halved, cored and trimmed, grilled for 2-3 minutes each side

3 large tomatoes, halved and grilled for 2-3 minutes each side

Salt and freshly ground black pepper

 

For the sauce:

300ml/0.5pt cream

2tsp instant beef stock powder

2tbsp wholegrain or English mustard

 

Preparation Time
20 minutes

 

Cooking Instructions

Season the chops, steaks, kidneys and mushrooms with salt and pepper. Grill in ascending order as described in the ingredients list, totalling 12-15 minutes. Reserve to a warm dish.

In a clean pan gently heat the cream and whisk in the stock powder until dissolved, adding the mustard last.

Remove the sauce from the heat, do not boil. Divide the ingredients between 5 equal portions and top with the sauce.

 

Servings
6 people


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