Pot-roasted Leg of Lamb
Ingredients:
2kg leg of lamb
For the Marinade:
1 red onion, diced
3 garlic cloves, minced
1 tbsp olive oil
knob of butter
350ml red wine
100ml balsamic vinegar
3 tbsps maple syrup
3 tbsps honey
1 tbsp black treacle - I used Pomegranate Molasses since I can't get hold of treacle and it is less sweet
1 tbsp butter
For the dry rub:
Several rosemary tips
A few sprigs of thyme
2 cloves garlic, thinly sliced
Ingredients:
Sauté the onion and garlic in the butter and olive oil until soft and golden. Add the rest of the marinade ingredients and bring to the boil. reduce the heat and simmer for about an hour.
Make deep slashes all over the lamb and push a little rosemary, thyme and garlic into each.
Place a little of the marinade in the bottom of a large casserole, place the lamb inside then pour over the rest of the marinade making sure the lamb has been completely covered. Place in the refrigerator and leave for 24 hours.
Next day, heat the oven to 180C. Bring the lamb back to room temperature and then cook in the oven for two hours. Remove front the casserole and rest for twenty minutes before slicing. In a small saucepan, strain and reduce a little of the marinade and juices to create a gravy adding a little butter after you've taken it off the heat to make it glossy.
First made: 25th December 2013 - and a wonderful Christmas dinner it was too with roast potatoes, Braised Carrots and Parsley with Herbs and Spinach and Pecorino Bake.
2kg leg of lamb
For the Marinade:
1 red onion, diced
3 garlic cloves, minced
1 tbsp olive oil
knob of butter
350ml red wine
100ml balsamic vinegar
3 tbsps maple syrup
3 tbsps honey
1 tbsp black treacle - I used Pomegranate Molasses since I can't get hold of treacle and it is less sweet
1 tbsp butter
For the dry rub:
Several rosemary tips
A few sprigs of thyme
2 cloves garlic, thinly sliced
Ingredients:
Sauté the onion and garlic in the butter and olive oil until soft and golden. Add the rest of the marinade ingredients and bring to the boil. reduce the heat and simmer for about an hour.
Make deep slashes all over the lamb and push a little rosemary, thyme and garlic into each.
Place a little of the marinade in the bottom of a large casserole, place the lamb inside then pour over the rest of the marinade making sure the lamb has been completely covered. Place in the refrigerator and leave for 24 hours.
Next day, heat the oven to 180C. Bring the lamb back to room temperature and then cook in the oven for two hours. Remove front the casserole and rest for twenty minutes before slicing. In a small saucepan, strain and reduce a little of the marinade and juices to create a gravy adding a little butter after you've taken it off the heat to make it glossy.
First made: 25th December 2013 - and a wonderful Christmas dinner it was too with roast potatoes, Braised Carrots and Parsley with Herbs and Spinach and Pecorino Bake.
Caraway and Mint Marinated Lamb
Ingredients:
500g piece of boned leg of lamb
For the marinade:
1 small pot Greek yoghurt
juice of 1 lime
3 garlic cloves, crushed
1 handful mint, chopped
1 tbsp caraway seeds
1/2 tsp ground coriander
1/4tsp ground black pepper
Cooking Instructions:
Mix all the ingredients together and rub into the lamb. Place into a shallow non-metallic dish and cover with cling film. Leave in the fridge to marinate for 2-3 hours. Heat a heavy griddle pan and cook the lamb for 4 minutes on each side or until cooked to medium rare.
Slice finely and serve with Buttery Carrots (with the addition of 2 teaspoons of caraway seeds) and dauphinoise potatoes.
First made: 11th August 2013
500g piece of boned leg of lamb
For the marinade:
1 small pot Greek yoghurt
juice of 1 lime
3 garlic cloves, crushed
1 handful mint, chopped
1 tbsp caraway seeds
1/2 tsp ground coriander
1/4tsp ground black pepper
Cooking Instructions:
Mix all the ingredients together and rub into the lamb. Place into a shallow non-metallic dish and cover with cling film. Leave in the fridge to marinate for 2-3 hours. Heat a heavy griddle pan and cook the lamb for 4 minutes on each side or until cooked to medium rare.
Slice finely and serve with Buttery Carrots (with the addition of 2 teaspoons of caraway seeds) and dauphinoise potatoes.
First made: 11th August 2013
Ginger Garlic Lamb Chops
Ingredients:
4 loin chops
Marinade:
4 garlic cloves, finely chopped
juice 1/2 lemon
2 tbsps olive oil
1/4 tsp hot paprika
1 tsp cumin
Cooking Instructions:
Mix the marinade ingredients together in a bowl large enough to hold the meat comfortably.
Season the lamb and place in the marinade making sure they are all well-coated. Cover and place in the fridge for at least two hours. Cook for 3 minutes either side on a hot frying pan or griddle.
Served here with Warm Aubergine and Red Pepper Salad (Recipes/Side Dishes/Salads).
First made: 2nd July 2013
4 loin chops
Marinade:
4 garlic cloves, finely chopped
juice 1/2 lemon
2 tbsps olive oil
1/4 tsp hot paprika
1 tsp cumin
Cooking Instructions:
Mix the marinade ingredients together in a bowl large enough to hold the meat comfortably.
Season the lamb and place in the marinade making sure they are all well-coated. Cover and place in the fridge for at least two hours. Cook for 3 minutes either side on a hot frying pan or griddle.
Served here with Warm Aubergine and Red Pepper Salad (Recipes/Side Dishes/Salads).
First made: 2nd July 2013
Moussaka
This is my own version of moussaka and is made with ratatouille. It's also supposed to be made with lamb which is why I've put it here although I used a mixture of beef and pork as lamb is hard to get in Romania.
Ingredients:
1 tbsp olive oil
500g mince
1 onion, finely chopped
1 yellow pepper, finely chopped
3 garlic cloves, finely chopped
1 tin chopped tomatoes
1 tbsp tomato purée
100ml water or stock
pinch cinnamon
salt
freshly ground black pepper
4 sprigs of oregano
handful chopped fresh parsley
4 potatoes
1 quantity of ratatouille (a tin would do)
3 tomatoes, sliced
500ml white (bechamel) sauce
Cooking Instructions:
Sauté the onion, yellow pepper and garlic in a large saucepan until softened. Brown the mince in a frying pan and add to the vegetables deglazing the pan with a little water, stock, or even, better, sherry. Add the rest of the ingredients, bring to the boil then simmer, covered, for 40 minutes. Remove the lid and allow the sauce to reduce until it is quite thick. Remove the sticks of oregano
Meanwhile, boil the potatoes until tender then slice them when they are cool enough to handle, and prepare the white sauce.
Layer the ingredients in a lasagne dish as follows: meat, sliced tomatoes, meat, rataouille, meat, potatoes. Pour the white sauce over the potatoes to cover then bake in the oven until bubbling and the white sauce has browned.
First made: 16th June 2013
Ingredients:
1 tbsp olive oil
500g mince
1 onion, finely chopped
1 yellow pepper, finely chopped
3 garlic cloves, finely chopped
1 tin chopped tomatoes
1 tbsp tomato purée
100ml water or stock
pinch cinnamon
salt
freshly ground black pepper
4 sprigs of oregano
handful chopped fresh parsley
4 potatoes
1 quantity of ratatouille (a tin would do)
3 tomatoes, sliced
500ml white (bechamel) sauce
Cooking Instructions:
Sauté the onion, yellow pepper and garlic in a large saucepan until softened. Brown the mince in a frying pan and add to the vegetables deglazing the pan with a little water, stock, or even, better, sherry. Add the rest of the ingredients, bring to the boil then simmer, covered, for 40 minutes. Remove the lid and allow the sauce to reduce until it is quite thick. Remove the sticks of oregano
Meanwhile, boil the potatoes until tender then slice them when they are cool enough to handle, and prepare the white sauce.
Layer the ingredients in a lasagne dish as follows: meat, sliced tomatoes, meat, rataouille, meat, potatoes. Pour the white sauce over the potatoes to cover then bake in the oven until bubbling and the white sauce has browned.
First made: 16th June 2013
Pot-roasted Rolled Lamb
Ingredients:
1kg boned leg of lamb
300ml red wine
4 garlic, peeled and smashed
2 sprigs rosemary
2tbsps barberry sauce - I made this at Christmas instead of cranberry which you could use instead; or redcurrant jelly
For the stuffing:
30g breadcrumbs
2 tbsps caper, rinsed and chopped
30g anchovies, finely chopped + the anchovy oil
2 garlic cloves, minced
zest of 1 lemon and 2tsps juice
small bunch oregano or thyme or parsley, chopped
Cooking Instructions:
Heat the oven to 120C(fan).
Season the lamb all over.
Mix together all the stuffing ingredients and spread over the inside of the boned leg. Roll the lamb up tightly and tie the joint up at least 7 times with cooking string.
In a large casserole, mix together the wine and barberry sauce and add the garlic and rosemary. Place the lamb joint in the pan, cover and place in the oven for 2 hours turning the lamb several times.
Turn the oven up to 160C for the last 10 minutes.
Remove the lamb to a warm plate, tent with aluminium foil and leave to rest in a warm place for 20 minutes. Meanwhile, skim off any fat from the roasting juices and strain into another pan. Add a little water and simmer until reduced by half. Check the seasoning and, off the heat, add a knob of butter and whisk in.
Slice the lamb into thick slices and serve with the sauce drizzled over.
I served the roast with fried smashed potatoes, buttery carrots and spinach & pecorino bake.
First made: 7th April 2013
1kg boned leg of lamb
300ml red wine
4 garlic, peeled and smashed
2 sprigs rosemary
2tbsps barberry sauce - I made this at Christmas instead of cranberry which you could use instead; or redcurrant jelly
For the stuffing:
30g breadcrumbs
2 tbsps caper, rinsed and chopped
30g anchovies, finely chopped + the anchovy oil
2 garlic cloves, minced
zest of 1 lemon and 2tsps juice
small bunch oregano or thyme or parsley, chopped
Cooking Instructions:
Heat the oven to 120C(fan).
Season the lamb all over.
Mix together all the stuffing ingredients and spread over the inside of the boned leg. Roll the lamb up tightly and tie the joint up at least 7 times with cooking string.
In a large casserole, mix together the wine and barberry sauce and add the garlic and rosemary. Place the lamb joint in the pan, cover and place in the oven for 2 hours turning the lamb several times.
Turn the oven up to 160C for the last 10 minutes.
Remove the lamb to a warm plate, tent with aluminium foil and leave to rest in a warm place for 20 minutes. Meanwhile, skim off any fat from the roasting juices and strain into another pan. Add a little water and simmer until reduced by half. Check the seasoning and, off the heat, add a knob of butter and whisk in.
Slice the lamb into thick slices and serve with the sauce drizzled over.
I served the roast with fried smashed potatoes, buttery carrots and spinach & pecorino bake.
First made: 7th April 2013
Lamb Kebabs with Yoghurt Mint Marinade
Ingredients:
400g lamb cut into large chunks
Marinade:
2 140g cartons natural yoghurt
3 cloves garlic, crushed
zest and juice of 1 lime
1tsp sea salt
handful mint, finely chopped
1tsp black pepper
1tsp cumin
Method:
Mix the marinade ingredients in a large bowl then add the lamb and stir, making sure the lamb is thoroughly coated. Cover and marinade in the fride for at least two hours - I left it from morning. Bring the lamb back to room temperature before cooking.
Thread the lamb onto skewers and cook as desired.
You can barbecue, grill, fry or roast this. Whatever you prefer. I roasted it in the oven at 180C (fan) for 10 - 15 minutes.
You could also thread onions, tomatoes, peppers etc onto the skewers as well as the lamb - just drizzle them with a little olive oil.
First made: 2nd April 2013
400g lamb cut into large chunks
Marinade:
2 140g cartons natural yoghurt
3 cloves garlic, crushed
zest and juice of 1 lime
1tsp sea salt
handful mint, finely chopped
1tsp black pepper
1tsp cumin
Method:
Mix the marinade ingredients in a large bowl then add the lamb and stir, making sure the lamb is thoroughly coated. Cover and marinade in the fride for at least two hours - I left it from morning. Bring the lamb back to room temperature before cooking.
Thread the lamb onto skewers and cook as desired.
You can barbecue, grill, fry or roast this. Whatever you prefer. I roasted it in the oven at 180C (fan) for 10 - 15 minutes.
You could also thread onions, tomatoes, peppers etc onto the skewers as well as the lamb - just drizzle them with a little olive oil.
First made: 2nd April 2013