August 17th, 2017
I am becoming aware how little lamb is bought and cooked by anyone under 30. What a shame! At this rate, lamb cooking in the UK will die out so that my grandchildren’s generation will not know the joys of a roast shoulder or how delicious a well -made lamb burger or stir fry can be.
I was delighted to be asked to put on a cookery demonstration this Saturday for Clun Forest Lamb at their Clun Fun-Day.
I shall be on after the sheep judging at 1.00pm till 2.00pm!
Here are the recipes:
Spiced lamb with eggs and spring onions
500g minced lamb (or beef)
1 medium onion, finely chopped
400ml cold water
1 tsp turmeric
½ tsp black pepper
2 tbsp tomato purée
¼ tsp cayenne pepper
1 tsp sea salt
2 tbsp sunflower oil
2 medium eggs
2 spring onions, trimmed and finely chopped, to garnish
Place the meat and onions in a saucepan and pour in the cold water. Add the turmeric and pepper and stir well. Place a lid on the pan and simmer for 20 minutes over a low heat.
Meanwhile, skin the tomatoes by scoring the skins with a sharp knife a few times and placing them in a bowl of just boiled water for about a minute. Drain well, then rub off the skin. Cut the tomatoes in half, remove and discard the seeds, then cut into small dice.
Add the diced tomato to the pan, along with the tomato purée, cayenne and salt, followed by the oil. Simmer with the lid on for another 15 minutes, stirring occasionally, and then cook for 5 minutes with the lid off until the sauce has the consistency of a thick ragu.
Crack the eggs into the pan and leave to set for a minute. Gently run a wooden spoon through the yolks a few times. Don’t mix too much, as you want to have chunks of egg in the final dish, not scrambled eggs. Place a lid on until the eggs are set and then taste to adjust the seasoning.
Serve with the spring onions sprinkled on top.
Rump of lamb
1 rump is usually a bit big for one (my husband disagrees!) so I would say that one rump would feed two as part of two or three course meal. Or you could say two rumps easily feeds a family of 2 adults and 2 children. You could dispense with the marinade stage but I like to give it at least a couple of hours sitting in a bath of flavour.
2 rumps of lamb
6 cloves of garlic, peeled and sliced into slivers
Anchovy paste or 4 anchovy fillets from a tin cut into pieces (you can freeze what you don’t use)
2 glasses of white wine
Salt and pepper
2 teaspoons of mild mustard
Plunge the point of a knife into the rumps a few times and force in some slivers of garlic and the anchovy. Put the rumps into a bowl or plastic bag with the wine and sprigs of rosemary. Leave in the fridge preferably overnight.
1 ½ hour before you want to eat take the rumps out to de-chill.
45 to an hour before you want to eat, turn on oven to 200 degrees. Wipe the rumps with kitchen paper, (reserve the marinade) season with salt and pepper and sear in a hot frying pan, fat side first. You don’t need oil if you sear the fat side first. The searing will take about 15 minutes.
Put them in a roasting tin and roast for ½ an hour. They might need a few minutes longer if they are particularly big. Cut a slice to check. Wrap in foil and let them rest while you make a gravy in the frying pan you used. Use the marinade and a little more liquid. Stir in the mustard and maybe some redcurrant jelly.
Slice the rumps thickly.
I thick slice of white bread
250ml ml milk
1 onion chopped
1 apple chopped
30 g butter
1 tblsp mild curry powder
450 g lamb mince (beef, turkey or any meat you like)
1 tbls mango chutney
15 g slivered or flaked almonds
A handful of raisins and chopped dried apricots
Juice of half a lemon
Salt and pepper
1 Put bread to soak in milk.
2 Grease an oven proof dish and set oven to 180.
4 Gently fry the onion and apple in butter. Add curry powder.
5 Mix meat with onion, apple, raisins and almonds. Add lemon juice and seasoning.
6 squeeze bread and add bread to mixture. Put in dish and bake for 10 mins.
7 Mix milk with eggs. Season and pour on top of mixture and bake for 30 mins.
Stir fry lamb
- 400g lamb steak cut into strips
- 1 cm piece fresh ginger, grated
- 2 cloves garlic, crushed
- 1 chilli, deseeded and chopped
- 1 Tbsp each: lemon juice and honey
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 3 spring onions, sliced
- 2 stalks celery, sliced
- 1 red pepper, sliced
- 8 florets broccoli
- 2 Tbsp chopped fresh coriander
- noodles or rice
- Mix together the ginger, garlic, chilli, lemon juice, honey, soy sauce, and sesame oil. Marinate the lamb in the mixture for 15 minutes. Heat a frying pan or wok. Cook the lamb for 2-3 minutes and remove from heat. In a separate pan, stir-fry the spring onions and celery until soft; then add the broccoli and red pepper. Just before serving, add the coriander. Add the cooked lamb and toss to combine. Serve with rice or noodles.