INGREDIENTS 600g Grass-fed Lamb leg steaks Juice of 1 medium orange Juice of 1 lime Juice of 1 lemon 30ml soy sauce ½ tsp chilli flakes ½ tsp ground cumin ½ tsp garlic powder ½ tsp ground ginger ½ tsp ground black pepper 1 x little gem lettuce, shredded 1 x red onion, thinly sliced […]
Lamb and Tzatziki Pitta Read More »
Thank you very much @lovemygardenveg for this recipe! Please do send us recipes or tag us on Facebook or Instagram. Enjoy! “What I love about autumn, fresh veg, perfect mash. Comfort food, slow-cooked lamb shank! ” Dice -3 Peeled Carrots, 1 Red Onion, 2 Celery Sticks, 2 Garlic Cloves and slow-cooked till soft. Remove from pan turn
Slow-cooked Lamb Shanks Recipe Read More »
Ingredients 1.8-2.25kg/4-5lb lean whole lamb shoulder Salt and freshly milled black pepper For the Marinade :4-5 large sprig rosemary leaves, roughly chopped 75ml/5tbsp good, balsamic vinegar 250ml/9floz good red wine 60ml/4tbsp olive oil 1 large red onion, peeled and sliced Method Preheat the oven to Gas mark 1-2, 140-150°C, 275-300°F. Place the joint on a
Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary Read More »
Ingredients 1 x 350-400g lean lamb mini roasting joint (lamb thick flank) For the Rosemary and Garlic Herb Butter: 50g unsalted butter, softened 2 garlic cloves, peeled and finely chopped 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves To serve: Seasonal vegetables Gravy Method 1. Preheat the oven to Gas mark
Ingredients 2 x French-trimmed 7-bone racks of lamb , (caps, fat and sinews removed) olive oil unsalted butter 3 cloves of garlic 100 g shelled pistachios 1 bunch of fresh flat-leaf parsley , (30g) 75 g bread 1 whole nutmeg , for grating Dijon mustard GREEN BEANS 350 g fine green beans 1 tablespoon white
Herb Crusted Rack of Lamb Read More »
INGREDIENTS 20 grams dried porcini mushrooms 2 cups boiling water 1 kilogram lamb shoulder chops, cut 2cm thick ½ cup plain flour olive oil 2 large onions, sliced 2 carrots, diced 1 cup white wine 6 cloves garlic, peeled 4 bay leaves small handful sage leaves 1 cinnamon stick 1 x 400 gram tin cherry
Braised Lamb with White Beans Read More »
INGREDIENTS: 50g fresh thyme 50g fresh rosemary 1 bulb crushed fresh garlic 100g olive oil Salt and pepper METHOD: Mix all the ingredients in a bowl and coat the lamb. Marinade for around six hours. Cook the Lamb on the barbecue and let the meat rest for half the cooking time for extra tenderness.
Herb Lamb Marinade Read More »
INGREDIENTS Boneless Scotch Lamb shoulder225g baconBay leaf4 cups chopped carrots2 garlic bulbs1 bunch of parsley1 bunch of chives1.3kg of sweet potatoes1 bunch of thyme3 red onions 1/2 cup flour (a gluten-free one can be used)1/2 tsp. pepper1 tsp. salt2 tsp. sugar1/2 cup white wine1/2 cup water3 cups beef stock1 leek1 tbsp. tomato puree1 tbsp. wholegrain
A HEARTY IRISH STEW Read More »
INGREDIENTS 175g Scotch Lamb leg steak, all visible fat removed and cubed 1 tbsp tandoori paste4 tbsp fat-free Greek yoghurtA handful of coriander chopped Plus two wholemeal wraps FOR THE SLAW1⁄4 white cabbage shredded1 carrot peeled and sliced into strips 1 red onion thinly slicedJuice of 1 lime2 tsp olive oil1 tsp mustard seeds COOKING METHOD
TANDOORI LAMB WITH CRUNCHY SALAD Read More »
Ingredients Scotch leg of lamb weighing 1.8kg (4lb) 2 stems fresh rosemary Salt and freshly ground black pepper 6 baking potatoes about 1.4kg (3lb), peeled 1 onion, sliced 2 cloves garlic, sliced 15ml/1tbsp olive oil 450ml/¾pt lamb stock First, preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Place your Scotch leg of lamb on a
ROSEMARY ROASTED LAMB & POTATOES Read More »
