Recipes: Braised shoulder of lamb with jewelled stuffing

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool

• 1½ kg boned shoulder of lamb
• 2 tbsp oil
• 1 onion , roughly chopped
• 3 garlic cloves , chopped
• 175ml dry cider or dry white wine
• 500ml chicken stock
• strip orange zest
• 1 cinnamon stick
• 2 bay leaves

FOR THE STUFFING

• 50g stoned dates , roughly chopped
• 50g dried apricots , roughly chopped
• 25g dried cranberries
• 25g shelled pistachios , roughly chopped
• handful parsley , finely chopped, plus extra for serving
• 1 shallot , finely chopped
• zest ½ orange
• 3 slices stale bread , whizzed into crumbs

  

  1. To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
  2. Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
  3. Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
  4. Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

  PER SERVING

  767 kcalories, protein 50g, carbohydrate 25g, fat 52 g, saturated fat 24g, fibre 2g, sugar 15g, salt 0,81 g

Continue Reading

Recipes: Crumbed lamb cutlets with chicory salad

Summer lamb has more flavour than spring lamb, and this is a great way to serve it, says MasterChef judge John Torode

• 100g dried breadcrumbs
• 25g parmesan , finely grated
• 50g plain flour , seasoned
• 3 eggs , beaten
• 12 French-trimmed lamb cutlets
• vegetable oil , for frying

FOR THE CHICORY SALAD

• ½ tsp walnut or hazelnut oil
• 1½ tbsp sunflower oil , groundnut oil or corn oil
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml single cream
• 4 heads chicory , trimmed, leaves separated
• small bunch chives , snipped

  

  1. Put the breadcrumbs and parmesan into a shallow dish and mix. Put the flour and eggs into separate shallow dishes.
  2. Dip each lamb cutlet into the flour, then egg, and finally into the parmesan breadcrumbs, making sure each cutlet is well coated. Repeat for each cutlet, then chill for 10 minutes. Heat about 1cm of the oil in a large pan. Add the cutlets and fry until golden, about 3-4 minutes each side. Drain onto kitchen paper.
  3. To make the salad put the oils, mustard, vinegar and a good amount of seasoning in a bowl and whisk well. Stir in the cream.
  4. Coat the chicory in the dressing, then scatter with the chives. Serve with the lamb.

  PER SERVING

  690 kcalories, protein 29g, carbohydrate 31,8g, fat 50,4 g, saturated fat 18,4g, fibre 2,2g, salt 1,07 g

Continue Reading

Recipes: Baked courgettes stuffed with spiced lamb & tomato sauce

A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C

• 4 large courgettes , halved lengthways
• 1 tbsp olive oil
• small handful coriander leaves

FOR THE STUFFING

• 500g lean minced lamb
• 2 tsp each ground cumin , coriander, and cinnamon
• 1 tsp cayenne pepper

FOR THE TOMATO SAUCE

• 1 tbsp olive oil
• 4 garlic cloves , crushed
• 1 tsp each ground cayenne pepper , cinnamon, coriander and cumin
• 2 x 400g cans chopped tomatoes
• 2 tsp sugar

  

  1. Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
  2. Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
  3. For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.

  PER SERVING

  200 kcalories, protein 16g, carbohydrate 8g, fat 12 g, saturated fat 4g, fibre 2g, sugar 5g, salt 0,3 g

Continue Reading

Recipes: Lamb chops with red pepper & mint salsa

This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq

Ingredients

• 12-18 lamb chops , depending on size
• 2 garlic cloves , thinly sliced
• rosemary sprigs

FOR THE SALSA

• 290g jar roasted red peppers
• 1 garlic clove , roughly chopped
• 1 red chilli , roughly chopped
• generous handful mint
• 1 tbsp lemon juice
• 3 tbsp olive oil

  

  1. Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
  2. For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
  3. Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

  PER SERVING

  473 kcalories, protein 37g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 1g, sugar 1g, salt 0,66 g

Continue Reading

Recipes: Minty lamb kebabs

These minty kebabs are a treat for the whole family and fun for the kids to make too

• 150ml pot natural yogurt
• 1½ tbsp mint sauce
• 1 tsp ground cumin
• 300g diced lean lamb
• ½ small onion , cut into large chunks
• 2 large pitta breads
• 2 large handfuls lettuce , chopped
• wooden skewers

  

  1. Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
  2. Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

  Wooden skewers

  If using wooden skewers, first soak them in water for 5 mins to stop them from burning under the grill. Swap the lamb for chicken or pieces of firm tofu for a lower fat version and pack the pittas with plenty of salad.

  Per serving

  538 kcalories, protein 43g, carbohydrate 62g, fat 15 g, saturated fat 7g, fibre 3g, sugar 11g, salt 1,68 g

Continue Reading

Recipes: Sticky spiced lamb shanks

This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in

Ingredients

• 1½ tbsp olive oil
• 2 lamb shanks
• 3 onions , sliced
• 4 garlic cloves , sliced
• ½ cinnamon stick
• 1 tbsp each cumin and coriander seeds , crushed
• pinch of chilli flakes
• 400g can chopped tomatoes
• 500ml chicken or vegetable stock
• 2 tbsp pomegranate molasses
• 4 dried apricots , chopped
• 4 dried figs , chopped
• handful coriander , chopped

  

  1. Heat oven to 180C/160C fan/gas 4. Add 1 tbsp oil to a small, tight-lidded casserole and brown shanks for a couple of mins, turning as you go. Remove and set aside.
  2. Add remaining oil and onions to the pan and cook for about 10 mins until soft. Add garlic and spices and cook for 4 mins more. Tip in tomatoes and stock, then nestle the shanks back in on their sides. Bring to a boil, cover and put in the oven. Cook for 2 hrs: turn the shanks now and then.
  3. Remove the lid and stir through the molasses, apricots and figs. Cook, uncovered, for 30 mins more or until the meat is falling away from the bone.
  4. Remove shanks from the dish and wrap in foil to keep warm. Put the dish back onto the heat and cook down the juices until thick and saucy. Season, then serve the shanks, scattered with coriander, alongside the rice (see 'Goes well with', right).

  Start with spinach houmous

  Very gently fry ¼ tsp ground cumin and 1 crushed garlic clove in 1 tbsp olive oil for 2 mins, before tipping in 100g bag baby spinach. Cook until just wilted. Squeeze out all the excess liquid, then blitz with 6 tbsp ready-made houmous and a squeeze of lemon juice. Serve with toasted pitta and carrot sticks.

  Per serving

  1114 kcalories, protein 95g, carbohydrate 64g, fat 55 g, saturated fat 23g, fibre 10g, sugar 52g, salt 1,93 g

Continue Reading

Recipes: Lamb steaks with tomatoes & olives

A hearty combination, bursting with flavour and ideal for midweek meals

ts

• 2 tbsp olive oil
• 4 lamb leg steaks (approx 140g/5oz each)
• 1 large red onion , cut into 8 wedges
• 2 tsp dried oregano
• 150ml white wine
• 400g packet cherry tomatoes
• 100g black olives
• handful flat-leaf parsley , chopped

  

  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
  2. Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

  Per serving

  322 kcalories, protein 21g, carbohydrate 7g, fat 21 g, saturated fat 7g, fibre 2g, sugar 6g, salt 1,84 g

Continue Reading

Recipes: Lamb & spinach pilaf

A lamb supper for under 500 calories, cooked in minutes and serves 4, just what you need for a midweek treat

ngredients

• olive oil
• 2 lamb leg steaks, cut into chunks
• 1 onion , sliced
• 2 garlic cloves , crushed
• 1 tsp cumin seeds
• 4 cardamom pods , lightly crushed
• 300g basmati rice
• 550ml chicken stock
• 100g spinach , washed and chopped

  

  1. Heat 1 tbsp olive oil in a pan, add the lamb and brown quickly all over. Add the onion and garlic and cook for 5 minutes until softened then stir in the spices and rice. Pour over the stock, bring to a simmer and cover with a tight-fitting lid.
  2. Turn the heat down and cook gently until all the stock has been absorbed, about 15 minutes. Stir through the spinach for the last minute of cooking until wilted.

  Per serving

  476 kcalories, protein 26,7g, carbohydrate 64,9g, fat 14 g, saturated fat 5g, fibre 1,3g, salt 0,91 g

Continue Reading

Recipes: Lamb & spinach pilaf

A lamb supper for under 500 calories, cooked in minutes and serves 4, just what you need for a midweek treat

• olive oil
• 2 lamb leg steaks, cut into chunks
• 1 onion , sliced
• 2 garlic cloves , crushed
• 1 tsp cumin seeds
• 4 cardamom pods , lightly crushed
• 300g basmati rice
• 550ml chicken stock
• 100g spinach , washed and chopped

  

  1. Heat 1 tbsp olive oil in a pan, add the lamb and brown quickly all over. Add the onion and garlic and cook for 5 minutes until softened then stir in the spices and rice. Pour over the stock, bring to a simmer and cover with a tight-fitting lid.
  2. Turn the heat down and cook gently until all the stock has been absorbed, about 15 minutes. Stir through the spinach for the last minute of cooking until wilted.

  Per serving

  476 kcalories, protein 26,7g, carbohydrate 64,9g, fat 14 g, saturated fat 5g, fibre 1,3g, salt 0,91 g

Continue Reading

Recipes: Lamb Kleftiko with lemon roast potatoes

Try a little Greek flavour for your roast and using this great-value cut means it won't cost as much as usual either

• 1 small onion , halved and sliced
• 2 carrots , diced
• 1 lemon , juiced
• 350g lamb neck fillets, cut into small chunks
• ½ tsp ground cinnamon
• ½ small bunch oregano , plus a little to finish
• 2 garlic cloves , bashed
• 4 tomatoes , roughly chopped
• 200ml chicken stock
• 100g feta cheese , crumbled

FOR THE LEMON ROAST POTATOES

• 700g potatoes , peeled and cut into small chunks
• groundnut oil
• ½ lemon , zested
• Maldon salt

  

  1. Heat the oven to 180C/fan 160C/gas 4. Put the first 9 ingredients in a small casserole with a lid. Toss everything then season well. Put a double sheet of foil between the pot and lid then put the lid on and scrunch the foil around the pot to make an airtight seal. Cook for 11/2 hours.
  2. Meanwhile cook the potatoes in boiling salty water until just tender then drain well.
  3. After 11/2 hours turn up the heat to 200C/fan 180C/gas 6 and take off the lid and foil. Put a shallow roasting tin in the oven with 2 tbsp oil for 5 minutes to heat up. Add the potatoes and toss in the hot oil. Keep cooking the lamb and potatoes for another 30 minutes until the potatoes are golden and crisp (take out the lamb after 30 minutes and keep cooking the potatoes if needed). To finish, sprinkle the lamb with the feta and a little more oregano. Toss the crispy potatoes with the lemon zest and sea salt and serve with the lamb.

  Cheap cuts

  Lamb neck is an unusual cut that can be either slow-cooked to melting tenderness or griddled and served slightly pink.

  PER SERVING

  978 kcalories, protein 50,1g, carbohydrate 77,6g, fat 54 g, saturated fat 24,2g, fibre 8,9g, salt 3,14 g

Continue Reading

Recipes: Lamb & potato bake

A classic combination of flavours for a comforting family meal, with just five ingredients

• 700g potatoes
• 400g lean lamb mince
• 1 tsp cinnamon
• 660g jar tomato pasta sauce
• 350g pot ready-made cheese sauce or white sauce
• PLUS 1 tbsp olive oil

  

  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
  2. Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon. Tip all the mince back into the pan, add the cinnamon and fry for 1 min. Pour in the tomato sauce and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.
  3. Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes. Spread the cheese or white sauce on top and bake for 35 mins until golden and the potatoes are tender.

  Lamb, potato & pea curry

  Fry 2 sliced onions in 1 tbsp vegetable oil until soft. Add the mince and brown in 2 batches, breaking it up with a wooden spoon. Chop the potatoes into small cubes. Stir into the mince with the cinnamon and 3 tbsp curry paste and fry for 3 mins more. Add 400g can chopped tomatoes and 300ml vegetable stock and simmer for 25 mins, with a lid on for the first 10 mins. Stir in 200g frozen peas, cook for another 1-2 mins and serve with your preferred choice of rice.

  Per serving

  665 kcalories, protein 31g, carbohydrate 50g, fat 39 g, saturated fat 15g, fibre 4g, sugar 14g, salt 3,05 g

Continue Reading

Recipes: Minced lamb filo tarts

Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 1 tsp each ground cumin and cinnamon
• 2 tsp ground ginger
• ¼ tsp Chinese five-spice powder
• 2 garlic cloves , finely chopped
• 250g minced lamb
• 125ml vegetable stock
• 1 tbsp tomato purée
• 3 sheets filo pastry
• 50g butter , melted
• natural yogurt and chopped coriander , to serve

  

  1. Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
  2. Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
  3. Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.

  PER SERVING

  107 kcalories, protein 5g, carbohydrate 5g, fat 8 g, saturated fat 4g, fibre 0g, sugar 1g, salt 0,19 g

Continue Reading