Lamb

Greek Lamb & Feta layer dish

An alternative to Moussaka, topped with yoghurt & parmesan instead of bechamel sauce.

• 5 tbs olive oil

• 1 large chopped onion

• 2 lbs (500g) lamb mince

• 2 garlic cloves crushed

• 2 tbs tom puree

• 2 x 400g cans plum toms in tom juice

• 3 tbsp Worcestershire sauce

• 2 tbsp oregano

• 3 large potatoes (keep whole) – about 1kg unpeeled.

• 2 large aubergines cut into ¼” slices

• 2 x 500g tubs Greek yoghurt

• 4 large eggs

• 2 ozs grated parmesan

• Pinch of grated nutmeg

• 200gr pack feta cheese crumbled

Preheat oven 160 fan. Heat 2tbs oil add onion.  Cook 10 mins until soft. Put mince in large non-stick frypan and cook on high heat breaking it upas it cooks until liquid gone & lamb is brown – 10 to 15 minutes.  Add garlic and tom puree. Cook 2 more minutes.  Add lamb to onion with tomatoes, Worcestershire sauce and oregano.  Bring to boil, season, simmer 30 to 40 mins until lamb is tender.

Meanwhile cook pots in pan of water 20 – 30 minutes until tender, drain & cool.  Peel and slice thickly.

Brush aubergine slices with remaining olive oil.  Preheat two non-stick frying pans and cook aubergine slices for 2-3 mins each side until soft.

Mix yoghurt, eggs and half the parmesan, season and add nutmeg.

Divide lamb between two 2½ pint (1.4 litre) ovenproof dishes or eight individual ovenproof dishes.  Layer potatoes, feta cheese and aubergines on top.  Pour over the yoghurt sauce, sprinkle on parmesan.

Cook at 160c for 35 to 40 mins until top well browned.

Greek Lamb

Oven on 200c

Large leg lamb.  Put slivers of garlic in pockets in lamb – especially around the bone.

Pour on 3 – 4 juice lemon or more.

In non-enamel dish add ¼ pint hot water.  Oil dish too.  Bake lamb 200 for 1 hour.  Reduce heat to 120c for 3½ to 4 hours, even 5.  Baste with juices regularly.

Mum note:  The whole family loved this Greek lamb.  It was a galloping gourmet recipe from 1970s.  We all still love it.

Serve with lemon roast spuds & mixed salad.

Lamb shank stew

• 4 lamb shanks – seasoning

• 1 tsp coriander seeds

• 1 small red dried chilli

• 1 tbs fresh rosemary

• 1 tsp dried oregano / marjoram

• 1 tbs plain flour

• 1 tbs olive oil

• 1 garlic clove chopped

• 1 carrot finely sliced or celery or fennel.

• 2 large onions

• 2 tbs balsamic vinegar

• 6 fluid oz dry white wine

• 6 anchovy fillets

• 2 x 14ozs (400g) tinned tomatoes (whole)

• Basil

• Parsley

Season lamb. Smash up seeds and mix with herbs.  Roll lamb in this mix.  Dust with flour.  Heat casserole.  Add oil.  Brown meat well.  Remove.

Add garlic, carrot, celery, onions, salt and sweat until soft.  Add balsamic & allow to reduce to a syrup.  Pour in white wine. – simmer 2 minutes.  Add anchovies, tomatoes kept whole.  Shake pan and return lamb to it.  Bring to boil, put on lid & simmer in over 180c for 1½ hours or so.  Remove lid cook another 30 minutes.  Skim off fat, taste for seasoning.  Stir in herbs.  Serve with polenta or mash.

Lamb kebabs (from Steven)

Serves 4

Lean lamb – 4 x fillet or shoulder 1½ lb

• 3 heaped teaspoons green and drained peppercorns

• Tsp coriander seeds

• 2 green chilli or 1 large.  Seeds removed for less heat

• ½ lemon juice and zest

• 1 red onion chopped

• Salt

Smash peppercorns and coriander seeds in pestle & mortar.

Marinade lamb for a few hours or ½ day.

Skewer & barbeque or even oven cook.

Best served with Chilean salad. 

Lamb Boulangère

Serves 6 – 8

Lamb and potatoes should be the same weights.

Lamb boulangère

Serves six to eight

• approx. 2kg large potatoes

• 1 large onion

• 3 large sprigs of fresh thyme

• 2 bay leaves

• 6 garlic cloves

• 100g butter

• approx. 2kg leg or shoulder of lamb

• salt and pepper

Preheat oven to 450F (230c).  Peel potatoes and slice them no thicker than a 50p coin.  You can food process them if your food processor has an attachment that with do this in a trice.  I use a mandolin, which takes slightly longer but is far quicker than a knife.

Rinse the potatoes and leave to soak in cold water. Peel, halve and finely chop the onion. Strip the leaves off the thyme stalks and finely chop. Finely chop the bay leaves, discarding the stalk Peel the garlic and finely chop three cloves.

Mix all the chopped ingredients together. Use 25g of the butter to grease a large earthenware gratin-type dish or roasting pan.

Cover the bottom of the pan with one third of the drained potatoes. Season with salt and pepper and scatter half the onion mixture over the top.

Make another layer of potatoes and onion and finish with a layer of potatoes.  Smooth the top and press down evenly with the flat of your hand.  Dot with butter and season with salt.

Add sufficient hot water to almost cover the potatoes and cook for about 90 minutes until all the liquid has been absorbed and the top layer of potatoes is nicely browned.

Meanwhile, prepare the lamb.  Peel and thinly slice the remaining garlic and post it in slits cut in the flesh. Use the rest of the butter to smear over the lamb. Season with salt and pepper.

Calculate the cooking time allowing between 15 and 25 minutes per pound, depending on how pink you like your lamb.  Place the joint on top of the potatoes and turn halfway through cooking. Remove the joint to a warm serving platter and allow to rest for at least 10 minutes, leaving the potatoes in the oven.  Carve at the table, giving everyone some of the meat juices, letting people help themselves to potatoes - there are never enough!

Mum note:  Remember prepare approx same weight pots as weight of lamb.  The potatoes are completely cooked before lamb goes in.  The pots become soft and imbued with the juices from the meat while the uncovered pots are deliciously crusted.

Lamb & Rhubarb Ragout

Serves 4

• 500g boneless lamb (stewing lamb)

• 125g chopped onion

• 15 ml oil – sunflower/olive

• 500g carrots cut into julienne strips

• 375g rhubarb but into 2cm pieces

• 125 ml water

• 50g sugar

• 25ml lemon juice

• Chopped fresh parsley

• Pinch cinnamon

• Nutmeg

• Salt and pepper

Brown lamb, add onion in the oil.

Add remaining ingredients.  Cover, bring to boil.  Reduce, simmer on hour.  Stir often.  Serve over noodles.  Sprinkle with parsley.

Lamb Rack

Crush pine nuts and add finely chopped rosemary plus seasoning.  Mustard coat rack, then put on nut mix.  Put in fridge to set.

Oil tin a little.  Take out of fridge 30 mins to 1 hour before cooking in hot oven 20 – 25 mins for med rare.  Delicious.

Mum’s note:  A favourite of Paul, sometimes sprinkled feta over top.