Lamb Recipe Boxes
OVEN BAKED HERB CRUSTED ORGANIC LAMB STEAKS
1 oz cheese, freshly grated
2 tbsp d
ried mint
1 oz butter, melted
6 organic lamb leg steaks (4-5 oz each)
4 oz fresh white breadcrumbs
2 tbsp dried parsley
Salt & pepper
1 tbsp sunflower oil
Serves 6
Oven 190ºC /375ºF /gas mark 5
- Heat the oil in a frying pan and seal the lamb on both sides for 2 minutes. Then cool.
- Mix together all the other ingredients for the crust to make a slightly moist mixture.
- Press this on top of each lamb steak and place on a baking sheet.
- Cover with cling film and chill until ready to use.
- Let the lamb come to room temperature and cook for 12 minutes for medium and for about 18 minutes for well done.
WARM SHREDDED ORGANIC LAMB SALAD WITH MINT
1 organic shoulder lamb (approx 2½kg)
4 shallots, halved not peeled
6 cloves garlic
1 carrot, peeled and halved
1 stick of celery, chopped
500ml boiling water
Sea salt
Small handful of dried mint
Preheat oven to 140ºC.
- On the hob, brown the lamb, fat side down, in a large roasting tin.
- Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the vegetables briefly. Just tip then into the pan-you don't need to add any more fat-and cook them, sprinkled with salt for a couple minutes.
- Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.
- Now leave it overnight.
TO FINISH LAMB SALAD:
Carve or shred the meat onto a large plate. Sprinkle with sea salt, some freshly chopped mint and a little lemon zest
GRILLED VEGETABLE AND ORGANIC LAMB LASAGNE
3 onions, peeled
2 garlic cloves, chopped finely
3 tbsp olive oil
400g/13oz organic minced lamb
1 x 400g can chopped tomatoes, pureed
½tsp thyme leaves
1 bay leaf
Pinch grated nutmeg
½tsp ground cinnamon
3 pinches sugar
2 aubergines
3 courgettes
2 red peppers
1 jar fresh minced garlic
12 basil leaves
120g/5oz Welsh cheddar, grated
Salt & pepper
Oven 220ºC/gas mark 7
- Heat a tablespoon of oil in a pan add the onion and lamb and cook until browned, crushing the mince with a fork to crumble.
- Add the tomatoes, chopped garlic, thyme, bay leaf, cinnamon, 2 pinches sugar and 100ml water.
- Add the nutmeg, and season with salt and pepper.
- Stir well, cover and simmer over a medium heat until the sauce thickens- about 15 minutes.
- Slice the aubergines and courgettes lengthwise into slices about 1cm thick and brush with oil. Place under a preheated grill, together with the peppers, and grill for about 6minutes on one side and 4 on the other.
- Peel the peppers and puree with a pinch of sugar and a pinch of salt. Salt the aubergine and courgette slices and spread with a thin layer of minced garlic.
- Preheat the oven to 220ºC/gas mark 7 and oil a baking dish.
- Put a layer of aubergines, then a layer of lamb sauce, then a layer of courgettes.
- Continue layering, finally finishing with a mixed layer of aubergines and courgettes.
- Sprinkle with chopped basil, and the red pepper puree.
- Drizzle with the remaining olive oil and sprinkle with the grated cheese. Bake in the oven for 30minutes.
Serve with Couscous and a green salad.
