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| LAMB
RECIPE IDEAS |
FOOD & COOKING ARTICLE |
UK Shallots brings you the true taste of spring
Spring has sprung and now is the perfect time of year
to enjoy quality British lamb. Nothing tastes better
than succulent spring lamb and it’s good for you
too – packed with essential vitamins and minerals,
lamb is an excellent source of protein which is vital
for health and energy.
Shallots are the ideal accompaniment to spring lamb,
with their mild, sweet taste they complement lamb’s
distinctive flavour, providing the ideal balance and
transforming savoury dishes into something extra special.
Delicious, full of flavour and versatile, lamb is ideal
for quick and easy mid-week meals, everyday recipes
and special occasions.
Whatever you have in mind, from large formal family
lunches to informal suppers and impromptu barbecues
on a sunny spring day, we have just the thing!
The following delicious lamb recipes featuring British
grown shallots are sure to satisfy:
ROASTED
LEG OF LAMB
 Roasted
leg of lamb with a shallot and chorizo stuffing with
a spiced shallot and cherry tomato sauce
Ingredients
For the leg of Lamb:
1.13 kg boneless leg of lamb, butterflied
4 cloves garlic, peeled and crushed
1 tbsp rosemary leaves
2 tbsp flat leaf parsley leaves, chopped
1 tsp freshly ground black pepper
1 tbsp small mint leaves (or torn larger leaves)
2 tbsp rapeseed oil
½ lemon, juiced
Sea salt and freshly ground black pepper
For the chorizo stuffing:
150g breadcrumbs
4 tbsp rapeseed oil
1 sprig rosemary
1/2 red chilli, deseeded and finely chopped
8 shallots, peeled and diced
3 cloves of garlic, peeled and chopped
1 tsp thyme leaves
Sea salt and freshly ground black pepper
150g fresh Mexican chorizo, skinned and chopped into
small chunks
2 tbsp mint, chopped
2 tbsp flat leaf parsley, chopped
For the spiced shallot and cherry tomato sauce:
2 tbsp rapeseed oil
4 shallots, peeled and chopped
1 clove of garlic, peeled and chopped
400g of cherry tomatoes, halved
Pinch of cayenne pepper
1 tbsp mint, chopped
2 tbsp fresh chives
Sea salt and ground black pepper
Method
To
prepare the lamb:
- Place
the lamb in a baking dish and coat it well on all
sides with the smashed garlic, rosemary, chopped parsley,
mint, oil, lemon and cracked black pepper.
- Cover
and refrigerate overnight.
- Take
the lamb out of the refrigerator for 30 minutes before
stuffing it, to bring it to room temperature.
To
make the stuffing:
- Toss
the breadcrumbs with 2 tbsp rapeseed oil.
- Spread
them on a baking sheet and toast for 6 - 8 minutes,
stirring once or twice, until they are golden brown.
- Heat
a medium pot over high heat for 1 minute.
- Add
the remaining rapeseed oil, the rosemary and the chilli;
let them sizzle in the oil about 1 minute.
-
Stir in the shallots, garlic and thyme and season
with sea salt and freshly ground black pepper.
- Turn
the heat down to medium and cook about 10 minutes,
until the shallots are translucent.
- Transfer
the mixture to a large bowl and discard the rosemary.
- While
the shallots are cooking, heat a medium sauté pan
over high heat for 2 minutes.
- Crumble
the chorizo into the pan, and sauté about 8 minutes,
until the sausage is crisp and cooked through.
- Drain
the chorizo of excess oil and add it to the bowl with
the onions.
- Stir
in the breadcrumbs, mint and parsley and combine well.
To
cook the lamb:
- Preheat
the oven to 175°C / 325°F / Gas Mark 3
-
Season the lamb on both sides with sea salt and a
little freshly ground black pepper.
- Lay
the meat on a cutting board, fat side down and open
like a book.
-
Spoon as much of the chorizo stuffing as you can (about
half or a little more) on the right side of the lamb.
- Fold
the left side over the stuffing, as if you’re closing
a book. If some of the stuffing falls out, stuff what
you can back in.
- Tie
the lamb with butcher’s string at 2-inch intervals
to hold it together while roasting.
- Carefully
place the lamb on a roasting rack set in a roasting
pan.
- Put
the remaining chorizo stuffing into a small dish and
set aside.
- Roast
the lamb for 1 hour and 20 minutes, rest for 20 minutes.
- While
lamb is resting put the rest of the stuffing in the
oven and cook for 15 minutes.
To
make the spiced shallot and cherry tomato sauce:
- Heat
the oil in the pan and gently fry the shallots for
2 - 3 minutes, add the garlic, tomatoes, cayenne pepper
and cook for 5 minutes or until the sauce has reduced
slightly.
- Stir
in the herbs and season to taste.
- To
serve, slice the lamb and serve with the tomato sauce.
Notes:
You
can ask your butcher to bone and butterfly a leg of
lamb for you.
Serves
6
BRAISED
LAMB SHANKS
 Braised
lamb shanks with shallots, white wine, olives &
lemon served with a parsley and lemon gremolata
Ingredients
2 tbsp rapeseed oil
4 lamb shanks
16 shallots, peeled
4 cloves of garlic, peeled and finely chopped
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
200ml of good quality white wine
500ml chicken stock
Juice & zest of 2 lemons
75g of pitted green olives
A handful of freshly chopped parsley
Sea salt and freshly ground black pepper
Parsley and lemon gremolata:
3 cloves of garlic peeled and finely chopped
2 tbsp rapeseed oil
The juice & zest of 1 large lemon
4 tbsp fresh flat leaf parsley finely chopped
Sea salt and freshly ground black pepper
Method
-
Preheat oven to 140°C / Gas mark 1 / 275°F
- Heat
the rapeseed oil in a large ovenproof casserole dish
on the hob over a medium heat. Season the lamb shanks
and brown all over in the hot oil for approximately
8 minutes.
- Remove
the lamb from the dish and set aside then add the
shallots and cook for a further 8 minutes until golden
brown.
- Reduce
the heat add the garlic, bay leaves, thyme and rosemary
and return the lamb to the casserole dish. Then pour
over the white wine, stock, lemon zest and juice,
season well, bring to simmering point and cover with
a tight fitting lid then transfer to the oven and
bake for 2 ½ -3 hours.
-
Meanwhile make the gremolata by mixing all the ingredients
together and season with sea salt and black pepper
and set aside
- When
the lamb shanks are cooked remove them and the shallots
from the sauce and place in a serving dish to keep
warm.
-
Skim off the fat from the surface of the sauce and
discard. Strain the sauce and return to the casserole
dish. Bring the sauce to the boil and simmer for 5
minutes then add the olives, adjust the seasoning
and add 1 spoon full of the gremolata to the sauce
-
Finally pour the sauce over the lamb shanks and shallots
and serve with remaining the gremolata, sprinkled
flat parsley and sauté potatoes.
Serves
4
LAMB KEBABS
 Lamb,
shallot and citrus kebabs with soy and honey dipping
sauce
Ingredients
Lamb kebabs:
450g leg of lamb cut into 3cm dice
24 medium shallots peeled
8 bayleaves
2 tbsp vegetable oil for cooking
Marinade:
2 large oranges, rind grated and then juiced
1 lime, rind grated and then juiced
2tbsp sweet chilli sauce
2tbsp dark soy sauce
3tbsp hoisin sauce
1tbsp vegetable oil
1tbsp tomato ketchup
8 whole star anise
2 garlic cloves peeled and crushed into a paste
Freshly ground black pepper
Dipping sauce to serve:
1 red chilli diced finely without the seeds
A handful of coriander finely chopped
1 tbsp of runny honey
1tbsp of dark soy sauce
1tbsp of light soy sauce
A dash of sesame seed oil
The juice of two limes
You will need 8 large wooden kebab sticks soaked
in hot water to prevent them from burning in the cooking
process
Method
- Mix
together all the ingredients for the marinade stirring
well.
- Thread
a bay leaf onto the first skewer and then alternate
the shallots and the lamb onto the wooden skewer and
repeat with all skewers.
-
Lay the kebabs in a shallow dish and then pour over
the marinade and leave to marinate for at least 2
hours, if possible overnight, in a fridge.
- Heat
a heavy based grill pan or a frying pan, drizzle with
the oil, heat well then place the kebabs in the pan
and fry on medium heat for 3 - 4 minutes on each side
brushing the kebabs with remaining marinade throughout
the cooking process. Take care not to have the heat
too high or you will burn the marinade.
- Meanwhile
for the dipping sauce mix all the ingredients together.
- Serve
with a green salad, basmati rice and little pots of
the dipping sauce.
Notes:
These
kebabs can also be cooked on a barbeque and the lamb
can be replaced with chicken beef or pork. For a vegetarian
alternative you could use sweet potatoes, courgettes
and peppers with the shallots.
Serves
4
LAMB
CASSEROLE
 Lamb
Casserole with shallots and Chantenay Carrots
Ingredients
800g lamb neck fillet, cut into 2.5cm cubes
750g potatoes, peeled & cut into large chunks
12 shallots, peeled & left whole
250g Chantenay carrots
2 tbsp flour
2 tbsp olive oil
500ml hot water
2 bay leaves
1 sprig of rosemary
1 clove garlic, crushed
2 tbsp Worcester sauce
Salt & freshly ground black pepper
Method
- Put
the flour on a plate and season with salt and pepper.
- Roll
the cubes of lamb in the flour to cover them lightly
all over.
- In
a large frying pan or oven proof casserole, add the
olive oil and fry the lamb a few cubes at a time over
a high heat to brown it on all sides – it is
worth making sure you get a good bit of colour on
the meat as this will really improve the flavour of
the dish.
- As
the lamb is browned, remove to a plate and continue
until it is all done.
- In
the same pan, adding a little more oil if necessary,
fry the whole peeled shallots until they are slightly
brown.
- Return
the lamb to the casserole and add the potatoes, herbs,
garlic, Worcester sauce and hot water, giving everything
a good stir and scraping the bottom to get off all
the sticky caramelized bits that will add so much
flavour. If you started browning the meat and shallots
in a frying pan this is the time to transfer it to
an oven proof casserole.
- Bring
to the boil, put the lid on and cook in the oven for
an hour.
- Remove
the casserole after an hour and add the carrots and
taste to check the seasoning – adding a little
more salt and pepper if necessary.
- Cover
and return to the oven for 30 minutes to an hour,
or until the lamb is really tender.
- Serve
immediately - this is a meal in itself but you may
want some crusty bread to soak up the juices.
Serves
4
RACK
OF LAMB
 Herb
crusted rack of lamb with pea, mint and shallot sauce
Ingredients
2 tbsp olive oil
4 x 3 cutlet mini French trimmed racks of lamb
100g fine fresh breadcrumbs
1 tbsp chopped parsley
1 tbsp freshly chopped basil
1dsp freshly chopped rosemary
Sea salt and freshly ground black pepper
4 heaped tsp good quality Dijon mustard (1 per rack)
50g melted butter
2 tbsp olive oil
Sauce:
50g butter
100g shallots, peeled and diced
350g frozen peas
100ml good vegetable stock
2 tbsp freshly chopped mint
1 good tablespoon double cream
Method
- Place
one tablespoon of olive oil in a frying pan and heat.
- Seal
the racks of lamb on all sides.
- Remove
from the heat and place in a roasting tray.
- Mix
the breadcrumbs and chopped herbs together with a
little sea salt and black pepper.
- Spread
each rack with 1 tsp of mustard and press plenty of
the breadcrumb mix onto each rack.
- Melt
the butter and the remaining olive oil and drizzle
over the herb crusted meat.
- Place
in a pre-heated oven, 180ºC / Gas mark 5, for
12 - 15 minutes.
- Turn
the heat down to 160ºC / Gas mark 3 and cook
for further 5 – 6 minutes.
- Allow
to rest for approximately 5 minutes and serve with
the pea puree.
- For
the sauce, melt the butter in a frying pan and add
the shallots.
- Remove
from the heat then add the frozen peas and coat in
the butter and shallot mixture.
- Bring
to the boil and simmer for 3 minutes, remove from
the heat and add the freshly chopped mint and the
double cream.
- Place
into a bowl and blend until chunky.
- Return
to the pan and boil rapidly for a further minute reducing
any excess liquid.
- To
serve, arrange a bed of sauce on four plates and top
with the racks of lamb.
Serves
4
www.ukshallot.com
Published
07 May 2011
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