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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:

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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.
  • Taste for seasoning.

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 shanksBraised 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 sauceLamb, 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 CarrotsLamb 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 sauceHerb 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.
  • Fry for 2 minutes.
  • Remove from the heat then add the frozen peas and coat in the butter and shallot mixture.
  • Add the vegetable stock.
  • 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


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