Lamb Recipes

1) CUMBERLAND GLAZED SHOULDER OF LAMB WITH APPLE AND PINE NUT STUFFING

Serves 6

Time 120 mins

 

Ingredients

  • 1 x 1.3kg/3lb boned and rolled Broomhills lamb shoulder joint
  • 30ml/2tbsp freshly chopped rosemary leaves
  • Salt and freshly milled black pepper
  • 15ml/1tbsp olive oil
  • For the Apple and Pine Nut Stuffing:
  • 50g/2oz unsalted butter, softened
  • 1 cooking apple, e.g Bramley, cored, cored and cut into cubes
  • 15ml/1tbsp freshly chopped rosemary leaves
  • 50g/2oz toasted pine nuts
  • For the Cumberland Glaze:
  • 100g/4oz redcurrant jelly
  • 50ml/2floz Port or sherry, optional
  • Grated zest and juice of 1 orange

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Scatter the rosemary leaves on a large tray. Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary. Leave skin side down and season with salt and freshly milled black pepper.
  3. To prepare the apple and pine nut stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands. Weigh the joint and calculate the cooking time.
  4. Place on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.
  5. For the Cumberland glaze; heat the redcurrant jelly, Port or sherry (if using) and orange zest and juice in a pan. Bring to the boil, reduce the heat and simmer for 15 minutes until syrupy. The glaze will thicken on standing.
  6. 10 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze before returning to the oven.
  7. Serve with the remaining glaze, roast potatoes and seasonal vegetables.

2) CROWN LAMB RACK / GUARD OF HONOUR

Serves 8 (two chops per person)

Ingredients

  • 2 lamb rib racks, 8 ribs each
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup pine nuts
  • 1 onion (225g), peeled and finely chopped
  • 2 British pork sausages (about 225g in total), casings removed
  • 2 cups fat-skimmed chicken broth
  • 1 cup frozen peas
  • 1 cup couscous
  • 1/2 cup each coarsely chopped parsley, fresh mint leaves (or 2 tablespoons dried mint), and fresh dill (or 2 tablespoons dried dill)

Method

  1. Rinse lamb racks, pat dry, and set on a metal rack in a shallow pan (at least 10 in. square). Mix ground cumin and 1/2 teaspoon each salt and pepper; rub onto roast, inside and out.
  2. Bake lamb in a 450º regular or convection oven until a thermometer inserted horizontally through roast into centre of thickest part reads 145º to 150º for rare, 35 to 40 minutes, or 155º for medium-rare, 40 to 45 minutes. If bone tips start to scorch, drape them with foil.
  3. Meanwhile, in a large frying pan over medium-high heat, shake pine nuts frequently until lightly browned, about 3 minutes; pour into a small bowl.
  4. To pan, add onion and sausages; stir frequently over high heat, breaking meat into small pieces, until lightly browned, about 10 minutes. Add broth and cover; when boiling, stir in peas and cover. When boiling again, stir in couscous, cover, and remove from heat. Let stand in a warm place 10 to 20 minutes.
  5. As lamb roasts, in a food processor or with a knife, finely chop parsley, mint, and dill (or crumble dried herbs) and mix.
  6. Transfer roast to a platter; keeping it warm, let rest 5 to 10 minutes. Stir herb mixture into hot couscous; fill centre of roast with some of the couscous and spoon remainder around the meat. Sprinkle couscous with pine nuts. Cut lamb between ribs and serve chops with couscous. Add more salt and pepper to taste.

 

2) GARLIC AND HERB BUTTER ROAST LAMB WITH CIDER GRAVY

Serves 6

Time 120 mins

 

Ingredients

  • 1 x 1.3kg/3lb whole leg of Broomhills lamb
  • Salt and freshly milled black pepper
  • For the Herb Butter:
  • 2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic puree
  • 100g/4oz unsalted butter, softened
  • 30ml/2tbsp freshly chopped flat leaf parsley
  • 30ml/2tbsp freshly chopped chives
  • 15ml/1tbsp freshly chopped tarragon
  • 15ml/1tbsp plain flour
  • 450ml/¾pint good, hot lamb stock
  • 150ml/¼pint sweet cider

Method

Medium: 25 minutes per 450g/1lb plus 25 minutes

Well done: 30 minutes per 450g/1lb plus 30 minutes

 

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. To prepare the garlic and herb butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling film or foil and freeze for up to 2 months.
  3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
  4. Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
  5. Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
  6. Serve the lamb with seasonal vegetables and the gravy.

3) LAMB FETTA AND MINT STUFFED ONIONS

Serves 4

Time 95 mins

 

Ingredients

  • 225g/8oz Broomhills lamb mince
  • 4 large onions (weighing about 275g/10oz each), peeled and left whole
  • 2.5ml/½tsp ground cinnamon
  • Salt and freshly milled black pepper
  • 50g/2oz raisins or sultanas
  • Grated zest of 1 lemon
  • 30ml/2tbsp freshly chopped mint
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 50g/2oz Feta cheese, crumbled
  • 50g/2oz couscous or small soup pasta shapes, cooked
  • 125ml/4floz good, hot vegetable stock

Method

  1. Place the onions on a chopping board and cut a third off the top of each.
  2. Reserve the tops and using a small spoon or melon baller remove the centre of each onion and finely chop*. Approximately 2 onion layers should remain in each onion.
  3. Carefully trim the root end of each onion and transfer to a medium ovenproof dish. Preheat the oven to Gas mark 4, 180°C/350°F.
  4. Heat a large non-stick pan and dry fry the mince with half the chopped onion for 5-10 minutes, or until golden.
  5. Add the cinnamon and seasoning and continue to cook for 2-3 minutes. Remove from the heat and stir in the raisins or sultanas, lemon zest, herbs, Feta and couscous.
  6. Spoon the mince filling into each onion, packing tightly and position the reserved onion top alongside.
  7. Pour the stock around the onions, cover with foil and bake for 40 minutes. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the onions are tender.
  8. Serve the onion and tops with a mixed winter chicory salad.

4) BARNSLEY CHOPS WITH BIG CHIPS AND CRUSHED PEAS

Serves 2

Time 45 mins

 

Ingredients

  • 2 lean Broomhills lamb Barnsley (double loin) chops or single loin chops
  • 2 large baking potatoes, peeled and cut into very thick chips
  • 30ml/2tbsp olive oil
  • 45ml/3tbsp mint jelly, softened
  • 225g/8oz frozen peas
  • 12g/½ oz butter
  • 15ml/1tbsp freshly chopped mint

 Method

  1. Preheat the oven to Gas mark 6, 200ºC, 400ºF.
  2. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.
  3. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.
  4. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.
  5. Serve the Barnsley chops, big chips and crushed peas all together.