Ingredients
- 2 tblsp olive oil
- 1 onion (peeled and chopped)
- 1 large clove of garlic (peeled and crushed or finely grated)
- salt and freshly ground
- 1 tsp turmeric
- black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 450 g (1lb) lamb mince
- 225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
- 75 g (3oz) frozen peas
Ingredients
For the lamb:
- 1 large baking potato (peeled, about 375g)
- 5 tsp olive oil
- 2 tsp chopped flat-leaf parsley
- 2 tblsp dried white breadcrumbs
- 2 (450g each) boneless loins of lamb (completely trimmed of fat)
- salt and freshly ground black pepper
- sprigs of mint, to garnish
Ingredients
- 1.50 kg shoulder of lamb on the bone
- 4 cloves of garlic (cut in half)
- drizzle of olive oil
- salt and pepper
- 1 tblsp ground cumin
- 2 sprigs rosemary
Ingredients
- 1 leg of lamb
- a few fresh rosemary sprigs
- a few garlic cloves
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- 250 ml (8½ fl oz) lamb stock (or use beef or vegetable if you are stuck)
Ingredients
-
8 trimmed lamb cutlets
- 155 g sachet Continental Teriyaki
- honey and ginger Flavour Base
- 2 tsp sesame seeds
- 1/3 cup Orange Juice
- 1 tsp chopped chives
- cooking oil spray
- 1 sliced onion
- 1 sliced green capsicum
- 420g can drained Mixed Vegetables
- 1 cup shredded red cabbage
- 150g baby spinach leaves
- 450g packet fresh noodles
- 2 tsp sweet chilli sauce
Ingredients
- 2 tblsp olive oil
- 1 onion (peeled and chopped)
- 1 large clove of garlic (peeled and crushed or finely grated)
- salt and freshly ground
- 1 tsp turmeric
- black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 450 g (1lb) lamb mince
- 225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
- 75 g (3oz) frozen peas
Ingredients
For the lamb:
- 1 large baking potato (peeled, about 375g)
- 5 tsp olive oil
- 2 tsp chopped flat-leaf parsley
- 2 tblsp dried white breadcrumbs
- 2 (450g each) boneless loins of lamb (completely trimmed of fat)
- salt and freshly ground black pepper
- sprigs of mint, to garnish
Ingredients
- 1.50 kg shoulder of lamb on the bone
- 4 cloves of garlic (cut in half)
- drizzle of olive oil
- salt and pepper
- 1 tblsp ground cumin
- 2 sprigs rosemary
- 3 carrots
- ½ butternut squash
- 2 red onions
- 1 aubergine
- 2 red peppers
- drizzle of honey
- 1 orange (peel)
Ingredients
- for the harissa paste - makes about 150ml:
- 25 g dried large red chillies
- 2 tblsp coriander seeds
- 1 generous tbsp cumin seeds
- 1 tsp salt
- 2 cloves of garlic (peeled)
- 60 ml olive oil
- 1/4 tsp ground paprika for the rack of lamb
- 1 prepared rack of lamb (2–3 cutlets per person depending on their size and your appetite!)
- salt and freshly ground black pepper
- for the couscous
- 100 g couscous
- 2 tblsp olive oil
- 150 ml light chicken or vegetable stock
- 1 tblsp chopped fresh parsley
- 2 tblsp chopped fresh mint
- 1/2 red onion (peeled and finely chopped)
- 50 g flaked almonds, toasted
- to serve
- greek yoghurt (optional)
Ingredients
- 450 g lean lamb mince
- 1 small onion, peeled and diced
- 1 garlic clove, crushed
- 3 tblsp chopped mint
- 1 tblsp chopped oregano
- 1 tsp ground coriander
- 1 tblsp sweet chilli sauce
- 0.50 small cucumber
- 5 oz natural yoghurt
- 1 garlic clove, crushed
- 1 lemon, cut into wedges
- 4 burger buns or small rolls
- salt and pepper
- salad leaves, like rocket
Ingredients
- 1 kg minced lamb
- 3 large tbsp epicure lebanese paste
- 1/2 tsp cracked black pepper
- 2 shallots (peeled & finely diced)
- 4 tblsp olive oil
- 14 dates (de-stoned & finely chopped)
- 4 tblsp fresh mint (chopped)
- 4 tblsp fresh coriander (chopped)
- 2 tblsp clear honey
Ingredients
- calorie controlled cooking spray
- 500 g (1 lb 2 oz) lean diced lamb
- 12 shallots, peeled
- 300 g (10 ½ oz) chantenay carrots, trimmed and halved lengthways
- 0.50 tblsp plain flour
- 300 g (10 ½ oz) small new potatoes, halved
- 400 g can chopped tomatoes
- 1 heaped teaspoon clear honey
- 400 ml (14 fl oz) vegetable stock
- 2 tblsp chopped fresh mint
- 100 g (3 ½ oz) frozen soya beans
Ingredients
- for the lamb:
- 1 kg shoulder of lamb in fist-sized pieces
- 50 g flour (seasoned)
- 6 tomatoes (de-seeded, skinned and chopped)
- 1 onion (roughly chopped)
- 3-4 cloves of garlic (chopped)
- 1 bottle of white wine
- 500 ml stock
- bouquet garni
- oil
- salt and pepper
- for the spring vegetables:
- 100-150g of spring
vegetables (the more colour and variety the better, such as: broad
beans, peas, asparagus, baby turnips, quartered)
- 50 g butter
- 50 ml oil
- salt
Ingredients
- 2 racks of connemara (4 bones per person), fat removed
- 1 tblsp olive oil
- 25 ml red wine
- 1 sprig rosemary
- for the dauphinoise:
- 250 g double cream
- 250 ml milk
- 2 cloves garlic (peeled and thinly sliced)
- 2 bay leaves
- 0.25 fresh nutmeg
- 25 g butter
- 600 g potatoes (peeled and thinly sliced)
- 1 tsp fresh chopped thyme
- 1 cauliflower (trimmed and thinly sliced)
- 15 g parmesan cheese (sliced)
Ingredients
- 2 tblsp sunflower oil
- 1.80 kg lamb shoulder (well trimmed, boned and tied -the joint should be about 5cm/2in thick)
- 200 g carrots (peeled and cut into wedges)
- 12 baby onions (peeled)
- 4 garlic cloves (peeled and left whole)
- 1 sprig of thyme
- 2 sprigs of rosemary (plus extra to garnish)
- 50 g pearl barley (washed)
- 2 l beef stock
- 600 ml red wine
- 1 tsp light muscovado sugar (optional)
- 1 kg floury potatoes (such as maris piper, peeled and cut into chunks)
- 75 g butter
- 6 spring onions (trimmed and finely sliced)
- salt and freshly ground black pepper
- chopped fresh flat-leaf parsley, to garnish
- steamed tenderstem broccoli, to serve
Ingredients
- 1 head of garlic (halved horizontally)
- 1 leg of lamb (bone in, approx 2kg/4lb)
- 6 garlic cloves (halved)
- 1 bunch fresh rosemary
- 15 g softened butter
- salt and freshly ground black pepper
- seasoned vegetables, to serve
Ingredients
- roasted lamb:
- 1 crown of lamb (you will need about 15-16 bones)
- sprigs of fresh rosemary
- 4 cloves of garlic (chopped)
- oil
- 2 tblsp good quality english mustard
- carrots
- roast root vegetables:
- parsnips
- turnips
- sunflower oil
- 2 honey
- chopped fresh herbs
- gravy:
- 40 g flour
- teaspoon tomato purée
- 3/4 pint homemade stock
- 1 glass of red wine
- fresh redcurrants
- 1/2 teaspoon of chopped fresh rosemary
- classic roast potatoes:
- floury potatoes (roosters are ideal)
- 2 oil or goose fat
- sea salt
Ingredients
- 150 ml (1/4 pint) rapeseed oil
- 4 tblsp cream
- 2 garlic cloves, crushed
- 2 tblsp milk
- 1 fresh rosemary sprig
- 1 tsp dijon mustard
- 150 g (5oz) lamb rumps, trimmed x 4
- sea salt and freshly ground black pepper
- 50 g (2oz) peeled broad beans (fresh or frozen)
- 100 ml (3 1/2fl oz) rosemary jus
- wilted cos lettuce, to serve
- pea purée, to serve
- Rosemary jus
- Makes about 100ml (3 1/2fl oz)
- 50 ml (2fl oz) balsamic vinegar
- 200 ml (7fl oz) red wine jus (page 261)
- 1 tsp light brown sugar
- 1 tsp chopped rosemary
- 1 tsp tomato purée
- sea salt and freshly ground black pepper
- Pea purée
- 225 g (8oz) fresh or frozen peas
- 1 tblsp softened butter
- sea salt and freshly ground black pepper
Ingredients
- for the harissa paste - makes about 150ml:
- 25 g dried large red chillies
- 2 tblsp coriander seeds
- 1 generous tbsp cumin seeds
- 1 tsp salt
- 2 cloves of garlic (peeled)
- 60 ml olive oil
- 1/4 tsp ground paprika for the rack of lamb
- 1 prepared rack of lamb (2–3 cutlets per person depending on their size and your appetite!)
- salt and freshly ground black pepper
Ingredients
- calorie controlled cooking spray
- 500 g (1 lb 2 oz) lean diced lamb
- 12 shallots, peeled
- 300 g (10 ½ oz) chantenay carrots, trimmed and halved lengthways
- 0.50 tblsp plain flour
- 300 g (10 ½ oz) small new potatoes, halved
- 400 g can chopped tomatoes
- 1 heaped teaspoon clear honey
- 400 ml (14 fl oz) vegetable stock
- 2 tblsp chopped fresh mint
- 100 g (3 ½ oz) frozen soya beans
