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Posts Tagged ‘lamb recipe’
This something I threw together for valentines day. I had just started shopping and they called ‘last orders’ so I had to leg it round the supermarket and grab what I hoped were complimentary ingredients for a valentines dinner. As it turned out it worked! More luck that judgement I can assure you.
Ingredients:–
- 3 tbsp Red Currant Jelly
- 1 pt (500 ml) lamb stock
- 1 tsp rosemary
- 1 shallot (finely chopped)
- 2 cloves of garlic (finely chopped)
- about half a glass of wine (to taste really)
- 2 tsp cornflour (mixed with a little water to form a paste)
- a dash of olive oil
- 2-3 lamb neck fillets
Method
As usual, it’s very scientific:-
1. Heat a teaspoon of olive oil in a pan and sear the lamb for about 5-10 minutes or until golden brown on each side.
2. Bake in the oven on about 200 degrees for about 10 minutes.
3. When the lamb goes in, heat the oil in a pan and add the onion and garlic – saute for about 5 minutes
4. Add the stock, rosemary, jelly, wine and bring to the boil
5. Chuck in the flour paste, reduce the heat and stir for a couple of minutes.
6. Remove the lamb neck fillets from the oven and set aside for 5 minutes to rest.
7. Slice the fillets and arrange on the plate, then spoon the sauce over the top.
I served this with mange tout, new potatoes and baby corn – simple, but filled with flavour.
Ok, first we need to get something straight – this is NOT a recipe for Raan Lamb, the Indian classic
Yumyum
Raan lamb will take in around 3 days to prepare correctly, if that’s what you’re looking for then there’s an excellent howto (with pictures and everything!) right here.
Moving on, what I’m offering here is a cheat version of Raan, that takes around 10 minutes to prepare and serves 2 people. It uses lamb steaks rather than a whole leg of lamb but it does taste great! So here goes:-
Ingredients for Easy Raan Style Lamb
- 2 x Lamb Steaks
- 200g natural yogurt
- 3 x Cloves of Garlic
- 1 x Onion
- 1 x Chunk of ginger (about 1 thumb in size)
- 1 x fat green chillis
- 2 x Tblspoons of desicated/ chopped almonds
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Seeds from about 1 tps cardamom pods
- 1/2 teaspoon turmeric
The very scientific methodology for Easy Raan Style Lamb
- Chuck everything except the steaks into a food processor and whizz it till you have a paste.
- make some cuts in the lamb steaks to allow the paste to get in.
- Marinade the lamb steaks in the fridge for about an hour or 30 mins if you’re pressed for time. Basically the longer the better.
- Chuck the whole lot in a roasting tin and put in a preheated over (about230°C/gas mark 8 ) for 20 minutes.
Serving suggestions:- pilau rice & tarka dahl