1. Get
out your lamb and lay it in a deep oven tray, and make deep cuts into the flesh with a knife
3. Turn
the heat of your grill to high, and place the lamb in the oven for
15 minutes
after you turn the heat down, take the lamb out of the oven, flip it over, make further slashes in the meat, and return it back to the oven for another
This is a Middle Eastern classic, where it’s sold as fast food in the manner of a kebab, slivers of lamb shaved from a slowly rotating spit, served in pita with salad and harissa
and shape into rounds and drop on top of the lamb mix. comfort factor and minimum fuss. this was to use what I had in stock – lamb mince, frozen vegetables
Lamb shoulder is one of the tougher cuts so it is perfect for stewing, becoming melt-in-your-mouth tender as it simmers, creating its own rich gravy flavored by thyme, onion and garlic
Remove and place into the dish with the lamb shanks. I don't like to see the end of summer but at the same time I always look forward to the good wholesome, warming meals of autumn and winter
Wow Wow Wow so pleased with this Dhansak, sweet sour hot and full of gorgeous sumptuous lamb flavoured curry spices, this is again one of my top favourites a winner dinner, happy happy happy
Named after the 'Klephts' - Greek bandits of the countryside who would allegedly steal the odd lamb or goat and cook it in sealed pit ovens, to avoid the smoke being seen - lamb kleftiko is usually cooked slowly on the bone after marinating in lemon juice, garlic, herbs and olive oil
This is a classic lamb tagine with dried apricots, flavoured with saffron, ginger and cinnamon, and sweetened with honey and takes its name from the pot in which it is cooked
However, you can cook the lamb stew in advance, and add sliced par-boiled potatoes on top afterwards and brown them in the oven - as per Jamie Oliver's version
In a large bowl add the lamb mince, cumin, thyme sugar and fine-diced ingredients. we are here to talk about these lamb kofta that have a spice to them that really brings out the lovely mellow flavours of the lamb
And this one, I tried making with different levels of herbs and spices, then different ratios of lamband beef, and different fat proportions, until the combination of the spices, and the flavour and succulence of the meats just sang
You can’t beat lamb shoulder, slow roasted with loads of vegetables, rosemary and garlic. When the theme for this week was first announced, all I could think about was the quote from Aunt Voula, and one of my favorite scenes from the first movie
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