Showing category "Lamb" (Show all posts)

Roast Lamb Rumps with Red Pesto

Posted by Shaun Teasdale on Wednesday, June 16, 2010, In : Lamb 

 

Serves 2


Preparation time: 10 minutes

Cooking time: 15 minutes (medium)

25-30 minutes (Well done)


Ingredients:

2 x 150-175g/5½-6oz lean lamb rumps

Salt and freshly milled black pepper

For the red pesto:

2x 18g pack fresh basil leaves

25g/1oz pine nut kernels, lightly toasted

1 large garlic clove, peeled and finely chopped

50g/2oz sun-dried tomatoes in oil, drained and finely chopped

25-50g/1-2oz grated Parmesan cheese

150ml/¼pint extra virgin olive oil

To garnish:

Extra roaste...


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Barbecued Spatchcock Lamb

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : Lamb 

Serves: 4-6

Preparation time: 15 minutes
Cooking time: Approximately 40 minutes plus marinating time
Oven temperature: Gas mark 7, 220°C, 425°F



Ingredients:

1 lean boned ½ lamb leg joint – either buy boned or ask your butcher to remove the
bone OR buy boned shoulder lamb joint
5 sprigs fresh rosemary
3 cloves garlic, peeled and crushed
Salt and freshly milled black pepper
150ml/¼pint white wine

Method:

1.Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the stri...
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Grilled Lamb Chops with Olive Mash

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : Lamb 

Serves: 2

Preparation time: 10 minutes
Cooking time: Under 30 minutes
SIMPLE


Ingredients:
4 lean lamb chops or cutlets
Salt and freshly milled black pepper
5ml/1tsp oregano
Grated zest of 1 lemon
For the Olive Mash:
450g/1lb potatoes, peeled and diced
60ml/2tbsp olive oil
1 small garlic clove, peeled and finely chopped or 5ml/1tsp garlic paste or purée
50g/2oz green or black olives, drained and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley

Method:

1.For the olive mash; boil the potatoes until ...
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