Category Archives: Lamb

Lamb shank with a twist

12 Monday Mar 2012

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Lamb shank

On Friday evening I went to Greensmith’s where there’s a great butcher. They have really good meat and it’s not over-priced. I decided to get some lamb shank and on Saturday we hade a nice roast. This is usually cooked with red wine but we didn’t have any, so I improvised. This is what I love about cooking, trying out new things, not knowing if it’ll work and when it does feeling proud of my new creation. Now I’m not saying my strange mixture is better than using red wine but it sure is a cheaper version and tastes pretty good.

What you need:
1 lamb shank per person
(the following amounts are for 2 lamb shanks)
2 sliced red onions
2 garlic cloves
4 tbs soy sauce
2 tbs red vinegar
1 tbs honey
Herbs – I used rosemary and sage
1/2 cup of beef stock
1 tsp olive oil

Heat your oven to 200C
Cut you garlic in two and make holes in the lamb and put your garlic in the holes. Do the same with some rosemary twigs (2 per lamb shank). With some string tie your herbs together – to make a bouquet garni – they will be easier to remove.

I used a normal cooking pot but if you can use anything with a lid that can go in the oven. Put the pot on the hob and add the olive oil, then add the lamb and brown every side. Then add the onions until they start to brown.

Lamb shank

Reduce the heat and add the soy sauce, vinegar, honey, beef stock and bouquet garni. Keep on the hob until the liquid boils, making sure everything is mixed well. Remove from the hob and cover with the lid and place in the oven for 2 hours (if they are large 2h30m). Check the meat half way through.

Remove your pot from the oven and remove your bouquet garni and the rosemary from the lamb. If you want your sauce to be nice and clear (a little messy) you can use a colander to drain the sauce through into a bowl, then pick out and bits of herbs then add the onions to your sauce.

We had yummy cheesy mashed potatoes with this. It all went down a treat and was really easy to make.

Place you lamb shank on some mashed potatoes and pour the sauce over it. Very yummy!

Enjoy
Mel

Lamb with cinnamon and prunes

11 Wednesday May 2011

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There’s a fantastic butcher by my work and so after Live Below the Line I decided to treat myself. I ended up getting some lamb scrag (on the bone) and only spent £4 for three big pieces of meat. So I left there quite happy.

I decided I’d try a lamb tagine (though without the tagine).

 So what you will need:

For the lamb (feeds three)
Lamb scrag on the bone (one per person)
1 onion
2 cloves of garlic
1 carrot
Half an aubergine
10 prunes
1 cinnamon stick
1 vegetable stock cube
1 tablespoon of butter
Salt and pepper

For the couscous
Couscous
Olive oil
Chilli flakes

Mix the stock cube with about 300ml of boiling water in a bowl. In a big pan add the butter and brown the lamb and onions. Add the water and all chopped vegetables, cinnamon and bring to a boil, add water so that it nearly covers all the meat, cover and simmer for about 30mins. Add prunes and cook for another 15mins. Depending on how you want the liquid to be, remove the lid to reduce 10mins before it’s cooked. Total cooking time should be about 45mins.

About 10mins before your lamb is ready put some couscous in a bowl. Add a tablespoon of oil, chilli flakes (add to taste) and salt and pepper and mix. Add the appropriate amount of water and cover until it’s ready.

 This is an incredibly easy and scrumptious dish!

Mel