Preheat the oven to gas 7/220C/fan 200C.
Crush the chilli, garlic & ½ the rosemary in a pestle & mortar with a good pinch of sea salt & black pepper. Grind together to form a rough paste, then add the fennel seeds.
Rub the chilli paste into 1cm deep slits in the lamb. Drizzle with oil & season. Sit the lamb on top of the remaining rosemary in a large roasting tray & put in the oven.
After 20 mins reduce to gas 6/200C/fan 180C. Add the wine & a splash of water. Roast for 15 mins/500g (medium) or 20 mins (well done). Baste the lamb a couple of times. 15 mins before the end pour a cup of water into the tin, & baste again.
Transfer the lamb to a serving plate & leave to rest for 20 mins. Spoon off excess fat from the juices, then put the tin over a high heat on the hob. Scrape any sticky bits from the bottom of the tin, then whisk in the flour. Add the stock & leave to bubble for 3-4 mins. Stir in the jelly, season & add a little more water or stock to reach the desired consistency. Serve thick slices of lamb with the gravy.
Set the oven at 180C/gas 4. Place the lamb in a roasting tin, rub the meat with olive oil, salt & pepper, then press the fennel seeds over the surface. Place the bulbs of garlic, still in their skin, in the roasting tin. Roast for 1 hr, then remove the garlic & return the lamb to the oven. Remove the skin of the garlic, pop the flesh out of each skin & return to the roasting tin. Roast for a further ½ hr. Remove the lamb from the roasting tin & leave in a warm place, covered with a piece of foil, for 20 mins. Return the pan to the oven for 15 mins until the garlic is sweet, golden & glossy. Remove them from the tin with a draining spoon & keep warm with the lamb.
Put the pan over a moderate heat & pour in the Marsala. Scrape the crusty bits & stir into the bubbling Marsala. Allow the liquid to reduce a little, then season & pour into a warm jug. Slice the lamb thickly & serve with the garlic & gravy.
Preheat the oven to 200C/Gas 6. Use a knife to score the shoulder.
Mix the garlic with the fennel seeds, season with salt & pepper & add the chilli. Mix in the lemon juice& zest. Rub this mixture into & over the surface of the meat.
Place the shoulder on a rack in a roasting tin & roast for 1 hr 20 mins, turning over every 20 mins or so & occasionally basting if necessary with a little oil.
Serve with wilted spinach & lemon wedges, with the pan juices poured over the meat.
Preheat the oven to 130C/gas ½. Mix the potatoes, onions & thyme leaves together in a bowl & season. Layer the potatoes & onions in a roasting tray & put the lamb on top, skin side up. Pierce the lamb all over & put a garlic clove into each hole. Pour over the chicken stock.
Roast for 4-5 hrs, until the lamb is tender & the potatoes are cooked through. Remove, cover with foil & leave to rest for 20 mins before carving.
Mash the peeled garlic cloves with enough salt to give the mixture some grit in a pestle & mortar. Add the rosemary & thyme. Mix with enough olive oil to make a thick paste. Rub the mixture over the whole surface of the lamb.
Either: Preheat the oven to 160C/Gas 3. Place the lamb into a deep sided roasting tin. Add 250ml of water. Baste the meat with the liquid then cover the lamb with foil. Roast for 3-3½ hrs, until cooked to your liking. Pour off excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. Cover the pan & rest for 15 mins.
Or: Preheat the oven to 220C/Gas7 for 20mins then put the meat in & reduce to 160C/Gas 3 & allow 1hr / 450gHeat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks. Spread over a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon & olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
Pour in the chopped tomatoes & stock, cover tightly. Return to the oven for 1½ hrs. Remove the cinnamon. Stir in the orzo. Cover again. Cook for a further 20 mins, stirring halfway. Sprinkle with the oregano or Parmesan. Serve with crusty bread.
The fennel seeds & bulbs cut through its inherent fattiness..
Heat the oven to 200C/gas 6. Pound the fennel seeds, peppercorns & chilli in a pestle & mortar & mix with the salt. Lay the lamb flat on a board & season with fennel salt. Keep the remaining mixture in a jar, & use to season fish, pork or lamb.
Roll up the breast tightly & secure in 3 or 4 places with kitchen string. Transfer to a roasting tin & roast for ½ hr. Turn down to 150C/gas 2.
Take the tin out of the oven. Transfer the lamb to a board, scatter the fennel, onion & potatoes in the tin, turning them in the oily pan juices until well coated & season with more fennel salt. Put the lamb on top & roast for 1½ hr. Turn the vegetables a few times, until both lamb & veg are tender. Check from time to time, if the veg look dry, sprinkle with a little wine or water; if it's browning too quickly, cover with foil.
Leave the meat to rest in a warm place for 15 mins. Then cut into thick slices. Arrange along with the roasted veg, spoon over any juices & serve.
Mix onions & breadcrumbs. Add salt, black pepper & herbs. Break an egg into it & mix thoroughly but lightly. Lay the lamb skin-side down & push the stuffing into every available crevice. Roll the joint up from the thin end. Secure it with 1 or 2 skewers. Optionally push rosemary leaves into little slits for extra flavour.
Roast the joint in a low oven for 2 hours, so that it is tender, but crisp on the outside & the fat has been rendered out of it. Put the roast potatoes in after about an hour.
Carve the meat into thin slices, handling them carefully so the stuffing doesn't fall out. Arrange on a serving dish & return to the oven for a few mins to reheat.
Preheat the oven to 150C/Gas 2.
Season the lamb with salt & freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the dish, turn down the heat & colour until golden-brown. Lift out the meat & remove all fat from the dish with a spoon.
Add ½ of the onions to make a bed of onions. Rest the lamb back on them. Tuck in the bay leaf & cover with the remaining onions.
Cut a circle of greaseproof paper slightly bigger than the dish. Dampen it, lightly grease one side,& press it onto the onions (greased side down). Put on the lid & cook in the oven. After 1 hr, remove the dish, check if the onion mixture has reduced & the juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper & lid & place the dish back in the oven.
After a total of 3 hrs lift out the meat, put it into a small roasting tin & cover with foil. Turn down the oven to 140C/Gas 1, & return the meat to the oven.
Remove the bay leaf & drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions & simmer until the volume of liquid has reduced by half. Stir in the vinegar& anchovy essence. Season the onions to taste with salt & freshly ground black pepper. Finally, stir in the parsley.
Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings& thickly slice the meat. Arrange the slices onto a hot serving dish & pile the onions alongside.
Pour 3 tbsp of olive oil into a large pan, add the sliced onion, season & gently fry for a few mins. Stir in the peppers & cook on a low heat for up to 30 mins (add some water if the peppers dry out).
Mix the garlic, lemon rind, vinegar & parsley, season & cover with the oil for a loose paste. Add lemon juice, to taste. Season & put the chops on a grill pan on the hob or under the grill on a medium heat for 3 mins each side. Rest & serve with the pepper stew, garnished with chopped basil & a spoonful of gremolata.
Pre-heat the oven to gas 6/200C/Fan 180C.
Place the chops in a shallow roasting tin with the onion tucked around them. Season with salt & pepper then place on the oven's top shelf & bake for 30 mins (pink) or 45 mins (well done).
In a small saucepan, melt the butter & sweat the onions very gently for 5 mins. Bruise the rosemary leaves with a pestle & mortar, then chop very, very finely & add to the onion. Continue to cook gently, uncovered, for 15 mins without letting the onions colour too much. Stir in the flour, then gradually add the milk & then the stock, bit by bit, stirring vigorously. Finish off with a balloon whisk.
Season with salt & pepper & barely simmer for 2 mins. Remove from the heat, liquidise ½ of it & then combine it with the rest & with the cream. Check the seasoning. Pour into a warmed serving bowl. Cover with clingfilm.
Serve the chops with a garnish of watercress & the sauce poured over.
Toss the garlic cloves with 1 tbsp of oil in a saucepan, cover with greaseproof paper & cook on a low heat for ~2 mins. Remove the garlic & cover with cling film. Set aside. Season the lamb generously with salt & pepper. In a heavy frying pan, heat the oil until nearly smoking. Add the lamb & cook over high heat until well browned (~10 mins) - the lamb will be about medium rare.
Remove the lamb & garlic to a warm plate. Cover with foil. Pour off the fat from the pan & add the wine or water. Scrape the caramelised juices off the bottom as the liquid boils. Now add the cream, & bring to a fast boil. Squeeze the garlic from their skins. Mash lightly with a fork. Add the cream & garlic to the pan, bring to a fast boil, then remove from the heat & stir in the basil & mustard.
Slice the lamb, adding any juices to the sauce. Arrange on a warm plate with a little sautéed spinach. Spoon the sauce around.
Preheat the oven to 200°C/gas 6.
Crush the spices with some salt & pepper. Put in a bowl & mix with 1 tbsp oil and the yoghurt. Add the lamb, turn to coat, then marinate for at least 15-20 mins or overnight in the fridge.
Heat 1 tbsp oil & fry the lamb for 5 mins, until browned. Transfer to a tin and roast for 10-12 mins, until cooked but still pink. Remove and cover with foil.
Toss the courgettes in the remaining oil; heat a griddle pan & cook in batches, for 1 min each side. Dissolve the stock cube in 250ml boiling water, then pour over the couscous. Add the butter & zest, fork through & cover with cling film for 5 mins.
Fluff up the couscous, then stir in the juice, courgettes, coriander & seasoning. Slice the lamb & serve with couscous & lemon wedges.
Mix together the marinade ingredients in a bowl, add the lamb, cover & leave for 2 hrs or overnight in the fridge.
Pre-heat the oven to 200C/gas 6
Place each fillet on a large square of cooking foil. & cover with a layer of tomatoes (both types) then a layer of mozzarella then a 2nd layer & pour over the marinade.
Wrap the lamb in the foil to create a sealed package, place on a baking tray & cook in the oven for 1 hr. Allow to rest in the foil for 10 mins before slicing.
For the sauce: drain the cooking juices into a pan, add the stock & reduce to about one third. Thicken to preference with the cornflour. Serve.
Dry fry the lamb until browned. Add the onion, garlic & chilli powder & cook until the onion is tender. Stir in the other ingredients except for the chick peas & dates. Bring to the boil & simmer for 40 mins. Add the chickpeas & dates & simmer for a further 20 min, stirring occasionally. Serve with rice.
Dredge the lamb cubes in flour until completely covered.
Heat 1tsp vegetable oil in a large, heavy-based casserole over a medium heat. Add a third of the lamb cubes & fry for 6-8 mins, stirring occasionally, until golden-brown on all sides. Remove with a slotted spoon & set aside on a warm plate. Repeat twice more. Add the 4th tsp of oil & the onions & garlic & fry for 4-5 mins.
Add the wine & simmer for 6-8 mins until the volume of liquid has reduced by half.
Add the tomatoes & herbs & stir well. Simmer for a further 4-5 mins until the liquid has reduced by half.
Add the cold stock & the lamb pieces (add a little more water if the stock does not cover the lamb pieces). Cover the pot and simmer gently for 1½ hrs, stirring occasionally, or until the sauce has thickened & the lamb is tender.
Meanwhile peel the vegetables & chop into equal-sized pieces. Blanch for 2-3 mins in boiling, salted water. Heat the butter over a high heat. Add the vegetables & fry for 1-2 mins, or until the butter has melted & the vegetables are tender.
Whizz the ginger, garlic & onions in a food processor to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli & 1/2 tsp salt & cook for 3-4 mins until fragrant. Add all the spices & cook for 1-2 mins. Add the lamb & keep cooking & stirring until browned. Stir in the tomatoes, tomato purée & a cup of water then bring to a simmer. Cover & cook for 1 hr.
Add the spinach then cook for another 15 mins. Serve with rice or Indian breads.
Pre-heat the oven to gas mark 2, 150°C.
Trim any excess fat from the lamb & cut it into 2.5cm thick rounds. Arrange the pieces of meat in the centre of a sheet of foil.Slice 3 of the garlic cloves into slivers. Make incisions in the lamb & insert the pieces of garlic, distributing them as evenly as possible.
Grate the zest from the lemons & reserve for later. Squeeze the lemon juice & pour it over the lamb. Add some seasoning. Fold up the foil to make a parcel & place in the centre of the oven & cook for 3 hrs. Just before serving, chop the remaining clove of garlic & the parsley in a mini-chopper & mix it with the lemon zest.
Serve the lamb with the wonderful cooking juices spooned over & sprinkled with the parsley mixture.
Note: this is great served with a Greek salad (cucumber chunks, quartered tomatoes, black olives, red onion slices & crumbled feta tossed with olive oil, lemon and garlic).
Blitz the cheese briefly in a food processor. Add the yogurt, mint leaves & some black pepper, then blitz for a few secs until there's a thick cream. Refrigerate until needed.
Put the olive oil in a shallow dish, peel & crush the garlic & stir into the olive oil. Season. Turn the cutlets in the seasoned olive oil. Leave in a cool place for 1 hr or more.
Cook the chops under or over a hot grill until the outside is golden brown, the inside rose pink.
Remove the chops & serve with large spoonfuls of the feta cream.
Preheat the oven to 120C/Gas 3.
Cut the lamb into 2.5cm cubes & toss in seasoned flour. Skin the chorizo & cut into large chunks. Heat the oil in a large non-stick frying pan on a moderate heat. Brown the lamb & chorizo in batches for 3-4 mins. Transfer to a large oven-proof casserole dish.
In the same frying pan cook the onions & garlic until soft. Spoon into the casserole dish with the stock & wine. Bring to the boil. Cover & cook in the oven for 1 hr, stirring occasionally. 10 mins before the end of the cooking time drain the beans & add to the casserole.
Garnish with the parsley & serve with seasonal vegetables & rice or potatoes.
Heat the oil in a large casserole. Add the lamb & cook for 5 mins until any liquid has disappeared, then add the onion, carrots & leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
Pour over the stock, add the rosemary, cover & cook over a low heat for 1 hr. Stir in the beans & cook for 30 mins more,Top up with water if necessary.
Serve with crusty bread or boiled potatoes.
Heat the oil & soften the onion & carrots for a few mins. When soft, turn up the heat, crumble in the lamb & brown. Tip off any excess fat. Add the tomato purée & Worcestershire sauce. Fry for a few mins. Pour over the stock, bring to a simmer, then cover & cook for 40 mins, uncovering halfway.
Heat the oven to 180C/fan 160C/gas 4.
Boil the potatoes in salted water for 10-15 mins until tender.
Drain, then mash with the butter & milk. Put the mince into an ovenproof dish, top with the mash & ruffle with a fork. Bake for 20-25 mins. Leave to stand for 5 mins before serving.
Heat oven to 200C/180C fan/gas 6.
n a non-stick frying pan, cook the lamb, onion & carrots for ~8 mins, stirring often. Add the garam masala & some seasoning. Cook for 2 mins. Add the stock, bring to the boil, tip in the peas. Cook for 2 mins until most of the liquid has evaporated.
Cook potatoes in salted water until just tender, ~8 mins. Drain well, return to the pan stir in turmeric & coriander – try not to break up the potatoes too much.
Transfer the mince to a baking dish & top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden.
Serve immediately with extra lemon wedges on the side.
Heat the oil in a pan & add the onion. Cook until soft, add the garlic, ginger & curry powder. Cook until aromatic. Turn up the heat, add the mince, fry until browned. Add the tomatoes & simmer for 20 mins. A few mins before the end, add the peas.
Heat the oven to 220C/fan 200C/gas 8.
Peel the potato & parsnips & chop into large chunks. Tip them into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season & mash with the rest of the ingredients.
Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom & topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden & bubbling
Combine the diced lamb & lamb fat. Blend in a food processor until finely minced.
Fry the sliced onion, cashew nuts & chillies until golden brown, drain on kitchen paper & blend to a fine paste in a food processor, - add water if needed. Set aside.
Put the minced lamb, ginger & garlic paste, papaya paste, & the onion, cashew nut & green chilli paste in a large bowl. Mix well. Add the garam masala, chilli powder, mace, cardamom, nutmeg & roasted chana powder. Add 4 tbps ghee, the saffron, chopped fresh mint & salt. Mix until thoroughly combined.
Tip the lamb mixture into a large roasting tray with deep sides. Place a hot piece of charcoal in a small metal bowl in the middle of the roasting tray. Pour a teaspoon of ghee onto the charcoal & then cover the roasting tray with a lid or some aluminium foil, trapping the smoke inside.
Stand for 5 mins. Discard the charcoal & mix well. Divide into balls & press to make flat patties. Heat the remaining ghee & fry the patties one by one, for c.1 min on each side. Turn & cook over a medium heat until golden brown on both sides.
Serving suggestion: chopped tomato, red onion & cucumber.
Preheat the oven to 180C/Gas 4.
Put the lamb in a plastic bag with the seasoned flour & give the bag a good shake so that the meat becomes well coated with the flour.
Heat a large frying pan until very hot. Add the oil & the butter & then the lamb & fry over a high heat, stirring now & then, until the lamb is well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish & set aside.
Add the tomato puree & red wine & bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour into the casserole dish. Add the stock, rosemary, garlic & diced vegetables. Add a little seasoning, cover with a tight fitting lid & bake for 1½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
Remove from the oven & check the seasoning.
Pour 3 tbsp of olive oil into a large pan, add the sliced onion, season & gently fry for a few mins. Stir in the peppers & cook on a low heat for up to 30 mins (add some water if the peppers dry out).
Chop the parsley & mix with the garlic, lemon rind & vinegar . Season & add the oil to make a loose paste. Add lemon juice, to taste.
Season & put the chops on a grill pan on the hob or under the grill on a medium heat for 3 mins each side. Rest & serve with the pepper stew, garnished with chopped basil & a spoonful of gremolata.
Sift the flour, baking powder & cayenne into a bowl. Add the egg yolks & lightly mix, then slowly add the milk, beating with a wooden spoon until smooth. Beat the egg whites until peaky & fold into the batter. Add the lamb, parsley, sea salt & pepper to the batter, tossing well.
Heat half the oil in a non-stick fry pan until hot, & drop 4 separate tablespoonfuls of the batter into the pan. Turn the heat to low. When holes appear on top of the batter, turn & cook the other side for 3 or 4 mins until golden. Keep the fritters warm. Add remaining oil & make 4 more fritters. These go well with tomato ketchup.
Heat 1 tbsp olive oil & fry the onion & garlic for 2-3 mins until softened. Add the cumin & coriander & sauté for 5 mins. Leave to cool then add the cooked lamb.
Dice the chees & chop the spring onions & mix with the spinach & lamb. Season to taste. Lay out the filo pastry in 2 layers, place spoonfuls of the mixture at one end of the pastry, roll to form a triangle, brush with water to stick. Place on a baking sheet, brush with 2tbsps olive oil & bake in a hot oven 180C until crisp and golden.
Serve the parcels with the yoghurt, lemon & salad leaves.
Put the lamb into a food processor & pulse until finely chopped. Add the egg, mint & coriander leaves, a little ground coriander & cumin & season well. Process until finely chopped.
Using wet hands divide the mixture into 8 small balls. Heat the oil in a saucepan & shallow fry the kofta for 2-3 mins on each side. Drain on kitchen roll & serve with a spoonful of the Tzatziki & a tomato salad with basil or oregano leaves.
Pre heat the oven to 220C/gas 7.
Trim the meat & slice thinly. Slice the onion. Melt the fat in a pan & fry the onion lightly. Stir in the flour & cook gently until well browned. Gradually add the stock & stir until boiling. Season, reduce the heat & simmer gently for 10 mins.
Put some slices of meat, seasoning & a little lemon rind & parsley in a casserole dish. Add some of the sauce. Continue adding layers & cover the top with the breadcrumbs. Bake in the oven for 15 mins.
Pre heat the oven to 190C/gas 5.
Mince together the meat & onion. Mix in 15g flour, the tomato puree, stock & seasoning. Turn into a shallow ovenproof dish. In a bowl, rub the butter into the remaining flour until it resembles fine breadcrumbs, then stir in the grated cheese, herbs & seasoning. Spoon the crumble over the meat.
Bake for 45 mins-1 hr.
Heat oven to 200C/180C fan/gas 6.
Roughly chop the lamb & place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese & any leftover herb crumbs. Bake for 30 mins until golden on top & bubbling around the edge.
Any leftover greens can be quickly stir-fried & served alongside.