Herb Rubbed Lamb Cutlets

Method:

  • Place peppercorns, garlic, half the chili and 1 teaspoon salt in a mortar and pestle and pound until coarsely ground.
  • Add herbs and pound into a coarse paste.
  • Stir in the olive oil and transfer to a large bowl.
  • Add the lamb, turning to coat well in the herb marinade.
  • Cover and stand a room temp for 30 mins.
  • Preheat a char-grill pan or barbecue to medium heat, cook lamb for 2-3 minutes each side or to your liking.
  • Rest loosely covered with foil for five minutes.
  • Combine Dijon mustard, honey, lemon zest and juice, and remaining chilli, slowly whisk in extra virgin olive oil and season.
  • Serve with salad.

Herb-Butter Stuffed Lamb Shanks

Method:

  • Preheat the oven to 180°C.
  • Pick the leaves off two sprigs of rosemary.
  • In a food processor, whiz the rosemary together with the butter, about 4 of the sage leaves and all of the thyme, and season with salt and pepper.
  • Using a small, sharp knife cut two pockets into the meat of each shank – creating holes large enough to fit your finger in.
  • Stuff each of these pockets with the herb-flavoured butter.
  • Rub the shanks with olive oil, season with salt and pepper and set aside.
  • Tear off two arm-length pieces of heavy-duty tinfoil.
  • Divide the garlic and vegetables between them, making a pile in the middle of each piece of foil.
  • Place a lamb shank on top of each pile of veg and top with a sprig of rosemary and the remaining sage leaves.
  • Fold up the sides of the foil around each shank and pour a swig of wine into each ‘parcel’.
  • Season with a bit more salt and pepper if desired.
  • Gather the foil around the bone of each shank, pinching tightly together.
  • Place the foil parcels on a baking tray with the bones facing up and cook in the preheated oven for 2 ½ hours or until the meat is nice and tender.
  • Serve on a bed of mustard-mashed potatoes with all the veggies and buttery juices from the foil parcels.
  • Enjoy with a glass of red wine.
  • To make this recipe for four, double-up on all the ingredients.

Traditional Irish Stew

Method:

  • Trim some of the fat from the chops and render in a pot over a medium heat.
  • Then brown off the chops in the fat. Remove and set aside.
  • Then toss the carrots, onions and celery in the pot until just browning and then add in the meat, salt, pepper, a bay leaf and sprig of thyme and stock.
  • Cook for one hour, then add in the spuds on top, and cook for about 30 more minutes or until the spuds are cooked.
  • If you like, at this point you can thicken the sauce a little by pouring off some of the juice, and thickening that in a separate pot with roux* until it barely coats the back of a spoon.
  • Then pour the sauce back in on top of the stew again.
  • *Roux. To make roux, melt equal weights of cream flour and butter in a pot and cook on a low heat for about two minutes until there is no longer a flavour of raw flour.
  • To use: Whisk into a boiling liquid bit by bit until sauce reaches desired thickness.

Lamb & Mushroom Korma

Method:

  • Sauté the onions in the oil in a heavy saucepan until lightly golden.
  • Add garlic, ginger, cumin, coriander, chillies, cardamom and turmeric and fry gently for 2 minutes.
  • Add lamb and coat with the onion and spice mixture.
  • Stir in the yoghurt, cover and simmer gently for 45 minutes, stirring occasionally or cook in the oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
  • Add mushrooms and continue cooking for a further 15 minutes or until the lamb is tender.
  • Stir in the lemon/lime juice, season with salt and black pepper.
  • Garnish with a sprig of coriander or chervil and a fresh red chilli cut in half.
  • Serving Suggestions: delicious served with basmati rice x

Ballymaloe Irish Stew

Method:

  • Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot.
  • Peel onions, carrots and potatoes.
  • Trim off any excess fat from the chops.
  • Do not remove bones.
  • Cut carrots and onions into quarters .
  • Toss meat in the rendered fat until browned then remove.
  • Do the same with the carrots and onions, then add back in the meat.
  • Add stock if you have it or water will do.
  • Season nicely with salt and pepper remembering that it will reduce.
  • Allow to simmer for half an hour with the lid on, then add potatoes on top.
  • Cover and simmer gently for another 1 and half hours approximately on a gentle heat or in a moderate oven until meat is cooked.
  • Then pour off the cooking liquid.
  • Degrease and reheat in another saucepan.
  • Very slightly thicken the liquid with roux.
  • Check seasoning.
  • Then swirl in butter, chives, parsley and pour back into stew.

BBQ Leg of Lamb- Indian Style

I'm a BBQ-aholic and recently splashed out on a big fancy, four burner (yes gas, it is, on balance the best option for most people) BBQ with 'cast-iron' this and 'porcelain enamelled' that. So I had to test it with something special! This will serves at least 6.

  • Either get your butcher to do this or try this yourself. It's easy, just have a feel for the knife and the leg. You NEED a good quality, sharp boning knife, about 10-15cm in length. Do this the day before or on the morning of cooking. You basically need to bone the leg.
  • Start by place the leg on the board. Make a deep cut along the side, right down to the bone. Follow the bone all the way to the shin.
  • At this point it's best to trim as much of the fat off the exterior as possible, as it is easier when the leg is intact.
  • Once you have trimmed the leg and made the initial incision (think of yourself as the animal world's equivalent of Dr Quincy ME, except you know how this particular victim died), start working your boning knife around the bone from the shin up to the knee.
  • Take care at the knee joint and be gentle, let the knife find the easy way round the patella and the medial collateral ligaments.
  • Keep working up to the top of the leg and feel your way around the ball of the hip joint.
  • Again, be gentle and don't worry about leaving meat behind, you can always trim the leg down after.
  • Once you get the bone out (ooh-er!) you have the leg meat.
  • Now, you have to be meticulous and spend an inordinate amount of time trimming the fat off. The more you can get off the better!!!
  • It's also decision time, look at the leg, you want to keep as much intact for the BBQ, but generally you will have to cut the leg up along the natural weak points and tears.
  • You should get two generous bits plus a few other bits and pieces. Don't worry about cutting of straggly bits, just put them to the side along wit the bone trimmings and freeze them for another time.
  • Once you have selected your choice of meat, it's time to marinade.
  • Initial Marinade, first, get a heavy based pan quite hot, break up the cinnamon, place in the pan along with the other whole spices and chillies. gently roast for a minute or so.
  • Remove from the heat and allow to cool.
  • Take the chillies out and place in a small bowl of hot water.
  • Take the chillies out of the water and finely slice.
  • Add back in to the pan, add the butter return to the heat and simmer the spices for 3-4mins, make sure you do not burn the butter.
  • Allow to cool for 1-2mins. Add the lemon juice, stir to prevent coagulation.
  • Allow to cool. Season your butterflied leg with plenty of pepper, place into a dish big enough to take it.
  • Pour over the marinade. Rub in well to both sides. Cover and stick it in the fridge. Leave for 2-4 hours, or more.
  • Now, for the second marinade!!!!
  • Blitz all of the above in a food processor until smooth. Rub all over the leg of lamb.
  • Return to the fridge for another 2+ hours. Longer the better. Turn the leg every hour or so.
  • Now, cooking. You need a good, hot gas BBQ.
  • Brown the leg off briefly on the hotplate if you BBQ has it, if not, on the rack at full heat. Brown for 2 mins each side.
  • Turn the heat down to minimum.
  • Cook for 10-12 mins each side.
  • This should get the leg medium, 12-15 each side will be well done.
  • Younger/smaller the leg, the less cooking, the bigger/older, the more cooking the better (to help dissolve the fat)
  • Make sure you rest the leg in foil for at least 5-10mins.
  • Serve with some rice, green beans, popadoms, cucumber and yoghurt, etc.
  • A bit different from the usual burgers and sausages!!!

Marinated Boned Leg of Lamb for BBQ

 

Ivan and I did this at the Summer Luncheon in aid of Cork Cystic Fibrosis at Cork Week.

Method:

  • Mix together, grinding spices if necessary.
  • Put into plastic bag with lamb.
  • Leave in fridge over night.
  • Just before putting on the BBQ, sprinkle with a little salt.
  • Cook to your taste, about 30 mins for pink.