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Archive for the ‘Lamb’ Category

Lamb Koftas with Peppers and Feta

Posted in Food, Lamb, tagged , , , , , , , , , , , , , on 7 October 2025| 2 Comments »

Some bold and tasty flavours in this dish by Noor Murad — lamb koftas baked with sweet peppers, salty feta, and oregano. This is minimal fuss for maximum payoff. Another standout from Noor’s beautiful new book, Lugma, a collection we’re really enjoying cooking from.

Wine Suggestion: Grenache all the way with this one. Tonight, we opened a rare treat, the Edetaria La Personal made from old-vine Garnacha Peluda. You won’t find this particular clone outside of Terra Alta, and we think it’s one to watch in a warming climate. The fine hairs on the backs of the vine leaves help trap humidity and conserve moisture, a clever natural adaptabion. It’s also delicious with the lamb and feta.

Lamb koftas with peppers and feta – serves 4

  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 tbsp fresh thyme leaves
  • 3 tbsp olive oil, plus a bit extra
  • 1½ tsp sweet paprika
  • 200g Datterini or cherry tomatoes
  • 150g passata
  • 2 tbsp apple cider vinegar
  • ¾ tbsp maple syrup
  • 150g feta, broken into large chunks

FOR THE KOFTAS:

  • 500g lamb mince
  • 40g panko breadcrumbs
  • 20g parsley, leaves and soft stems finely chopped, plus a bit extra to serve
  • 10g oregano leaves, finely chopped, plus a bit extra to serve
  • 3 cloves of garlic, crushed
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ¼ bicarbonate of soda
  • 1 onion, halved
  • 1 large ripe plum tomato

Heat the oven to 200C fan.

Make the koftas first by adding the lamb mince, panko, herbs, garlic, spices, bicarbonate of soda, 1 tsp of salt and plenty of black pepper to a large bowl. Grate the onion halves on the coarse side of a grater and squeeze out the excess liquid with your hands (it’s easiest in a clean teatowel). Add this to the bowl, then grate the tomato in the same way, straning off the juice through a sieve. Add this to the bowl too.

Grease your hands with a little olive oil and knead the meat mixture for about 4 minutes, then set aside to rest for 20 minutes.

Meanwhile, add the sliced onion, peppers, thyme, 2 tbsp of the oil and ½ tsp salt to a large cast-iron frying pan and mix to combine. Bake for 15 minutes or until starting to brown, then remove from the oven and turn the temperature up to 220C fan.

Divide the meat mixture into 12 pieces, about 55-60g each, and form into torpedo-shaped koftas with oiled hands.

Stir the paprika and the tomatoes into the frying pan.

Whisk the passata, vinegar, maple syrup and ¼ tsp of salt together in a jug, then pour this into the pan.

Add the koftas, then drizzle over the final tbsp of oil.

Return to the oven for 8 minutes, then turn each kofta over. Dot with the feta and bake for 12 minutes or until the feta is nicely browned and the dish is bubbling.

Sprinkle over the extra herbs to finish.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Middle Eastern Pasta Bake

Posted in Beef, Food, Lamb, Pasta, tagged , , , , , , , , , , , , on 19 August 2025| 1 Comment »

We’re loving Lugma by Noor Murad and this pasta bake is a definate crowd pleaser.

Wine Suggestion: It was a toss up between a rich white and a warm, ripe red like the Condado de Haza Crianza from Ribera de Duero which we ended up pairing with this dish. Rich and deep from the sunshine in Spain, but with an elegance and freshness plus warm spices that make this a great combo.

Middle Eastern Pasta Bake – serves 4 to 6

FOR THE RAGU:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 green pepper, finely chopped
  • 4 garlic cloves, finely chopped
  • 300g beef mince
  • 300g lamb mince
  • 2 cinnamon sticks
  • 3 fresh bay leaves
  • 1 black dried lime, pierced a couple of times with a sharp knife
  • 2 red chillies, pierced a couple of times with a sharp knife
  • seeds from 15 cardamom pods, finely crushed with a pestle and mortar
  • 1 tbsp cumin seeds, finely crushed with a pestle and mortar
  • 2 tsp coriander seeds, finely crushed with a pestle and mortar
  • 1 tsp Aleppo chilli flakes
  • 1½ tsp dried oregano
  • 1½ tbsp tomato purée
  • 1 chicken stock cube
  • 400g tin plum tomatoes, puréed
  • 150ml full-fat milk
  • 20g coriander, roughly chopped

FOR THE PASTA BAKE:

  • 300g rigatoni pasta
  • 125g feta, rouglhy crumbled
  • 125g buffalo mozzarella, roughly torn
  • 25g pine nuts, well toasted
  • 10g coriander, leaves and soft stems roughly chopped

Make the sauce first by heating the olive oil in a large, deep sauté pan over a medium-high heat. Add the onion, carrot and pepper and cook for about 5 minutes. Add the garlic and cook for 2 more minutes. Stir in the beef and lamb mince and cook for 10 minutes, breaking the mince up with a wooden spoon so it is finely crumbled. Allow the liquid to cook off and the mince will start to brown. Stir in the cinnamon sticks, bay leaves, dried lime, chillies, spices, oregano, tomato purée, stock cube, 1 tsp of salt and plenty of black pepper. Fry for a couple of minutes until fragrant, then pour in the puréed tomatoes and 300ml of water. Bring to a simmer then reduce the heat to the lowest setting and cover with a lid. Leave to cook for 2 hours, stirring every 25 minutes. You should end up with a thick and rich sauce.

Pour in the milk, cover and cook for another 25 minutes. Set aside to cool a bit, then pick out and discard the cinnamon sticks and bay leaves. Remove the dried lime, squeezing any juice into the sauce. Add the chopped coriander. You can now use the sauce or stick it in the fridge or freezer until ready to use.

Heat the oven to 200C fan.

Bring a large pan of water to the boil and add 2 tsp of salt. Cook the pasta in the water until al dente. Remove 130ml of the pasta water before draining in a colander.

You will need a baking dish about 23 x 33cm. Add the drained pasta, the ragu and the reserved pasta cooking water and mix to combine. Pick out the whole chillies and lay over the top, then sprinkle over the feta and mozzarella. Bake for 30 minutes or until browned and crispy.

Sprinkle over the pine nuts and fresh coriander, then serve.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Lamb and Apricot Tagine

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 5 August 2025| Leave a Comment »

A few fresh apricots during their short season really enhance this lamb tagine. We served with giant couscous cooked with shallot, turmeric, parsley, lemon zest and pine nuts. You need to marinade the lamb overnight (or for at least 2 hours).

Wine Suggestion: we think tagines go well with Grenache based wines, either white or red, and so opened the Edetària via Edetana White which is old vine Garnacha Blanca from unique vineyards in Terra Alta. It combines both power and an undercurrent of fresh salty mineral texture. There’s always a plush, velvety nature to this grape that makes it feel sophisticated. We keep on saying we should put this wine into our cellar and find out what happens with a few years age … but it we haven’t yet had the patience to find out.

Lamb and Apricot Tagine – serves 4

  • olive oil
  • 1 red onion, halved and sliced
  • 600g lamb neck fillet, cut into chunks
  • 1 tbsp tomato purée
  • 3 ripe tomatoes, chopped
  • 10 soft dried apricots
  • 300g butternut squash, cut into chunks (not too big)
  • a small jar of chickpeas, drained and rinsed
  • 2 apricots, stoned and cut into wedges
  • coriander, to serve

FOR THE MARINADE:

  • a small bunch of coriander, finely chopped
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 lemon, juiced
  • 2 cloves of garlic, crushed
  • a small knob of ginger, finely grated

Mix the ingredients for the marinade together in a large bowl. Season, then add the lemon and toss well to coat. Cover and chill overnight or for at least 2 hours.

Heat the oven to 180C/160C fan/gas 4.

Heat a splash of olive oil in a pan and cook the onion over a low-medium heat until very soft. Add the lamb and all of the marinade and cook, stirring, for 5 minutes.

Add the tomato purée, tomatoes and dried apricots, plus 350ml of water. Bring to a simmer then cover and cook for 1 an hour in the oven.

Add the chickpeas and cook for another hour, adding the apricots for the last 10 minutes. Serve with giant or regular couscous and sprinkle with the coriander.

(Original recipe by Janine Ratcliffe in Olive Magazine, June 2025.)

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Lamb & Chickpea Curry

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , on 4 August 2025| Leave a Comment »

We love a lamb curry and this one uses lamb neck fillet which is a cut that doesn’t take too long to cook and is meltingly tender. Serve with steamed basmati rice.

Wine Suggestion: A juicy red with velvety tannins like Kilikanoon’s Covenant Shiraz which balances ripe plummy fruits with real elegance and finesse.

Lamb and Chickpea Curry – serves 4

  • 1kg lamb neck fillet, cut into large chunks
  • 3 tbsp veg oil
  • 2 large onions, finely diced
  • 4 garlic cloves, finely grated
  • 7.5cm piece of ginger, finely grated
  • 1 cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 2 tbsp garam masala
  • 1 tsp Kashmiri chilli powder
  • 2 tsp salt
  • 2 tbsp tomato purée
  • 400g tin chickpeas, drained
  • coriander leaves, to serve

Heat the oil in a a large casserole over a medium-high heat. Add the onions and cook for at least 10 minutes or until softened and turning deep golden brown.

Turn the heat down a bit and add the garlic and ginger. Stir for 2 minutes, then add the whole and ground spices and the salt. Cook for another 2 minutes before stirring in the the tomato purée and cooking for 2 minutes more.

Add the lamb with 250ml water and bring to a simmer. Reduce the heat and cover with a lid. Cook gently for 15 minutes, then remove the lid and stir. Cook, uncovered, for 30 minutes more, stirring every 10 minutes.

Add the chickpeas and cook for another 15 minutes or until the lamb is very tender. Season to taste.

Serve with steamed rice and the coriander sprinkled over.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury Publishing, 2024.)

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Lamb Shoulder with Tasty Potatoes & Garlicky Green Beans

Posted in Food, Lamb, tagged , , , , , , , , , on 28 July 2025| Leave a Comment »

You freeze the stuffing here before rolling up with the the lamb and tying with string – genius! Pretty much a one pot-dish then and you can easily get your beans ready in advance and re-heat with the garlic to serve.

Wine Suggestion: The combination of lamb, nuts and mushrooms lends itself to a good old-vine northern Rhône Syrah like Domain Coursodon’s Olivaie, a St Joseph from one of the best vineyards in this appellation. We opened one 5 years old and it had come together nicely with a rich and velvety texture, hints of plum, raspberries and olives on the nose and a charming length and balance.

Lamb shoulder with potatoes and garlicky green beans – serves 4 with leftovers

  • 1.5kg boneless lamb shoulder
  • 1½ tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tsp extra virgin olive oil

FOR THE STUFFING:

  • 1 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 3 cloves of garlic, crushed
  • 300g button mushrooms
  • 100g baby spinach, roughly chopped
  • 3 tbsp skinned hazelnuts
  • 3 tbsp pistachios (plus some extra chopped to serve)
  • 1½ tbsp finely chopped parsley
  • 1½ tsp finely chopped rosemary
  • 1 tbsp lemon zest

FOR THE POTATOES:

  • 1kg baby potatoes, halved or quartered if large
  • 1 tbsp extra virgin olive oil

FOR THE GRAVY:

  • 2 tbsp flour
  • 375ml beef stock
  • ¼ tsp dark soy sauce

FOR THE GREEN BEANS:

  • 500 green beans, trimmed
  • 2 tsp fine sea salt
  • 2 tbsp olive oil
  • 4 cloves of garlic, crushed

You need to make the stuffing first and it can be done well in advance and needs to go in the freezer for at least 3 hours.

Heat the oven to 180C/160C fan, then roast the hazelnuts for 8 minutes. Leave them to cool, then roughly chop.

Put the mushrooms in a food processor and whizz until finely chopped.

Melt the butter in a frying pan over a high heat. Add the shallots, garlic and mushrooms and cook for 5 minutes or until any liquid produced by the mushrooms has gone. Add the spinach and stir until just wilted.

Transfer the mushroom mixture to a bowl and allow to cool for 20 minutes, then stir in the remaining stuffing ingredients and season with salt and pepper.

Pile the stuffing onto a piece of cling film, then shape into a long log (about the length of a 30cm ruler). Roll up tightly with the cling film then put into the freezer for at least 3 hours (this can be done a couple of days in advance).

Take your lamb shoulder and place fat-side down . Cover with cling film and use a rolling pin to pound it into a rectangle (roughly 40cm x 22cm) and try to make it as even thickness as possible.

Sprinkle the lamb with salt and pepper, then unwrap the frozen stuffing and roll it up tightly with the lamb, finishing with the seam down.

Secure the lamb with kitchen string every 2cm (ours looked pretty terrible at this point but don’t fear, it will look perfect when cut out at the end).

Heat the oven to 220C/200C fan.

Rub the lamb roll with the olive oil and sprinkle over some salt and pepper.

Toss the potatoe with salt, pepper, and olive oil in a large roasting pan, then place the stuffed lamb on top.

Roast for 30 minutes, then turn the heat down to 160C/140C fan and cook for 2½ hours, or until the meat can be pulled apart easily with a fork.

When the lamb is close to ready, cook the beans. Bring a large saucepan of water to the boil with 1 tsp of salt. Add the beans and cook for 4 minutes, then drain and rinse under the cold tap and drain well.

Remove the lamb and potatoes and loosely cover with foil, while you make the gravy.

Discard all but 3 tbsp of the fat from the pan, you can add a bit of butter if there isn’t enough fat.

Put the roasting tin on the hob over a medium heat. When the fat is hot, stir in the flour for 1 minute.

Keep stirring while you slowly add the stock. Add the soy sauce and stir continuously until it thickens to a gravy-like consistency. Taste and season to taste.

Finish your green beans by heating the oil in a large frying pan over a medium heat. Add the green beans and garlic and stir for 2 minutes until the garlic is cooked and the beans warmed through. Season with salt and pepper.

Remove the string from the lamb and cut into thick slices.

Serve the lamb on a platter with the gravy, potatoes and garlicky green beans.

(Original recipe from recipetineats)

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Slow-cooked Lamb with Butterbeans

Posted in Food, Lamb, tagged , , , , , , , , , , , , , on 18 March 2025| Leave a Comment »

A delicious prep-ahead dish that only improves if made in advance. Serve with salad and crusty bread.

Slow-cooked lamb with butterbeans – serves 4

  • 2 tsp coriander seeds, toasted and lightly crushed
  • 2 ½ tsp cumin seeds, toasted and lightly crushed
  • ¼ tsp sea salt flakes
  • 800g lamb neck, cut into bite-size cubes
  • 4 tbsp olive oil
  • 2 onions, quartered
  • 2 bay leaves
  • 1 lemon, finely shave the skin into strips, then cut into wedges to serve
  • 6 cloves of garlic, peeled and lightly smashed
  • 4 anchovies, finely chopped
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary leaves, finely chopped
  • 250g cherry tomatoes
  • 75ml white wine
  • 500ml chicken stock
  • 1 x 700g jar good quality butter beans, drained and rinsed
  • 150g thick Greek-style yoghurt
  • 10g parsley, roughly chopped

Mix the coriander seeds and 2 tsp of the cumin seeds together in a small bowl.

Mix the remaining ½ tsp of cumin seeds with the sea salt flakes and set aside.

Season the lamb with salt and pepper.

Heat 2 tbsp of the olive oil in a large shallow ovenproof casserole over a medium-high heat. Add the lamb in batches and cook until nicely browned. You can add another tbsp of oil if needed. Scoop out with a slotted spoon onto a plate and set aside.

Add 2 tbsp of the oil to the pan and reduce the heat to medium. Add the onions, bay leaves, lemon strips and garlic and cook for about 6 minutes, stirring now and then. Add the anchovies, the coriander-cumin mix, thyme, rosemary and half the tomatoes. Cook for a minute, then return the lamb to the pan. Cook for a minute, then add the wine. Let it bubble for 30 seconds, then add the stock and season well with salt and pepper. Increase the heat and bring to a simmer, then cover and transfer to the oven for 1½ hours, until the lamb is very soft and the liquid well-reduced.

Add the butter beans and the rest of the tomatoes. Stir, cover again and return to the oven for another 20 minutes. Remove from the oven and allow to rest for 15 minutes.

Serve sprinkled with the salt and cumin seed mix and the chopped parsley.

Salad and crusty bread is all you need on the side.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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Winter Lamb

Posted in Food, Lamb, tagged , , , , , on 5 January 2025| 2 Comments »

There truly is only one season for this dish. It takes forever, and is best made the day before, but the ultimate comfort food when it’s time to eat.

Wine Suggestion: A good southern Rhône blend will have the muscle and richness to match this without being to heavy or tannic. A firm favourite, though we’ve not opened one for a while (I blame an inquisitive palate) is Domaine du Grapillon d’Or’s Gigondas which is mostly Grenache with a touch of Syrah at it’s core. Brambly red fruits, with both a juiciness and powerful structure in abundance, while remaining elegant and poised.

Winter Lamb – serves 6

  • 2 tbsp olive oil
  • 6 lamb shanks, trimmed of excess fat
  • 2 medium onions, thinly sliced
  • 3 cloves of garlic, crushed
  • 50g plain flour
  • 600ml cold chicken stock
  • 3 tbsp sun-dried tomato paste
  • 150ml red wine or Port
  • 3 tbsp soy sauce
  • 1 tbsp chopped thyme leaves
  • 1½ tbsp balsamic vinegar

Ideally start the day before and heat the oven to 160C/140C fan.

Heat half the oil in a large, deep, ovenproof saucepan or casserole. Brown the shanks all over, you will probably need to do this in batches. Remove and set aside.

Add the rest of the oil to the pan, then add the onions and garlic, and cook over a high heat for about 5 minutes or until starting to soften. Put the flour into a jug and slowly whisk in the cold stock until smooth. Add to the onion pan with the tomato paste and red wine or Port and bring to the boil.

Return the lamb to the pan, add the soy sauce and thyme, and season with salt and pepper. Stir well, then cover with a lid, and transfer to the oven for 3-4 hours or until the meat is tender and starting to fall off the bone. Stir in the vinegar.

Remove the shanks from the sauce, wrap in foil, and set aside to cool. Pour the sauce into a shallow ovenproof dish, cool, and cover with foil. When the sauce and shanks are completely cool, transfer to the fridge and leave overnight if you can.

To serve, heat the oven to 180C/160C fan. Remove any fat from the surface of the sauce with a spoon and discard. Remove the meat from the bone and leave in chunky pieces. Add the meat to the sauce and cover with foil.

Reheat in the oven for 45-50 minutes or until piping hot.

(Original recipe from Mary Berry Cooks Up a Feast with Lucy Young, DK: Penguin Random House, 2019.)

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Lamb Albondigas

Posted in Food, Lamb, Spanish, tagged , , , , , , , , , on 2 December 2024| Leave a Comment »

Delicious lamb meatballs with oloroso sherry and piquillo peppers – you need to buy the expensive ones by El Navarrico. Comforting, quick and easy to make. Serve as a sharing dish with crusty bread.

Wine Suggestion: “Kimera“, which we picked up in Pamplona earlier this year is a gem made by Luis Moya Tortosa. Old vine Garnatxa which has both depth, refinement and an effortless weight. We once thought Grenache tended to be heavy and alcoholic, but have been proved so wrong as we’ve explored more of this grape the past few years.

Lamb albondigas – serves 4

  • 500g lamb mince
  • 30g fresh white breadcrumbs
  • 2 cloves of garlic, peeled and crushed
  • 1 tsp sweet smoked pimentón de la vera
  • 3 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped fresh oregano
  • finely grated zest of 1 lemon
  • 1 egg,
  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 150ml oloroso sherry
  • 2 x 400g tins chopped tomatoes
  • 2 tsp sherry vinegar
  • 1 x 240g jar piquillo peppers, drained and sliced
  • crusty bread, to serve

Put the lamb mince, breadcrumbs, garlic, pimentón, a third of the parsley, the oregano, lemon zest and egg in a large bowl. Season well, mix with your hands to combine, then shape into 20 small meatballs.

Put the oil into a large frying pan over a medium-high heat, then fry the meatballs, turning often, for about 5 mintues or until browned all over. Transfer to a plate with a slotted spoon.

Add the onion to the pan and cook for 10 minutes, until softened, then add the sherry and bubble until reduced by half. Add the tomatoes, season generously and leave to bubble for 10 minutes. Stir in the vinegar, then return the meatballs to the pan along with the peppers and leave to cook for 15 minutes, stirring occasionally, until the sauce has thickened.

Scatter over the rest of the chopped parsley and serve with the crusty bread.

(Original recipe by José Pizzaro in The Guardian).

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Baked Lamb Chops with Creamy Rosemary Sauce

Posted in Food, Lamb, Uncategorized, tagged , , , , , , , on 24 November 2024| Leave a Comment »

Quite old-fashioned but homely and tasty, perfect as the weather turns a bit colder.

Wine suggestion: the Quinta de Chocapalha Tinto, which is a blend of four classic Portuguese grapes: Touriga Nacional, Tinta Roriz, Touriga Franca and Castelão hit a satisfying mark here. A wine of depth, body, roundness and judicious tannins this hit the mark for the same reasons the dish did.

Baked lamb chops with a creamy rosemary sauce – serves 4

  • 8 lamb loin chops
  • 1 small onion, peeled and chopped

For the sauce:

  • 1 large onion, peeled and finely chopped
  • 1 rounded tbsp rosemary leaves
  • 25g butter
  • 25g plain flour
  • 175ml milk
  • 175ml veg stock
  • 2 tbsp double cream

Heat the oven to 200C/180C fan.

Place the lamb chops in a shallow roasting tin and arrange the onion around them.

Season with salt and pepper and bake on the top shelf of the oven for about 45 minutes or until the fat is crisp.

Meanwhile, melt the butter in a small saucepan and sweat the onions over a very gentle heat for 5 minutes. Bruise the rosemary leaves with a pestle and mortar, then chop them very finely and add them to the onion. Continue to cook gently for another 15 minutes, but don’t let the onions colour too much. Add the flour and stir with a wooden spoon until smooth, then gradually add the milk followed by the stock, stirring constantly. Season with salt and peper and allow to simmer very gently for 2 minutes, then remove from the heat and liquidise half and combine with the rest along with the cream. Check the seasoning and pour into a warm serving jug – cover the surface with cling film to prevent a skin forming.

Serve the chops with the sauce poured over.

(Original recipe from Delia Online)

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Spanish Lamb with Sherry

Posted in Food, Gluten-free, Lamb, Spanish, tagged , , , , , , , on 19 November 2024| Leave a Comment »

This is delicious and goes perfectly with a bowl of warm couscous. It’s better to ask for the meat in one piece so you can cut it into big chunks yourself – the pre-cubed stuff is usually cut too small and will disappear into the sauce.

Wine Suggestion: If you’d like to keep to the theme a good, dry Oloroso sherry works well, but if you’d rather a red like we did tonight, something from a warm vineyard region may hit the mark … just make sure it’s balanced and not too hot from alcohol. Our choice was a treasured bottle brought from OZ many years ago of Hanging Rock’s Heathcote Shiraz. Dense and textured in youth this opens up and retains a freshness and layered velvetiness over many years of cellar aging too.

Spanish lamb with sherry – serves 4

  • 1kg lamb shoulder, trimmed of excess fat, then cubed
  • 1½ tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 2 cloves of garlic, finely grated
  • ½ tsp paprika
  • 250ml medium sherry
  • 250ml lamb stock
  • generous pinch of saffron threads
  • 1 tbsp sherry vinegar
  • 1½ tbsp honey
  • 1 tbsp finely chopped parsley
  • couscous, to serve

Heat 1 tbsp of the olive oil in a large casserole and brown the lamb in batches, then set aside.

Add the ½ tbsp of oil to the casserole, then add the onions and peppers and cook until the onions are golden and the peppers have softened. Add the garlic and paprika and stir for a minutes, then add the sherry and bring to a simmer.

Return the lamb to the casserole, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan with a lid and cook very gently for 1½ hours, stirring occasionally.

Remove the lid from the casserole and continue to cook for another 30 minutes to reduce the liquid to a gravy-like consistency and the lamb should be very tender.

Serve with some warm couscous.

(Original recipe by Diana Henry in BBC Good Food Magazine, October, 2017.)

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Lamb Rogan Josh with Fragrant Steamed Rice

Posted in Food, Gluten-free, Indian, Lamb, tagged , , , , , , , on 9 November 2024| Leave a Comment »

This has lovely flavours and best cooked a couple of days in advance. Make sure to cook the lamb until it is really soft and tender.

Wine Suggestion: this dish works great with Aussie Shiraz, like Kilikanoon’s excellent Killerman’s Run which has the obligatory pluminess over a very refined and fresh backbone with gentle pepper spices.

Lamb Rogan Josh – serves 4

  • 4 tbsp rapeseed oil
  • 700g lamb neck, cut into bite-sized pieces
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 4 cloves of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 5cm piece of ginger, peeled and finely grated
  • 1 tbsp of ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ¼ tsp ground cardamom
  • 15g bunch of fresh coriander, finely chopped
  • 200ml thick Greek yoghurt, plus extra to serve
  • 1 x 400g tin of chopped tomatoes
  • 100g red lentils
  • 300ml chicken stock
  • steamed rice, to serve
  • mango chutney, to serve
  • extra fresh coriander, to serve

Heat 2 tbsp of the oil in a large pan. Add the lamb in batches and fry until well browned, then set aside.

Add another 2 tbsp of olive oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and stir-fry for 6-7 minutes, until browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute, stirring.

Add the yoghurt, 1 tbsp at a time, frying for about 30 seconds between each addition and stirring constantly.

Tip the lamb back into the pan and stir in the tomatoes with the lentils and stock. Season to taste, then cover and simmer gently for 2 hours or until very soft and tender. The sauce should have reduced and thickened.

Serve the lamb with steamed rice, mango chutney and some fresh coriander.

(Original recipe from Neven Maguire’s Comple Family Cookbook, Gill Books, 2016.)

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BBQ Spiced Leg of Lamb & Harissa Butter

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , on 10 October 2024| Leave a Comment »

Just look at that stack of barbecued lamb … and it tasted fantastic! We can’t recommend this recipe highly enough. Served successfully with this chopped salad.

Wine Suggestion: We’re enjoying the wines from Portugal at the moment and for this chose the Quinta de la Rosa Tinto. From quite a special part of the Douro this wine has evolved over the past 30 years, ever since the winery pioneered dry Douro wines, into an elegant and sophisticated red with spices, dark fruits and a lovely minerality and freshness.

Barbecued spiced leg of lamb & harissa butter – serves 4 (or more if you get a leg of lamb the size of our one)

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot smoked paprika
  • 1 tsp sumac
  • ½ tsp ground cinnamon
  • 2 tsp ras el hanout
  • 8 tbsp Greek yoghurt
  • 1kg boneless leg of lamb, butterflied

FOR THE SPICED BUTTER:

  • 100g butter, softened
  • 1 tbsp rose harissa
  • ½ lemon, juiced
  • 1 tsp ground cumin

Make the spiced butter by mixing the butter with the harissa, lemon juice, cumin and a pinch of salt. Set aside.

Mix the spices and yoghurt with a pinch of salt and some pepper. Lay the lamb on a tray and spread the yoghurt mixture over both sides. Leave to marinate for at least 20 minutes at room temperature or chill to marinate for longer.

Get your barbecue going and wait until the coals turn ashen, then lay the lamb on the grill and cook for 15 minutes on each side for pink or longer for well done – we recommend a meat thermometer to get your barbecued meat cooked how you like it.

Lift the lamb onto a platter and spoon over the harissa butter, then leave to rest for 10-15 minutes.

Carve the lamb on a board, then serve with the butter juices spoon over.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, August, 2024.)

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Tahini Lamb Chops with Plum Sauce

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , on 25 September 2024| Leave a Comment »

We love barbecuing our food and when a bunch of plums came our way just had to give this a go. We made too much plum sauce and it was lovely at breakfast with our granola, and then with some sausages another night as well. You can make both sauces in advance.

Wine suggestion: we think this worked really well with Domaine Ventenac’s “les Dissidents” Paria, which is a charming Grenache from the south of France near Carcassonne. Bright and minerally, this is perfectly ripe, but steps lightly with a mineral freshness and effortless weight.

Tahini lamb chops with plum sauce – serves 4 to 6

  • 2 racks of lamb, divided into 12-14 single chops
  • 100g lamb’s lettuce or baby chard or similar
  • 4 plums, halved and stones removed

FOR THE TAHINI BBQ SAUCE:

  • 150g tahini paste
  • 1 clove of garlic, crushed
  • 2 salted anchovies, chopped
  • 1 tsp pul biber
  • 2 tbsp pomegranate molasses
  • 100ml water, plus more if needed
  • 1 tsp flaky sea salt

FOR THE PLUM SAUCE:

  • 6 plums, cut into eighths and stones removed
  • 50g sugar
  • 1 clove of garlic
  • 1 whole dried chilli, cracked in half and seed discarded
  • 1 tsp Szechuan pepper
  • 1 bay leaf
  • 3 tbsp pomegranate molasses
  • ½  tsp flaky sea salt
  • 1 tbsp red wine vinegar

Put all of the tahini bbq sauce ingredients into a small food processor and blitz to a smooth thick paste, you might need a little water.

Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses into a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start to fall apart, then remove from the heat and stir in the salt and vinegar.

When the barbecue is ready to cook on. Brush both sides of the chops with about half of the bbq sauce. Grill the chops for a couple of minutes, then turn them and brush with more sauce. Grill for another 2 minutes then turn and baste again. Repeat this until the chops have been cooking for 6 minutes on each side, then remove and set aside.

Put the plum halves on the barbecue, cut-side down. Grill for about a minute to just warm a little, then remove.

Scatter the lettuce over a large platter and top with the chops and plums. Serve with the plum sauce on the side.

(Original recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

(Original recipe from Tom Kerridge: Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Indian Minced Lamb with Potatoes

Posted in Food, Gluten-free, Indian, Lamb, tagged , , , , , , on 21 April 2024| Leave a Comment »

This is not unlike our typical Irish mince and potatoes but it’s lightly spiced and has no carrots. Good with Indian chutney and pickles on the side.

Wine Suggestion: we thought this went delightfully with a find from a recent holiday in Spain, the Kimera Garnatxa from Navarra which was super balanced and minerally wrapped in gentle layers of warm spices.

Indian minced lamb with potatoes – serves 4 to 6

  • 3 tbsp olive oil or rapeseed oil
  • 2 cinnamon sticks
  • 1 onion, finely chopped
  • 1 tsp finely grated ginger
  • 3 cloves of garlic, finely chopped
  • 900g lamb mince
  • 3 tbsp natural yoghurt
  • 3 tbsp tomato passata
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp ground turmeric
  • 2 tsp salt
  • 300g potatoes, peeled and cut into 2 cm cubes

Put the oil into a large frying pan and put over a medium-high heat. When hot, add the cinnamon sticks and let them sizzle for a few seconds.

Add the onion, stir and fry until it starts to brown at the edges, then add the ginger and garlic and stir for 1 minute.

Add the lamb, stirring and breaking it up with a wooden spoon. Keep going until the meat has no pink bits.

Add the yoghurt, tomato, passata, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute, then add the salt, potatoes and 475ml of water. Stir and bring to the boil, then cover and lower the heat. Cook gently for 30 minutes.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)

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Harissa, Tahini & Lamb Spaghetti

Posted in Food, Lamb, Pasta, tagged , , , , , , , , , on 10 February 2024| Leave a Comment »

Bags of flavour in this one and not the flavours you would usually associate with spaghetti and mince.

Wine Suggestion: we like a crisp, clean and dry lager with this, partly because it reminds of a warm summer evening, of which we’re craving at the moment.

Harissa, tahini and lamb spaghetti – serves 4

  • vegetable oil
  • 1 large onion, finely chopped
  • 6 fat garlic cloves, finely sliced
  • 500g lamb mince
  • 1 tbsp garlic granules
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 2 tbsp rose harissa
  • 3 tbsp tahini
  • 3 tbsp light soy sauce
  • 300g spaghetti
  • 4 scallions, finely sliced
  • 2 tbsp toasted sesame seeds

Put a large frying pan over a medium-high heat and add a splash of vegetable oil. Add the onion and cook until soft and transparent, then add the garlic and continue cooking for a couple of minutes. Add the lamb mince to the pan and break it up with a wooden spoon. When it has broken up and lost it’s pinkness, add the garlic granules, curry powder and ground cumin. Stir to mix well through, then add the harissa, tahini and soy sauce. Season with salt and black pepper and mix together well. Continue cooking, stirring regularly, while you cook the spaghetti.

Cook the spaghetti in a large pan of salty water, then drain and reserve a good mugful of the cooking water.

Add the spagehtti to the lamb mince and mix well, then pour in enough pasta cooking water to loosen it. Add the scallions and sesame seeds and mix together, then serve.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Lamb Pilaf with Orzo

Posted in Food, Lamb, Pasta, tagged , , , , , , , , on 13 December 2023| Leave a Comment »

This dish takes a while but it’s a waiting game for the most part and you will be richly rewarded. A good value dish for lamb lovers!

Wine Suggestion: a succulent red with gentle spices and if you can push the boat out something like Ridge’s superlative Lytton Springs. All blackberry, raspberry, coffee and warm spices, but with fine, layered tannins and a chalky undercurrent.

Lamb pilaf with orzo – serves 4

  • 800-900g lamb neck fillet
  • 2-3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • ½  tsp ground cinnamon
  • ½  tsp ground allspice
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 300ml dry white wine
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 1 chicken stock cube
  • 1 tbsp chopped fresh thyme
  • 250g orzo

TO SERVE:

  • 85g feta
  • 1 tbsp chopped thyme
  • 1 tbsp chopped mint
  • finely grated rind of 1 lemon

Heat the oven to 160C/Fan 140C/Gas 3.

Cut the lamb neck fillets in half lengthways and don’t trim off any fat. Cut each half fillet crossways into bite-size pieces.

Heat a good glug of olive oil in a large non-stick frying pan until hot, then sear the lamb in batches over a medium-high heat until well browned on all sides. Remove with a slotted spoon to a large casserole.

Turn the heat down and add the chopped onion. Fry for a few minutes until golden brown, then add the garlic, cinnamon and allspice and fry for another minute or two. Scrape the onion mixture into the casserole with the meat.

Pour the tin of tomatoes over the meat, then fill the can twice with water and add this too. Give it all a stir, then add the tomato purée, wine, lemon juice, and sugar. Crumble in the stock cube and add the thyme, ½ tsp salt and plenty of black pepper. Bring to the boil, stirring, then cover and transfer to the oven. Cook for 2 hours, stirring halfway through.

Stir in the orzo then cover and return to the oven for 20 minutes or until the orzo is cooked, stirring halfway through. Crumble the feta over and sprinkle with the herbs and lemon zest to serve.

A green salad is all you need on the side.

(Original recipe from Mary Berry Cooks the Perfect, Penguin Random House Group, 2014.)

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Barbecue Lamb with Tomato & Capers

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , , , , on 22 September 2023| Leave a Comment »

It’s last chance saloon if you want to cook this dish before both the tomatoes and weather turn rubbish. The marinade is added after you cook the lamb.

Wine Suggestion: We think barbecued lamb goes really nicely with Cabernet Franc, so a good excuse to open a bottle of our favourite wine: Chateau du Hureau’s Saumur-Champigny “Tuffe”.

Barbecue Lamb with Tomato & Capers – serves 6

  • 1.5kg butterflied leg of lamb

FOR THE MARINADE:

  • 3 tomatoes, diced
  • 2 large shallots, finely chopped
  • 1 tbsp capers, rinsed
  • a small bunch of parsley, chopped
  • a small bunch of mint, chopped
  • a small bunch of basil, chopped
  • 1 lemon, juiced
  • 2 tbsp olive oil

Mix the ingredients for the marinade together, keeping a small handful of herbs aside to garnish at the end.

Get your barbecue going and wait until the flames have died down. Move the coals to the sides and put a drip-tray in the middle, then BBQ the lamb for 20 minutes on each side.

When the lamb is cooked to your liking, set it on a platter and spoon over the marinade. Cover loosely with foil and leave to rest for 20 minutes. Slice and serve with the marinade and the rest of the herbs.

(Original recipe by Adam Bush & Janine Ratcliffe, Olive Magazine, August 2017.)

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Herb-Stuffed Lamb Breast with Onion Gravy

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 30 July 2023| Leave a Comment »

Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!

Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.

Herb-stuffed lamb breast with onion gravy – serves 4

  • 800g lamb breast (we had to get two small ones which worked perfectly too)
  • 2 tbsp Dijon mustard
  • a handful of flat-leaf parsley, finely chopped
  • a handful of chives, finely chopped
  • a handful of mint, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, finely sliced
  • 250ml white wine
  • 250ml chicken stock

Heat the oven to 170C/fan 150C/gas 3.

Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.

Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.

Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.

(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)

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Lamb and Chickpea Tagine

Posted in Food, Lamb, tagged , , , , , , , , on 6 May 2023| Leave a Comment »

This is delicious and you can prep it all in advance. If you like you can cook for the initial 1 hour and 15 minutes earlier in the day, then bring back to a simmer before adding the chickpeas and dates and putting back into the oven for the final 40 minutes.

Wine Suggestion: We think juicy, but elegant Shiraz from the Clare Valley is hard to beat with lamb and warm spices so we opened Killikanoon’s Killerman’s Run Shiraz and enjoyed the delightful plum and sloe flavours with the elegant spicy tannins adding their own to the dish.

Lamb and chickpea tagine – serves 6

  • 1 tbsp olive oil
  • 750g lamb neck, cut into chunks and seasoned well
  • 4 carrots, peeled and cut into chunky pieces
  • 1 red onion, cut into wedges
  • 400ml chicken stock, plus extra to make the couscous
  • 400g tin cherry tomatoes
  • 1 cinnamon stick
  • 8 medjool dates, pitted and halved
  • 660g jar chickpeas, drained and rinsed
  • 300g couscous
  • 50g butter, diced
  • a large bunch of coriander, leaves picked and stems reserved for the spice paste

FOR THE SPICE PASTE:

  • 1 small red onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • a walnut-sized piece of ginger, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 4 cloves, ground
  • 4 allspice berries, ground
  • 2 tsp mild chilli powder
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • a large bunch of coriander stalks, reserve the leaves to add at the end

Heat the oven to 190C/fan 170C/gas 5.

Put all of ingredients for the spice paste into a small food processor and whizz to a paste.

Heat the olive oil in a large, heavy casserole and brown the lamb in batches until well browned all over. Remove with a slotted spoon and set aside.

Add the spice paste to the casserole and cook for a few minutes, until fragrant. Add the carrots, red onion, chicken stock, tinned tomatoes and cinnamon stick. Then stir in the browned lamb. Bring to a simmer, then cover with a lid and cook in the oven for 1 hour 15 minutes.

Stir in the dates and chickpeas and return to the oven for a further 40 minutes.

To make the couscous, put the couscous into a heatproof bowl and add the diced butter and some seasoning. Add enough just-boiled stock to cover, then cover the bowl with a plate or cling film and leave to steam for about 10 minutes. Fork through to separate the grains then stir some chopped coriander leaves. Scatter the rest of the chopped coriander leaves over the lamb and chickpeas before serving.

(Original recipe by Janine Ratcliffe, in Olive Magazine, January 2020.)

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