Lamb Recipes

I have recently been asked for some lamb recipes, so here are a few that we love.

Harissa Spiced Lamb Shanks

This was originally a Nigel Slater recipe that I have changed a bit. It’s very simple and perfect for cold winter nights. I normally serve it with rice or potatoes, but it is gorgeous with crusty bread to mop up the sauce if you just want a quick one pot supper.

You will need:

  • 2 lamb shanks
  • about a tablespoon of flour
  • olive oil
  • 2 large onions
  • 3 garlic cloves – crushed
  • 1 tablespoon tomato puree
  • 2-3 teaspoons of Harissa paste
  • a small stick of cinnamon
  • 1 tin chopped tomatoes
  • salt and pepper

Pre heat your oven to 170’c or Gas 3.

Dust the shanks with flour and brown them in a large casserole dish with just enough oil to coat the bottom of the pan.

Remove the shanks and lower the temperature before adding the onions and garlic. Cook them until they are glossy and a nice golden colour. Add the tomato and Harissa pastes and the cinnamon and cook for a minute or two before adding the tinned tomatoes. Return the shanks to the pan and pour in enough water to almost cover them. You can add a bit of salt at this point – a big pinch is enough. Bring to the boil and then cook it in the pre heated oven, covered for about 2 to 2 and a 1/2 hours. the meat should be falling off the bones.

Remove the shanks, scoop all the oil off the surface of the sauce and then simmer the juices until they reduce and thicken up a bit and then season with the salt and pepper and pour the sauce over the shanks or pop the meat back in with the juices and just serve straight from the pot. Heaven.

I have made this recipe in a slow cooker too and it takes at least 2-2.5 hours on medium to high or leave overnight on a lower setting. Appliances vary, so look at the manufacturers guidelines.

Rack of Lamb with a crunch

This was published in the Hampton Hill Association magazine this summer, but here it is again if you missed it.

You will need

  • One rack of lamb – French trimmed with the fat scored(Ask the butcher!)
  • 30g fresh white breadcrumbs. (you can use dried, but fresh give a softer crust)
  • 2 Tablespoons grated parmesan
  • 3 Tablespoons finely chopped parsley
  • 1 garlic clove crushed
  • a little olive oil
  • smooth Dijon mustard
  • salt and pepper

Preheat your oven to 180’c (Gas 4/350’F)

Mix the breadcrumbs, parmesan, parsley, garlic and a drizzle of olive oil quickly together in a food processor or by hand if youย don’tย have one.

Season with the salt and pepper and set aside.

Heat a large pan until hot and fry the rack, skin side down for 2 minutes until well browned. Brown the rest if you like, but don’t over-cook it.

Brush the hot rack liberally with mustard and cover with the crumb mix, pressing firmly to make sure it sticks. Traditionally only the fat is covered, but you can roll the whole piece in the crumb mix if you prefer.

Pop it back in the pan or on a baking sheet and cook in the preheated oven for 25-30 minutes depending on the size of the rack. Best a bit pink inside!

Serve with salad and new potatoes.