Tag: lamb recipe

Posted on in Recipes, Uncategorized

Lamb in Vodka Sauce: A Savory Twist

This recipe serves four and involves cooking an 800g leg of lamb in a vodka sauce. Start by boiling water with lamb cubes, then simmer the lamb for 40 minutes. Soak 12 stoned prunes in hot water. Chop onion, garlic, and celery, sauté them in butter with passata and seasoning. Incorporate stock into the sauce, adding the lamb, prunes, and 100g risotto rice, then simmer for another 20 minutes before serving with buttered toast.

Ingredients Serves 4 portions                                                                               

  • 800g leg of lamb
  • 1 litre water
  • 2 lamb cubes stock
  • 12 prunes stoned
  • 100g butter
  • 45ml passata
  • 1 onion
  • 2 garlic cloves
  • 2 stick of celery
  • 50ml vodka
  • 1 bay leaf
  • Pinch of paprika
  • Salt
  • 100g of risotto rice

Method for the leg of lamb in vodka sauce

  • bring the water with the lamb cubes to the boil then add the leg of lamb cubes bring to the boil and simmer for 40 minutes
  • soak the prunes in hot water for about 30 minutes (skip this stage if you find prunes with no stone)
  • chop the onion garlic and celery then heat a deep-frying pan and add the butter then add   
  • the passata and the onion, garlic and celery with the bay leaf and cook this for about minutes
  • then add the vodka and season with paprika and salt and turn the sauce off until the lamb is simmered
  • when the lamb is ready separate the lamb from the stock then turn the sauce back on and start adding the stock 2 ladles at a time to the sauce, then add the lamb, prunes the rice and simmer gently for 20 minutes
  • when ready turn off and serve with some buttered toast and ENJOY!!!!

Posted on in Uncategorized

Ultimate Comfort Food: Roast Lamb and Veggies

Ingredients for Roast Lamb and Veggies Serves 5- 6

  • 1 whole leg of lamb
  • 2 sticks of celery                                                                                                                                                                                                                                                       
  • 1 onion
  • 1 small leek
  • 2 carrots
  • 4 cloves of garlic                                                                                  
  • 100g tomato puree
  •  300ml of cooking red wine    
  • 2 lamb cubes
  •  bay leaves
  •  rosemary
  •  thyme
  •  6 peppercorns                                                                                                                                                                                                       

For the Minted Potatoes

  • around 15 new potatoes
  • mint
  • 15g butter

For the carrots

  • 7 carrots 
  •   15g of butter

Method for Roast Lamb

  1. Turn oven on gas mark between 5 and 6 equivalents to 165c to 175c
  2. seal (brown) the leg of lamb in a frying pan
  3. Then we will cut roughly the onion, carrots, celery, leek and add the garlic with bay leaf, thyme, rosemary and peppercorns
  4. Once the leg of lamb is sealed remove add the veg mix and cook for about minutes
  5. Then we will add the tomato puree cook for another 3 to 4 minutes
  6. Add red wine deglaze and reduce by half
  7. Add cubes, water mix, bring to the boil then transfer the mixture into a baking tray
  8. Place leg of lamb on top cover tightly with foil and place in the oven cook for 2 hrs
  9. When ready remove lamb and let rest, pass trough a sieve the sauce and put back on heat and let simmer
  10. To serve cut the lamb and serve with the mint new potatoes and the glazed carrots

For the mint new potato

  • 1) wash the potatoes cover with water add bay leaves and some salt bring to boil and let cook for about 20 minutes
  • When done drain chop mint add the mint to new potatoes and some olive oil and serve

For the glazed carrots

  • 1) wash trough the carrots then take top and bottom off and cut into chunks
  • 2) place the carrots into a pot cover with water add some butter cover with grease proof paper and cook for a about minutes
  • 3) when ready drain and serve or put back in a frying pan add some butter glaze and serve