Tag: slow cooked

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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
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Easy Lamb Stew | Lamb Stew Recipe

Ingredients for Easy Lamb Stew (serves 4)

  • 800g diced neck or shoulder or leg of lamb (we used the neck)
  • 2 medium onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and leave as whole
  • 4 medium carrots, washed, unpeeled and roughly chopped
  • 5 medium potatoes, washed/scrubbed, unpeeled and roughly chopped
  • 200g frozen peas
  • 300ml cooking red wine
  • 400g chopped tomatoes
  • 500g passata (tomato juice)
  • 140g tomato puree
  • 3 stalks of fresh rosemary
  • 6 bay leaves
  • Sea salt
  • Sunflower oil

Equipment

  • Deep non-stick frying pan
  • Wooden spoon
  • Knife

Method

  1. Prepare a deep frying pan on high heat and add some oil.
  2. Once the pan is very hot, add the lamb, rosemary, bay leaves and season with some salt. Leave the lamb to cook until it gets a nice golden colour. Give it a gentle stir as you go along.
  3. Add the onions, garlic and carrots to the pan and stir. Let it cook for another 4-5 minutes.
  4. Add the tomato puree and mix thoroughly. This will give us a nice colour and will help to thicken the stew. Make sure that you cook the tomato puree as much as you can, until it almost sticks to the bottom of the pan as this will help to reduce its acidity.
  5. Add the wine, give it a stir and let it reduce by half.
  6. Add the chopped tomatoes, passata and  potatoes. You can top it up with a little of water and give a good stir. Bring it to the boil and reduce the heat to leave it simmering gently for about 2hrs.
  7. Finally you can add the frozen peas, give it a stir, cover the pan and and after about 10 minutes you can serve.
Posted on in Recipes

How to Make Tender Lamb Shanks with Red Wine

Ingredients Lamb Shanks with Red Wine

  • 6 Lamb shanks
  • 2 large Onions
  • 3 Garlic cloves
  • 3 Celery stalks
  • 1 Leek
  • 2 large Carrots
  • 2 Bay leaves
  • Bunch of fresh Rosemary
  • 500ml cooking Red Wine
  • 500ml Beef stock

Equipment

  • Large non-stick frying pan
  • Plastic container
  • Oven dish
  • Pair of tongs
  • Knife
  • Chopping board

Other

  • Foil

Method

  1. Pre-heat oven gas mark 3-4.
  2. Prepare a large frying pan on a high heat and add some oil and salt. When pan is very hot, add the shanks and leave to brown. Using a large tong, turn them around to brown from all sides.
  3. Start peeling and roughly chop your vegetables. This combination of vegetables is called ‘mirepoix’. Put them in a container on the side for now. Add bay leaves and rosemary.
  4. When lamb gets a nice brown colour, transfer it to a dish and leave on the side. Add vegetables to the frying pan and leave to cook for about 3-4 minutes, stirring intermittently. Add wine and reduce it by 3/4. Add beef stock and bring it to the boil.
  5. Transfer vegetables into a large roasting tray and add the shanks. Cover the tray tightly with foil. Put into oven for about 1.5-2hrs.