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    Lamb Lamb and more Lamb Recipe Ideas to Share!

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    Jan1
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Tue Jan 19 2016, 10:59

    Rack Of Lamb with a Grain Free Crust : Great Tasting Real Food


    Lamb does tend to be a more expensive meat, but just tastes superb! Stores and supermarkets do sometimes have 'special offers' - which if you are watching your budget can be an opportune moment to purchase! This lovely recipe I'm sharing serves four ... you may wish to give it a try!

    Ingredients (makes 4 servings):
    2 large racks of lamb, 8 ribs (1.5 kg / 3.3 lb) - will yield about 50% meat
    2 tbsp ghee or lard
    1 tbsp Dijon mustard - you can make your own
    1 cup ground pork rinds (50 g/ 1.7 oz) - you can make your own to avoid unhealthy additives
    2 cloves garlic, minced
    1-2 sprigs fresh rosemary or 1-2 tsp fried rosemary
    ½ tsp salt or to taste (pink Himalayan is good)
    freshly ground black pepper

    Instructions:
    1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 400 F / 200 C. Season the racks with salt and pepper. Heat a large pan greased with 1 tablespoon of ghee over a high heat and place in the lamb racks with the fatty side down (ideally one rack at a time to avoid overcooking).
    2. Cook for just 2-3 minutes until browned. Turn on the other side and cook for about 30 seconds. Using tongs, cook the rack standing up for another 30 seconds and on the sides for 30 seconds to seal the meat from all sides.
    3. Place on a baking tray lined with parchment paper and let it cool down slightly. Meanwhile, prepare the crust. Place the pork rinds, minced garlic, rosemary, more salt and pepper (if using unsalted pork rinds) and the remaining 1 tablespoon of ghee into a food processor.
    4. Pulse until crumbly (a Kenwood mixer or similar with a food processor attachment works well). Wrap a piece of aluminium foil tightly around the exposed rib bones to prevent them from burning. Spread the mustard over the top fatty parts.
    5. Add the pork rind & herb crust and press it in using your fingers so it won't fall of during baking. Place in the oven and bake for 15-18 minutes (medium-rare) or 20-23 minutes (medium). Remove from the oven and cover with aluminium foil and let it rest for about 10 minutes. The meat will keep cooking from the residual heat resulting in evenly cooked and juicy meat.
    6. When ready to be served, remove the aluminium foil and discard. Use a sharp knife to gently slice the racks to prevent the crust from falling off.

    Enjoy!

    This recipe, with full links, also featured here

    http://thelowcarbdiabetic.blogspot.co.uk/2016/01/rack-of-lamb-with-grain-free-crust.html
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Sun Feb 28 2016, 11:35

    ... another lamb recipe suggestion


    Lamb cutlets with cannellini beans and parmesan dressing

    Here is what you need:
    Serves Four
    (16.9g carbs per serving)
    1 tsp Dijon mustard
    1 garlic clove, chopped
    2 anchovies, very finely chopped
    150 ml olive oil, plus extra for brushing
    juice and zest of 1 lemon
    4 tbsp grated parmesan
    70 g wild rocket
    12 lamb cutlets (approx 550g)
    2 x 410g tins cannellini beans, drained and rinsed
    1 tbsp white or red wine vinegar

    Here is what you do:
    1. For the dressing, whizz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated Parmesan and half of the rocket, chopped.
    2. Preheat a griddle/grill pan (or barbecue). Brush the lamb cutlets with oil and season. Griddle/grill (or barbecue) the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
    3. Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.

    Thanks to Sainsbury's for the original idea

    Hey and did you know ...

    The greenery is provided by using wild rocket which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

    Consider the difference between iceberg lettuce and arugula/rocket:
    Arugula contains about eight times the calcium,
    fives times the vitamin A, vitamin C and vitamin K,
    four times the iron as the same amount of iceberg lettuce.
    The choice is easy... start with arugula/rocket for a healthier salad!

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Andy12345 on Sun Feb 28 2016, 11:51

    @chris c wrote:

    Strangely I can't summon up much enthusiasm for mint sauce: maybe I OD'd on it as a child. What I DO like though is a few drops of peppermint oil added to a cup of cocoa.


    Can you give us the ingredients firstly for the cocoa and then where to get the peppermint oil please dude?
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Andy12345 on Sun Feb 28 2016, 11:52

    @Jan1 wrote:... another lamb recipe suggestion


    Lamb cutlets with cannellini beans and parmesan dressing

    Here is what you need:
    Serves Four
    (16.9g carbs per serving)
    1 tsp Dijon mustard
    1 garlic clove, chopped
    2 anchovies, very finely chopped
    150 ml olive oil, plus extra for brushing
    juice and zest of 1 lemon
    4 tbsp grated parmesan
    70 g wild rocket
    12 lamb cutlets (approx 550g)
    2 x 410g tins cannellini beans, drained and rinsed
    1 tbsp white or red wine vinegar

    Here is what you do:
    1. For the dressing, whizz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated Parmesan and half of the rocket, chopped.
    2. Preheat a griddle/grill pan (or barbecue). Brush the lamb cutlets with oil and season. Griddle/grill (or barbecue) the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
    3. Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.

    Thanks to Sainsbury's for the original idea

    Hey and did you know ...

    The greenery is provided by using wild rocket which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

    Consider the difference between iceberg lettuce and arugula/rocket:
    Arugula contains about eight times the calcium,
    fives times the vitamin A, vitamin C and vitamin K,
    four times the iron as the same amount of iceberg lettuce.
    The choice is easy... start with arugula/rocket for a healthier salad!

    All the best Jan


    yikes its too early to have my mouth watering over lamb
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by chris c on Tue Mar 01 2016, 00:11

    @Andy12345 wrote:
    @chris c wrote:

    Strangely I can't summon up much enthusiasm for mint sauce: maybe I OD'd on it as a child. What I DO like though is a few drops of peppermint oil added to a cup of cocoa.


    Can you give us the ingredients firstly for the cocoa and then where to get the peppermint oil please dude?


    Haven't bought any for ages, I'll look tomorrow but cocoa powder is usually alongside the drinking chocolate and stuff in t'supermarket. Peppermint oil used to be along with the cake ingredients - but make sure it isn't peppermint "flavouring". Otherwise a health food shop.

    I mix a teaspoon of cocoa powder with milk and a couple of tabs of Splenda (used to use sugar), add a few drops of peppermint oil, nearly fill the cup with hot water and top off with more milk.


    I'd decided to get some Gloucester Old Spot sausages from the farm shop and was pondering what else I haven't had lately. Of course some lamb chops!
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Wed Mar 16 2016, 16:52


    Lamb Moussaka

    There are many lovely recipe ideas for Moussaka, and you may have already seen this one and even tried it!
    A low carb lamb moussaka recipe which is family friendly too!
    It's just made for batch cooking, why not make two and freeze one.
    The Caerphilly Cheese topping just adds to this lovely dish.

    Ingredients:
    Serves Four
    1 tbsp olive oil
    800 g lamb mince
    2 onions, chopped
    1 tsp ground cinnamon
    3 cloves garlic, crushed
    4 tomatoes, roughly chopped
    300 ml low-salt lamb or veg stock (such as Kallo), made with a cube
    1 kg aubergines, cut into 1cm slices
    3 red peppers, quartered and de-seeded
    300 g readymade watercress sauce
    2 large egg yolks
    80 g Caerphilly cheese, crumbled

    Method:
    1 Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat a large non-stick frying pan and cook the lamb on a high heat in batches, ensuring you get a good golden crust on the mince.
    2 Transfer each batch to a bowl, then clean the pan. Sweat the onions for 10 minutes, covered. Add the cinnamon and garlic, and cook for a minute. Add the tomatoes and stock to the onions, then transfer the mixture to a saucepan. Cover and cook for 40 minutes. Leave to cool
    3 Meanwhile, place the aubergines and peppers on 2 baking trays, brush with oil and season. Cook in the oven for 45 minutes, swapping the trays round halfway through.
    4 Remove the aubergines and peppers from the oven and reduce the temperature to 200ºC, fan 180ºC, gas 6. Assemble the moussakas in 2 x 2 litre ovenproof dishes. Divide half the lamb mixture and all the tomato mixture between the 2, layer over the aubergines and peppers and spoon over the remaining lamb. Mix together the watercress sauce and egg yolks and drizzle over the top. Crumble over the cheese and bake one for 40 minutes.
    5 To freeze the other dish, cool it completely and freeze for up to 1 month. Defrost and cook as before, or cook from frozen, doubling the cooking time. Check that it's piping hot in the middle before serving
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Fri Mar 25 2016, 12:08


    This dish is just lovely to enjoy with family and friends, and is ideal for any Sunday or family gathering.

    Ingredients:
    8 servings

    4 lbs (2 kg) lamb roast
    Salt and pepper
    4 oz. (100 g) cream cheese
    1 handful fresh herbs – parsley, rosemary, thyme, basil or oregano
    3 – 4 garlic cloves
    ½ lemon, the zest
    2 oz. (50 g) butter
    Cooking string

    See cooking instructions here
    http://www.dietdoctor.com/recipes/lamb-roast-filled-with-herbs-and-cream-cheese

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Thu Mar 31 2016, 12:03


    Lamb and Red Wine Casserole Recipe

    Ingredients:
    Serves Six (amend recipe to suit)
    2 lbs Lamb leg meat
    2 tbsp oil
    12 shallots
    2 cloves garlic
    4 rashers rindless bacon
    1 cube lamb stock
    250 millilitres red wine
    2 tbsp tomato puree
    2 tsp fresh thyme leaves
    1 bay leaf
    350 grams button mushrooms
    1 tbsp cornflower
    freshly ground black pepper

    Method and Preparation:
    1. Preheat the oven to 190C/Gas 5.

    2. Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

    3. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

    4. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

    5. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato puree, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

    6. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.

    Tip - Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen.

    Read more about lamb and see original recipe link here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/03/lamb-and-red-wine-casserole-recipe-plus.html
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by chris c on Sun Apr 03 2016, 22:48

    I've done something similar but using lamb chops complete with the bone - when casseroled the meat just falls off the bones. Also use celery and carrots. This would probably work with rabbit too.
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Mon Apr 04 2016, 11:36

    Chris
    Your recipe suggestion sounds delicious.
    My dear mum used to make a wonderful lamb casserole and the meat did just that ... fall off the bone. Yum!

    I love braised celery
    I love a stick of celery too - great with a mackerel dip / pate or some cream cheese.

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by chris c on Tue Apr 05 2016, 00:04

    Mainly we had leg of lamb - my father was fond of New Zealand lamb. Roasted with roast potatoes, and a couple of other veggies especially brussels sprouts and carrots. Then we would have it cold, then mother made what she called "lamb tart" in pastry, like a shepherd's pie, with the minced remains.

    I still miss those roast spuds but I still have the memory.

    More spring lamb for me tomorrow, probably chops grilled with rosemary, and purple sprouting if I can get any, or broccoli if not. On the way home I'll drive past the sheep farm and drool at the newborn lambs.
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Sun Jul 10 2016, 13:53

    Recipe suggestion using minced lamb ...

    Minted lamb kofta and halloumi skewers with minted cucumber yogurt


    Ingredients
    Serves 4
    2 red onions
    500g lamb mince
    125g halloumi, cut into 16 pieces
    ½ tbsp ground cumin
    3 tsp dried mint
    ¼ tsp crushed chilli flakes
    2 cloves of garlic, crushed
    5 vine ripened tomatoes, halved and finely sliced
    1 tbsp lemon juice
    1 tsp red wine vinegar
    1 tbsp extra virgin olive oil
    250g Greek-style natural yogurt
    ¼ cucumber, seeds scooped out and chopped

    Method
    1. Heat 1 tsp of the oil in a small pan. Dice 1 of the red onions and add it to the pan. Cook over a medium heat for 8-10 minutes or until softened but not coloured, then remove to a plate to cool.
    2. Place the lamb mince in a bowl and combine with the cumin, 2 tsp mint, chilli, garlic and cooled onion. Season to taste, then shape into 24 ovals. Place 3 of these on each skewer with 2 pieces of halloumi inbetween. Cover and place in the fridge for 30 minutes to firm up.
    3. Meanwhile, slice the second red onion. Combine with the tomatoes, lemon juice, red wine vinegar and olive oil, then season to taste and set aside. Combine the yogurt with the cucumber and remaining mint, then set aside.
    4. Once the lamb skewers have chilled, heat a griddle pan over a medium/high heat. Brush the remaining oil over the skewers and place on the griddle pan (you may need to do this in two batches). Cook for 3 minutes on each side or until just cooked through and keep warm.
    5. Once all the kebabs are cooked, divide them between 4 plates and top with the tomato salad and the cucumber yogurt.

    Each serving provides:
    13.4g carbohydrate 3.2g fibre 33.4g protein 39.3g fat

    Recipe idea with links also posted here:
    http://thelowcarbdiabetic.blogspot.co.uk/2016/07/minted-lamb-kofta-and-halloumi-skewers.html

    Could be just right for summer ... when the sun does come out that is sunny

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Sat Dec 17 2016, 12:27

    Lamb stuffed with spinach, cranberries & pine nuts, with a port glaze



    Ingredients:
    Serves Four

    For the stuffing
    1 tbsp olive oil
    1 red onion, finely sliced
    2 cloves of garlic, finely sliced
    1 tsp cinnamon
    260g spinach
    50g pine nuts, toasted
    50g dried cranberries

    For the lamb
    3 tbsp cranberry sauce
    100ml ruby port
    800g boned shoulder of lamb

    For the port gravy
    1 tbsp plain flour
    50ml ruby port
    300ml lamb stock

    To serve
    Roasted cubes of butternut squash

    Method:
    1. Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan, then add the onion. Fry for 4-5 minutes, until soft and golden. Add the garlic and cinnamon and continue to cook for 1-2 minutes. Add the spinach and allow it to wilt. Season and stir through the pine nuts and cranberries. Leave to cool.
    2. Meanwhile, put the cranberry sauce and port in a small saucepan over a medium heat. Simmer until reduced to a sticky glaze.
    3. Unroll the lamb and spread the stuffing over the whole surface. Re roll and secure with string in four places. Place the joint in a roasting tin and brush all over with the port glaze. Roast in the oven for 1 hour 10 minutes. Transfer to a board and cover with foil, then leave to rest for 10 minutes.
    4. Meanwhile, pour the cooking juices into a jug and then return 2 tbsp of the juices to the roasting tin. Place over a gentle heat and add the flour, whisking thoroughly to form a paste. Add the port and stir well, then slowly add the stock, stirring continuously. Simmer until the gravy has thickened.
    5. Serve with the lamb and butternut squash

    Each serving provides
    23.9g carbohydrate 3.0g fibre 39.7g protein 48.2g fat

    Obviously do not forget to prepare and cook your butternut squash, cubes work well and take about forty minutes to roast until golden and tender.

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Thu Jan 26 2017, 19:29


    Rustic Lamb Stew

    'This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this fire-cracking rustic lamb stew a try tonight.'

    Ingredients:
    Serves 6 - 8
    4 tbsp olive oil
    1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
    2 brown onions, thickly sliced
    4 carrots, peeled and diagonally sliced
    3 garlic cloves, finely chopped
    3 tbsp freshly chopped rosemary
    1 red chilli, deseeded and finely sliced
    250ml (8fl oz) red wine
    1 x 400g tinned chopped tomatoes
    600ml (1 pint) hot lamb stock
    3 tbsp balsamic vinegar
    1 x 400g tinned butter beans, drained'

    Method:
    1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
    2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
    3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes.

    Also posted here with relevant links
    http://thelowcarbdiabetic.blogspot.co.uk/

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Mon Feb 06 2017, 18:41

    One of our son's favourite meat is lamb. I think I remember Mo saying he liked lamb too!

    If you like to eat lamb chops, this is a great recipe suggestion ... well I think it is LOL!

    Lamb Chops with a Carrot and Tarragon Mash


    A most colourful plate of food - this carrot and tarragon mash is vibrant in both colour and flavour and complements the hearty mustard-coated lamb chops well. A plateful of colour for a grey and dismal day, well it's tasty on any day, no matter what the weather!

    Ingredients:
    Serves Four
    750g (1 1/2lb) carrots, chopped into 2.5cm (1in) pieces
    1 tbsp extra-virgin olive oil, plus 1 tsp for frying
    1 tbsp butter
    2 tbsp chopped fresh tarragon
    8 lamb chops
    1 tbsp Dijon mustard
    balsamic vinegar, to serve

    Method:

    Cook the carrots in a pan of boiling water for 15 minutes, or until softened; drain. Tip the carrots back into the pan and return to the cooling hob to dry.

    Add 1 tbsp oil, the butter and 1 tbsp tarragon to the pan; season well. Crush with a masher, then cover to keep warm.


    Meanwhile, rub the chops with the mustard and scatter over the remaining tarragon. Brush a griddle or frying pan with 1 tsp oil and put over a medium-high heat, until hot.


    Fry the chops for 5-7 minutes on each side, until cooked through. Transfer to a plate, cover with foil and set aside for 10 minutes to rest. Serve with the mashed carrots and a drizzle of balsamic vinegar.

    Each serving:
    Carbohydrate 15.6g Protein 26g Fibre 7.4g Fat 39.6g

    Yum Smile

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by chris c on Thu Feb 09 2017, 23:25

    I determined to have lamb this week but the butcher had sold out of lamb chops! The Horror! Still I bought a couple of slices of lamb's liver and a huge hunk of steak.
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by Jan1 on Wed May 24 2017, 12:12

    Lamb steaks with any low carb vegetables can be a very tasty plateful.
    This one is too!


    Roasted Lamb Steaks with almonds and a tomato ragu

    Ingredients:
    Serves Four
    2 tbsp. olive oil
    1 tbsp. ground cumin
    1 lemon
    4 lamb leg steaks 
    1 onion
    3 carrots
    1 garlic clove
    1 tbsp. tomato purée
    50g (2oz) flaked almonds
    1 x 400g (14oz) tin chopped tomatoes
    1 tbsp. sugar (or equivalent sweetener)
    small bunch parsley

    Method:
    Heat the oven to gas 6, 200°C, fan 180°C. In a small bowl, combine 1tbsp of the oil with the cumin and lemon zest and lightly season. Put the lamb steaks on a baking tray and brush all over with the oil mix. Set aside.

    Heat the remaining oil in a medium saucepan and sauté the onion and carrots covered with a lid for ten minutes over a medium heat until soft. Add the garlic and tomato purée for the final minute.

    Transfer the lamb to the oven to cook for 10-15 minutes, adding the flaked almonds for the final three minutes. 

    Meanwhile, stir the chopped tomatoes and the sugar through the vegetables and simmer for 10 minutes. Divide the ragu and lamb steaks between 4 plates. Garnish with the chopped parsley.

    The original recipe nutritional breakdown per serving:
    Carbohydrate 19.6g Protein 33.2g Fibre 4.5g Fat 38.0g

    Taken from a Tesco Real Food idea here
    https://realfood.tesco.com/recipes/roast-lamb-steaks-with-almonds-and-tomato-ragu.html

    All the best Jan
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    Re: Lamb Lamb and more Lamb Recipe Ideas to Share!

    Post by chris c on Wed May 24 2017, 23:05

    A tablespoon of sugar? Are they insane???

      Current date/time is Fri Jul 21 2017, 09:44