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    Lamb Lamb and more Lamb Recipe Ideas to Share!

    chris c
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    Post by chris c on Sun Aug 19 2018, 21:45

    Thanks for that. I'm old fashioned, I usually get lamb chops with that succulent crackling. I need to get more next week to help me finish up all the runner beans. This week was lamb's liver (with the usual bacon, mushroom and beans). Now said beans have finally arrived I will have to OD on them to make up for all the ones I didn't eat earlier in the year.
    Jan1
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    Post by Jan1 on Fri Nov 23 2018, 19:45

    Mediterranean vegetables with lamb

    Lamb Lamb and more Lamb Recipe Ideas to Share! - Page 4 Medvegwithlambcas

    This one-pot dish is packed with vegetables and tender lamb and will keep the whole family satisfied … why not serve with low carb oven-baked swede (rutabaga) wedges.

    Ingredients:
    Serves Four
    1 tbsp. olive oil
    250g lean lamb fillet, trimmed of any fat and thinly sliced
    140g shallots, halved
    2 large courgettes (zucchini) cut into chunks
    ½ tsp each ground cumin, paprika and ground coriander
    1 red, 1 orange and 1 green pepper, cut into chunks
    1 garlic clove, sliced
    150ml vegetable stock
    250g cherry tomatoes
    handful coriander leaves, roughly chopped

    Method:
    1. Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
    2. Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
    3. Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

    Nutrition per serving:
    Fat 9g Carbs 11g Fibre 4g Protein 17g

    From an original idea here
    https://www.bbcgoodfood.com/recipes/1162648/mediterranean-vegetables-with-lamb

    Oven Baked Swede Wedges recipe details here
    https://thelowcarbdiabetic.blogspot.com/2018/09/oven-baked-swede-rutabaga-wedges-low.html

    All the best Jan
    chris c
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    Post by chris c on Mon Nov 26 2018, 22:39

    250g lean lamb fillet, trimmed of any fat and thinly sliced

    no fair, the fat is the tastiest part! Other than that it looks like an excellent mixture. I think I'll buy some lamb chops tomorrow but I'll probably just grill them with (boiled) Brussels sprouts and chestnuts or purple sprouting broccoli and a couple of thickly buttered oatcakes. Takes almost no time and creates little washing up.
    Jan1
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    Post by Jan1 on Tue Nov 27 2018, 21:28

    Yes, fat on lamb cutlets can be very tasty …

    Lamb Lamb and more Lamb Recipe Ideas to Share! - Page 4 Compressed_LAMB-CHOPS_108689593

    Lamb cutlets with cannellini beans and parmesan dressing

    This recipe is 16.9g carbs per serving

    More details here
    https://thelowcarbdiabetic.blogspot.com/2016/02/lamb-cutlets-with-cannellini-beans-and.html

    All the best Jan
    chris c
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    Post by chris c on Thu Nov 29 2018, 22:37

    I'll never get those years back when I avoided the crackling!

    Thanks for reminding me, I have broad beans in the freezer that I haven't used for ages. I wonder if they would work with lamb chops. Only one way to find out . . .
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    Post by Jan1 on Mon Jan 07 2019, 21:17

    LAMB, RED WINE AND ROSEMARY CASSEROLE

    Lamb Lamb and more Lamb Recipe Ideas to Share! - Page 4 Lambredwineandrosemary

    Once in a while you've got to spoil yourself with a special recipe and this may be the one! It's a hearty, delicious lamb casserole and if you have a son whose favourite meat is lamb, then this dish would be very well received! In fact as fast as you could say, 'Enjoy, tuck in ... it would be gone! LOL!

    Serves Four
    For the casserole
    650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes
    2 tbsp. plain white flour, seasoned
    1 tbsp. olive oil
    25g/1oz butter
    1 tbsp. tomato puree
    300ml/½ pint red wine
    300ml/½ pint chicken and beef stock
    leaves from 1 sprig of fresh rosemary, finely chopped
    1 garlic clove, crushed
    1 carrot, cut into 1cm/½in dice
    1 onion, cut into 1cm/½in dice
    2 celery sticks, cut into 1cm/½in dice
    salt and freshly ground black pepper

    For the braised red cabbage
    50g/2oz butter
    750g/1lb 10oz red cabbage, cored and thinly sliced
    2 tbsp. redcurrant jelly
    3 tbsp. red wine vinegar or sherry vinegar
    1 orange, finely grated zest and juice
    250ml/9fl oz. ruby port
    salt and freshly ground black pepper
    85g/3oz raisins

    Method - for the casserole
    1. Preheat the oven to 180C/350F/Gas 4.
    2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
    3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
    4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
    5. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
    6. Remove from the oven and check the seasoning.

    Method - to make the cabbage
    1. Melt the butter in a large ovenproof saucepan.
    2. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
    3. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
    4. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.
    Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat.

    The original recipe serves it with potato stacks but I would swap these for celeriac mash

    Original recipe here
    https://www.bbc.com/food/recipes/lambredwineandrosema_71047

    More about celeriac mash here
    https://thelowcarbdiabetic.blogspot.com/2018/11/pork-chops-with-celeriac-mash-and-apple.html

    All the best Jan

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