Lamb Lamb and more Lamb Recipe Ideas to Share!

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.

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

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.

Yes, fat on lamb cutlets can be very tasty …


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

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 . . .

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

You can give your lamb casserole a Greek twist with aubergines (eggplants), peppers and parsley with this Rick Stein recipe

Aubergines (eggplants) are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine (eggplant) provides 1g protein 0.2g fat 6g carbohydrate 3.4g fibre 25kcal

Here is the recipe ...
Ingredients
Serves 4 - 6
2kg/4lb 8oz aubergines (eggplants), cut into 5mm/¼in thick slices
1 tsp salt, plus extra for sprinkling
150ml/5fl oz. olive oil
2 red peppers, seeds removed and sliced
1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces
1 large onion, finely chopped
2 x 400g tins chopped tomatoes
1 tsp sugar
1 large handful roughly chopped parsley
10 turns black peppermill

Method
1. Sprinkle the aubergine (eggplant) with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.
2. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.
3. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.
4. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened.
5. Preheat the oven to 200C/180C Fan/Gas 6.
6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve.

original recipe here
https://www.bbc.co.uk/food/recipes/lamb_casserole_with_94069

All the best Jan