Lamb

Lamb Keema

16th April 2017 by Rosie

Such a simple but deliciously easy dish to prepare using a well stocked store cupboard’s ingredients is my lamb keema recipe. When I worked for an accountancy practice, one of the clients I used to go out and visit would often feed me some of this for lunch that his wife had made. Bear in mind that they had two young girls who ate this – it would have me almost in tears with the heat – I’m such a wimp! Be assured that mine is nowhere near as hot as that, but it can be if you want it to!

2 medium onions
15ml Rapeseed oil
½tsp Cumin seeds
2 Bay leaves
1-2 chillies (according on taste)
200g tinned tomatoes
2tsp Garlic & Ginger paste (or 1tsp of each)
1tsp Turmeric
½-1tsp Chilli powder (according to taste)
1tsp Garam masala
500g Lamb mince
Salt
50g frozen Peas
Cup water
Fresh Mint
Fresh Coriander
4tbs natural yoghurt
2tsp Mint sauce concentrate

Finely chop the onions.
Heat the oil in a large pan.
Add the cumin seeds and bay leaves and fry off for 30 seconds.
Add the onion and cook until starting to brown. This should take 3-4 mins.
Add the chopped chillies and the tomatoes.
Stir through thoroughly and cook for 1 minute.
Add the ginger and garlic paste, the turmeric, chilli powder, garam masala and mince.
Stir, breaking the mince down to separate it.
Add ¼ tsp salt and the cup of water, along with the frozen peas and stir thoroughly.
Simmer for 20 minutes until cooked and the liquid has reduced by two thirds.
Chop the mint and coriander finely.
Add the herbs to the keema, mix together and cook for 1 minute.

Remove and discard the bay leaves.
Mix the natural yoghurt with the mint sauce concentrate.

Serve the keema with a spoonful of the minted natural yoghurt, along with a naan bread.

Jersey Royals with Minted Lamb Leg Steaks

20th June 2016 by Rosie

My other recipe using Jersey Royal potatoes is more of a traditional one. For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

1 lemon, zest & juice
1 lamb leg steak per person
10ml Rapeseed oil
2 Red onions, chopped finely
10ml Plain flour
15ml Mint sauce concentrate
250ml Barolo red wine
100ml Vegetable stock
Bay leaf
Salt & pepper to taste
Rapeseed oil sufficient to roast the potatoes
Jersey Royal potatoes
Chantenay carrots
Broccoli

Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
Heat the oven to 180℃/160℃ fan.
In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
Add the mint sauce concentrate and stir through, then add the bay leaf.
Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced. Season to taste.
Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
Scrub the carrots, then slice them vertically from top to bottom.
Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Father’s Day Dinner with Central England Co-Operative

20th June 2015 by Rosie

This year, in the UK, we find Father’s Day being celebrated on Sunday 21st June. Personally for me and my family, this isn’t the easiest Father’s Day to celebrate as my own dad is in hospital and is currently very unwell. As a result, he won’t be at home with us to celebrate his special day, but will be visited by mum, my sisters, brother and myself as well as his grandchildren where we will tell him he’s loved and wish him a speedy recovery to come home again.

Dad loves what he calls a ‘proper dinner’ and I know he would love this one and that his plate would be empty after he’s enjoyed his dinner. In honour and to respect my dad, this one is for him, with love from his baby girl…

Serves 4

5 Medium potatoes
2 Sweet Potatoes
2 Red onions
25g Butter
8 Lamb leg steaks
Beef stock pot/cube
15ml Mint Sauce concentrate

1. Preheat the oven to 170˚C (150˚C fan).
2. Peel the potatoes, sweet potatoes and onions and slice thinly into 2mm slices.

3. Lightly grease the bottom and sides of a dish with the butter.
4. Place the potatoes in layers in the bottom of the dish.
5. Top the potatoes with the sliced onions.

6. Arrange a layer of the sweet potatoes on top of the potatoes and onions.

7. Lay the lamb leg steaks on top of the sweet potatoes.
8. Add a final layer of sweet potatoes on top of the lamb leg steaks.
9. Make the stock pot/cube up to 500ml with boiling water and stir until fully dissolved.
10. Add the mint sauce concentrate and stir to mix.
11. Pour the stock and mint sauce over the potatoes and lamb.