lamb recipe ideas

Slow Cooked Lamb Massaman Curry - tender lamb and potatoes with coconut milk and an easy homemade massaman sauce.

Slow-Cooked Lamb Massaman Curry

onion

tsp coriander

tsp cumin

cinnamon

tsp white pepper

garlic

lemongrass

ginger

shrimp paste

tsp fish sauce

brown sugar

fresh coriander/cilantro stalks

tsp salt

vegetable oil

lamb

cornflour

salt and pepper

stock

coconut milk

potatoes

250 g green beans (roughly chopped)

lime

rice

fresh coriander/cilantro

red chillies

Lime wedges

Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.

Heat the oil in a large pan. Toss the chopped lamb in the cornflour, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I’m a bit too lazy for that. I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you’ll get a nice dark colour on the lamb. The lamb will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.

Once the lamb has cooked for 5 mins, turn down the heat a little and add in the curry paste. Give it a stir to coat the lamb and let it cook for a couple of minutes. Then add in the beef/chicken/lamb stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160c/320f). Give it a stir every so often. If it’s starting to look dry you can add in some more stock or water.

After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 mins until the potatoes are tender (this is a good time to start cooking your rice too).

After the potatoes have cooked for 25 minutes, add in the green beans. Stir and cook for 5 minutes, then turn off the heat (or take out of the oven) and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.

This incredible slow-roasted shoulder of lamb is cooked with the veggies – all in the same pan! Served with an easy cider gravy this succulent lamb is a real crowd pleaser.

Slow roast shoulder of lamb with vegetables and cider gravy

(4.4 lamb

olive oil

salt

tsp black pepper

rosemary

carrots (peeled with trimmed tops)

shallots (peeled)

squash

sprouts

broccoli

150 ml (1/2 cup plus 2 tbsp) cider ((hard cider if you're in the US))

300 ml (1 1/4 cups) lamb stock

tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry

Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.

Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it’s not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).

After 3 hours, remove the foil and baste the lamb.

Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).

Place back in the oven to cook, uncovered for 15 minutes

Open the oven and turn the potatoes. Add the carrots, shallots, butternut squash and sprouts. Turn them in the oil and meat juices to coat, then place back in the oven for a further 15 minutes.

Open the oven and add the broccoli. Turn to coat in the oil and meat juices and sprinkle the remaining salt, pepper and rosemary (1/4 tsp of each) onto all of the vegetables. Place back in the oven for a final 15 minutes.

Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.

Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan – scrape it clean so you get all the flavouand boil for 5 minutes until reduced by half.

Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.

Remove the foil from the lamb and serve with the cider gravy.

https://www.youtube.com/watch?v=AtajyqkcbIQ

This incredible slow-roasted shoulder of Lamb is cooked with the veggies – all in the same pan! Served with an easy but delicious cider gravy this succulent Lamb shoulder recipe is perfect for a Sunday roast and is a real crowd-pleaser.

Full List of Ingredients:
2-2.2 kg (4.4 - 4.8 lbs) shoulder of Welsh Lamb
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
4 medium red-skinned potatoes chopped into large chunks (no need to peel)
10 small carrots peeled with trimmed tops
10 shallots peeled
½ butternut squash peeled and sliced into 1cm-thick half-moons
12 sprouts
200 g (4oz) tenderstem broccoli

Cider Gravy
150 ml (1/2 cup plus 2 tbsp) cider (hard cider if you're in the US)
300 ml (1 1/4 cups) lamb stock
2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry

For the Full Recipe:  https://www.kitchensanctuary.com/slow-roast-lamb-shoulder/

#recipes #cooking #comfortfood

Roast Lamb Shoulder - Perfect Sunday Roast!

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Slow-Cooked Lamb Massaman Curry

Slow roast shoulder of lamb with ve...

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