Moroccan lamb

Whole leg of lamb
FOR THE MARINADE:
100g dried apricots
2 tbsp olive oil
25g fresh mint,finely chopped
2 cloves garlic,peeled and crushed
zest of 1 lemon,finely grated
FOR THE CHICK PEAS:
2 red onions,peeled and trimmed
4 cloves garlic
2 tsp ground ginger
3 tspground cinnamon
2 x 400g chick  peas,drained and rinsed
500ml veg/lamb stock

Preheat the oven to 200c/fan 180c/gas 6.Cut small slits all over the lamb.Chop the apricots into small pieces,put into a bowl with the other marinade ingredients and mix well.Put the lamb into a large bowl,pour over the marinade and rub all over the meat,working into the slits.Leave to marinate if you can.Slice the red onions and put into a roasting dish with the garlic,ginger,cinnamon,chick peas and stock.Sit the lamb on top and roast for 1 1/2 hours or until cooked to your liking,cover with foil halfway through.Serve with cous cous.

MINI KOFTA PITTAS

600g lamb mince
1-2 garlic cloves,crushed
1tsp ground cumin
2tsp ground coriander
oil,to grease
10 mini pitta breads
200g pot tzatziki
lettuce leaves
6 cherry tomatoes,sliced

Preheat oven to 190c,170c fan,gas 5.Mix the lamb with the garlic,cumin,and coriander-it's easiest to use your hands.Season to taste.Shape into 20 small oval balls.Lightly grease a baking tray with the oil.Put koftas on tray and cook in oven for 15 mins.Cool.To serve open out the pitta to make a pocket.Put 2tsp tzatziki,2 koftas and some lettuce and tomato into each one.Serve

Lamb with spiced lentils

4 boneless lamb leg or lamb rump steaks
2tbsp olive oil
1 red onion,finely chopped
2tbsp ground cumin or garam masala
1x 400g can green or brown lentils,rinsed and drained
1 x 400gcan chopped tomatoes
salt and freshly milled black pepper
2tbsp freshly chopped coriander

Heat half oil in a large non-stick pan and cook the onions with the cumin or garam masala for 2-3 mins until soft.Add the lentils and tomatoes.Season and simmer gently for 5-7 mins,stirring occasionally.Remove from heat and stir through the herbs.Meanwhile,heat a non-stick griddle pan,season steaks,rub with remaining oil and cook for 6-8 mins on each side.Arrange the lamb on top of the lentil mix,spoon any remaining meat juices from the pan over the lamb and serve.

Roasted lamb studded with rosemary & garlic

leg of lamb
1 garlic bulb
1 bunch rosemary
1tbsp oil
2carrots,cut into chunks
1 onion,cut into wedges
1 glass red wine
1.2l lamb stock

The first job is to stud the lamb with garlic and rosemary.Use a sharp knife,make 20-30 small incisions all over the lamb.Peel 4 garlic cloves,thinly slice them and prod a slice into each incision.Next,pull off small sprigs of rosmary and push in with the garlic.This can be done in the morning and taken out fridge 1 hour before cooking.Heat oven to 190c,fan 170c,gas 5.Heat a large frying pan,add a little oil and brown the lamb all over.Scatter the carrots,onion and leftover garlic and rosmary in a large roasting tin,pour in the wine and stock,then place the browned lamb in the tin.Roast for 1hr 45 min.Turn lamb halfway through.When cooked remove lamb and leave in a warm place to rest for 30 mins.While lamb is resting,make the gravy.Pour all the stock from the tin through a sieve into a sauce pan.The gravy is ready to serve with the lamb.Serve with roast,mash and veg.

Spicy lamb tagine

2tbsp oil
600g lean lamb,from leg or shoulder,cubed
1 large onion,chopped
1/2 level tsp each ground ginger,cumin,coriander and paprika
1 small cinnamon stick
3 tbsp tomato puree
1 small butternut squash
2tbsp chopped coriander,plus extra to garnish
125g ready-to-eat prunes
125g ready-to-eat dried apricots
50g whole blanched almonds
1tbsp cornflour
couscous or rice to serve

Preheat oven to 160c/140c/gas 3.Heat half the oil in a pan and cook lamb,in batches,until browned on all sides.Transfer to a casserole dish.Add onions and rest of oil to the panand cook until soft.Stir in spices and 2tbsp cold water and stir over over a medium heat for 1 min.Add to the lamb with the cinnamon stick.Add 200ml hot water and tomato puree to the pan and heat until simmering,stirring to pick up spices left in pan.Pour over the lamb and add another 300ml hot water.Cover and cook in oven for 1 hour.Meanwhile peel and halve the squash,and remove seeds and fibres.Cut into large cubes.Add to casserole,cover and cook for another 30min.Add coriander,prunes and apricots and half the almonds.Cover and cook for another 30min.Mix the cornflour with a dash of cold water and stir in.Cook for another 5min.Roast the rest of almonds in oven for 5min until golden brown.Remove cinnamon stick,sprinkle on the roasted almonds and extra coriander and serve with rice or couscous.

Minted lamb with peas

700g lamb leg steaks,trimmed and cubed
1tbsp oil
1tbsp plain flour
1/2 bunch spring onions,trimmed and sliced
100g baby carrots,trimmed and halved
100g frozen peas
100g broad beans
200ml lamb stock,made with 1/2 stock cube
150ml apple juice
2 sprigs mint
2 sprigs thyme
400g new potatoes,to serve

Preheat oven to 160c/140c fan/gas 3.Heat oil in a pan and cook lamb until lightly browned on all sides.
Transfer to a casserole dish,leaving any fat in the pan.Sprinkle the flour over the meat and toss to coat.

Put in the oven,uncovered.Add spring onions and carrots to frying pan and cook for 2 min.Then add peas,and beans stock and apple juice,and heat until simmering.Tip into casserole dish with a sprig each of mint and thyme.Cover and cook in oven for 45 min.Garnish with thyme and serve with boiled new potatoes and mint.

Roast lamb with rosemary potatoes

1 leg of lamb
4 cloves of garlic,peeled and sliced
4 springs of fresh rosemary
1kg of potatoes,peeled and diced
500g of carrots, peeled and cut into chunks
2 red onions,peeled and cut into wedge
2tbsp oil
salt and pepper
Preheat oven to 400'f/200'c/gas 6.Put lamb into a roasting tin.Make small slits all over the surface of the lamb and push the garlic and small sprigs of rosemary into the slits.season well and roast for 1 hour.Drain off any fat from pan.
Reduce oven temp to 350'f/180'c/gas 4.In a big bowl put in the potatoes,carrots, red onion, salt and pepper and oil and toss together,put round the lamb and add the left over rosemary.Return to oven for 1 hour tossing veg from time to time.Allow lamb to rest for 10min and carve,serve with the roast veg.

Easy Irish stew

700g cubed lamb shoulder
1 small onion,sliced
1 tsp dried mixed herbs
1 veg stock cube
2 x 300g caned sliced carrots
540g can new potatoes
cornflour
oil

Preaheat oven 160c/140c fan/gas 3.Heat 2 tbsp oil in a pan and brown the lamb.Put the lamb in a casserole dish.Then fry the onion until soft and add to the casserole dish with the mixed herbs and veg stock,dissolved in 600ml hot water.Cover and cook for in the oven for 1 hour 15 min.Add drained carrots and potatoes and cook for 30 mins.Mix 1-2 tsp of cornflourwith a little cold waterto make a paste and stir in.Cook for 5 mins and serve with soda bread.

Lamb chops with honey & orange root veg

1 small butternut squash,peeled and diced. 4 med sweet potatoes,peeled and cubed. 2tbsp oil, 2tbsp clear honey, juice of 1 small orange, 8 small or 4 large lamb chops, 3 level tbsp gravy granules, 2 tsp mint sauce green beans to serve. Preheat the oven to 220c/200c fan/gas 7.Toss the butternut and sweet potatoe in oil until coated.Spead out evenly in a roasting tin and cook in the oven for 15min.Gently stir in the honey and orange juice and return to the oven for 10min.Meanwhile,grill the chops for 6-8mins on each side.Add 300ml boiling water and make the gravy,stir in the mint sauce.Serve the chops with the roasted veg,green beans and mint gravy.