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Lamb Recipes
Irish Stew - Serves 6
Gourmet Stew!
1kg (2 lbs) shoulder of lamb well trimmed and diced (keep the bones)
2 carrots, chopped
1 onion, chopped
2 small white turnips, chopped
4 potatoes, chopped
2 sticks celery, chopped
1 leek, finely sliced
Salt and black pepper
50g (2 oz) approx. green cabbage, finely shredded
Salt and black pepper
125ml ( ¼ pt) cream
Dash of Worcester sauce
Chopped parsley
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To Cook:
Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. Cover with approx. 1 litre (2 pts) water. Add the vegetables, except the cabbage. Season. Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones.
To Finish the Sauce:
Remove about 250ml ( ½ pt) of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.
Can be substituted with beef.
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Lamb Soup with Farmhouse Cheese
An economical main course soup, summer or winter it's a favourite.
- 675g (1½ lb) neck or gigot lamb chops on the bone
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1-2 bay leaves
- 1 litre (2 pts) water
- 25g (1 oz) butter
- 25g (1 oz) flour
- 250ml (½ pt) milk
- 75g-100g (3-4 oz) grated Irish Farmhouse Cheese
- 3-4 carrots, diced
- 2 leeks, finely chopped
- 3 medium potatoes, peeled and diced
- Salt and black pepper
- To Serve - fresh mint/parsley, chopped
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To Cook
Place the lamb on the bone into a saucepan. Add the chopped onion, garlic and bay leaves and cover with the water. Bring to the boil and simmer gently for an hour. Remove the lamb and cut the meat into small pieces - discard the bones, but keep the lamb stock.
In a large saucepan, melt the butter and add the flour.
Cook for a minute, stirring all the time and then add the milk. Simmer the sauce for two minutes, add the cheese, the lamb stock, lamb pieces and vegetables. Simmer gently for half an hour stirring occasionally. Season with salt and lots of black pepper. Serve with chopped mint or parsley. It needs only crusty bread to complement the meal.
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New Season Spring Lamb with a Touch of Spice
A butterfly leg of lamb is the ideal way to please family and friends. Roasted or barbecued it's easy to cook, easy to carve and tastes great!
- Shopping List
- 1 leg of Lamb, boned and butterflied
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2 tablesp. curry paste
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3 tablesp.olive oil
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2-3 cloves garlic, chopped
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1x 250g (10 oz) tub thick Greek- style yoghurt
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3 tablesp. mint chopped
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Salt and black pepper
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A day ahead
Mix the curry paste with 2 tablesp. of the oil and the garlic, spread it over the lamb, cover and leave in the fridge overnight.
To roast or barbecue
Set the oven to Gas Mark 6, 200ºC (400ºF) / heat or light the barbecue.
To roast: Heat a large pan, place the lamb on the hot pan, season and brown well on both sides then place on a roasting dish and cook for 45 mins. approx for pink lamb.
To barbecue: Place the lamb on the hot barbecue and cook for 20/25 minutes approx. on each side over a medium heat.
Dressing
Mix the yoghurt with 2 tablesp. mint, 1 tablesp. oil and seasoning.
To serve:
If you have roasted the lamb, boil up the pan juices with a tablesp. of redcurrant jelly (optional) and serve with the sliced lamb. Before carving sprinkle the last tablesp. mint over the lamb. Serve the dressing on the side. Also very good with the lamb are baby potatoes and vegetables roasted at the same time with olive oil and sea salt.
Next day
Great cold with a baked potato and the last slices will make gourmet sandwiches.
Stir-fry Lamb with Noodles & Hot and Sour Dressing
A delicious light dish with great flavour
- 450g (1 lb) lamb cut from the leg into finger sized strips
- 1 tablesp. oyster sauce
- ½ tablesp. sesame oil
- 1 pack of 4 minutes noodles
- 1-2 tablesp. oil
- 1 red pepper, deseeded & sliced
- 2-3 scallions, chopped
Dressing
- 1 tablesp. sugar
- 1 tablesp lemon juice
- 1 clove garlic, finely chopped
- 1 tablesp. sesame seeds, toasted
- 1 tablesp. soy sauce
- 2-3 tablesp. oil
- ½ tablesp. sesame oil
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To Cook
Mix the lamb with the oyster sauce and sesame oil. Reconstitute the noodles according to the packet instructions. Mix all the dressing ingredients together. Set aside.
Heat a wok or large pan. Add a tablesp. oil. Stir-fry the peppers and scallions for a minute or two. Remove from the wok. Stir-fry the lamb in two batches, keep warm. Add back the peppers and scallions plus the noodles and stir-fry for a few minutes. Spoon on to the serving plates, place the cooked lamb on top and drizzle over each portion.
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Olhausen's Ltd, Blanchardstown Industrial Park, Snugborough Road, Dublin 15. tel: 01-8675600, fax: 01-8470433 |
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