|
|
Cambrian Organic Meat Recipes - Organic Lamb Recipes
Welsh lamb burger with tomato and chilli compote
Burgers are popular all year round, and Welsh lamb is such a versatile ingredient giving a succulent texture, and wonderful flavour. When making up a burger mix, a variety of ingredients can be added such as curry spices, chopped mint, fresh, chopped chilli, and grated garlic. They are ideal cooked either indoors in a griddle pan, or when the weather permits, on the barbecue. The tomato and chilli compote is a great match, adding a zesty kick to the finished dish. But don't forget to try some of ours when you are in a hurry!
Ingredients serve 6
2lbs2oz minced Welsh lamb
Salt and pepper
100g/4oz fresh breadcrumbs
100g/4oz grated onion
2cloves garlic, grated (optional)
1 medium size free-range egg
Tomato and chilli compote
225g/8oz cherry tomatoes
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and chopped
1dsp sugar
4tbs balsamic vinegar
2tbs olive oil
1 chilli, deseeded and chopped
To serve- 6 toasted muffins or sesame buns
Mixed green leaves
Place the minced lamb in a large mixing bowl, add the breadcrumbs, onion, garlic egg and seasoning. Mix well, divide into 6 portions and form each into a burger shape. Grill, bake, fry or barbecue the burgers cooking them to your liking.
To make the tomato and chilli compote- heat the oil in a pan add the onions and cook over a medium-high heat until soft. Reduce the heat, add the chilli, sugar and balsamic vinegar and cook together over a low heat until the onions become sticky. Add the cherry tomatoes and cook until they start to soften, remove from the heat and serve with the lamb burgers.
Warm the muffins or burger buns, place the lamb burger inside, top with the tomato and chilli compote, and garnish with salad leaves.
Chargrilled Welsh Lamb Steak with Laverbread Citrus Sauce
Serves 4
4 Welsh leg of lamb steaks
1 tablespoon oil
3 tablespoons of fresh laverbread
Juice of one orange
Juice of half lemon
100ml lamb or vegetable stock
Salt and black pepper
Season the steaks, heat a griddle pan and pour in the oil. Cook the steaks until brown on both sides then turn down the heat and continue cooking until the meat is to your liking.
Remove the meat and keep warm while you prepare the sauce. De-glaze the pan with the stock scraping off all the sediment, then add the laverbread and orange juice. Bring to the boil and reduce to thicken slightly, taste before adding the lemon juice and seasoning. You should not need to add salt as the laverbread is quite salty. Pour the laverbread and citrus sauce over the lamb steaks and serve with fluffy mashed potatoes.
Roasted welsh lamb with fennel and ginger served with a laverbread and orange cake
Welsh lamb is wonderful when cooked with laver, a seaweed found around the coast of Wales especially the South-West. Sea salt is the perfect seasoning, the spicy variety acts as an instant marinade, and especially good with lamb.
The two main roasting joints for lamb are the leg, either sold boned and rolled, or bone in, and the shoulder which can also be taken off the bone and rolled. The leg is most commonly used and has great flavour. However the shoulder gives the most tender, sweet lamb of all.
This recipe uses laverbread to make a delicious stuffing, and the flavours of cardamom, ginger, garlic and orange in a sauce.
Serves 4 people
4 x 250g rack of Welsh lamb, or 4 x 175g loin Welsh lamb
2tbs fennel seeds
25g fresh grated ginger
1clove garlic
Spiced sea salt
2tbs olive oil
Sauce
150ml lamb stock
50ml fresh orange juice
100ml white wine
Butter and flour mixed to thicken
Laverbread and orange cake
250g laverbread
150g toasted oats
Rind and juice of ½ an orange
50g toasted sesame seeds
75g toasted pine nuts
1 clove garlic
Squeeze of lemon
1tbs chopped parsley
Salt and white pepper to taste
Butter and olive oil to cook
To Serve
350g cooked shredded leek mixed with a little butter
Flat leaf parsley
A selection of seasonal vegetables
Roast Leg of Welsh Lamb with tapenade and garlic
Welsh lamb is world renowned and is produced to high standards. It now carries a 'protected geographical indication' (PGI) status which means you are assured of quality meat wherever you see Welsh lamb. In addition to the classic combination of rosemary and garlic this dish introduces a Mediterranean influence with the olive tapenade crust and is an impressive centrepiece for a dinner party or Sunday lunch.
Preparation time: 30 minutes
Marinating time: 2-3 hours
Cooking Time: 11/2-2 hours plus 20 minutes resting time
Serves: 6
Ingredients
Welsh half leg of lamb weighing approx.1.5kgs (3lb 5oz)
3-4 tbsp black olive tapenade
3 whole heads of garlic, plus 2 large cloves, cut into slivers
Two packs x 20g (3/4oz) fresh rosemary
500ml lamb stock
1-2tsp redcurrant jelly(optional)
Freshly ground pepper
Vegetable oil
Preheat the oven to 210C/425F/gas mark 7. Wash and dry the lamb. Using a sharp knife, make slits 3-4cm deep into the flesh. Spread half the tapenade over the surface, pushing it down into the slits. Push the garlic slivers into the slits together with a few small sprigs of the rosemary.
Season with freshly ground pepper. Cover and refrigerate for 2-3 hrs.
Oil a roasting tin and lay most of the remaining rosemary in it. Set the lamb on top. Roast for 20 minutes.
Reduce the heat to 190C/375F gas mark 5. Cut the heads of garlic in half and place them around the lamb. Pour in 150ml of the stock and cover with foil.
Continue to roast the lamb for a further 1-11/2 hours, depending on how well done you like it. Remove the foil for the last 20-25 minutes of cooking, basting the lamb and garlic.
Remove the lamb and garlic from the tin, skim off the excess fat and place the roasting tin on the hob. Whisk the remaining 1tbsp tapenade, followed by the remaining stock. Boil briskly, whisking all the time, for 5 minutes. Taste and adjust the seasoning, adding more tapenade and the redcurrant jelly if you decide to use it. Strain the gravy into a clean pan and let it simmer for another 5-10 minutes. Serve the gravy with the carved lamb and roasted garlic, garnished with the remaining rosemary sprigs.
Serving suggestions
Great accompaniments to this dish would be roasted Mediterannean vegetables such as aubergine, red onions, red peppers, courgettes and small new potatoes sprinkled with sea salt and fresh rosemary.
Lamb and Apricots
½ leg of lamb or 1kg stewing lamb
a few stock vegetables (carrots, onion, celery), roughly chopped
1 bay leaf
150g unsulphured apricots
2 tablespoons of olive or sunflower oil
3 garlic cloves, crushed
2 large onions, sliced
3 large carrots cut into 2cm chunks
2 cinnamon sticks
2 teaspoons of ground cumin
1 tablespoon coriander seeds, lightly crushed
a few small pieces of dried ginger root (or 1 teaspoon ground ginger)
a pinch of ground mace
a glass of white wine
125g good fruit chutney
salt and freshly ground black pepper
If you are using the leg of lamb cut off the meat into large 5cm pieces, trimming away any major fat or gristle leaving and the very tough meat at the end of the knuckle on the bone. Roast the bone and knuckle in a hot oven for 10 minutes, then simmer in a pot with the stock vegetables for 1Ŋ hours. Strain the stock through a sieve.
Rinse the apricots and place in a bowl with enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour. Heat the oil in a large frying pan over a medium heat. Add the garlic, onions, carrots and sweat for a few minutes. Add all the spices and fry for a further few minutes. Transfer to the tagine or stock pot. Turn up the heat in the empty frying pan and add the rest of the oil. Brown the meat quickly in it in small batches and add the vegetables. Pour in the wine, bring to the boil and then add it to the meat, together with the water from the apricots, the chutney and enough stock to barely cover the meat. Bring to the boil and then reduce to a simmer. Season with salt and pepper and simmer uncovered for 1Ŋ hours. Add the apricots and cook for a further Ŋ hour. Serve with rice.
Lamb With Courgettes
Four lamb chops (or leg steaks): marinate in three tablespoons of olive oil, juice of a lemon, black pepper and four garlic cloves, lightly crushed
175 g haricot beans (soaked overnight)
Six courgettes
12 cherry tomatoes
Bunch of basil
One small clove of garlic
One teaspoon of sea salt
Juice of half a lemon
Eight tablespoons of extra virgin olive oil
Black pepper
Serves four
Drain soaked beans, cover with fresh water and simmer for about 1Ŋ hours until tender. Season when cooked and allow to cool.
Top and tail courgettes. Slice lengthways into strips about 2 mm thick. Lightly brush with olive oil and grill on a ridged pan or barbecue.
Pan roast tomatoes for 10 minutes in a medium oven (190ēC / 375ēF / gas 5).
Basil dressing. Crush basil and garlic with salt in a pestle and mortar, slowly add lemon and olive oil until combined. Season with black pepper.
Remove meat from marinade and pat dry. Cook on a griddle pan, barbecue or frying pan (timing will depend on thickness, and how you like your lamb). About five minutes per side, with a few minutes resting, should be sufficient.
Arrange salad by combining beans with courgettes and tomatoes. Toss with basil dressing and serve alongside lamb with salad leaves.
|
