Spring Lamb Recipes

Choosing British lamb means you’re supporting British farmers whose work helps to keep the British countryside the way we want it to look: no sheep – no countryside! Although available all year round. Spring lamb is available from early spring until the summer. So with this in mind we have a selection of luscious lamb recipes for you to enjoy.

Lancashire Hotpot

Serves: 6
Preparation time: 20 minutes
Cooking time: 3 hours

Ingredients
• 900g/2lb lean lamb chops, cutlets or chump chops, trimmed
• 15-30ml/1-2tbsp dried mixed herbs
• 15ml/1tbsp sunflower oil
• 30ml/2tbsp freshly chopped mint
• 4 lambs kidney’s skinned, cored and cut into small pieces
• 3 medium onions, peeled and cut into wedges
• 15ml/1tbsp plain flour
• 600ml/1pint good, hot lamb stock
• 15-30ml/1-2tbsp Worcestershire sauce
• Salt and freshly milled black pepper
• 2 bay leaves
• 25g/1oz butter, softened
• 900g/2lb red potatoes, unpeeled and sliced

Method
Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a 2.8L/5pint ovenproof casserole dish with a lid. Sprinkle over half the mint. Preheat the oven to Gas mark 3, 170°C, 325°F. Add the kidney to the pan and cook for about 2-3 minutes and then spoon over the cutlets. Fry the onions for about 10 minutes until brown adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning. Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter. Cover with a tight-fitting lid and cook for 1.5 hours. Remove the lid and cook for a further 50 minutes. Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden. Serve with seasonal vegetables.

Barnsley Chops with Big Chips and Crushed Peas

Ingredients
• 2 lean lamb Barnsley (double loin) chops or single loin chops
• 2 large baking potatoes, peeled and cut into very thick chips
• 30ml/2tbsp olive oil
• 45ml/3tbsp mint jelly, softened
• 225g/8oz frozen peas
• 12g/half oz butter
• 15ml/1tbsp freshly chopped mint

Method
Preheat the oven to Gas mark 6, 200ºC, 400ºF. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly. Serve the Barnsley chops, big chips and crushed peas all together.

Minty Lamb Burgers
with Gooey Cheese

Serves: 4
Preparation time: 5 minutes
Cooking time: Approximately 12 minutes

Ingredients
• 450g/1lb lean lamb mince
• 30ml/2tbsp freshly chopped mint or mint jelly
• Salt and freshly milled black pepper
• 25g/1oz Brie
For the Minty Yogurt:
45ml/3tbsp low-fat natural yogurt
15ml/1tbsp freshly chopped mint

Method
In a bowl mix together the lamb with 30ml/2tbsp of the mint. Divide into 4 and shape into burgers. Cook on preheated grill or barbecue for 4-6 minutes on each side until cooked through. During the last 1-2 minutes of cooking time top each burger with 25g/1oz Brie cheese and allow to melt. For the minty yogurt mix together the yogurt and the remaining fresh mint. Serve the burgers on toasted ciabatta with roasted or barbecued peppers, drizzled with the minty yogurt.

Marmalade Lamb

Serves: 2
Preparation time: 5 minutes
Cooking time: Under 20 minutes

Ingredients
• 2 large lean lamb shoulder steaks or rumps
• Salt and freshly milled black pepper
• 15ml/1tbsp oil
• 60ml/4tbsp orange marmalade
• 30ml/2tbsp Worcestershire sauce
• 15ml/1tbsp sesame seeds
• Green salad leaves

Method
Place the lamb on a chopping board and season. In a small bowl, mix together the oil, marmalade, Worcestershire sauce and sesame seeds. Brush over the lamb on both sides to coat. Cook on under a preheated grill for 6-8 minutes on each side. Garnish the lamb with the salad leaves and serve with crusty bread. Tip
This recipe contains nuts or seeds

Bubble and Squeak Lamb Brunch

Ingredients
• 225g/8oz lean lamb mince
• 1kg/2.2lb potatoes, peeled and cut into chunks
• 450g/1lb green cabbage, chopped
• 1 onion, peeled and finely chopped
• 30ml/2tbsp tomato ketchup
• 5ml/1tsp Worcestershire sauce
• 1 egg, beaten
• 25g/1oz plain flour
• 15ml/1tbsp oil
• extra flour, for dusting hands

Method
Place the potatoes, in a large pan, cover with water and cook covered for 10 minutes. Add the cabbage and cook for a further 10 minutes until the vegetables are tender. In a non-stick frying pan dry fry the minced lamb with the onion, until the mince is browned, stir in the tomato ketchup and the Worcestershire sauce. Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add the cooked mince to the mixture with the seasoning, egg and flour, mix thoroughly. Heat the oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands shape into patties. Cook in batches over a medium heat for 3-4 minutes each side or press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown. Cut into wedges and serve topped with a poached or fried egg and wilted spinach.

Article from issue 31 April/May 2010. To order this issue go to the Northern Life online store.