WelshSpring Lamb

so versatile

On the Hob ... Cooking with Spring Welsh Lamb on the oven hob provides a wealth of cooking styles and an endless scope for Lamb based dishes. From frying, braising, top hob casseroles and saute. Using simple seasoning and fresh herbs, wine or stock _ fill your kitchen with these wonderful aromas!

In the Oven ...

Under the Grill ....

under the grill...

Spring Welsh Lamb is perfect for melt-in-your-mouth texture and succulance. From slow cooking, roasting and casseroling, from family sized whole legs of lamb through to smaller racks and cutlets etc.

Quick, easy and very versatile, grilling is ideal for a variety of Spring Welsh Lamb cuts such as _ chops, cutlets, burgers, kebabs, racks, rump and shoulder steaks.

Serves: 2 Cooking Time: Approximately 12-16 minutes

Pre-heat the grill before cooking to help keep the lamb cuts tender which helps to seal in the juices.

Ingredients

Lamb will continue to cook as it ‘rests’ so for best results remove from the oven just before the meat reaches an internal temperature of 180°C.

2 - 4 lean lamb loin chops or 4-6 lamb cutlets 1 large orange, juice and rind 3 - 4 large sprigs fresh thyme (lightly bruised to release flavour) 25g (1oz) butter

Method Preheat grill or griddle pan and cook lamb loin chops or cutlets for approx 6-8 minutes each side. Add to a small pan orange juice, rind, thyme and butter, heat slowly to melt butter and infuse flavours together. Either pour over chops in griddle pan or add chops to pan to cover and coat with sauce. Serve with new potatoes and steamed purple sprouting broccoli and drizzle with buttery orange juices.

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Nutritional Analysis based on the 6th Edition of the Compositional Standard of Foods.

Hybu Cig Cymru - Meat Promotion Wales PO Box 176, Aberystwyth SY23 2YA Telephone: 01970 625050

E-mail: [email protected]

Enjoy the following delicious recipes brought to you by Hybu Cig Cymru-Meat Promotion Wales.

Lamb loin chops

Spring 2007

with orange and thyme buttery sauce

Website: www.hccmpw.org.uk

Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg

in the oven...

under the grill...

Serves: 4 Cooking Time: 2 hours Temperature: Gas Mark 4-5, 180˚C, 350˚F

Serves: 4-6 Cooking Time: Approximately 30 minutes

Ingredients 450g (1lb) lean lamb shoulder, cut into cubes 15ml (1tbsp) oil 900g (2lb) potatoes, peeled and sliced 2 leeks, sliced 2 parsnips, peeled and sliced Black pepper 3 sprigs fresh rosemary 150ml (¼pt) lamb stock Butter 50g (2oz) Caerphilly cheese, grated

Method Heat oil in a pan. Brown lamb shoulder cubes. Arrange a layer of potatoes, leeks and parsnips over the bottom of a large ovenproof dish. Season well and sprinkle with fresh rosemary. Arrange the lamb cubes over the top, pour over lamb stock and finally finish with the remaining potatoes, leeks and parsnips, neatly overlapping. Brush with melted butter and sprinkle with Caerphilly cheese, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30 minutes of cooking time or until the top layer is softened, and well browned and golden. Serve with steamed green beans.

Lamb, parsnip and leek layer bake Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg

Ingredients 450g (1lb) lamb leg or fillet, cut into cubes 1 lemon, rind and juice 10ml (2tsp) black peppercorn, crushed 5ml (1tsp) ground ginger 2.5ml (½tsp) ground cardamom 5ml (1tsp) cayenne pepper 30ml (2tbsp) olive oil

Method Mix together the lemon rind and juice, spices and oil. Smear over lamb cubes until evenly coated. Thread 3-4 cubes on to skewers (pre-soak to avoid burning if using bamboo skewers). Cook kebabs under a preheated grill for approximately 8-10 minutes. Serve with olive mayonnaise, made with 30ml (2tbsp) mayonnaise, plus 30ml (2tbsp) black olives, chopped, toasted pittas and seasonal salad leaves.

Lamb brochettes Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg

in the oven... Serves: 2 Cooking Time: 30-40 minutes Temperature: Gas Mark 4-5, 180˚C, 350˚F Ingredients Lean lamb rump joint (one joint should serve 2-3) 30ml (2tbsp) olive tapenade 3 garlic cloves, squashed 3 large sprigs fresh rosemary 450g (1lb) new potatoes, cut half Oil

Method In a small bowl mix together olive tapenade, garlic and a large sprig fresh rosemary. Cut 4-6 deep and wide slits into the joint and push into each slit a spoonful of the mixture. Place the joint on a rack in a roasting tin and open roast for the calculated cooking time. Meanwhile place new potatoes and 2 large sprigs fresh rosemary into a roasting tray. Toss with any remaining mixture. Cook in preheated oven for 30-40 minutes. Use meat juices in gravy. Serve with roasted new potatoes and seasonal spring vegetables.

Roasted lamb rump with garlic, tapenade and rosemary Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg

on the hob... Serves: 4 Cooking Time: Approximately 2 hours Ingredients 450g (1lb) lean shoulder of lamb, cut into large cubes 15ml (1tbsp) oil 1 onion, sliced 2 cloves garlic, crushed 400g (approx) can chopped tomatoes 2 medium potatoes, peeled and cut into cubes 1 courgette, thickly sliced 2 carrots, peeled and thickly sliced ¼ butternut squash, peeled and cut into cubes ¾pt (350ml) stock 15-30ml (1-2tbsp) Madras curry paste 15ml (1tbsp) fresh coriander, chopped

Method In a large non-stick wok or saucepan, heat oil and fry lean lamb cubes, until browned. Add onion and garlic, and cook for 1-2 minutes. Add can chopped tomatoes, vegetables, stock and curry paste. Bring to the boil, cover and simmer for 2-2½ hours until meat is soft and tender. Sprinkle with fresh coriander. Serve with boiled rice and Indian breads.

Madras style spiced lamb Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg

on the hob... Serves: 2 Cooking Time: Approximately 10-12 minutes Ingredients 2 lean lamb leg steaks, cut into strips Spaghetti (about 100g (4oz) dried weight per person) 15ml (1tbsp) olive oil (or use oil from sundried tomato jar) 1 red onion, thinly sliced 1 red chilli, deseeded and thinly sliced 4 sundried tomatoes in olive oil, roughly chopped Fresh basil Toasted ciabatta

Method Cook spaghetti in a pan of boiling water as per pack instructions. Meanwhile put olive oil into a pan, add red onion, thin strips of lamb and cook for 2-3 mins. Add red chilli and sundried tomatoes and toss together. Serve straight away scattered with black pepper, torn basil, chunks of crusty bread drizzled with basil and chilli oil and a large seasonal salad.

Chilli, basil and lamb spaghetti Nutritional Analysis Typical nutrient content per portion, based on 4 servings of 150g lean loin chops per person, including rice. Energy 2444 kj, 587 kcal, Fat 30g, Iron 4mg