Minty Lamb Chops

There are so many different variations to home made mint sauce but this one has to be my favourite.  It's easy to make and it's delicious.  I hope you will like it as much as I do.  Enjoy!

Ingredients:

 
4 Lamb Chops
2 tablespoons fresh mint, coarsely chopped
2 tablespoon fresh squeezed lemon juice (about 1 lemon)
1 tablespoon vegetable oil
1 tablespoons water
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 clove garlic, minced

Method:

Mix all the ingredients, apart from the lamb chops, together.
Coat the lamb chops in the marinade and refrigerate for at least 2 hours.
Place a knob of butter into a sauce pan.
Add the lamb chops and cook for 1 minute on each side.
Transfer to a baking dish and place in a preheated oven for about 8 mins or until done.

Serve with roast tomatoes, salad and baby potatoes.

Dinner with Friends

My friends, Kelly and Darren, came for dinner recently.  I originally wanted to cook a South African themed menu but as I couldn't get all tbe ingredients I needed I had to change it.  The pictures aren't good.  I really need to invest in a proper camera.  Maybe FC will bring me one, I am sure that I have been a good girl this year.  lol.


I made:

Starter:

Prawns with chorizo, tomato and Mozzarella.  Served with Melba Toast.  

(I bought these miniture Gino D'Acampo casserole dishes from Morrissons for £1.50 each!  Bargain!)

Main Course:

Moroccan Lamb Casserole served with cous cous and roast veg.

(I have made this dish so many times and it has always been nice.  I was very dissapointed and quite embarressed to serve it to be honest)

Dessert:

Lemon Curd Pudding

Malva Pudding

(Served with icecream and a waffer twirl)

Bread:

I made some home made bread although I used a different recipe to what I originally use. 

Garlic Bread

Chilli and Herb bread sticks and plaits.



Home made Bread





Tomato Bredie

Tomato Bredie is a South African stew.  Referred to in Afrikaans as 'tamatiebredie' is normally made with mutton and is cooked for a long time.  It some how tastes better the next day so make it in advance (I started mine off on Monday night). 

Ingredients

2 large onions halved and thinly sliced
1 kg lamb knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar
Oil

Method:

Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.

Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.

Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.

Add the potatoes and simmer for a further 20 minutes until they are tender.

Lastly add the sugar, stir and simmer for another 5 minutes.

Lamb Curry

We love curry and we eat it often.  Gareth (my ex husband) taught me how to make curry 14 years ago and I have been making it ever since.  Enjoy!

Ingredients:
1 x onion
2 x teaspoons garlic, finely diced
1 x teaspoon chilli, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x box passata
2 x packet of lamb
8 x new potatoes
1 x plate mixed herbs, spices and curry power
Salt and pepper to taste


Method:
Heat the oil in a large pot
Add the onion, chilli, garlic and herbs and cook until onion is tender.
Add the plate of mixed herbs, spices and curry powder.
Cook for about 5 mins, stirring continuously.
Add the Lamb and stir well to coat in the curry ‘paste’.
Add the box of Passata.
Using the can, add some water.
Add the potatoes.
Cover and cook on full heat for about 5 mins.
Turn the heat down and allow to cook gently for about 35 mins.
Add the sugar and season to taste.
Serve with rice.

Moroccan Lamb Casserole

The beauty of this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated.

Ingredients:
100g whole apricots, halved
3tbsp olive oil
4 x 340g packs diced leg of lamb
1x large onion, finely chopped
2 x garlic cloves, thinly sliced
1 x tsp ground cumin
1x tsp ground coriander
1x tsp ground cinnamon
1 x can tomatoes, chopped
300ml Lamb Stock
Salt to taste
2tsp Bart Spices Harissa
2tbsp fresh parsley, chopped
500g pack Couscous, prepared as directed on the packet

Method:
1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
2. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the salt. Heat to simmering point, cover and cook in the oven for 1 1/2hour(s).
4. Season to taste, add extra harissa if desired, then stir in the parsley and serve with couscous or rice and grilled veg.

Minty Lamb Ribs

Lamb is one of my favourite meats. Pair it with this minty marinade and it is a match made in heaven.

Ingredients:
1 x packet of lamb ribs
4 oz extra virgin olive oil
4 garlic cloves
6 tbsp lemon juice
zest of one lemon
1 oz fresh mint leaves, shredded (no stems)

Method:
Blitz Marinade ingredients in a food processor.
Put lamb in a roasting tin, spread the marinade over - leave in fridge overnight.
Preheat oven to gas 180C and take lamb out of fridge.
Roast for about 25/30, basting as necessary

Served with a side salad.