Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red bell pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly milled black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • salt and freshly milled black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Slowly bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin/pan and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and then spread over the garlic. Over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

Updated: November 16, 2019

Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes (hob)

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  1. Method
  2. Heat butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt, and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  3. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk. Put to one side.

  4. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz.

  5. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally.

  6. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  7. Meanwhile prepare the meatballs.

  8. Put the lamb in a large bowl.

  9. Squeeze the milk from the bread and discard, adding the bread to the lamb.

  10. Put half the parsley onto a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined.

  11. Make into 20–24 meatballs , flattening them slightly, and place them on a baking tray/sheet lined with clingfilm/plastic wrap. Refrigerate for 20 minutes to firm up.

  12. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  13. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan/skillet and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover the pan and cook for a further 20–30 minutes, until the meatballs are cooked through.

  14. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  15. Serve with pasta and a salad.

Updated: October 19, 2019

Potato Moussaka

Potato Moussaka

 

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

 

Potato Moussaka
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)

  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450g (l lb) minced/ground lamb
  • 1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly milled black pepper


  • For the cheese sauce
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (¼ cup)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 85g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 eggs, medium (U.K.)/large (N.A.)


  • Serving suggestion
  • Serve with seasonal vegetables or a salad.

  • You will also need a 1.5 litre (2½ pint) (6 cup) oven proof dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Simmer the potatoes in a pan of boiling water for 15 minutes. Drain and leave on one side to cool a little.

  4. For the meat sauce
  5. Heat the oil in a deep sided frying pan/skillet and add the onions. Gently cook until they start to soften, about 5 minutes.

  6. Now add the lamb and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.

  7. Next add the tomatoes, tomato purée/paste, and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  8. For the cheese sauce
  9. Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  10. While the roux is cooking, warm the milk in a microwave (this will make it quick and easy to blend into the roux).

  11. Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and stir until the sauce thickens.

  12. Remove from the heat and add 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.

  13. To assemble
  14. Slice the potatoes thinly.

  15. Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.

  16. Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.

  17. Finally pour the cheese sauce over the potatoes and level.

  18. Sprinkle with the remaining grated cheese.

  19. Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.

  20. Serve with seasonable vegetables or a salad.

Updated: July 15, 2019

One-Dish Lamb Pasta

One-Dish Lamb Pasta

 

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

 

One-Dish Lamb Pasta
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 27 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 450g (1 lb) lamb mince/ground lamb
  • 400g can (½ x 28 fl oz can) chopped/diced tomatoes
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 1 heaped tbsp fresh thyme leaves
  • 2 tbsp tomato purée/paste
  • salt and freshly milled black pepper
  • 600ml (20 fl oz) vegetable or chicken stock (2½ cups)
  • 170g (6 oz) farfalle pasta(3 cups)
  • Worcestershire sauce
  • fresh Parmesan to garnish

  • To serve
  • A leafy salad and crusty bread

  • You will also need a large sauté pan with lid and four pasta dishes.


  1. Method
  2. Heat the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.

  3. Now add the tomatoes, red wine, thyme, tomato purée/paste, seasoning, and stock. Stir everything together then bring the sauce to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.

  4. Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, or until the pasta is just tender. Stir occasionally.

  5. Add a dash of Worcestershire sauce.

  6. Spoon into the four dishes and top with a little grated Parmesan.

  7. Serve with a leafy salad and crusty bread to soak up the tasty sauce.

Updated: July 10, 2019

Individual Shepherd’s Pie

Individual Shepherd's Pie

 

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

 

Individual Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized chunks (about 6 medium)
  • 1 tbsp olive oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 tbsp flour
  • 300ml (10 fl oz) lamb or beef stock (1¼ cups)
  • 415g tin (398ml can) baked beans
  • 2 tbsp tomato purée/paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh mint, chopped
  • salt and freshly ground black pepper
  • knob of butter
  • a little milk
  • 12 cherry tomatoes, halved
  • 55g (2 oz) cheddar cheese, grated (½ cup)

  • You will also need 4 individual serving ovenproof dishes for this recipe


  1. Method
  2. Add the potatoes to a pan of boiling salted water and simmer for 20 minutes or until tender.

  3. Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.

  4. Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.

  5. Next, add the baked beans, tomato purée/paste, Worcestershire sauce and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide amongst the four dishes.

  6. Preheat the grill/broiler while finishing the pies.

  7. Drain the potatoes once they are tender, then mash adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.

  8. Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over top.

  9. Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.


  10. Individual Shepherd's Pie

Updated: October 2, 2018

Lamb Noisettes with Red Wine Sauce

Lamb Noisettes with Red Wine Sauce

 

In this recipe, noisettes of lamb are coated with rosemary and seasoning, then cooked in butter, and served with a red wine sauce.

A noisette of lamb is simply the T-bone removed from the chop which can then be cooked to produce a really tasty, sweet meat.

 

Lamb Noisettes with Red Wine Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 noisettes of lamb/boneless lamb chops
  • 1 tbsp olive oil
  • 1 tbsp peppercorns, crushed
  • 1½ tbsp fresh rosemary, stalks removed
  • salt
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 150ml (5 fl oz) chicken stock (⅔ cup)
  • 2 tsp sugar
  • extra rosemary sprigs for garnish

  • To serve
  • Buttered baby potatoes and sautéed courgettes/zucchini go well with this dish.


  1. Method
  2. Warm a plate in the oven.

  3. In a shallow bowl, mix the oil, crushed peppercorns, rosemary leaves, and a little salt. Add the lamb noisettes and turn to coat.

  4. Next melt the butter in a large frying pan/skillet and cook the lamb over a medium to high heat for 2–3 minutes per side, depending on the thickness of the chops. The lamb should still be slightly pink in the centre. Remove the lamb, place on the warmed plate and cover with foil while making the sauce.

  5. Pour away any excess fat from the pan/skillet, then add the red wine and chicken stock, and stir in the sugar. Bring to the boil, stirring, while scraping up any residue from the bottom of the pan/skillet. Let the sauce simmer for 5–10 minutes to reduce, until it is slightly syrupy.

  6. Pour over the lamb and serve garnished with rosemary sprigs.

 

Lamb Noisettes with Spring Vegetables

Lamb Noisettes with Spring Vegetables

 

A lovely, tasty meal to embrace the joys of spring and the growth of the first fresh vegetables of the season. The sweet meat of boneless lamb chops are roasted with garlic and rosemary, and served with roasted asparagus and baby new potatoes along with glazed carrots.

 

Lamb Noisettes with Spring Vegetables
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 noisettes of lamb (boned lamb chops)
  • a few sprigs of rosemary
  • ½ whole garlic
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 675g (1½ lb) baby potatoes (about 12)
  • 450g (1 lb) asparagus (16–20 small spears or 12–15 large)
  • 2 olive oil
  • 450g (1 lb) new carrots (about 8)
  • 300ml (10 fl oz) vegetable stock (1¼ cups)
  • knob of butter
  • 1 tsp soft brown sugar

  • You will also need 2 roasting tins/pans. One large enough to just take the noisettes of lamb and the other for the potatoes and asparagus.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.

  4. Wash the asparagus and snap off and discard the whitish, woody parts at the end of the stems. Add them to the pan of potatoes during the last 2 minutes Drain everything well.

  5. Next make a bed of rosemary sprigs in the roasting tin/pan for the meat. Now lay the lamb on top and add the halved garlic. Season well and sprinkle over the olive oil. Roast in the bottom half of the oven for 20–25 minutes until the lamb is cooked through.

  6. Put the potatoes in the second roasting tin (pan) and coat them well with the olive oil. Roast on a racak above the lamb for 10 minutes.

  7. Now add the asparagus to the tin/pan with the potatoes and baste them with the oil. Roast for 10–15 minutes, turning the potatoes and asparagus a couple of times.

  8. While everything is roasting in the oven, wash and trim the carrots. Put the carrots, vegetable stock, butter, and sugar in a pan, bring to the boil and then gently simmer, uncovered, for about 20 minutes or until the carrots are tender.

  9. Add any remaining cooking juices from the carrots to those left from roasting the lamb and use to make a gravy.

 

Lamb Meatballs in a Creamy Sauce

Lamb Meatballs in a Creamy Sauce

 

These tasty nutmeg seasoned meatballs are cooked in a creamy, wholegrain mustard sauce and served with tagliatelle.

 

Lamb Meatballs in a Creamy Sauce
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Refrigeration time: 1 hour
  • Cooking time: 1 hour (oven)

  • Ingredients
  • 2 slices white bread
  • 2 tbsp milk
  • 1 small onion, peeled and finely chopped
  • 450g (1 lb) lamb mince/ground lamb
  • 2 eggs, medium (U.K.)/large (N.A.), beaten
  • salt and freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 600ml (20 fl oz) chicken stock (2½ cups)
  • 1 tbsp wholegrain mustard
  • 300ml (10 fl oz) crème frâiche (1¼ cups)
  • 2 tbsp cornflour/cornstarch

  • To serve
  • serve with tagliatelle and a green salad

  • You will also need a large frying pan/skillet and a deep sided casserole dish


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. Remove the crusts from the bread and cut into rough pieces. Place in a bowl and moisten with the milk. Mix with a fork to break up into crumbs.

  4. In a large bowl, mix together the soaked breadcrumbs, onion, lamb, eggs, seasoning, and nutmeg until thoroughly combined.

  5. Shape into 32 meatballs, using wet fingers. Just keep a small bowl of water nearby. (Fingers dipped in flour will just become sticky.) Place them on a plate, cover, and chill for 1 hour to firm up.

  6. Heat half the butter in the pan/skillet over a medium heat. When the butter is foaming, add half the meatballs. Shake them in the pan to keep them moving and cook until browned all over, about 5 minutes. Transfer them to the casserole dish using a slotted spoon. Repeat with the remaining meatballs, adding extra butter if needed.

  7. Pour the stock into the panskillet. Bring to the boil, scraping off any bits stuck to the bottom of the pan. Then stir in the mustard. Pour over the meatballs. Cover the dish with foil and cook above the centre of the oven for 45 minutes.

  8. Mix the crème frâiche and cornflour/cornstarch together in a bowl, then stir into the casserole until well blended. Return to the oven for a further 15 minutes, uncovered, until bubbling. The sauce will become thick.

  9. Serve over tagliatelle, and a salad on the side.

Updated: April 14, 2018

Greek Pasta Bake

Greek Pasta Bake

 

A tasty baked dish of lamb, pasta and tomatoes covered in a white sauce and topped with grated cheese.

 

Greek Pasta Bake
Prepares: 4 servings
 
  • Preparation time: About 40 minutes
  • Cooking time: 40 minutes hob, 30 minutes oven

  • Ingredients
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450g (1 lb) lamb mince/ground lamb
  • 2 tbsp tomato purée/paste
  • 2 × 400g tins or 1 × 28 fl oz can chopped/diced tomatoes
  • 2 bay leaves
  • 150ml (5 fl oz) good beef stock (⅔ cup)
  • salt and freshly ground black pepper
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) plain/all purpose flour (3 tbsp)
  • 300ml (10 fl oz) milk (⅔ cup)
  • 170g (6 oz) macaroni (1½ cups)
  • 55g (2 oz) Cheddar cheese, grated/shredded (½ cup)

  • You will also need a 2 litre (3 pint) (8 cup) ovenproof dish.

  • To serve
  • Accompany with a green salad


  1. Method
  2. Heat the oil in a large pan and cook the onion and garlic over a medium-low heat for 3 minutes, until softened.

  3. Increase the heat, add the lamb, and stir-fry for 3–4 minutes until browned all over, breaking up any lumps as it is cooking.

  4. Reduce the heat and stir through the tomato purée/paste and cook for 1–2 minutes. Stir in the tomatoes, bay leaves, and stock, and season. Bring to the boil, then reduce the heat and simmer for 35–40 minutes.

  5. minutes before the meat sauce has finished cooking preheat the oven to 180°C (350°F) (gas 4).

  6. Now for the white sauce. Melt the butter in a small pan, then tip in the flour and stir to make a smooth paste. Cook over a low heat for 1–2 minutes. Remove from the heat. Gradually whisk in the milk, stirring continuously, until smooth. Then cook for 4–5 minutes on a low heat, stirring until the sauce starts to thicken.

  7. Cook the macaroni in boiling salted water as directed on the packet. Drain well.

  8. Spread half the macaroni over the base of the dish. Spoon the meat sauce on top. Then cover with the remaining macaroni. Pour the white sauce evenly over the top and scatter with cheese.

  9. Bake for 25–30 minutes until the sauce is bubbling around the edges.

  10. Tip
  11. A foolproof way to make a smooth white sauce:

  12. Once the butter has melted, tilt the pan so all the melted butter rests in one corner. Tip the flour onto the pool of butter. It will then be easier to stir to a smooth paste. Also preheat the milk in a microwave, on high, for 1 minute, then gradually whisk it into the roux. Adding warm milk gradually will make a smooth sauce without any lumps.

Updated: April 8, 2018

Rack of Lamb with Garlic Crumbs and Roasted Carrots

Rack of lamb

 

A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.

 

Rack of Lamb with Garlic Crumbs and Roasted Carrots
Prepares: 6 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 85g (3 oz) fresh breadcrumbs (1½ cups)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 55g (2 oz) butter (¼ cup, or ½ stick), melted
  • ½ jar sun-dried tomato paste
  • 2 x 6 cutlet lamb racks, trimmed
  • 450g (1 lb) Chantenay carrots (baby carrots) OR
  • 450g (1 lb) carrots, (about 7 medium), peeled and cut into batons
  • 4–5 tbsp olive oil

  • To serve
  • serve with cannellini beans

  • You will also need a large roasting tin/pan.


  1. Method
  2. Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.

  3. Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.

  4. Rack of lamb
  5. Remove the lamb from the fridge and bring up to room temperature.

  6. Preheat the oven to 200°C (400°F) (gas 6).

  7. Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.

  8. Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.

 

Shepherd’s Pie

Shepherd's Pie

 

The first reference to a shepherd’s pie appeared in the late 1800s and since then there has been a debate as to whether it should contain lamb or beef. I’ve grown up with the idea that a shepherd’s pie is made with lamb, and cottage pie with beef. Regardless, the traditional recipe can be quite bland so here I have added some extra seasonings to liven it up.

 

Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 tbsp oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • 1 tbsp flour
  • 1 tbsp tomato purée/paste
  • 450ml (15 fl oz) lamb stock (beef can be used as a substitute) (2 cups)
  • 800g (1 lb 12 oz) potatoes, cut into large chunks (5 medium)
  • 40g (1½ oz) butter (3 tbsp)

  • Serve with Chantenay carrots/baby carrots and any other seasonal vegetables.

  • You will also need a sauté pan and ovenproof dish.


  1. Method
  2. Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the meat and brown, about 5 minutes. Remove and set aside.

  3. Add remaining oil, reduce the heat and gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for a further minute. Now stir in the spices, flour and tomato purée/paste and cook for 2 minutes.

  4. Gradually stir in the stock, then return the lamb to the pan. Season. Bring to the boil, then reduce the heat and gently simmer for 45 minutes, stirring occasionally.

  5. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain and leave them to steam dry for two minutes.

  6. Preheat grill/broiler to medium.

  7. Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and cover with the potato. Grill/broil until the potato is turning golden, about 10 minutes.

Updated: March 22, 2018

Moussaka

Moussaka

 

My version of a classic Eastern Mediterranean moussaka. This tasty dish has layers of aubergine/eggplant, meat sauce, and potato covered with a cream and cheese topping.

 

Moussaka
Prepares: 6 servings
 
  • Preparation time: About 45 minutes
  • Cooking time: 30 minutes on hob, 25 minutes in oven

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 tbsp fresh oregano, chopped
  • 700g (1½ lb) lamb mince/ground lamb
  • 1 large aubergine/egg plant, sliced
  • 2 x 400g cans or
  • 1 x 28 fl oz can chopped tomatoes/diced tomatoes
  • 3 tbsp tomato purée/paste
  • 1 Kallo beef organic stock cube or 1 tsp Better Than Bouillon Beef*
  • salt and freshly ground black pepper
  • 900g (2 lb) potatoes (6 medium)
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 115g (4 oz) Cheddar cheese, grated (1 cup)
  • peas (optional)

  • *I just choose these options because I don’t like all the additives and sodium found in other brands.

  • For this recipe you will also need a deep-sided frying pan/skillet, a griddle or heavy-based pan and a
  • 1.75 litre (3 pint) (7 cup) ovenproof dish


  1. Method
  2. Heat the oil in the deep-sided frying pan/skillet over a low heat. Add the onion and oregano and gently fry for 5 minutes or until the onion has softened but not brown. Stir occasionally.

  3. Turn up to a moderate heat and add the lamb. Stir fry for 10 minutes until the meat starts to brown.

  4. Drain any fat from the lamb, add the tomatoes, tomato purée/paste and stock cube or teaspoon of bouillon. Stir well and season. Bring the mixture to the boil, then reduce the heat and simmer gently, uncovered, for 25–30 minutes until the liquid has reduced.

  5. Meanwhile, peel and cut the potatoes into large even-sized pieces. Bring a large pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Drain, leave for a couple of minutes until they are cool enough to handle and then cut into thin slices.

  6. Next, preheat the griddle over a medium-high heat for 2–3 minutes. Then cook the aubergine/egg plant slices in batches, in a single layer, for a couple of minutes each side until they just starting to colour. Put them to one side.

  7. Preheat the oven to 180°C (350°F) (gas 4).

  8. Make layers with the aubergine/egg plant, lamb mixture and potatoes in the ovenproof dish, finishing with potatoes. Pour over the cream and sprinkle with grated cheese.

  9. Place the dish on a baking sheet and bake for 20–25 minutes until bubbling and golden.

  10. Can be served with peas.

Updated: March 22, 2018