Ingredients:

• 4 PGI Welsh Lamb shanks
• 1 tbsp oil
• ½ x can of chopped tomatoes
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 cinnamon stick
• Seasoning
• Water

For the ragout:

• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, thinly sliced
• 300g small potatoes, halved if large
• 2 garlic cloves, finely chopped
• 300ml reserved juices and stock from braising the shanks
• 100g dried red lentils, rinsed and picked over
• Salt, to taste
• Remaining half can of chopped tomatoes
• ½ jar of rogan josh curry paste
• 1 small punnet of cherry tomatoes or tomatoes on the vine
• 400g can of chickpeas, drained and rinsed
• Fresh coriander

Method:

To cook the lamb shanks:

1. Heat the oven to 160ºC / 140ºC fan / Gas 3.
2. Heat the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish.
3. Using the same pan, fry the onion, carrot, bay leaf and spices until brown.
4. Add the onion and carrot mixture to the lamb shanks in the ovenproof dish, then add the chopped tomatoes. Add enough water to half cover the lamb shanks.
5. Cover with tin foil and cook in the oven for 1 hour 30 minutes – 2 hours or until the meat is very tender.
6. Remove the shanks from the stock and cover to rest, reserving the juices and stock from the pan.

To make the ragout:

1. Put the rinsed lentils and the potatoes in cold water. Bring to the boil, and cook for 15 minutes or until just tender. Drain.
2. Heat the oil in a pan and fry the onion, garlic and carrot. When they are soft, add the rogan josh paste, the rest of the can of chopped tomatoes and the cooking liquid to make a smooth sauce.
3. Add the lentil mixture and the chickpeas and cook for a further 10 minutes, adding more liquid if necessary.
4. Five minutes before serving, add the cherry tomatoes and finish with some fresh coriander.
5. Spoon the lentil mixture onto a plate and top with the lamb shanks. Serve with warm naan bread.

Ingredients

For The Lamb

• 2.5kg organic leg of lamb (on the bone)
• 100g rose Harissa paste (we used Belazu Rose harissa paste)
• ½tbsp garlic purée
• ½tbsp tomato purée
• 2 preserved lemons
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp maple syrup
• generous pinch of salt
• 1L lamb stock
• 8 apricots, halved

For The Couscous

• 500g giant couscous
• 1 vegetable stock cube
• 100g dried apricots or raisins
• 250g pomegranate seeds
• bunch of coriander, roughly chopped
• 1 lemon
• sea salt and cracked black pepper
• 150g flaked almonds, toasted

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 3
2. In a bowl combine the harissa paste, garlic and tomato purée. Finely chop the preserved lemons into a paste and add to the harissa mix. Sprinkle in the cinnamon and cumin and pour in the maple syrup. Season generously with salt and stir well to combine all the ingredients
3. With a sharp knife, lightly slash the skin of the lamb before taking half off the harissa marinade (reserve the remaining marinade for the couscous) and rub all over the lamb, ensuring the marinade coats the entire joint
4. Place the lamb into a large roasting tin and pour the stock around the edge. Tightly cover the lamb with foil and place in the oven for 1 hour. Remove from the oven, pull back the foil, generously baste with the cooking juices before returning the foil and placing back in the oven. Cook for a further 1 hour 45 minutes
5. Take the lamb out the oven and discard the foil. Baste the leg with any remaining cooking liquid and place the apricot halves in the roasting tin. Cook for a final 15 minutes until the apricots are soft and the lamb meat is easily pulling away from the bone. Leave to rest under a little foil until ready to serve
6. Whilst the lamb is cooking, make the couscous. Wash and drain the couscous before placing in a large saucepan. Crumble in the vegetable stock cube and pour in 1.5-litres of water. Bring to the boil and cook according to packet instructions before draining and leaving to cool
7. Add the apricots or raisins to the couscous along with the pomegranate seeds. Sprinkle in 2/3 coriander, reserving the rest for serving and finely grate in the zest of 1 lemon. Add the reserved marinade and stir until all the ingredients are well combined. Season accordingly
8. When ready to serve, spoon the couscous onto a large serving platter. Transfer the rested meat onto the bed of couscous and finish with the remaining coriander and flaked almonds. Finish by adding the cooked apricots and pulling a little meat away from the bone using a fork.
9. Allow your guests to dig in and enjoy!

Recipe from www.coombefarmorganic.co.uk

Prep time: 15 mins

Cook time: 40 mins

Ingredients

• 4 Lamb chops
• Olive Oil
• Salt & Pepper
• 500g Mini/New Potatoes, washed but skins left on
• Vine tomatoes

For the chermoula:

• 50g watercress, chopped finely
• 1tbsp each coriander and parsley, chopped finely
• 2 cloves garlic, minced
• Salt
• Zest & juice of a lemon
• ½ tsp paprika
• ½ tsp chilli flakes
• ¼ cup olive oil

Method

1. Preheat the oven to 180°C. Rub a little olive oil, salt and pepper into the potatoes, exactly as you would with a jacket potato. Pop them on a baking tray and cook in the oven for around 30mins. They should be soft in the middle with golden brown skins.
2. While the potatoes cook, generously season each side of the lamb chops with salt & pepper. Heat a little oil in a large frying pan and cook the steaks for about 3 mins on each side. Or do them on the BBQ over high heat. Blister the tomatoes, vine left intact, in the same pan.
3. For the chermoula, use a blender to combine all the ingredients together. Be sure to taste it as you can adjust the salt to suit. Serve as a dipping or drizzling sauce for both the lamb and potatoes!

Recipe by www.thewatercresscompany.com

For the lamb

• 4 lamb cutlets
• 2 tbsp redcurrant jelly
• 40ml red wine
• 40ml orange juice
• 1 clove garlic, crushed
• 1 sprig rosemary, finely chopped

For the mash

• 300g Maris Piper potatoes, peeled and halved
• 2 tbsp whole milk
• 2 tsp butter
• 1 tsp fresh thyme leaves
• 50g goats’ cheese

Method

1. Preheat the oven to 220ºC / Fan 200ºC / Gas 7. Place the lamb cutlets into a shallow oven-proof dish. Whisk the redcurrant jelly, red wine, orange juice, garlic and rosemary together in a small pan and heat gently until the redcurrant jelly has melted
2. Pour over the lamb cutlets and roast in the oven for 20 minutes, turning halfway through the cooking time
3. Cook the potatoes in a pan of boiling water for about 20 minutes, or until tender. Drain in a colander and allow to steam dry for a couple of minutes. Add the milk and butter to the pan and mash using a potato masher
4. Add the thyme leaves and season with sea salt and plenty of freshly ground black pepper. Crumble in the goat’s cheese and stir together
5. When the cutlets are ready, set them aside keeping them warm. Skim some of the fat off the top of the redcurrant sauce using a spoon and heat the sauce from the dish in a small pan until starting to thicken
6. Serve the cutlets alongside the mashed potato, with the redcurrant sauce drizzled over the top

Recipe by www.seasonalspuds.com

Ingredients

• 400g Cornish new potatoes (cooked)
• 400g lamb (cooked and cut into chunks)
• 1 onion, chopped
• 2 carrots, sliced
• 1 leek, sliced
• 1 sprig of rosemary
• 1 tbsp Worcestershire sauce
• 1 tbsp plain flour
• 400ml lamb stock
• 2 tbsp olive oil

Method

1. Preheat the oven to 200^oC (fan 180^oC).
2. Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
3. Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
4. Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
5. Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
6. Cook in the oven for around 30 minutes until the potatoes are golden.

Recipe by www.seasonalspuds.com

Serve 6

INGREDIENTS

For the salt crust

• 500g plain flour
• 500g coarse sea salt
• 2 egg whites (save the yolks)
• 2 tbsp fresh rosemary, finely chopped
• 225ml water

For the lamb

• 1kg root veg (e.g. beetroot, kohlrabi, potatoes, carrots), cut into wedges
• 4 sprigs fresh thyme
• olive oil
• 1kg leg of lamb, bone removed
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, chopped

For the salsa verde

• 1 garlic clove, crushed
• 1 tbsp capers, finely chopped
• 3 anchovies, finely chopped
• juice of ½ lemon, plus more to taste
• 3 tbsp parsley, chopped
• 3 tbsp mint, chopped
• 6 tbsp olive oil
• salt and pepper

METHOD

• Preheat oven to 220°C/Gas 8.

To prepare the lamb

• Put the root veg and thyme in a roasting dish and toss in oil. Season.
• Heat a little oil in a frying pan and brown the lamb all over. Remove and leave to cool.
• Roll out the dough to 3-4mm on a floured work surface.
• Spread the mustard and rosemary on the lamb and place it, top side down, on the dough. Fold the dough over and press to seal in the lamb. It doesn’t have to look pretty and you can patch it. Turn over, put on a baking tray and brush with the saved egg yolks.
• Put on the top shelf of the oven with the veg below. Roast for 15 minutes, then for another 30 minutes at 190°C/Gas 5. Remove and leave to rest for 20 minutes.
• Check the veg – if it isn’t tender, keep it cooking while the meat rests.

To make the salsa verde

• Mix the ingredients in a bowl.
• Cut the crust open at the table (discard the crust), patting the meat with kitchen paper to remove excess salt. Slice thinly and serve with the veg and a drizzle of salsa verde.

Recipe by www.riverford.co.uk

Ingredients

24 Small ribs of Lamb

3 tbsp Salt

3 tbsp Parsley, chopped

2 Garlic cloves

3-4 tbsp Extra virgin olive oil

Method

1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with salt and garlic until it forms a paste. Cover and set aside.
3. . Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with salt when they have just cooked and serve them hot with the parsley aioli you made.

Recipe by Maldon Salt

SERVES 4

INGREDIENTS

• 4-6 Organic Lamb & Mint Sausages
• 400g Tin of chickpeas
• 2 Cloves garlic, crushed
• Juice of half a lemon
• 90ml Extra virgin olive oil
• 2 Tablespoons tahini
• Big pinch of salt
• Water to loosen

Garnishes:

• Black & green olives
• Fresh herbs
• Toasted pine nuts
• Sliced radishes
• Pomegranate seeds
• Extra v. olive oil

METHOD

1. Add all the hummus ingredients apart from the water to a food processor or blender, blend until combined, and check consistency. I usually add 1-3 tablespoons of water and re-blend until it’s to your liking.
2. Pop the hummus on a plate. Prepare the cold toppings, and adorn the hummus with the pretty garnishes, leaving a space somewhere for the lamb.
3. In a non-stick pan, no oil needed, squeeze out the sausage meat from the skins and brown. Then break up into crumbly chunks.
4. When the lamb is cooked, add to the hummus and add a final flourish of seeds and herbs.
5. Drizzle with extra virgin olive oil. Serve with crudités and flatbread.

Recipe from www.coombefarmorganic.co.uk

INGREDIENTS

• 2kg lamb leg, bone in

FOR THE RUB

• 1 pack fresh rosemary
• 2 whole heads of garlic
• 2 tbsp olive oil
• Salt and freshly ground black pepper

FOR THE GRAVY

• 50g plain flour
• 500ml beef stock

METHOD

1 Remove the lamb from the fridge at least 1 hour before roasting.
2 Puree 2 garlic cloves and cut the remaining bulbs in half horizontally.
3 Chop 2 sprigs of rosemary for 2 tbsp of finely chopped needles. Mix the pureed garlic, chopped rosemary, olive oil and set aside.
4 Preheat the oven to 220°C/Gas Mark 8.
5 Place the halved garlic heads in a roasting pan, cut side up, and add the remaining rosemary in sprigs.
6 Turn the lamb leg over so the underside is facing you, add half the rub and cover the leg, then season with salt and pepper.
7 Add the leg the right side up, to the roasting pan on top of the garlic bulb halves and add the remaining rub over the leg, season with salt and pepper.
8 Roast the lamb for 20 mins then reduce the oven temp to 150°C/160°C fan/Gas Mark 4. Roast for an hour.
9 Internal temp out of oven should be 55-60°C for medium rare (blush pink inside)/ 60-66°C for medium (hint of pink) and 67-71°C for well done (least juicy).
10 Transfer the lamb to a plate, cover with foil and rest for 30 minutes.
11 Make the gravy while the roasting pan is still hot. Remove the rosemary sprigs (should be around 5 tbsp of fat). If less, add butter, and if more, skim off.
12 Place roasting pan on hob over a medium heat. When the fat starts to bubble, add the flour and mix well to form a roux. Cook for 1 minute. Pour in 3⁄4 of the beef stock and mix to dissolve the roux in. Squeeze out some of the garlic to add depth of flavour to the gravy.
13 Add salt and pepper to taste. Simmer for a few minutes, stirring until it starts to thicken, adding more beef stock to achieve the desired consistency.
14 Strain through a sieve and serve with the lamb.

Recipe by James Strawbridge for 44Foods

These lamb burgers made with lamb mince are great for the barbecue or grill and use only five ingredients.

INGREDIENTS

• 450g lamb mince
• 25g dried apricots, finely chopped
• 25g shelled pistachio nuts or almonds, finely chopped (optional)
• 1 tablespoon freshly chopped coriander or mint
• Grated zest and juice of ½ lemon

METHOD

1. In a large bowl, mix all the ingredients together.
2. Using slightly damp hands shape the mixture into 4 x 9cm burgers.  Cover and chill in the fridge for 20 minutes.
3. Cook the burgers on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear.
4. Serve the burgers in a burger bun with a salad garnish and a selection of relishes.

TIP

As an alternative, shape with mince mixture into mini meatballs or koftas, mould onto small metal skewers then cook as required and serve as mini kebabs.