Quality standard lamb recipes for caterers

Quality Standard lamb recipes for caterers Starters 4

Lamb and lentil soup

Grilling 6

Allspice lamb cutlets with jewelled couscous

8

Fennel and mustard butter chump steaks

10

Asian glazed escallops

12

Lamb, rosemary and apple burgers with apple and cider relish

14

Honey and mustard lamb kebabs with fennel coleslaw

Frying 16

Pan cooked liver and onions

Braising and stewing 18

Scrumpy lamb shanks

20

Thai lamb curry

22

Spring lamb stew

24

Lamb shank, mustard mash and shallot confit

26

Lamb tagine

28

Braised chops with cider and root vegetables

30

Pan roasted sirloin of lamb with pancetta and broad bean risotto

32

Stuffed saddle of lamb with spinach and mushrooms

34

Tangy summer lamb chops

36

Roast lamb with lemon thyme

38

Roast lamb cutlets with pumpkin

40

Cranberry stuffed guard of honour with a port glaze

42

Moroccan-style roast lamb with pomegranates

44

Best end of lamb with rum and balsamic glaze

46

Roast lamb sirloin with coriander and lime

48

Roast breast of lamb with leek and chestnut stuffing

Sauces 50

Summer salsa

52

Tangy beer and onion pickle

54

Fiery onion relish

56

Horseradish and chive mayonnaise

58

Rhubarb and chilli compote

60

Salsa verde

62

Tangy marsala or sweet sherry sauce

Contents

Roasting

Ingredients: 1.5kg diced Quality Standard stewing lamb Salt and pepper 80ml sunflower oil 4 onions, chopped 200g red lentils, rinsed 1.5L lamb stock 4 sprigs rosemary, roughly chopped 1 small bunch fresh thyme 500g carrots, sliced 500g swede, roughly chopped To serve: Crusty bread

Lamb and lentil soup

Method: Season the lamb. Brown in the oil in batches.

Add the onions and cook until softened. Add the lentils, stock, rosemary and half the thyme leaves. Season well. Bring to the boil, reduce the heat and simmer for 2 hours until the meat is very tender.

Add the carrots and swede for the last hour of cooking. Check the seasoning before pureeing with a hand blender or in batches in a food processor.

To serve: Check the consistency before serving; it may have thickened on standing. Serve piping hot with crusty bread.

Starters

Serves: 10

Ingredients: 30 lean Quality Standard lamb cutlets or chops Salt and pepper 1 tbsp allspice powder Zest and juice of 2 large lemons 4 tbsp extra virgin olive oil For the jewelled couscous: 800g couscous 100g butter 600ml hot, good vegetable stock 200g flaked almonds, toasted 2 pomegranates cut in half, seeds removed and reserved Handful freshly chopped mint Freshly chopped coriander leaves, to garnish Method: Place the cutlets in a large bowl, season and add the allspice, lemon zest and juice and extra virgin olive oil. Mix well, cover and marinate for 2 hours or overnight in the refrigerator.

To prepare the couscous, put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).

Fluff up the couscous with a fork, and add the almonds and pomegranate seeds. Stir in the mint and season.

Cook the cutlets under a preheated moderate grill for 4-6 minutes on each side.

To serve: Spoon the couscous on to a large serving plate, add the cutlets, garnish with the coriander leaves and serve immediately.

Lamb, grilling

Allspice lamb cutlets with jewelled couscous

Serves: 10

Ingredients: 10 lean Quality Standard lamb chump steaks Salt and pepper For the fennel and mustard butter: 200g softened butter 3 tbsp wholegrain mustard 3 tbsp fennel seeds, finely crushed 3 garlic cloves, finely chopped 4 tbsp freshly chopped flat-leaf parsley To serve: Mashed potato Seasonal vegetables Method: For the fennel and mustard butter: In a small bowl mix all the ingredients together. Roll the butter in baking parchment, to form two cylinders, about the width of a ten pence piece. Roll up in the parchment and refrigerate until required.

For the chump steaks: Preheat the grill to moderate. Season the steaks and top with a little butter.

Grill for 12 minutes, turning occasionally, until cooked to requirement. Cut a disc of butter and put on top of the steak. Flash under the grill, just to melt the edges.

To serve: Serve the steaks with any meat juices from the grill pan, the butter, mashed potato and seasonal vegetables.

Tip: wrap any leftover butter in cling film and freeze for up to 2 months.

Lamb, grilling

Fennel and mustard butter chump Steaks

Serves: 10

Ingredients: 10 x 150g lean Quality Standard lamb escallops For the marinade: 300ml light soy sauce 200g plum jam Zest and juice of 3 limes 6 spring onions, finely chopped 75g freshly chopped coriander, leaves and stalks 100g fresh root ginger, peeled and grated 6 garlic cloves, peeled and crushed

Asian glazed escallops

To serve: 2 red peppers, chopped 400g mangetout, chopped 700g long grain rice, cooked Method: Mix all the marinade ingredients together. Use about a third of the marinade to coat the escallops. Set aside another third to serve with the escallops, and the remainder is for basting during cooking.

Cover and refrigerate for 20 minutes, or overnight, if time allows.

Drain the steaks from the marinade.

Cook the escallops under a preheated grill, or on a griddle, for 1216 minutes, turning occasionally and basting with the reserved marinade.

Steam the red peppers and mangetout and stir through the rice.

To serve: Serve the escallops sliced, with the hot garnished rice and the reserved marinade.

Lamb, grilling

Serves: 10

with apple and cider relish

Lamb, rosemary and apple burgers

Ingredients: 1.5kg lean Quality Standard lamb mince 3 garlic cloves, peeled and finely chopped 5 tbsp freshly chopped rosemary 2 cooking apples, peeled, cored and coarsely grated Salt and pepper For the apple and cider relish: 4 Granny Smith apples, cored and finely chopped 2 red onions, peeled and finely sliced 4 sprigs fresh thyme 100g sugar 60ml balsamic vinegar 200ml cider 450g cherry tomatoes, halved To serve: Burger buns Salad leaves Sliced onions Method: For the lamb burgers: In a large, shallow bowl mix all the burger ingredients together.

Using slightly damp hands shape the mixture into 10 x 9cm burgers. Cover and refrigerate until ready to serve.

For the apple and cider relish: Place all the ingredients except for the tomatoes in a large nonstick pan and gently simmer for 20-25 minutes, stirring occasionally. Remove from the heat and add the tomatoes.

Serve cold.

To serve: Cook the burgers on a preheated barbecue or grill for 6-8 minutes on each side until cooked and any meat juices run clear. Lightly toast the burger buns.

Serve the burgers garnished with salad leaves, sliced onions and the relish served separately.

Lamb, grilling

Serves: 10

Ingredients: 20 wooden kebab sticks soaked overnight in cold water 1.35kg Quality Standard lamb, trimmed and cut into suitable cubes for kebabs 150ml honey 50g wholegrain mustard 120ml cider vinegar 3-4 garlic cloves, peeled and pureed Salt and pepper For the fennel coleslaw: 3-4 bulbs fennel, thinly shredded 200g red onion, peeled and thinly sliced 60ml cider vinegar 25g wholegrain mustard 60ml extra virgin olive oil Salt and pepper, to taste Pinch of sugar or a little honey to sweeten To serve: Toasted flat bread Method: In a suitable sized bowl combine the honey, wholegrain mustard, cider vinegar garlic and salt and pepper. Mix well; add the lean lamb leg steak cubes and coat in the marinade.

Cover and refrigerate for 3-4 hours or overnight if possible.

Meanwhile, make the fennel coleslaw by combining all the ingredients together in a bowl. Cover; allow to infuse for 3-4 hours if possible.

Thread the lamb cubes onto the wooden soaked skewers.

To serve: Cook the skewers on a preheated griddle for approximately 12-15 minutes, turning occasionally. Serve the kebabs with the fennel coleslaw and flat bread.

Lamb, grilling

Honey and mustard lamb kebabs with fennel coleslaw

Serves: 10 (2 kebabs each)

Pan cooked liver and onions

Ingredients: 1kg Quality Standard lamb’s liver, rinsed, dried and thinly sliced 6 tbsp flour, seasoned 100g butter For the sauce: 80g butter 4 onions, thinly sliced 300g smoked streaky bacon, diced 4 garlic cloves, crushed Small bunch fresh thyme leaves 6 tbsp flour 2 tbsp English mustard powder 2 tbsp balsamic vinegar 1L strong beef stock Seasoning To serve: Parsnip mash Seasonal vegetables Method: Dust the liver with the seasoned flour.

For the sauce, heat the butter in a large frying pan. Add the onion, bacon, garlic and fresh thyme, and cook together until the onion is softened.

Stir in the flour and the mustard powder. Deglaze the pan with a little stock.

Add the balsamic vinegar, then add remaining stock gradually until desired consistency is reached. Check the seasoning.

To serve: Heat the butter in a frying pan, and cook the liver for about 3 minutes over medium heat, until just cooked – if the slices are thin it may take less time. Be very careful not to overcook.

Serve the liver and onion sauce on hot plates with parsnip mash and seasonal vegetables.

Lamb, frying

Serves: 10

Ingredients: 10 lean Quality Standard lamb shanks 3 tbsp sunflower oil Salt and pepper 8 garlic cloves, peeled and chopped 8 large fresh rosemary sprigs, leaves chopped 6 red onions, peeled and cut into wedges 1 celeriac, peeled and roughly chopped 1L scrumpy cider or apple juice 120ml cider or white wine vinegar To serve: Mashed potatoes Seasonal vegetables

Scrumpy lamb shanks

Method: Make several incisions all over the lamb shanks, season well and stuff with the garlic and half of the rosemary leaves.

Heat the oil in a large ovenproof pan over high heat. Brown the lamb shanks in the dish for 6-8 minutes, turning occasionally. Add the onions and celeriac and cook for 2-3 minutes.

Add the cider or apple juice, cider or white wine vinegar and the remaining rosemary sprigs. Cover the dish with a lid or foil and cook in the oven at 170°C for 2 -3 hours or until the meat falls away from the bone. Set aside in the pan juices to cool.

Refrigerate to store.

To serve: Reheat on the hob until hot through and the sauce is silky – about 20 minutes.

Serve with seasonal vegetables and mashed potatoes.

Lamb, braising and stewing

Serves: 10

Ingredients: 1kg lean Quality Standard boneless lamb leg, shoulder or neck fillet cut into 5cm cubes 3 tbsp sunflower oil 800ml coconut milk For the green curry paste: 8 spring onions, sliced 4 green or red chillies, deseeded and finely sliced 4 garlic cloves, peeled and crushed 5cm piece fresh root ginger, peeled and chopped 2 tbsp coriander seeds, finely crushed 3 fresh lemon grass stalks, finely sliced Bunch fresh coriander leaves Bunch fresh basil leaves Salt and pepper 4 tbsp sunflower oil To serve: Thai jasmine rice Spring onions, finely sliced Coriander leaves

Thai lamb curry

Method: Place all the curry paste ingredients into a blender and blend together until very smooth.

Mix the paste with the lamb in a bowl, ensuring that all sides are covered. Marinate in the fridge for 30 minutes, or overnight.

Heat the oil in a large pan or wok over a high heat, and add the lamb and curry paste.

Cook over a medium heat, stirring constantly. Add the coconut milk and simmer for 35-40 minutes until the meat is tender. Check the seasoning, adding salt if necessary.

To serve: Serve the Thai curry over Thai jasmine rice in shallow bowls, garnished with spring onions and coriander leaves.

Lamb, braising and stewing

Serves: 10

Ingredients: 1.5kg boneless Quality Standard lamb, cubed 2 bay leaves Small bunch fresh thyme 2 onions, roughly chopped 2 leeks, roughly chopped 3 garlic cloves, crushed 400g baby carrots, scraped 400g baby turnips, scraped and quartered 400g baby onions or shallots, peeled 400g baby leeks, halved 400ml white wine 400ml lamb stock 400g dwarf beans, trimmed 400g peas 2.2L cold water Salt and pepper To serve: 4 tbsp chopped fresh chervil Method: Place the boneless lamb into a large pan with bay leaves, fresh thyme, onion, leek, garlic, seasoning and cold water to cover.

Spring lamb stew

Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly. Remove from the heat and cool slightly.

Transfer the cubes of lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.

Add the baby carrots, baby turnips, baby onions or shallots, baby leeks, white wine and lamb stock.

Bring to the boil, reduce the heat and simmer for 15 minutes.

To serve: Reheat a portion of the lamb on the hob, and add dwarf beans and peas, and cook for a further 2 minutes, or until vegetables are cooked.

Garnish with chopped chervil and serve.

Lamb, braising and stewing

Serves: 10

Ingredients: 10 Quality Standard lamb shanks 6 carrots, roughly chopped 4 large onions, roughly chopped 6 celery stalks, roughly chopped 1L fruity ale 1L lamb stock 1 bunch thyme, leaves 1 bunch rosemary, leaves chopped Bay leaves For the shallot confit: 30 small shallots, skinned 500g duck or goose fat 3 bay leaves 1 bunch thyme leaves 1 tbsp sea salt To serve: Mashed potato Pan glazed baby carrots Pan fried button mushrooms Method: Season the shanks with salt and pepper. Heat some oil in a large pan over high heat, and brown the lamb shanks on all sides. Set aside and fry the carrots, onion and celery until lightly browned.

Return the shanks to the pan and cover with the stock and the beer. Bring to a simmer and add the thyme and rosemary. Cover and place in a 150°C pre-heated oven for 2 hours – or until the meat easily falls away from the bone.

When cooked, remove the shanks and set aside, keeping warm.

Strain the cooking liquor into a clean pan and boil to reduce to a gravy consistency.

To make the shallot confit, heat the fat to just below a simmer and then add the rest of the ingredients. Place in the preheated oven with the lamb for about an hour and a half.

Allow to cool in the duck fat, and store in the duck fat. To reheat, remove a portion at a time and reheat in the fat, drain and serve.

To serve: Place the mash in the centre of the plate. If the lamb shanks have presentable bones, put the whole shank on top of the mash. If not take the meat off the bone and arrange on the mash.

Put three confit shallots around each pile of mash and shank and pour the reduced sauce around the mash.

Garnish with baby glazed carrots and button mushrooms.

Lamb, braising and stewing

Lamb shank, mustard mash and shallot confit

Serves: 10

Ingredients: 2kg Quality Standard lamb neck fillet 6 tbsp oil 5 onions, finely chopped 6 garlic cloves, finely chopped 2 tsp ground turmeric 2 tsp ground ginger 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground cinnamon 500ml water 500ml fruity ale 1 tsp saffron strands, crushed 2 cinnamon sticks 250g dried prunes 250g dried apricots 3 tbsp honey Salt and pepper To serve: Steamed couscous Toasted flaked almonds Method: Trim the neck fillet and cut into large cubes. Season. Heat some of the oil in a frying pan over high heat, and brown the meat on all sides. Set aside.

Lamb tagine

Fry the onions and garlic in oil until soft. Add all the ground spices, stir well and cook for a couple of minutes.

Return the meat to the pan with the onion and spice mixture and add the water, beer, saffron and cinnamon sticks. Bring to a simmer, turn down the heat and cover the pan. Simmer gently for an hour.

After 30 minutes add the fruit and honey to the tagine. Simmer for a further 30 minutes. Remove the cinnamon sticks, and set aside to cool.

To serve: Serve with couscous and some flaked roasted almonds.

Lamb, braising and stewing

Serves: 10

Ingredients: 10 large Quality Standard lamb chops, trimmed of most of the fat 6 tbsp oil 4 leeks, sliced into 1cm rounds 30 shallots 30 baby turnips 4 tbsp plain flour 1L dry cider 1 tbsp tomato puree 1 tbsp demerara sugar 1 tbsp fresh picked thyme leaves 30 baby carrots Salt and pepper 3 tbsp shredded flat-leaf parsley To serve: Celeriac and potato purĂŠe Method: Heat some oil in a frying pan and cook the leeks without colour.

Place leeks in a large ovenproof dish.

Brown the shallots and turnips in a frying pan. Set aside.

Dust the chops with plain flour. Use remaining oil to seal the meat over medium heat in the frying pan, until well coloured. Do not burn the flour.

Place the chops on top of the leeks.

Deglaze the pan with some cider. Stir in the tomato puree, then the sugar. Pour over the chops.

Season well with salt and pepper, and add the thyme. Pour over cider to cover the chops.

Cover and cook in a medium oven for 30 minutes, then add the turnips, shallots and carrots and cook for a further 30-40 minutes.

Skim any fat off the remaining liquid, check the vegetables are cooked and adjust seasoning.

To serve: Reheat the portion of chops in the sauce on the hob until hot through. Stir in the shredded parsley.

Serve with celeriac and potato puree.

Lamb, braising and stewing

Braised chops with cider and root vegetables

Serves: 10

Ingredients: 10 x 150g Quality Standard lamb sirloins Oil, for frying Salt Freshly ground black pepper For the risotto: 2 tbsp olive oil 75g butter, diced 375g risotto rice 2 onions, finely chopped 3 garlic cloves, finely chopped 250g diced pancetta 1.5L warm chicken stock 250g broad beans, shelled weight 75g grated Parmesan cheese

with pancetta and broad bean risotto

Pan roasted sirloin of lamb

For the sauce: 150ml white wine 80g cold butter, diced Method: For the risotto: Heat the oil and butter in a suitable pan over medium heat, and add the rice, onion, garlic and half of the pancetta. Reduce the heat.

Gradually add the stock, stirring well between each addition, ensuring that all the stock is absorbed before adding more.

After about 25 minutes, when all the stock is used and the rice is cooked through (time taken will depend on rice, heat, etc), check for seasoning. Stir in the broad beans and pancetta and cook for 5 minutes. Remove from the heat and stir through the Parmesan.

Cover.

For the lamb: Season the meat. Heat some oil in a frying pan over a high heat.

Place the lamb in the pan fat side down first. Seal on both sides.

Finish cooking in hot oven, 200°C/180°C fan, for 6–8 minutes.

Remove and allow to rest for 5 minutes.

For the sauce: Whilst the meat is resting, make the sauce. Deglaze the pan with the wine, removing any pan residue.

Add the cold butter and whisk until emulsified.

To serve: Slice the lamb and arrange on the plate.

Place a spoonful of risotto on the side of the plate. Spoon over the sauce and serve.

Lamb, roasting

Serves: 10

Ingredients: 1.5kg lean boned Quality Standard saddle of lamb, trimmed 3 tbsp olive oil 5 shallots, finely chopped 150g mixed or wild mushrooms, roughly sliced 50g butter 500g pack spinach leaves, picked and rinsed Large pinch nutmeg Salt and black pepper 3 large sprigs fresh rosemary leaves 80g full fat garlic and herb flavoured soft cheese 10 fat garlic cloves, skin on and bruised 6 large sage leaves To serve: Roasted red onions Olive oil mash Method: Heat half the oil in a large pan and cook the onion and the mushrooms for 4-5 minutes over moderate heat. Remove from the pan, drain well and set aside to cool.

Return the pan to the heat and melt the butter. Add the spinach and wilt quickly for 1 minute over a moderate heat, stirring occasionally. Drain well and season with the nutmeg. Add to the mushroom mixture.

Season the lamb on both sides, place fat side down. Sprinkle over the rosemary leaves.

In a large bowl mix together the spinach, mushroom mixture and soft cheese. Adjust seasoning.

Spread over the surface of the saddle, roll up and around the spinach stuffing. Tie with butcher’s string to secure.

Place on a metal rack in a roasting tin. Drizzle with the remaining olive oil, add the garlic cloves and sage leave to the base of the roasting tin. Roast at 190°C/180°C for 1 -2 hours, basting often with any lamb juices.

Remove from the oven, and allow to rest for 15-20 minutes before carving. Meanwhile, sieve the pan juices and return to the pan.

Check seasoning.

To serve: Serve the lamb sliced, with the pan juices, and the roasted red onions and olive oil mash.

Lamb, roasting

Stuffed saddle of lamb with spinach and mushrooms

Serves: 10

Tangy summer lamb chops

Ingredients: 20 lean Quality Standard lamb loin chops or cutlets – quantity 2 per person 10 sprigs rosemary, finely chopped Large bunch fresh thyme leaves, finely chopped 120ml olive oil 10 tbsp lime marmalade Seasoning 10 vines of small cherry tomatoes (3 or 4 on each) To serve: Griddled courgettes Pasta of your choice Method: In a small bowl mix together the rosemary, thyme, olive oil, marmalade and seasoning.

Place 2 chops on a large foil square and brush generously on both sides with the glaze. Top with 3 tomatoes on the vine. Repeat with remaining chops/cutlets.

Loosely mould the foil into loose parcels.

Roast the parcels for 25-30 minutes at 200°C. Ten minutes before the end of the cooking time, open up the parcels and return to the oven.

To serve: Serve the chops hot, with the juices and the roasted vine tomatoes, a light pasta and griddled courgettes.

Lamb, roasting

Serves: 10

Ingredients: 2kg lean Quality Standard lamb leg joint Seasoning 50ml olive oil Peeled zest of 4 lemons, chopped Large bunch lemon thyme 700g small leeks, roughly chopped 700g medium parsnips, peeled and cut in half lengthways For the sauce: 30ml plain flour 300ml white wine 1L hot, good lamb stock To serve: Mashed potato Steamed green beans Method: Make several slits in the skin of the joint, season well and rub with olive oil. Mix together the lemon zest and thyme and stuff into the slits of the joint.

Place on a rack and roast at 190°C for 2 hours for medium cooked meat - basting occasionally with any lamb juices.

During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin, with a little stock, and position the joint on top.

Roast until the vegetables are cooked. Test the lamb with a skewer. When it is cooked as required, set aside to rest. Set aside the vegetables.

For the sauce: Spoon off any excess fat from the tin and discard. Thicken the cooking juices with the flour. Deglaze with a little stock, and then add the remaining stock, stirring constantly.

Simmer for 10 minutes until thickened. Check the seasoning and strain before serving.

To serve: Serve the roasted lamb with a little of the sauce, mashed potatoes and steamed green beans.

Lamb, roasting

Roast lamb with lemon thyme

Serves: 10

Ingredients: 20 lean Quality Standard lamb cutlets or chops 600g pumpkin or butternut squash, peeled, deseeded and cut into wedges 3 red onions, peeled and cut into wedges 4 potatoes, cut into wedges 3 garlic cloves, peeled 50ml olive oil 1 tsp chilli flakes 5 sprigs fresh rosemary, leaves chopped To serve: Sprigs of fresh rosemary Method: Place the pumpkin or butternut squash, red onions, potatoes and garlic into a large roasting tin and spread out into a single layer.

Drizzle with olive oil, sprinkle over chilli flakes and toss together until the vegetables are coated in oil. Add the lamb cutlets to the vegetables, season and sprinkle with rosemary.

Transfer to a oven and bake for 30 minutes at 200 C/180°C fan, turning the cutlets half way through the cooking. As soon as the cutlets are cooked, remove from oven, and set aside to keep warm. Continue cooking the vegetables until they have crisped up a little.

To serve: Arrange the pumpkin, red onion and potato in the centre of the plate, and top with 2 cutlets. Spoon over the pan juices, and garnish with fresh rosemary.

Lamb, roasting

Roast lamb cutlets with pumpkin

Serves: 10

with a port glaze

Ingredients: 10 x 4-boned lean Quality Standard best end of neck portions 6 tbsp freshly chopped rosemary 4 tbsp oil 450g Quality Standard lean minced lamb 2 garlic cloves, chopped 4 tbsp tomato ketchup 2 tbsp capers, rinsed and finely chopped 8 tbsp breadcrumbs 4 tbsp oil Salt and pepper To serve: Roasted red onions Mashed potato Method: Check the bone tips of the prepared lamb to make sure they are clean and put in a roasting tray. Season well and sprinkle with half of the fresh rosemary. Rub with the oil all over.

Mix together the lamb mince, garlic, tomato ketchup, capers, remaining fresh rosemary, breadcrumbs and seasoning in a large bowl. Shape into small balls.

Cover the bone tips of the lamb racks loosely with foil to stop them browning too quickly, and sear at 220째C for 5 minutes.

To serve: Bake the stuffing balls at 180째C/160째C fan for 20 minutes until cooked through. Finish cooking the best end of neck of lamb at 180째C for 20 minutes or until just cooked. Baste occasionally.

Serve the cutlets and stuffing with roasted red onions, and mashed potato.

Lamb, roasting

Cranberry stuffed guard of honour

Serves: 10

Ingredients: 2kg lean rolled boneless Quality Standard lamb joint 2 tbsp olive oil 3 garlic cloves, peeled and finely crushed 1 tbsp ground cinnamon 1 tbsp ground cumin 2 tsp ground coriander Salt and pepper Large pinch saffron strands 1.5kg new potatoes, halved 6 tbsp pomegranate molasses or 3 fresh pomegranates, seeded* To serve: Roasted baby aubergines Roasted red peppers Method: Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint. In a small bowl mix together 1 tbsp of the olive oil, garlic, spices and seasoning.

Spread the mixture over the lamb.

Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.

Meanwhile, bring a large saucepan of water to the boil with the saffron strands. Add the potatoes and cook for 5-7 minutes. Drain and set aside.

30-35 minutes before the end of the cooking time remove the rack with the joint from the tin; spread the potatoes on the base of the tin with the remaining olive oil. Place the joint directly on top of the potatoes.

20 minutes before the end of the cooking time, remove the tin from the oven and brush the lamb generously with the pomegranate molasses.

To serve: Serve the joint with a combination of roasted saffron potatoes, baby aubergines and red peppers.

Note: If pomegranate molasses is not available, to prepare fresh pomegranates, place on a chopping board and cut into four quarters. Bend back each quarter to expose the bitter pith and membrane. Remove the pink seeds and place the seeds in a large sieve over a bowl, and using the back of a spoon squeeze the juice from the seeds and use to glaze the joint.

Lamb, roasting

Moroccan-style roast lamb with pomegranates

Serves: 10

Ingredients: 10 x 4-boned lean Quality Standard best end of neck portions For the rum and balsamic glaze: 50g dark brown sugar 75ml good, aged balsamic vinegar 75ml dark rum Salt and pepper 1 tbsp allspice powder 50g butter 2 tbsp sunflower oil For the tomato and courgette salsa: 4 large courgettes, cut into small dice 500g cherry tomatoes, quartered 4 shallots, peeled and finely chopped 2 red chillies, deseeded and finely chopped, optional Pinch caster sugar 4 tbsp freshly chopped flat-leaf parsley or basil leaves Finely grated zest and juice of 1 lemon Salt and pepper To serve: Sweet potato gratin Method: For the rum and balsamic glaze: In a small bowl, mix together the sugar, vinegar and rum.

Place the best end, fat side up, on a chopping board and lightly score. Season on both sides with salt, pepper and allspice, and place in a large shallow dish. Brush the marinade over the racks, cover and refrigerate. Leave to marinate for 20 minutes.

For the tomato and courgette salsa: Mix all the ingredients together in a large bowl, cover and set aside at room temperature until required.

To serve: Preheat the oven to 240°C/220°C fan.

Heat the butter and oil in a large non-stick frying pan under a moderate heat, remove the best ends from the marinade and brown for 3-4 minutes on both sides.

Transfer the racks to a medium-sized roasting tin and roast for 5-15 minutes, depending on preferred level of doneness. Cover the bones with foil if browning too quickly.

Slice the racks and serve with the salsa and a sweet potato gratin.

Lamb, roasting

Best end of lamb with rum and balsamic glaze

Serves: 10

Ingredients: 10 x 150g lean Quality Standard lamb sirloin roast Salt and pepper 4 tbsp olive oil 600ml good, hot lamb stock Seasonal vegetables, to serve For the marinade: 300ml white wine 6 spring onions, finely chopped Grated zest of 3 limes 50g freshly chopped flat-leaf parsley 1 tbsp coriander seeds, crushed To serve: Seasonal vegetables Method: For the marinade: In a small bowl mix all the ingredients together and set aside.

Lightly score the surface of the joint. Spoon over the marinade, pushing into the knife scores. Cover and refrigerate for 30 minutes.

For the lamb: Preheat the oven to 190°C/170°C fan.

Sear the joint in the oil over high heat, until lightly browned.

Transfer to a roasting rack and roast for 10–15 minutes, until cooked to requirement.

Remove the joint from the oven, cover loosely with foil and leave to rest for 10 minutes in a warm place.

Meanwhile, add the stock to the searing pan with the reserved marinade. Simmer for 10 minutes and reduce by half. Add any meat juices from the roasting tin. Season.

To serve: Slice the lamb and serve with the sauce, and seasonal vegetables.

Lamb, roasting

Roast lamb sirloin with coriander and lime

Serves: 10

Ingredients: 2 x 1kg lean Quality Standard boned breast of lamb or rolled boneless shoulder Salt and pepper 2 tsp cardamom seeds, crushed For the leek and chestnut stuffing: 75g butter 1 large leek, finely chopped 2 garlic cloves, peeled and finely chopped 200g cooked peeled chestnuts, finely chopped 40g freshly chopped flat-leaf parsley 100g fresh white breadcrumbs To serve: Roast potatoes Lamb gravy Flat-leaf parsley, chopped Method: For the stuffing: In a large bowl mix the stuffing ingredients together.

Place the breast or shoulder of lamb on a chopping board and unroll skin side down. Season on both sides with the salt, pepper and cardamom.

Spread the stuffing mix evenly over the surface of both pieces of lamb, pushing into the crevices. Re-roll tightly, securing neatly with butcher’s string or elasticated meat bands. Weigh the joint with the stuffing. Set aside until ready to cook.

For the lamb: Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven at 180-190°C/170°C fan, basting with any rich meat juices.

To serve: Slice the lamb into rounds, serve 2 per portion and garnish with chopped flat-leaf parsley. Accompany with the lamb gravy and roast potatoes.

Lamb, roasting

Roast breast of lamb with leek and chestnut stuffing

Serves: 10

Ingredients: 500g strawberries, rinsed, hulled and sliced 5 tsp balsamic vinegar 2 tsp crushed black peppercorns

Summer salsa

Method: Mix together the strawberries, balsamic vinegar and sprinkle with the crushed black peppercorns. Set aside until ready to serve.

Sauces

Serves: 10

Tangy beer and onion pickle

Ingredients: 12 medium onions, finely chopped 4 garlic cloves, crushed 60ml olive oil 4 tbsp wholegrain mustard 600ml lager 100g currants 200g brown sugar 240ml white wine vinegar Method: Cook the onion and garlic in the oil, for 15 minutes.

Add the remaining ingredients and bring to the boil.

Simmer uncovered for 45-50 minutes until thickened and most of the liquid has evaporated.

Transfer the hot pickle into a sterilized jar, seal and refrigerate for up to 2 weeks.

Sauces

Serves: 10

Ingredients: 4 medium red onions, finely sliced 100ml olive oil 3 red chillies, deseeded, finely chopped 4 tbsp freshly chopped flat-leaf parsley or coriander 2 tbsp lime juice 75-100ml balsamic vinegar – amount will vary according to the vinegar Salt and pepper Method: In a large bowl mix all the ingredients together, chill for at least 2 hours.

Fiery onion relish

Check the texture and adjust the oil and vinegar accordingly. Check the seasoning.

Sauces

Serves: 10

Ingredients: 300ml good quality mayonnaise or crème fraÎche 3 tbsp creamed horseradish sauce, or to taste 1 tbsp freshly chopped chives Salt and pepper Method: In a large bowl mix all the ingredients together, chill for at least 2 hours, until required.

Sauces

Horseradish and chive mayonnaise

Serves: 10

Rhubarb and chilli compote

Ingredients: 5 tbsp oil 3 red onions, finely chopped 1 tbsp dried red chillies 250g soft light brown sugar 250ml clear honey 150ml balsamic vinegar 1.5 kg fresh rhubarb, trimmed and sliced 4 tbsp oil 80g butter Method: Heat the oil in a pan with the red onion and dried red chillies over a low heat for 5 minutes.

Add the soft light brown sugar, honey and balsamic vinegar.

Continue to cook over a low heat for 2-3 minutes or until the sugar has dissolved.

Add the rhubarb to the pan, cover and cook over a low heat for 8-10 minutes or until the rhubarb is tender, stirring occasionally.

Season to taste. Cover and set aside until required.

Sauces

Serves: 10

Ingredients: 3 garlic cloves, peeled and crushed 50g freshly chopped flat-leaf parsley 10g fresh basil leaves 10g fresh mint leaves 10ml capers 40ml lemon juice 100ml olive oil Salt and pepper

Salsa verde

Method: Blend together the garlic, herbs, capers (if used) and lemon juice with 60ml olive oil until coarsely chopped. Season.

Sauces

Serves: 10

Ingredients: 75ml olive oil 5 garlic cloves, peeled and finely chopped 250ml Marsala or sweet sherry 250ml red wine 200ml hot, good beef stock or water 3 tbsp tomato purĂŠe Pinch dried chilli flakes Salt and pepper 50ml freshly chopped flat-leaf parsley or chives Method: Heat the oil in a pan and cook the garlic until soft, but not coloured.

Add the Marsala, or sweet sherry, and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened.

Stir in the stock, or water, tomato purĂŠe and chilli flakes and seasoning, if required.

Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened.

Sauces

Tangy marsala or sweet sherry sauce

Serves: 8

EBLEX AHDB Stoneleigh Park Warwickshire CV8 2LZ Tel: 0845 491 8787 e-mail: zhenya.dewfield@eblex.org.uk www.eblextrade.co.uk © Copyright reserved by EBLEX 2009 EBLEX is a division of the Agriculture and Horticulture Development Board