Easter Lamb Recipes

Mini Lamb Roasting Joint with Warm Spices

Serves 2-3

Preparation time: 15 minutes
Cooking time: 35-40 minutes (for medium)


Ingredients:
1 x 350-400g (12-14oz) lean mini lamb leg or shoulder roasting joint
450g/1lb small new potatoes, quartered
2 medium onions, peeled and cut into wedges
20ml/4tsp oil
3 fresh bay leaves, torn
For the Warm Spice Mix:
5ml/1tsp cumin powder
5ml/1tsp turmeric
10ml/2tsp ground coriander
Salt and freshly milled black pepper
Juice of 1 small orange

Method:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2. Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.

3. To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.

4. Place the joint on a chopping board and make several slits over the surface then brush with the spice mix all over.

5. Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.

6. Serve with the potatoes and seasonal vegetables.

Tip:
If time allows, marinate the joint in the spice mix for at least 2 hours or overnight in the fridge.

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Lamb Tagine with Pomegranates

Serves 6

Preparation time: 20-25 minutes
Cooking time: Approximately 2 hours 10 minutes


Ingredients:
675g/1½lb lean boneless lamb shoulder, cut into 2.5cm/1inch cubes
30ml/2tbsp oil
3 large shallots or 1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
10ml/2tsp ground ginger
1.25ml/¼tsp ground turmeric
1.25ml/¼tsp sweet paprika
Salt and freshly milled black pepper
Pinch saffron threads
450ml/¾pint hot water
1 cinnamon stick
2 sprigs fresh thyme
3-4 dried apricots, roughly chopped
45ml/3tbsp freshly chopped coriander
30ml/2tbsp fresh pomegranate seeds

Method:

1. Heat the oil in a large 1.7L/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat for 1-2 minutes.

2. Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.

3. Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.

4. 20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.

5. Remove the thyme and cinnamon stick from the tagine. Garnish with the pomegranate seeds and serve with steamed couscous or rice.

Tip:
This recipe works well in a low oven at Gas mark 3, 170°C, 325°F

For more details, visit www.simplybeefandlamb.co.uk