Lancashire Hotpot

Following on with my theme of autumnal dishes and making meals for during the week, I decided it was high time to make a Lancashire Hotpot.

The beauty of this dish, is that there is no cooking. Just add all the ingredients to a large casserole dish and throw it in the oven.

The lamb is wonderfully tender and melt in the mouth with the stock turning into a delicious thick gravy.

I ate this again on Tuesday night and it was 100 times better - the flavours had deepened and the potato had taken on a delicious
Dauphinoise consistency.

Lancashire Hotpot : And Another

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Herb Crust Rack of Lamb

It may be miserable and autumnal outside, but there is something comforting about having a spring dish for dinner.

The combination of the cheesy aubergine and delicious crusty lamb followed by a blast of mouth watering and delicious salsa verde is amazing.

I like my lamb a nice medium rare, but adjust the cooking times accordingly.

I served this dish to guests, half a rack per person.

I also served a bowl of steamed new potatoes, sprinkled with mint, along with the remaining salsa verde and a quick mint sauce.

Herb crusted rack of lamb : Close up

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Authentic Sri Lankan Lamb Curry

A delicious, simple and fiery Lamb Curry.

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Lamb Butchery Course at Wyndham House Chiswick

I was fortunate enough to be invited along to a lamb butchery course at
Wyndham House Butchers.

Lamb Butchery Course

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Succulent Stuffed Spring Welsh Lamb, Roasted Vegetables and Roasting Juices

With all the lamb I was given from the butcher’s course, it was inevitable that I would use some of the boned lamb shoulder for a Sunday Roast. I cut about 900 grams off the boned shoulder of lamb and marinaded in a plastic bag for 24hr in rosemary, garlic and lemon.

Afterwards, it was stuffed with onion, toasted breadcrumbs, toasted pine nuts, anchovies, rosemary, Parmesan and parsley. Served simply with roasted vegetables and topped with the red wine cooking juices and fresh mint sauce on the side.

A gorgeous spring, light and fresh Sunday dinner.

Lamb Shoulder : Finished dish

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Fragrant and Hot Lamb Curry and Aromatic Rice

With a large slab of lamb shoulder left from the butcher’s course, I decided that I wanted to make a fragrant lamb curry.

The lamb has been marinated for 8 hours in yoghurt along with almond flour and spices. Afterwards the lamb was cooked slowly for 12 hours until it falls apart as the spoon stirs the bowl!

The smell as this cooked in the oven was incredible, permeating throughout the house.

12 red chills add a kick, but the flavours are fragrant and subtle and not overwhelming.

Fragrant and Hot Lamb Curry and Aromatic Rice : Side Shot

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Lamb Koftas, Mint Yoghurt Dressing, Tomato Salsa and Flatbreads

I love making these flatbread. Now the weather is warmer, it is so much easier to make and prove bread dough. These flatbread are so simple to make, stolen from the River Cottage, I think. Either way, there is no going back to stale pitta bread from the supermarkets.

I have experimented with almond flour, cumin, fresh coriander - every time a delicious puffy tasty flatbread.

The koftas, as you would expect with me, pack a punch in chilli. However, the parsley really helps to keep things balanced. Don’t worry though, the yoghurt dressing is so fresh and refreshing with the cucumber and mint - you will want more chilli than you add in!

This really does not take long to make - the flatbread dough will happily freeze and can be pulled out when required.

Kofta in flatbread

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