Roast lamb may be known as the quintessential Sunday dish, but in reality it’s the perfect meal for all occasions. It’s so good in fact, that Australia recently voted Roast Lamb to be their national dish.
Lamb doesn’t just have to be roasted though, as you’ll see from the recipe’s below it’s actually an incredibly versatile meat. Different cultures cook their lamb in very different ways, but below are the recipes to three typically British lamb dishes for you to enjoy.
Buyers tip: When buying lamb, try to go for the leanest cuts with the lightest creamy-white fat. If the fat is off-colour or crumbly then chances are the meat is old, and won’t provide the best taste.
Honey and Mustard Glazed Roast Lamb
A beautiful British staple, everyone should know how to cook a Sunday roast. The addition of a honey and mustard glaze turns this all-ready tasty lamb dish into a sweet treat for all to enjoy. This recipe serves eight.
- 2kg leg of lamb
- 100ml white wine
- 4 cloves garlic
- 2 sprigs fresh rosemary leaves
- 1 tbsp olive oil
- 1 tsp ground black pepper
- 1 tsp sea salt
- 2½ tbsp runny honey
- 1 tbsp grain mustard
- 1 tbsp olive oil
- 1 tbsp lemon juice
Begin by mixing all the ingredients for the glaze together in a bowl and place it to one side.
Preheat the oven to 220°C (fan ovens 200°C) gas mark 7.
In order to prepare the leg you’ll want to carefully cut off all the fat surrounding it with a sharp knife. Once you’ve got as much as the fat off as possible, cut a series of small incisions all along the leg.
Grate the garlic and rub it together with the black pepper to form a paste. Stuff this paste, along with the rosemary leaves, into all the incisions.
Coat the leg in olive oil, and place it in a roasting tin. Cover the tin with plastic wrap and let it set in the fridge for up to three hours. When you’re ready to cook, let the lamb return to room temperature before roasting it.
Season the leg with the salt and pepper and let it roast for 15 minutes, then lower the heat to 180°C (fan ovens 160°C) gas mark 4.
Take the leg out the oven and coat it in the glaze. Pour the wine into the tin and put it all back in the oven.
Cook for another hour until the lamb is nice and pink inside.
Once the lamb is cooked, take it out the oven and cover it with foil, leaving it to stand for about 15 minutes.
Serve the lamb topped with its own juices for a truly succulent meal.
Lamb and Vegetable Cobbler
This hearty casserole dish is a fantastically low-fat alternative for the fans of flavoursome lamb stews. This recipe serves four.
- 500g lean lamb steak
- 450g leeks, chopped into thick slices
- 400g carrots, chopped into thick slices
- 225g celery, chopped into thick slices
- 200g peas
- 350ml dry cider
- 350ml lamb stock
- 250g self-raising white flour
- 150g low-fat fromage frais
- 4 tbsp chopped fresh parsley and sage
- 1-2 tsp skimmed milk
Begin by heating the oven to 200°C (fan ovens 180°C), gas mark 6.
Dice the lamb into small 2.5cm cubes and put them in a pot over a medium heat to fry for about 6 minutes, or until slightly browned.
Add the sliced vegetables and cook for a further 5 minutes, stirring constantly.
Pour in the lamb stock and the cider and bring the mix to the boil. Once boiling, lower the heat and leave the pot simmering whilst covered for another 25 minutes.
Whilst you’re waiting for the lamb, it’s time to prepare the topping.
Sift the flour into a large bowl and add in the parsley, sage and fromage frais, stirring all the while. Keep pressing the mixture together with your fingertips until it forms a dough. Add a few teaspoons of milk to keep it from drying out.
Roll out the dough until it’s about 1.5 cm thick and cut it into small triangles, you should be able to get about 20 triangles from this mix.
Once the pot has simmered for long enough, pour it into a large oven-proof casserole dish and add the peas and any extra garnishes (salt, pepper, rosemary or thyme) for taste.
Arrange the dough triangles in a pattern on top, ensuring the entire surface is covered.
Put the casserole in the oven and let it cook for half an hour, or until the topping has risen and turned golden brown.
Once ready, take it out, let it cool for a few minutes and then enjoy.
Lamb Chops in Onion and Rosemary Sauce
This simple yet succulent dish is easy to prepare yet rewarding to taste. This recipe serves four.
- 8 lamb chops (around 750g)
- 1 small onion, peeled and chopped
For the sauce:
- 1 large onion, peeled and chopped
- 25g butter
- 25g plain flour
- 175ml milk
- 175ml vegetable stock
- 2 tbsp double cream
- 1 tbsp rosemary leaves, finely chopped
Pre-heat the oven to 200°C (fan ovens 180°C), gas mark 6.
Put the lamb chops into a shallow roasting tin with the small onion pieces tucked around them.
Season to your liking with salt and pepper then place them in the oven to bake for 40 minutes.
Whilst, you’re waiting, melt the butter and fry the onions in a small saucepan over a gentle heat for 5 minutes.
Add the rosemary leaves and continue to cook the mix gently for a further 15 minutes.
Use a wooden spoon to stir the flour into the mix until it’s nice and smooth, then slowly add the milk and the vegetable stock, stirring all the while.
Let the sauce lightly simmer for 2 minutes then remove it from the heat and add the cream.
Pour the sauce through a sieve until it is nice and smooth then season to your liking and transfer it into a serving jug.
Once ready, take out the chops and serve them covered in the sauce; Bon appétit.
Roast leg of lamb from Bigstock