Lamb Recipes

Prep time 25 minutes plus marinating draining cook 10 minutes.

Roughly 2 lbs. 4 oz. of boneless lamb neck chopped into 1 1/4 inch pieces. One 3 1/2 ounce virgin olive oil. One red onion, coarsely chopped. Three garlic cloves crushed. 1/2 teaspoon of dried oregano preferably Greek. 1 teaspoon finally chopped time. 1/2 teaspoon sweet, smoked paprika. Lemon wedges, to serve.

 Combine the lamb, olive oil, onion, garlic, herbs, and paprika in a bowl season generously with freshly ground, black pepper, and mix welll to coat the lamb thoroughly. Cover and refrigerate for at least four hours or overnight to deep in the flavors.

To make the tzatziki grate the cucumber put it in a pinch of salt to help dry out the liquid and set it aside for 10 minutes to drain. Squeeze out any extra liquid to put cucumber in a bowl with all the other ingredients starting to combine. Season with salt and pepper covered refrigerate until required.

From the marinade and thread it onto skewers without packing it too closely when is season with salt.

Heat a barbecue or chargrill pan to high heat grow the lamb skewers turning occasionally for 8 to 10 minutes 5 to 6 minutes for smaller skewers until well browned butter, a little pink in the center serve with lemon wedges, tzatziki, and Greek rice.

If you were using bamboo skewers, first soak them in water for 20 minutes to prevent them from burning during cooking

roughly 2 lbs. 4 oz. of boneless lamb neck chopped into 1 1/4 inch pieces. One 3 1/2 ounce virgin olive oil. One red onion, coarsely chopped. Three garlic cloves crushed. 1/2 teaspoon of dried oregano preferably Greek. 1 teaspoon finally chopped time. 1/2 teaspoon sweet, smoked paprika. Lemon wedges, to serve.

To make the lamb stock, Preheat the oven to  425°F. spread the lamb bones in a roasting pan and roast turning occasionally for 20 to 40 minutes until well browned. Meanwhile, spread the onion and carrot in a separate roasting pan and roast turning occasionally for 30 to 40 minutes until browned. 

Combine the lamb bones, roasted vegetables, garlic, and herbs in a large sauce pan cover with cold water by about two inches. Bring to a boil, skim off any solids from the surface and summer from or 2 to 3 hours until well flavored. Strain salads and refrigerate until required. Remove any fat from the service before using.

To make the hot pot, preheat the oven to 100, 325°F heat a splash of olive oil in a large pan over medium high heat. Dust the lamb chops with seasoned flour then add them to the casserole in batches turning occasionally for 45 minutes to brown well all over. The deeper the browning, the better the flavor of the finish this, so take your time to do this well. Transfer to plate.

Add the onions and garlic to casserole and fry stirring occasionally for 8 to 10 minutes until beginning to brown. Stir in any excess seasoned flower left from the dusting of the lamb, cooking the flower until lightly golden, then gradually adding stock and Worcestershire sauce and stir to combine.

Return the Lamb to the casserole and they add bay leaves and 2/3 of the time season with salt and pepper. Bring to a simmer removed from the heat and layer potatoes on top seasoning with salt pepper and scattering the remaining time as you go. Brush with melted butter cover and bake for one hour 45 minutes and uncover. Bake for 20 to 30 minutes until the potatoes are golden brown and lamb is tender. Set aside to rest for 15 minutes.