River Cottage

My three good things are: lamb neck fillet, butter beans and hummus. Slice the neck fillet into 2cm pieces, bash out slightly then season with salt, pepper, and a generous pinch of ground cumin and coriander to coat the lamb. Fry in a hot pan with olive oil, around 2-3 minutes a side or to your liking, until the spices have formed a nice crust on the lamb. Meanwhile drain a 400g can of butter bans, heat in a small pan with olive oil, salt and pepper, a finely chopped red chilli and a crushed clove of garlic, smashing up the butter beans until you have a rough blend. Serve the butter bean smash with the lamb fillet and a generous dollop of your favourite hummus on the side, all drizzled with olive oil and some fresh chopped coriander and mint sprinkled over. Luvverly! 

Three Good things. Rack of Lamb, beetroot (in season at the moment) and streaky bacon.

Wash the Beetroot and wrap it in foil  with a mixture of herbs (any that you have to hand) and roast for about an hour, until tender. Peel, and cube the beetroot, toss in a little olive oil and pepper. Keep warm.

Score the skin side of the Rack of lamb, rub with oil and season. Then brown the skin side in a frying pan, until golden. Put the lamb into a hot oven for 15 to 20 minutes until it is cooked to your preference. Rest the lamb for 10 minutes.

Grill the bacon until crispy, crumble into fairly large bits and toss with the warm beetroot.

Slice the lamb into serving sized portions and serve with the warm beetroot and bacon.

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My 3 good things are

Leg of lamb, sweet sauce and roast veg (your choice)

Season skin  on leg of lamb and roast until just done

Make sweet sauce (Fry onion (2),garlic(1 tbsp), tomato sauce(4tbsp),Worcester sauce(1 tbsp), white wine vinegar (2 tbsp), mustard (1 tsp), caster sugar(1 tsp), maple syrup (4 tbsp)

Roast veg in olive oil with sweet basil and oregano 

Slice lamb leg in thick slices and add a little sauce

add veg and eat 

lovely

My 3 good things are Fillet of lamb, Beetroot and Haloumi cheese

Wash, chop into quarters, season and oil the beetroot, pop them onto a roasting tin and in the oven for 50 mins (180c )

Season and then griddle the lamb till nicely coloured, pop into the oven on top of the beetroot 15 Min's before the end.

Finally 5 minutes before the cooking is finished chop the halloumi into 2 to 3 cm squares and put on the beetroot.

serve with the lovely beetroot and lamb juices!!  if you don't have enough Juices ( or you like more) add 4 tbsp of stock at the same time as the halloumi.

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My three good things are Lamb, Rosemary and Baby Onions. I have just started a cookery Blog for my friends because they are always asking for my recipes. Hugh inspired me to make this dish for them. Slow Cooked Lamb and Baby Onions. You can find the full recipe with my pictures at www.stunningsuppers.blogspot.co.uk  I served this with a Lemon and Coriander rice but you can serve it with more traditional vegetables too. The gravy is gorgeous, made with all the vegetable and lamb juices. I hope you find it worthy of the competition as I am not the best photographer in the world! (NB I did have a problem with the link but it is now working - Thank You)

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My three ingredients: Fresh lamb sausages (or any piece of lamb), white wine and onions

Preparation:

1. Prick the sausages with a fork to avoid them from bursting and cook them in a pan with a bit of olive oil. Once they are nice and brown, set aside and keep warm placing a piece of foil loosely on top of them.

2. In the same pan, add a bit more of olive oil and add the onions previously sliced with a pinch of salt (not too much or it will ruin the dish!) so the onions will release their water and sweat them until transparent.

3. Add white wine as much as you want and bring to a boil, then lower the heat, let it bubble for a while until the alcohol has evaporated (follow your taste). Add the sausages again just to heat them through. Allow the sauce to thicken and serve.

You can add some freshly ground black pepper and fresh parsley and lots of bread to dunk into the sauce!

Enjoy!

Lamb with peppers and mango puree

I used rack of lamb but this works with whichever cut you want, be it leg, shoulder, chops or steaks.

Cook lamb to personal preference, I seared in hot pan then placed in oven at 210C for about 15-20mins.

Peppers- slice into strips(I used combination of 3 sweet bell peppers and 2 mild chilli peppers). Fry in hot pan for 2mins. Add 1tbspn sugar and splash of worcestershire sauce. Place in a roasting tin and put in oven at 200c for about 5-10 mins to caramalize.

Mango Puree - 2 ripe mangoes. Puree with 1-2tbsp water. Warm in saucepan with 1-2 tbspn sugar (  to personal taste and dependant on how ripe/sweet mangoes are). Allow to cool.

This also works if you prefer to make the mango into a salsa.

Lamb Filet Yorkshire Pudding Wellington, with Creamy Mash Potato

The short cooked version is...

Place your sliced lamb filet inside your Yorkshire pudding (this is the wellington part), place that on a mound of creamy mash potato, then pour over some onion gravy...oh yeah

You could also use beef, pork, chicken or venison filets

The long version...

Yorkshire Pudding

• 4 heaped tbsp of plain flour
• 1/2 tsp salt
• 2 eggs, beaten
• 275ml full fat milk
• 2-3 tbsp vegetable oil such as sunflower, or a blob of goose fat
• Yorkshire pudding tins

1. Preheat the oven to 220°C, gas 7.
2. Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk - the consistency should be like single cream. Leave the batter to stand for at least an hour. You'll need some Yorkshire pudding tins, individual ones
3. Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it's smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection.

Put your potatoes on the boil, when cooked drain and mash with butter, milk and season with salt & white pepper

Rub olive or rapeseed oil on your lamb filet and season with salt & pepper. Heat up a saucepan place in your lamb filet add a knob of butter and some thyme.

Once seared put in the oven for 8 to 10 minutes on gas mark 7 or 220°C and put to rest for 10 minutes

Caramelise 1 sliced onion in a pan add a teaspoon of brown sugar

Make your gravy from a good meat stock add in your caramelised onions.

Now follow the short version above and enjoy...cheers Brian

Lamb Carpaccio, Olive Oil and Herb Toast with Rose-hip and Chili Jelly

The Basic Ingredients

• Lean fillet of Lamb (here I used a thick cut lean Lamb steak)
• Fresh Herbs (Rosemary, Thyme and Mint)
• A loaf of organic white bread
• Rose-hips and Chili to make Jelly (There are Rose-hips still on the rose bushes)
• Seasoning
• Olive Oil

Where to Start...

The Jelly

• Make the Rose-hip Jelly (I made mine in September so it's really sweet with a lovely chili kick)
• Blitz 1 Kilo of Rose-hips (the middles of rose-hips are used to make itching powder, so wear gloves!)
• Put in a heavy based pan and just cover with water
• Boil up for about 30 minutes until really soft - you can squeeze and mash the flavour out of these
• Strain over night..
• Add 450g of sugar to 500 ml of juice
• Add Chili after about 10 minutes into reduction of the jelly, to ensure they do not over power the rose-hip flavour (you can add them in stages for your personal preference of taste)
• I added about 10 strong flavoured chillies to approximately 1 litre of Juice
• You know the rest.... finish and bottle the Jelly...

The Lamb Carpaccio

• Finely chop plenty of fresh herbs and thickly cover a wooden board with them
• Trim the lamb to remove any thick pieces of fat (the leaner and thicker the piece of meat the better)
• Cover the Lamb completely in the chopped herbs with a touch of salt and pepper
• Heat a frying pan with a thin cover of olive oil (needs to be really hot without smoking)
• Quickly sear and brown the lamb on all edges.
• Carpaccio is seared meat served raw, but if you prefer to have you lamb less pink then pop it into the oven (180oC) for another 5-8 minutes.
• Allow to cool slightly then wrap in greaseproof paper and put the lamb back into the fridge to cool/rest.

Make the Olive Oil and Herb Toast

• Thickly cut a piece of organic bread
• Drizzle olive oil onto one side and rub in
• Sprinkle with some of the chopped herbs and a grind of salt and pepper
• Bake for about 10 min's until crispy

Very thinly slice the Lamb and enjoy.....

My three good things: Lamb chops with chickpea & chorizo mash

Simple meal to make. The chorizo adds a whole bunch of flavour to the chickpea mash.

1. Dice the chorizo into small little pieces.

2. Cook the chickpeas in a pan as you would.

3. Fry the chorizo with a generous amount of olive oil. The oil will mix well with the chorizo oil when cooked. 

4. Mix in the chorizo and all of the lovely chorizo oil from the pan with the chickpeas. Mash  by hand or use a blender. With the latter be careful not to over blend as the mix will become more like hummus. You still want some texture of the chickpeas left. Season with a little salt and pepper.

5. Season the lamb and fry until cooked to your preference.

6. Spoon the mash onto a plate and place the chops on top. Drizzle with any leftover oil from the pan.

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