Lamb 

Recipes

Shepherd’s Pie

(with Mushroom Ketchup)

This shepherd’s pie recipe never lets us down and although it is a simple dish the flavours work so well together it is easily one of our most popular. It works best with cooked lamb so it’s a good idea to plan ahead when you are making a roast and use the leftovers for the shepherd’s pie. If you’re not going to use your mushroom ketchup straightaway divide it into smaller portions and freeze it.

Ingredients in your box

• Lamb Shoulder • Mushroom Ketchup • 450g Maris Piper Potatoes

Additional Ingredients

• 25g Butter  • 110g Onions (chopped) • 25g Flour • 425ml Stock and Leftover Gravy • 2 tsp Parsley • 1 tsp Thyme

 

(N.B. The best way to tackle this is to make a roast lamb shoulder for lunch and keep 450g aside to use in the shepherd's pie!

Either way you will need to cook the lamb first.)

 

In a heavy saucepan, melt the butter and add the onions. Cook over a low heat for 5 minutes. Add the flour and cook until it begins to colour. Gradually add the leftover gravy and stock, stirring all the time to avoid lumps, and bring to the boil. Skim. Add 2 teaspoons of the Mushroom Ketchup, parsley, thyme, salt and freshly ground pepper. Simmer for 5 minutes.

Add the cooked meat to the sauce and bring to the boil for a few minutes. Transfer to a pie dish, cover with an even layer of mashed potatoes and score with a fork. Reheat in a moderate oven (180ºC) for about 30 minutes.

 

Garnish with parsley and serve with some garlic butter.

Lamb Chops with a Dulse Crust

This is a new one to The Curious Farmer repertoire but it was a hit at home so we thought we would try it out with our customers. It was inspired by a Hemsley + Hemsley roast lamb with anchovies dish. I discovered that seaweed was just as good a way to introduce

surf n' turf to your meal plan using easily accessible local produce.

Ingredients in your box

• Lamb Chops • Dulse Crust

Additional Ingredients

• Dijon Mustard

Season your lamb chops and fry in a hot pan until coloured.  Remove and brush with Dijon mustard.  Press the Dulse Crust

neatly on top and put in the fridge for an hour or so to set.

 

Place the lamb on a rack over a roasting tin and brush with Dijon mustard.  Press the crust neatly on top and put in the fridge for an hour or so to set.Cook the lamb for 20 minutes at 180ºC and let rest for at least 10 more minutes.

 

Serve on a bed of kale with rosemary jelly.

Harissa Marinated Lamb

This is a new one to The Curious Farmer repertoire but it was a hit at home so we thought we would try it out with our customers. Seaweed is a quick and simple way to introduce surf n' turf to your meal plan using easily accessible local produce.

 

Ingredients in your box

• Harissa Paste • Lamb Chops

Additional Ingredients

• Greek Yoghurt (optional)

There are so many great things to do with Harissa and lots of different things you can add to alter the marinade, from different herbs and spices to greek yoghurt (if you like it a bit cooler on your tongue!). This recipe is a straightforward use of your Curious Farmer pot,

giving you the basics to get started. Our Harissa includes salt and plenty of heat so you don’t need to season, I’ll leave that up to your own tastes.

 

The recommended cuts for this recipe would be the lamb cutlets or the lamb chops. You can use it on the leg of lamb but you will

need to butterfly it making sure it is of even thickness throughout.

Lay your selected cut of lamb out on a plate and use your hand to massage in the Harissa paste. Place it in a ziplock plastic bag or non-corrosive container with a lid. Leave the lamb to marinate in the fridge for a minimum of 2 hours and a maximum of 6 hours.

 

Take the lamb out of the fridge one hour before you intend to cook it to allow it to get to room temperature.

 

Preheat a griddle pan (a frying pan will do) and cook the lamb over a high heat for 3 minutes on each side for medium rare. I serve mine with beef dripping chips and seasonal veg but a nice salad, houmous, coleslaw or some roasted walnut would be just as good!

 

Tastes just as good (if not better) reheated!

Please be advised these are not photos of my food! I will get round to taking photos asap!

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