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December 17, 2009

Lamb Kebabs with Spicy Sauce

   

Ingredients (serves 2)

For the sauce

  • 1 garlic clove, crushed
  • 2 tablespoons thai fish sauce (nam pla)
  • 2 tablespoons lime juice
  • 1 small red chilli, de-seeded and chopped finely
  • 1 tablespoon white wine vineger or rice vinegar
  • 1 tablespoon caster sugar

For the kebabs

  • 500gr lean minced lamb
  • 1 small onion
  • 1 garlic clove
  • 1 teaspoon coriander seeds, crushed
  • 2 tablespoons fresh coriander
  • salt and freshly ground black pepper

How to:

  1. Soak 10 bamboo skewers in a bowl of water for at least 10 min to prevent them from burning under the grill
  2. Meanwhile, to make the sauce, combine the sauce ingredients in a small screw top jar, add a tablespoon of water and shake well.
  3. To make the kebabs, put the kebab ingredients in a food processor, season well and combine until it comes together into a ball.
  4. Divide the mixture into 10 and use your hands to shape the meat into "sausages". Put the skewers through the middle of the sausage shapes.
  5. Preaheat the grill to high. Grill for 10 min turning occasionally until browned all over and cooked through. Serve with the dipping sauce and salad.

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Filed under  //   chili   chilli   easy   food   food photography   kebab   lamb  

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December 5, 2009

Braised rosemary and lentil lamb

Ingredients (serves 2)

  • 75gr puy lentils
  • 2 lean lamb leg steaks (approx. 250gr each)
  • olive oil
  • 1 x 280gr jar silverskin onions in vinegar, drained and rinsed
  • 2 garlic cloves, sliced
  • 75ml ruby Port
  • 300ml lamb stock
  • 1 tbs redcurrant jelly
  • salt & freshly ground black pepper

How to:

  1. Preheat the oven to 160C / fan 140C. Put the puy lentils into a saucepan and cover with cold water. Bring to boil and simmer for 5 minutes
  2. Meanwhile put the flour on to a plate and dust the lamb steaks in it, shaking off the excess. Heat a liddled ovenproof casserole dish, add 2 tbs of olive oil and cook the lamb for 5 minutes, turning until brown all over. Remove and set aside.
  3. Add the onions, garlic and rosemary and cook gently for 3 minutes until starting to brown. Add the port, stock, redcurrant jelly and drained lentils and return the lamb.
  4. Bring to the boil, cover and cook in the oven for about 1 1/2 hours until the juices have reduced and the lamb is tender.
  5. Check the seasoning and serve.

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Filed under  //   casserole   easy   food   food photography   lamb   lentils   puy lentils  

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