Other local producers recipes

Lamb recipes from Howton Farm, Moretonhampstead

Minty Mustardy Breast of Lamb

Serves 4 people

1 breast of lamb cut into 1 ½ in strips

1 tablespoonful of English mustard

2 tablespoons of mint sauce/jelly

2 medium onions – sliced

3 medium carrots cut into long chunks/strips

salt and freshly ground pepper.

½ pt stock or water.

Lay the onion slices in the bottom of a shallow casserole with the carrots on top.

Lay the slices of breast of lamb on top.

Sprinkle with salt and pepper.

Smother the meat with the mustard and then the mint sauce.

Pour over the stock or water.

Cover the casserole with a lid or with grease proof paper and cook in a moderate oven (320F.160C) for 1 ½  hours. Serve with boiled potatoes and a green veg.


Spicey Marinated Lamb

Serves 4 people

! ½ lbs lamb cutlets or lean cubed lamb

1 large (450gr.) pot of  natural yoghourt

1 medium onion – sliced

2 heaped teaspoons of ground cummin

4 cloves of garlic lightly crushed

salt

In a shallow dish mix the onion garlic and salt with the yoghourt and then add the lamb. Mix well together and  leave to marinate for about 4 hrs.

When ready wipe surplus marinade from the meat  and  fry over a medium heat for a few minutes each side depending on how well you like the meat cooked.

Serve with a green salad and couscous .

This marinade is delicious for meat to be cooked on the barbecue


Breast of Lamb Casserole

 Serves 4 people

1 breast of lamb (about1-1 ½  lb) cut into 1 inch strips

2 medium onions cut in quarters

2-3 lbs of mixed winter vegetables -  e.g. leeks, turnips, swede, parsnip, celeriac – cut into chunks of about 2ins

8 oz pearl barley or puy lentils*.

Bunch of parsley- chopped

3 bay leaves

Salt and freshly ground pepper

1 ½ pts vegetable stock or water

Place all ingredients in a casserole. Bring to the boil then place in a low oven (approx 300F, 145C) for about 2 ½  hrs.(Cooking times may vary depending on cooker).

Serve with plain boiled potatoes.

This dish may be quite fatty and so it is best made the day before eating, then skim the fat off the top before heating through. This also gives time for the flavours to infuse.

* If using puy lentils you may prefer to add them at the reheating stage as they can stick to the fat – just allow ½ hr less cooking to start with and ½ hr more the next day.


Shoulder of Lamb

Serves 4-6 people

1 shoulder of lamb

2-3 onions sliced

1 ½  - 2lbs potatoes peeled and cut into  ½ inch slices

1 clove garlic cut into thin slithers ( or more to taste)

Few sprigs of rosemary

Salt and freshly ground pepper

Sunflower oil

Place onions in a heavy casserole, layer potatoes on top.Rub the meat with oil & sprinkle with salt and pepper. Pierce the meat all over with a sharp knife and insert the slithers of garlic and sprigs of rosemary in the holes. Place the meat on top of the potatoes and cook in a moderate oven (approx 320F, 160C) for 35 mins per lb of meat plus 35 mins. To brown the meat you may prefer to take the lid off the casserole for the last ½  hour of cooking. Cooking times may vary. The juices will run clear when the meat is pierced with a skewer when its done. 

Serve with boiled carrots and cabbage or seasonal vegetables.

Redcurrant jelly is delicious with lamb or more traditionally mint sauce.

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