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Lamb recipes
Roasted Cumbrian Fellbred lamb with oven roasted Mediterannean vegetables
Roast Best End of Cumbrian Fellbred Lamb with Oven-Roasted Mediterranean Vegetables & Thyme
Roast Lamb with Italian Herbs, Salsa Rosso & Baked Courgettes
Roasted Cumbrian Fellbred lamb with
oven roasted Mediterannean vegetables.
A tasty and colourful Italian inspired dish using the very best lamb.
Ingredients for 4 people.
4 French trimmed best end of lamb
1 aubergine
3 mixed peppers
2 courgettes
2 large red onions
2 plum tomatoes |
1 head of fennel (optional)
Virgin olive oil
1 packet of fresh basil
1 packet of fresh thyme
1 jar of florentino sicilian pesto
salt and freshly ground pepper |
Method
Pre-heat oven to 230°C/450°F/Gas mark9.
1. Prepare the vegetables as shown and brush with olive oil, season lightly with salt and freshly ground white pepper
2. Oven roast the vegetables as follows :
Place the vegetables in the
pre-heated oven for the approximate times. (How long the vegetables
take to cook wil depend on the efficiency of the oven).
The vegetables should be turned over half way through the cooking
times as they should golden brown and bright but not swimming in oil.
Approximate Vegetable Cooking Times
peppers and red onions together 20 minutes
Courgettes and tomatoes together 10 minutes
Aubergines 15 minutes
Fennel 15 minutes
3. When cooked, it is best to place them together on a fresh tray ready to re-heat them and sprinkle them with the fresh thyme leaves.
For the Lamb (using pre-heated oven)
Use a little of the oil from the roasted vegetables to season the lamb. Sprinkle with salt and pepper and roast toyour taste.
lamb cooking times
Pink 20-25 minutes
medium 30 minutes
medium well 40 minutes
Well Done 45 minutes
Turn the lamb over during cooking times and remember that these are only a guideline.
To serve
Place the vegetables in the oven for 5 minutes so that they are ready at the same time as the lamb.
4. Arrange the pre-heated vegetables on a plate and place the sliced lamb on top, spoon over as much or as little pesto as you like. I always like to add a little freshly shredded basil and a little extra virgin oil to the pesto.
Preparation time : 15 minutes
Cooking time : 20-45 minutes
Wine recommendation : La poema Viñas Viejas Garnacha. D.O. Calatayud 1999
Roast Best End of Cumbrian Fellbred Lamb with Oven-Roasted Mediterranean Vegetables & Thyme
| Ingredients | | Serves 4 |
| 2 | | French trimmed best end of lamb |
| 1 | | aubergine sliced into rings |
| 3 | | mixed peppers quatered and seeded |
| 2 | | courgettes sliced into 3 lengthways |
| 2 | | large red onions peeled and sliced into 4 even slices |
| 2 | | plum tomatoes de-eyed halved |
| 1 | | head of fennel peeled and sliced into 1cm thick slices |
| 1 packet | | fresh basil |
| 1 packet | | fresh thyme |
| 1 jar | | pesto |
| | | salt and freshly ground pepper |
| | | virgin olive oil |
| | | olive oil |
Method
1. Firstly pre-heat the oven to 230oC / 450oF / Gas 9.
2. Brush the prepared vegetables with olive oil, season lightly with salt and freshly ground white pepper.
3. Oven roast the vegetables as follows. Place the vegetables in the pre-heated oven for the approximate times. (How long the vegetables take to cook will depend on the efficiency of the oven) The vegetables should be turned over half way through the cooking times as they should be golden brown and bright but not swimming in oil.
Approximate Vegetable Cooking Times
Peppers and red onions together 20 minutes
Courgettes and tomatoes together 10 minutes
Aubergines 15 minutes
Fennel 15 minutes
When cooked place together on a fresh tray ready to re-heat. Sprinkle with fresh thyme leaves.
For the Lamb
Use a little of the oil from the roasted vegetables to season the lamb. Sprinkle with salt and pepper and roast to your preferred degree of doneness.
| Pink | | 20-25 Minutes |
| Medium | | 30 Minutes |
| Medium Well | | 40 Minutes |
| Well Done | | 45 Minutes |
Serving Suggestion
Place the vegetables in the oven for five minutes so that they are ready at the same time as the lamb. Arrange the pre-heated vegetables on a plate and place the sliced lamb on top. Add a little freshly shredded basil and a little extra virgin olive oil to the pesto and spoon over.
Roast Lamb with Italian Herbs, Salsa Rosso & Baked Courgettes
| Ingredients | | Serves 4 |
| 4 | | organic leg of lamb steaks |
| | courgettes |
| 1 pack | | marjoram | | )
> ½ pack of each picked and finely chopped
) |
| 1 pack | | oregano | |
| 1 pack | | basil | |
| 1 pack | | rosemary |
| 1 pack | | mint shredded |
| 1 | | red pepper |
| 1 454 g jar | | chargrilled vegetable tomato sauce |
| 1 head | | garlic |
| | | olive oil |
| | | salt and freshly ground white pepper |
Method
1. Pre-heat the oven 220oC / 425oF / Gas 8. Sear then roast the pepper in a splash of olive oil for 15 minutes until blistered and allow to cool.
2. Marinade the lamb in 250ml of olive oil with the garlic and the half of the unpicked herbs and all of the rosemary for at least 30 minutes – 24 hours would be better.
3. Slice the courgettes lengthways into three, brush with olive oil, season lightly and bake in the oven or under a grill for 10 minutes until golden.
4. Peel the pepper, remove the seeds and dice. Add to the tomato sauce with a teaspoon each of marjoram, oregano and basil and warm in a saucepan.
5. Drain the lamb steak. Pre-heat a large frying pan, add the steaks and cook until golden on both sides for 5 minutes. At this point the lamb will be pink inside.
Serving Suggestion
Arrange the lamb on a large plate with the courgettes and salsa. Serve with boiled minted new potatoes brushed with a little butter and a tossed mixed salad seasoned with a splash of olive oil, balsamic vinegar, a pinch of sea salt and a twist of white pepper. Any left-over sauce will keep for at least a week in the fridge but remember to bring it up to room temperature before serving.
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