What:
2 tins chickpeas, drained and rinsed
2 tablespoons oil
2 teaspoons ground cumin
1 teaspoon flaky sea salt
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
150 - 250g roast lamb, torn into small strips
For the raita:
140g yoghurt
2 tablespoons coarsley grated cucumber
1/2 garlic clove, grated
pinch of salt
How:
Put the chickpeas in a large roasting tin. Trickle over the oil and sprinkle with the cumin, flaky salt, coriander and cayenne. toss until well coated then bake in an oven preheated to 200C for 20 mins, until golden and slightly crisp. Then toss in the strips of lamb with the chickpeas and return to the oven for a further 10-15 mins, until lamb and chickpeas both look crispy and appetising.
For the raita, mix the yoghurt with the grated cucumber, garlic and salt.
Serve lamb and chickpeas with raita on the side, and garnish with some dill fronds or coriander leaves.
This is my new favourite lamb recipe - next to no preparation time and an absolute flavour bomb come dinner time!
What
1 rolled lamb shoulder
1 bulb of garlic
1 lemon
big bunch fresh oregano
olive oil
How
Finely chop 2 cloves of garlic and the leaves from the fresh oregano (reserving a few sprigs). Put in a pestle and mortar along with the grated zest of the lemon, a big pinch each of salt and pepper, and a small drizzle of olive oil. Mash together to make a rub for the lamb.
Rub your lamb shoulder all over with HALF of the mixture, then pop into the slow cooker along with a few slices of lemon, the rest of the bulb of garlic sliced in two, a few sprigs of oregano, and a cup of water. I put the lamb shoulder in at lunchtime and just left it on low until dinner.
When you’re nearly ready to eat, add the juice from the rest of the lemon and a couple of tablespoons of olive oil to the leftover rub, and whisk it up to make a dressing. Serve the lamb drizzled with the oregano and lemon dressing, along with some new potatoes and green veg. Who knew slow-cooked lamb could taste so summery?
This recipe really is best when you use fresh ingredients but I didn't have any so had to raid the store cupboard for the dry alternatives. It still tasted awesome though... but then anything with halloumi is awesome...
What:
2 lemons (juiced)
1/4 cup olive oil
2 to 3 cloves of garlic (minced)
2 tablespoons fresh oregano leaves (finely chopped)
1 tsp fresh thyme (roughly chopped)
1 bay leaf
1 tsp sea salt
1/4 tsp black pepper
1 pack diced Baddinsgill Lamb
1 pack halloumi (chopped into large cubes)
75g orzo pasta per person
How:
Mix all ingredients except orzo in a bowl and leave to marinade in the fridge for as long as you want.
Cook orzo according to instructions.
Place lamb and halloumi on scewers and grill on a medium heat until browned.
Drain orzo and return to the pan. Add some of the remaining marinade to taste. Heat through before serving.
I was originally sceptical about using prunes instead of the more traditional apricots in this recipe - but OMG what a difference! It is so rich and dark and delicious! A firm favourite in our household and a dish I return to time and time again. Simple to scale up for a big dinner party, and also freezes really well for easy mid-week meals.
What:
Olive oil
1/2 red onion, sliced
1 garlic clove, crushed
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground turmeric
1 pack Baddinsgill diced lamb
1/2 tin chopped tomatoes
100g stoned prunes, roughly chopped
100ml chicken stock
1 tsp sugar
How:
Recipe based on 'Moroccan Lamb Tagine' from Delicious Magazine.
]]>Saturday lunch with friends was a great excuse to try this delicious slow cooked leg of lamb with peanut sauce, courtesy of New Zealand slow cooker guru Joan Bishop.
What:
Marinade:
2 cloves garlic
2 tbsp brown sugar
1 tsp ground coriander
2 tbsp soy sauce
1/2 tsp chopped chilli
grated zest of 1 lemon
4 tbsp lemon juice
How:
Paint all surfaces of the leg of lamb with the mixture using a pastry brush and pop it in the slow cooker, drizzling the remaining mixture over the top. Cook on low for 7-8 hours, or high for 3.5-4 hours.
30 minutes before the end of cooking time, mix 1 tbsp lemon juice with 1 tbsp with cornflour, and stir into the juices in the bottom of the slow cooker, along with 1/3 cup of crunchy peanut butter. Turn the heat to high and half an hour later... truly melt-in-the-mouth lamb, with an amazing peanut sauce! Safe to say we had NO leftovers!
]]>How:
Add lamb to the slow cooker.
Pour over stock, balsalmic and maple syrup.
Place onion around lamb and add remaining ingredients.
Cook on low for 5-6 hours.
30 mins before serving turn the slow cooker up to high, remove lamb and sherd with a fork. Pass sauce through a seive and return it and the lamb to the slow cooker, mix well, cook for 20 mins - Serve!
Try our 'Fakeaway' Doner Kebab. Super simple, super delicious, and guilt-free! Highly recommended.
What:
A Slow Cooker
1 pack Baddinsgill Lamb mince
1.5 tsp smoked paprika
1.5 tsp garlic powder
0.5 tsp pepper
1 tsp mixed herbs
1 tsp oregano
1 tsp salt
Pitta breads, sweet chilli sauce, garlic mayo and salad to serve.
How:
Mix all the spices together.
Add mince and combine well.
Shape into a loaf-like shape and compress as much as possible.
Place into the slow cooker and cook on high for 3-4 hours or low for 7 hours.
Slice as thinly as possible.
Make delicious lamb stock from the 'soup pack' of bones that comes which each of our lamb boxes. Ideal for creating a hearty, crowd-pleasing Scotch Broth.
My stock takes inspiration from a recipe by The Reclutant Gourmet. Here's how it's done.
Pre-heat oven to 180 degrees.
Place bones on a baking tray and drizzle with olive oil.
Roast for 1 hour.
Roughly chop 1 large onion and gently fry for 5 mins in a heavy pan with some olive oil.
Roughly chop 1 stick of celery and a couple of carrots and add them to the pot (I also added the trim ends of two leeks because I had them to hand), cook for 5 mins.
Add the bones and cover everything with water.
Bring to the boil and simmer for 2 hours.
You can then freeze the stock for future use or follow this recipe from BBC Food for super simple Scotch Broth https://www.bbc.com/food/recipes/scotchbroth_8116
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