This collection of lamb recipes includes Dominic Chapman’s Shepherd’s pie recipe which makes the perfect winter supper, while Nigel Haworth’s Lancashire hotpot, a winning dish from BBC’s …
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Serves: 4 Prep time: 15 minutes Cooking time: 120 minutes Phase: 2 Carbs per serving: 5g Ingredients 20 mushroom 2 red bell pepper 2 red onion 240 ml red wine 4 leeks 6 tbsp …
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For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly.
Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, prunes, freshly ground black pepper and ground turmeric together in a bowl. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides until golden-brown all over. Remove the lamb shanks and set aside.
Soak the sultanas in sherry for 30 minutes. Heat the oil in a large pan with lid. Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes. Heat the stock and add the saffron strands. Allow to stand for 2 minutes to infuse.
Slimming World’s lamb tagine recipe infuses tender cuts of lamb leg steaks in a rich tomato and spiced stock. A tagine is a stew that takes its name from the traditional Moroccan earthenware pots it is cooked in. This Slimming World recipe is slow-cooked in a casserole dish for an hour.