Lamb

Lancashire Hot Pot

Ingredients 2 tbsp olive oil 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces 4 lambs’ kidneys, cleaned, trimmed, cut into quarters 2 onions, peeled, sliced ½ tsp salt 1 tbsp plain flour 250ml/9fl oz lamb stock 1 sprig fresh thyme 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g/2oz butter, cut into cubes, plus extra for greasing 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced 1kg/2lb 2oz potatoes, peeled and sliced salt and freshly ground black pepper Preparation method 1. Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softe...

Roasted Lamb Shank

Ingredients 1 tbsp oil 6 lamb shanks, trimmed 1 carrot, peeled, cut in half 1 onion, peeled, cut in half 5 whole peppercorns 2-3 garlic cloves, peeled, crushed lightly bunch fresh thyme small bunch fresh rosemary 750ml/1¼ pints red wine 6-10 tbsp redcurrant jelly, to taste To serve mashed potato boiled seasonal vegetables Preparation method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to cover the meat of the shanks – about a whole bottle – then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.) The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven...