This recipe is another adaptation from Joe Wick’s Lean in 15. His version is made with spinach in the salad but I had rocket in the fridge so I wanted to use it up and one of the major challenges of gestational diabetes is that you need to eat carbs with every meal but limit them and stick to complex carbs so while Joe suggests serving this with a side of green veg I added some new potatoes.
Spiced lamb cutlets with salad and new potatoes
12 lamb cutlets
300g Greek yoghurt
4 tablespoons ground almonds
4 teaspoons garam masala
2 teaspoons smoked paprika
4 handfuls of baby rocket
16 cherry tomatoes, halved
1 cucumber cut into cubes
A bunch of coriander, leaves only roughly chopped
Juice of 1 lemon
385g ready to cook new potatoes with herbs and butter (I was lazy)
One of my favourite British traditions is that of the Sunday roast. Not only is it an excellent excuse to have a big, rustic meal; it’s also a great reason to have friends and family around to enjoy it with you. Last Sunday Mr O requested roast lamb, which is something I have never cooked before. I’m not shy of a challenge though so I invited some friends, turned to Jamie Oliver and just went for it. Please excuse the sparse picture but this was all I managed to get before the meal was demolished! Read more…
Mr Osbiston and I both had busy Saturdays so we decided and evening in was in order. I wanted to make something really tasty to make the night a little more special than usual so this is something I threw together.
Rosemary lamb, sweet potatoes and Greek salad
250g lamb shoulder fillet
6 sprigs of rosemary
3 sweet potatoes
2 cloves of garlic
1 red onion
100g mixed leaves
A handful of baby tomatoes
50g feta cheese
10 black olives
Preheat the oven to 180 C. Slice the sweet potatoes into 5mm slices and place in a large bowl. Finely chop the garlic and leaves from three sprigs of rosemary and add to the bowl. Cut the onion into wedges and add to the bowl. Add 3 teaspoons of olive oil, a good sprinkling of salt and pepper and mix well. Add to a foil lined baking tray and put in the oven for 45 mins.
While the sweet potatoes are cooking, prepare the lamb. Lay a piece of greaseproof paper on a chopping board. Spread some olive oil on the paper, add the remaining finely chopped rosemary and a good sprinkle of black pepper. Roll up in the greaseproof paper and set aside.
When the sweet potatoes have 15 minutes to go put a frying pan over a high heat, cut the lamb fillet in half and season with salt. Then brown the lamb fillets on all sides. Remove the baking tray from the oven and add the lamb. Return to the oven for 10 more minutes.
Remove the lamb from the oven and cover the baking tray with foil to rest.
Mix together the salad leaves, tomatoes, feta and olives and dress with a vinaigrette if desired. Serve with the lamb and sweet potatoes.
These high speed wraps might seem a little meager when you’re splitting the lamb between them but once you add the salad they are really hearty. I have adapted this recipe from Jamie’s 15 Minute Meals so be warned it requires a speedy pace. Make sure you have all your ingredients out and ready.
Lamb salad wraps
250g lean lamb mince
1 teaspoon of cumin seeds
1 teaspoon of smoked paprika
2 sprigs of fresh rosemary
2 cloves of garlic, finely chopped
2 tablespoons of tomato puree
Juice of one lemon
4 flour wraps
4 spring onions
1 green pepper
1/2 a cucumber
1 little gem lettuce
1/2 bunch of fresh coriander
1/2 bunch of fresh dill
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
50g feta cheese
Turn your oven up to 240 C and put a large frying pan over a high heat. Put a tablespoon full of olive oil in the frying pan with the mince, salt, pepper, cumin seeds and paprika. Strip the rosemary leaves into the frying pan and then break everything apart with a wooden spoon, stirring regularly until golden. Add the garlic, tomato puree and lemon juice, stir into the the mince and then remove from the heat.
Spread the wraps out across two large baking trays. Split the mince between the wraps and spread it out. Then pop the baking trays in the oven for the wraps to crisp up a bit.
While the wraps are in the oven, slice the spring onions, green pepper, lettuce, herbs and cucumber. Dress the salad with the extra virgin olive oil and red wine vinegar and crumble over the feta.
Take the wraps out of the oven and top each one with salad and a couple of tablespoons of humous. Roll up and dig in.
With the weather cold, wet and windy at the moment, comfort food is definitely the name of the game and you can’t go wrong with a hearty stew… especially if you got a slow cooker for Christmas.
Slow cooked lamb stew
1kg lamb shanks (about 4 medium ones)
4 shallots, diced
2 carrots, peeled and chopped
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons thyme
1 tablespoon olive oil
A little flour
1/2 cup of red wine
2 cups beef or lamb stock
1 tablespoon cornflour
Place the shallots, carrots, garlic, tomato paste, thyme and a good pinch of salt and pepper in your slow cooker. Mix together well.
Pat dry the lamb shanks and season well with salt and pepper. Dust with flour and shake off any excess. Heat the olive oil in a large frying pan over a medium-high heat and then brown the lamb shanks on all sides. Leave the pan over the heat. Add the lamb shanks to the slow cooker. Add the wine to the pan to deglaze (or in layman’s terms burn off the alcohol). Add the wine and the stock to the slow cooker. Put the lid on and cook on low for 10 h0urs.
When the time is up remove the shanks and the carrots from the slow cooker and set inside. Scoop the fat off the top of the braising liquid. Remove any onions from the braising liquid using a slotted spoon and add to a small saucepan. Mix a couple of tablespoons of the braising liquid with the cornflour and add to the saucepan. Then pour in about half of the rest of the braising liquid. Put the saucepan over a medium heat, bring to the boil and whisk until the sauce thickens.
Serve the lamb shanks with the carrots and sauce over mashed potatoes.
This is a nice, easy midweek meal. Especially if you fancy a little taste of the Med in the middle of winter!
Lamb and Mediterranean Veg Tray Bake
50g breadcrumbs or panko
250g lamb mince
1 egg, beaten
2 onions, halved
½ teaspoon of salt
1 large handful of mint, finely chopped
1 large potato cut into thin wedges
2 courgettes cut into batons
12 cherry tomatoes
50g feta cheese, crumbled
Heat the oven to 200 C (or 180 C for a fan oven). Grate one of the onion halves into a bowl. Add the mince, egg, salt, breadcrumbs and half the mint and mix well with your hands. Shape this into eight patties and put them in a large baking dish.
Cut the remaining onion into wedges. Arrange the potato, courgettes, onion and cherry tomatoes around the patties, drizzle with olive oil and season with salt and pepper. Bake for 40 minutes, turning half way.
Remove from the oven and sprinkle over the remaining mint and feta.
For those of you wondering where all the meat is… well here’s a lovely lamb dish for you to try out.
Seared lamb with Greek Beans
Source: Adapted from BBC Good Food
250g lamb fillet
1 ½ teaspoons of olive oil
2 garlic cloves, crushed
2 small onion, chopped
1 tablespoon tomato puree
½ a small bunch of dill, finely chopped
½ tablespoon red wine vinegar
1 cup of chicken stock
1 400g tin of butter beans, drained
30g crumbled feta cheese
Rub the lamb with olive oil and half the garlic. Season well with salt and pepper and set aside to marinate for up to two hours.
Heat the remaining oil in a pan and add the onion and remaining garlic. Fry for about 8 minutes until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
Meanwhile heat a frying pan until hot. Slice the lamb thickly into 2in thick pieces. Sear on all sides, cooking for about 5 minutes. Rest for 5 minutes covered in foil.
Stir the feta through the beans and then serve with the lamb and a nice green salad. Serves two.