Sticky lamb ribs with grilled pakchoy 1kg lamb ribs 1 teaspoon ground coriander ½ teaspoon paprika 1 teaspoon ground fennel seeds 1 tablespoon local rapeseed oil 2 tablespoons soy sauce 1 tablespoon vinegar 1 tablespoon brown sugar 2 shredded scallions Fresh coriander Set oven to 180oc and place lamb ribs in a roasting tin. Season with salt and pour 200ml of water in the bottom of the tray. Cover with foil and cook until fork tender about an hour. Cool and slice into riblets. Rub with the spices and then fry in the oil in a hot pan to seal.
Mix the soy, vinegar and sugar and pour into the ribs to glaze. Serve immediately with the scallions and coriander to garnish. Cut 4 pak choy in half and brush with oil. Cook on a hot griddle pan until wilted. Serve with the ribs. Braised brined Lamb shoulder with beer and honey glaze, cabbage and bacon 1kg netted boned lamb shoulder 150g brown sugar 75g sea salt 200ml local ale 1 litre water 1 teaspoon crushed peppercorns 2 cloves garlic, crushed Few sprigs rosemary Place the sugar, salt, ale, water, peppercorns, garlic and rosemary in a pot and simmer until the sugar and salt have dissolved. Cool completely and add the lamb. Cover and chill for a day.
Braised Lamb Brined shoulder, removed from brine and patted dry 1 carrot, chopped roughly 1 stick celery, chopped 1 onion, peeled and quartered 2 tablespoons local rapeseed oil 1 tablespoon tomato puree 150ml ale 500ml beef stock 1 tablespoon honey Set oven to 160oc. Heat a tablespoon of the oil in a hot pan and add the lamb. Seal on all sides and transfer to a casserole. Add the remaining oil and vegetables and cook until soft and golden. Add the tomato puree and cook for 1 minute. Add the ale and stock and bring to the boil. Pour over the lamb, cover and cook for 2-3 hours or until fork tender. Remove lamb from pot and wrap tightly in cling. Cool and then chill for 4 hours. Add the honey to the cooking liquor and blend. Pass through a sieve. Slice the lamb into 4 pieces and fry in a little oil. Add the sauce and warm through.
Bacon and Cabbage 1 small cabbage, quartered, cored and shredded 4 rashers streaky bacon 1 onion, peeled and finely sliced 25g butter Freshly ground black pepper Chop the bacon and fry over a gentle heat to render down and become crisp. Add the onion and butter and fry until golden. Steam the cabbage for 3 minutes. Toss into the bacon mixture. Season with freshly ground pepper to taste. Shepherd s Pie with creamy turnip mash 750g lamb mince 1 tablespoon local rapeseed oil 1 stick celery, chopped 1 carrot, chopped 1 onion, chopped 1 small tin chopped tomatoes 1 tablespoon Worcestershire sauce 2 tablespoon brown sauce 250ml beef stock
Cook the celery, carrots and onion in the oil until soft and golden. Add the lamb and seal all over. Add the remaining ingredients and simmer for an hour. Check seasoning. Creamy Turnip mash 1kg potatoes, peeled 350g turnip, diced 150ml double cream 50g butter Salt and pepper to taste Boil the turnip in salted water until soft. Drain and add the cream and bring to the boil. Blend and check the seasoning. Boil the potatoes until soft, drain and mash with the butter. Mix in the turnips. Place the mince mixture in an oven proof dish and top with the mash. Bake in a 180oc oven for about 20 minutes or until bubbling and hot.
Shredded spiced lamb with cauliflower, blistered grapes, dukkah and grilled red onion 750g boned shoulder lamb 1 tablespoon local rapeseed oil 1 onion, peeled and quartered 1 teaspoon garam masala 1 teaspoon turmeric 1 teaspoon sweet smoked paprika 200ml beef stock Seal the lamb in hot oil in a frying pan. Season with salt and transfer to a roasting tin. Fry the onion and spices in the remaining oil for 30 seconds and then add the stock. Pour over the lamb and cover with foil. Cook at 180oc for about 2 hours or until fork tender. Rest for 15 minutes then shred the meat with a fork. Cook the cooking juices down in pan to reduce and toss into the lamb meat. Dukkah 100g skinned hazelnuts 1 teaspoon ground coriander 1 teaspoon cumin seeds 1 tablespoon sesame seeds Place the nuts on a tray and roast at 180oc for 5 minutes.
Cool. Toast the cumin seeds and sesame seeds in a pan until they pop and add to the hazelnuts. Add the coriander. Blend to a coarse mixture. Cauliflower, grapes and grilled red onion 1 small cauliflower broken into florets 2 tablespoon s rapeseed oil 2 small red onions 100g red grapes 2 sprigs rosemary Cook the cauliflower in salted boiling water until just cooked. Drain and dry on kitchen paper. Peel the onions and cut in half through the root. Cut each half in 3 wedges through the root and brush with some oil. Heat a griddle pan and add the grapes, cooking until they blister. Add the rosemary and cook for 30 seconds. Transfer to a bowl. Toss the cauliflower in remaining oil. Heat the griddle pan until hot and cook the cauliflower until golden. Place on a platter. Cook the onions for 2 minutes each side and add the balsamic. Scatter around the cauliflower. Scatter over the lamb. Spoon on the grapes and chop the blistered rosemary.
Scatter over the dukkah.