Lamb recipes

Am stunned to see that this recipe recommends serving the marinade that RAW meat has been sitting in with the cooked chops. Basic food safety - separate raw from cooked!!

Surely the remaining marinade can be heated through in a small saucepan before being spooned over the chops

Would putting the chops in lemon juice marinade for 2 hours 'cook' the meat? Is this still ok?

If you are using good quality meat you can use the marinade quite safely, common misconception that raw meat is bad for you as you can eat beef and even chicken raw if you bought it from a reliable and safe supplier.

Although if your not sure heat it though only bring it up to about 80/90 degrees will kill any harmful bacteria

This dish was amazing, the lamb mealted in your mouth, the red wine sauce was the best bit thought it was bueutiful thats what did it for me!! i found my self making this dish nearly every night for a week!!!!

It was great,the flavour and taste was great.i"v gave goodies bags of lamb.

This was the best lamb dish I have ever made! Warm saucy and fabulous!!!!!!!!!!!!!!!!!! Thank you! My little lamb was a hit!

This kind of lamb is ok but it takes to long to cook but on the other habd it looks nice.

Really nice simple and quick dish that all my family liked particularly when you subsitute the water for red wine. Yummy !!!

A really tasty meal using minced lamb. I recommend it.

Really enjoyed this, easy to make and delicious - all family members from the youngest to oldest thoroughly enjoyed it, thanks!

Stunning - all done in one pot!

It doesn't say what temperature you need to bake at

Minced beef in a minced lamb section?

My immediate thought Icarus - Sheep - Shepherd. the minced beef version is a Cottage Pie.

Sacrilege! I say, "No". Minced lamb in a Shepherds pie, minced beef is Cottage pie.

Just great! Simple, quick and tasty.....

Im sorry but the courgette sauce has got to bo one of the worst things i have ever tasted

This is beautiful.The courgette sauce was lovely and different and complimented the lamb.Nice to try different flavours which offset the fattiness of the lamb

What do you do with the broth and veggies???? Seema a waste to discard them,,,veggies could be broiled with lamb but what to do with the broth????

Well the vegies and broth could be purree'd to make Soup or alternatively the broth could be made into a sauce / gravy to go with the Lamb pieces

I have some lamb shanks defrosted - going to cook them in the same liquid with the breasts - not sure what to do with them after that - guess we'll experiment!!

As per the heading I get the lamb chops from the butchers. They do not come with pack instructions????

I've never bought any meat that came with cooking instructions. This is the 4th recipe I've read that says that.

I think it means that one has to use their own imagination in order to formulate a recipe...you really don't need any specific instructions

I am only lerning to cook and looking at this method i dont understand number 1!!
It says add seasoning and heated meat stock but there is no guideline as to when the meat stock was heated or even what to do?

Easiest way is to use a stock cube, or get a good ready made stock from the supermarket. Personally, I would brown the meat, remove it, & saute the onion, then put the meat back in

Basically browning the meat should only be a few minutes each side until it is brown (depends on how thick the meat is). Meat stock can be as simple as boiling up a couple of stock cubes (the instructions being on the back of the box for water to cube ratio) The seasoning is the salt and pepper. I have just realised this post is a year old lol....

Rich and very tasty - must add the mint sauce - fantastic - kids ate in munutes - we all had seconds.

Could do with a sprinkle of salt but otherwise the pie came out very very tasty. Thanks for a great recipe!

Have tried this recipe and am absolutely thrilled with the results. Through this, I have actually learnt how to cook a leg-o-lamb, that it is tasty, it is flavoursome and oh! so dee-li-shooss. I'll be trying some of your other recipes very soon!!! Thanx a bunch.

Full of flavour and a change from just roasting.
I tried it again substituting the dijon mustard for English mustard which gave just a slight change and slightly hotter flavour. Both work well.

Sorry, I accidentally rated the recipe as 1, when I was trying to view any comments placed by the only person who had actually rated the recipe. i have not tried it but unfortunately have pulled down the rating from 8 to 1! sorry agin -it actually sounds lovely

I googled a recipe for what I had in the cupboard and came up with this. It was really easy to make and my husband loved it. Thank you.

I would have given this recipe a 10, but being so hands on with meat just isn't my thing. I wont be using it again, just because I don't like the feel of it!

I have all the things needed in the recipe, I don't usually buy lamb mince, so wasn't sure what I could do with it!

I used Dijon mustard instead of the English mustard as I didn't wanted the mustard to overpower the lamb. Everybody loves this recipe, and it is always a success.

Trying new recipe. coated lamb shoulder with garlic, rosemary, mustard and lemon becaude we had no limes. Marinate for 2 hrs. then slow oven bake on low for 2 ours. meat fell off the bone. yum. yum.

This recipe is a good idea but it lacks structure, and more importantly it lacks colour and definition.

Delicious

You say for the meatballs you should combine ALL the ingredients together! Would that include the tomatoes, the wine, the butter and the polenta?! Very unclear instructions for a novice cook!

Cooked this up this evening and have to say it was very tasty. Missed the bacon and fennel but added fresh coriander and fried chorizo to the sauce and it was lovely. Thanks for posting

I just wanted to say that this recipe was delicious i enjoyed it & so all the family to THANKS FOR THE HELP.........

IT WAS GREAT that's all i can say

I have made this for my boyfriend before and he really enjoyed it.
i think its a shame that a classic recipe such as this one isn't cooked by more people.

I made this with minced cooked lamb as a way of using up leftovers from a joint, and it was excellent. However, 4 tbsp of cinnamon is surely a mistake! I used two (small) teaspoons, and this was quite adequate. Marrow roasting tips - tie on the "lid" with string! And give a large marrow 4 - 5 mins in the microwave before putting in the oven to start it cooking, otherwise it may take more than 45 mins to cook through.

I improved it by putting in some diced chorizo and some garlick

Prior to cooking I used morrocan spices in the lamb.Then wrap in clingfilm &put in fridge overnight.Remove clingfilm before wrapping in foil.Using clingfilm helps to keep shape.

I am confused, probably my fault, but what is this recipe referring to when it mentions 'cavity?'

Answer: It just means the space left where the bone used to be.
Neil

Should the croute be crispy when finished

Mango sauce was very good