Lamb Dishes

Lamb is a wonderful meat to slow cook because it can take on so many different flavourings and always remains tender and succulent. Some joints, particularly shoulder, can be a bit fatty, so choose carefully when you shop. Check before you put it in the pot, too, and, if you see large lumps of white fat, cut them off before you cook it. But, if you haven't time (and that's what this book is all about), you can spoon off the fat that will float to the surface before you serve the meal.

If any of you want to experiment, try using goat instead of lamb; it's lower in fat than any other meat and cooks beautifully in the slow cooker. It's not yet readily available in supermarkets, but can be found in some butchers and at farmers' markets and can also be bought online.

Tips for great slow-cooked lamb

Always defrost frozen meat thoroughly before slow cooking.
Trim off any fat from lamb before slow cooking.
For best results, try to fill your crock pot reasonably full but not overfull. One chop in the pot, for example, will overcook unless the pot is filled up to at least a third with liquid.
Meat should always go on top of the vegetables when cooking meat and root vegetables together, as they will take longer to cook than the meat.
If you lift the lid often during cooking, you'll lose heat and may need to extend the cooking time. To check progress without lifting the lid, spin the lid until the condensation falls off, then it's easy to see inside.

Braised Lamb in Garlic and Tomato

Most cheat soup sauces are made with condensed varieties. Here I just use ordinary creamed soup. Once it's been simmering away with the lamb and a little basil, the flavour is really rich.

Serves 4

4 lean lamb shoulder steaks
Salt and freshly ground black pepper
30 ml/2 tbsp dried onion flakes
2.5 ml/½ tsp chopped garlic from a jar, or 1 small garlic clove, chopped (optional)
400 g/14 oz/large can of cream of tomato soup
5 ml/1 tsp dried basil
350 g/12 oz tagliatelle
A few torn fresh basil or parsley leaves, to garnish (optional)

Season the steaks with a little salt and pepper, then arrange in the crock pot. Add the onion flakes and garlic, if using. Spoon the soup over and sprinkle with the dried basil.
Cover and cook on High for 3-4 hours or Low for 6-8 hours until the meat is really tender and bathed in sauce.
When nearly ready to serve, cook the tagliatelle according to the packet directions. Drain thoroughly.
Lift the lamb out of the crock pot. Add the tagliatelle to the sauce and toss well. Pile on to plates and top with the lamb.
Scatter the basil or parsley over, if using.
Serve with a large green salad.

Cook's Tip
You can use any kind of pasta as an accompaniment, or mashed potato is good, too.

Italian-style Slow-roast Lamb

Use the sort of Bolognese sauce usually added to minced (ground) beef for the popular spaghetti dish, but instead pour it over lamb for a glorious, rich, tomato-based sauce. This dish needs only lovely Italian bread and a fresh salad to round it off perfectly.

Serves 6

1 fresh or thawed frozen boned and rolled shoulder of lamb
500 ml/17 fl oz jar of pasta sauce for Bolognese
30 ml/2 tbsp sliced black olives
Salt and freshly ground black pepper
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
2 x 350 g/12 oz/medium cans of flageolet beans, drained
15 ml/1 tbsp chopped fresh or frozen parsley

Put the lamb in the crock pot. Pour the sauce over and add the olives and garlic. Season with salt and pepper.
Cover and cook on High for 5 hours or Low for 10 hours until really tender.
Lift the lamb out of the sauce and put on a carving dish. Turn the cooker up to High, if on Low. Spoon any excess fat off the sauce and stir in the flageolet beans and parsley. Cover and leave to heat through while you carve the lamb into thick, chunky pieces.
Put the lamb in warm, shallow bowls and spoon the sauce over. Sprinkle each serving with the parsley and serve with ciabatta and a green salad.

Cook's Tips
Of course, the same sauce is ideal with other cuts of meat.
Try using cannellini beans or chick peas (garbanzos) instead of flageolets.

Creamy Lamb and Almond Curry

This tasty but mild korma curry is also lovely when made with chicken. Stirring in the garam masala at the end really lifts the whole thing and the coriander adds a lovely fragrance.

Serves 4

700 g/1½ lb lean diced lamb
A handful of frozen diced onion, or 1 fresh onion, chopped
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
10 ml/2 tsp root ginger from a jar, or use freshly grated
50 g/2 oz/½ cup ground almonds
15 ml/1 tbsp groundnut (peanut) oil
4 cardamom pods, split
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp ground cinnamon
1.5 ml/¼ tsp hot chilli powder
A good pinch of ground cloves
10 ml/2 tsp caster (superfine) sugar
200 ml/7 fl oz/scant 1 cup boiling water
Salt and freshly ground black pepper
60 ml/4 tbsp crème fraîche or single (light) cream
2.5 ml/½ tsp garam masala
Wedges of lemon and torn coriander (cilantro) leaves to garnish

Mix the lamb onion, garlic, ginger, almonds and oil in the crock pot.
Stir the spices and sugar into the boiling water, pour over the ingredients and season with salt and pepper. Stir well.
Cover and cook on High for 3 hours or Low for 6 hours until the lamb is really tender.
Stir in the crème fraîche or cream and garam masala, taste and re-season, if necessary. Garnish with wedges of lemon and torn coriander leaves.
Serve with pilau rice and a green salad.

Serving Tip
You might also like to serve it with naan bread and a salad of chopped onion and cucumber, flavoured with mint.

Lamb Shanks and Redcurrants

The fresh redcurrants in this recipe add a touch of tartness that offsets the richness of the meat. You'll need a large crock pot to accommodate the lamb.

Serves 4

Salt and freshly ground black pepper
4 lamb shanks
15 ml/1 tbsp chopped fresh rosemary
A good handful of frozen diced onion, or 1 fresh onion, chopped
45 ml/3 tbsp port
30 ml/2 tbsp redcurrant jelly (clear conserve)
200 ml/7 fl oz/scant 1 cup boiling beef or chicken stock
175 g/6 oz fresh redcurrants,
plus a few extra sprigs to garnish
4 small sprigs of fresh rosemary to garnish

Season the lamb shanks, place in the crock pot and sprinkle with the rosemary. Add the onion.
Stir the port and redcurrant jelly into the hot stock, then pour over the meat.
Cover and cook on Low for 8 hours until meltingly tender.
Transfer the meat to a warm carving dish and keep warm. Reserve 4 small sprigs of redcurrants for garnish and remove the rest from their stalks with the prongs of a fork.
Spoon off any excess fat from the crock pot, turn it to High, then add the redcurrants and cook without a lid for about 5 minutes until the sauce is slightly reduced. Taste and reseason, if necessary.
Transfer the shanks to warm serving plates and spoon the redcurrant juices over. Garnish each chop with a small sprig of redcurrants and a sprig of rosemary.
Serve hot with new potatoes and mangetout.

Cook's Tip
You can use sweet sherry or Madeira if you prefer instead of port, which would add a richer flavour.

Lamb Tagine with Apricots

Using a can of apricots means you get extra lovely juice to flavour the sauce. But you can use ready-to-eat dried apricots instead and increase the stock by 150 ml/¼ pt/2/3 cup.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
700 g/1½ lb diced stewing lamb
5 ml/1 tsp ground cinnamon
5 ml/1 tsp ground ginger
5 ml/1 tsp ground cumin
2.5 ml/½ tsp salt
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
Freshly ground black pepper
410 g/14 oz/large can of apricot halves in natural juice
30 ml/2 tbsp toasted pine nuts
30 ml/2 tbsp tomato purée (paste)
300 ml/½ pt/1¼ cups boiling lamb or vegetable stock
10 ml/2 tsp chopped fresh or frozen coriander (cilantro)

Put the onion in the crock pot and add the meat with all the spices, the salt, garlic and a good grinding of pepper. Stir well.
Add the apricots and their juice and the pine nuts. Blend the tomato purée into the stock and pour over. Stir, again very gently.
Cover and cook on High for 3-4 hours or Low for 6-8 hours until the lamb is really tender.
Stir in the coriander, taste and re-season, if necessary.
Serve with couscous and a mixed salad.

Cook's Tips
Make sure you use apricots in natural juice, not syrup.
If you aren't a lover of apricots, add a large handful of raisins and increase the liquid by 150 ml/¼ pt/2/3 cup.

French-style Lamb

Lamb on the bone lends itself to slow cooking. This version has garlic, herbes de Provence and casserole vegetables all gently cooked in just a dash of red wine. It is simplicity itself, but the flavour is excellent.

Serves 4

450 g/1 lb frozen casserole vegetables, including celery and onion
½ small leg of lamb, about 700 g/1½ lb
450 g/1 lb washed baby potatoes
10 ml/2 tsp chopped garlic from a jar, or 1 large garlic clove, chopped
5 ml/1 tsp dried herbes de Provence
Salt and freshly ground black pepper
150 ml/¼ pt/2/3 cup boiling lamb or chicken stock
75 ml/5 tbsp red wine
A good pinch of caster sugar

Spread out the casserole vegetables in the crock pot. Put the lamb on top and surround with the potatoes.
Sprinkle the garlic and herbs over the lamb and season everything with a little salt and pepper.
Mix together the stock, wine and sugar and pour over the vegetables.
Cover and cook on High for 5 hours or Low for 10 hours or until everything is meltingly tender.
Cut the meat into chunks.
Serve in bowls with the vegetables and cooking juices and lots of warm French bread.

Cook's Tip
Herbes de provence is made from marjoram, thyme, savory, basil, rosemary, sage and fennel, so if you don't have any you could devise your own variation from whatever herbs you have to hand.

Lamb in Barbecue Sauce

This is a Greek-American dish - a delicious joint bathed in a dark, sticky barbecue sauce. It does have a little preparation, but it doesn't take long and I hope you will agree it is worth it.

Serves 4

½ leg or shoulder of lamb, about 1 kg/2¼ lb
30 ml/2 tbsp lemon juice
10 ml/2 tsp chopped garlic from a jar or 2 garlic cloves, cut in slivers
Salt and freshly ground black pepper
75 ml/5 tbsp cider vinegar
75 ml/5 tbsp water
45 ml/3 tbsp golden (light corn) syrup
30 ml/2 tbsp tomato purée (paste)
60 ml/4 tbsp tomato ketchup (catsup)
30 ml/2 tbsp Worcestershire sauce
1.5 ml/¼ tsp chilli powder
5 ml/1 tsp onion granules
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp chopped fresh parsley to garnish

Rub the lamb all over with lemon juice. Make small slits in the flesh and push in the chopped garlic or fresh slivers. Place in the crock pot.
Whisk all the remaining ingredients except the parsley garnish in a saucepan and bring to the boil, whisking, then spoon over the lamb.
Cover and cook on High for 3-4 hours or Low for 6-8 hours until the meat is meltingly tender.
Cut the meat into neat pieces, transfer to warm plates and spoon the juices over. Garnish with parsley.
Serve with rice and a large green salad.

Serving Tip
Try it, too, packed into warm pitta bread pockets with some shredded lettuce and cucumber, and minted yoghurt.

Three-meat Casserole

Gloriously simple to make, this Croatian dish is packed with flavour. It is traditionally cooked in a large, shallow earthenware pot and served with finely shredded white cabbage, tossed in red wine vinegar, olive oil and lots of black pepper.

Serves 4

16 washed small potatoes
4 small skinless chicken portions
4 small pork chops
4 small lamb chops
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
2 large sprigs of rosemary
1 large bay leaf
250 ml/8 fl oz/1 cup boiling chicken stock
Salt and freshly ground black pepper
45 ml/3 tbsp chopped fresh parsley

Arrange the potatoes in the base of the crock pot and place the meat on top. Add the garlic, rosemary and bay leaf, pour the stock over and season well.
Cover and cook on High for 3-5 hours or Low for 6-10 hours until all the meat is meltingly tender.
Taste and re-season, if necessary, and sprinkle with the parsley.

Serving Tip
If you don't fancy the salad suggestion, serve with a green vegetable.

Kidneys in Devil Sauce

Offal dishes are not to everyone's taste, but this one is truly delicious. This used to be a favourite Victorian breakfast dish, but for those of us with a lesser constitution, it makes a delicious lunch or supper dish. The only tiny bit of preparation is snipping the kidneys into pieces - not that arduous. Although it takes only a few hours to cook (best on Low), you can also leave it longer.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
10 ml/2 tsp softened butter
350 g/12 oz packet of frozen lambs' kidneys, thawed, or 7 or 8 fresh kidneys
50 g/2 oz unsmoked lardons (diced bacon)
100 g/4 oz fresh baby button or frozen sliced mushrooms
5 ml/1 tsp curry paste
5 ml/1 tsp made English mustard
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp light brown sugar
15 ml/1 tbsp Worcestershire sauce
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
Salt and freshly ground black pepper
A few dried chives to garnish

Mix the onion with the butter in the crock pot.
Hold one kidney at a time over the pot and snip into chunks with scissors, discarding the white core. You don't have to be meticulous, just snip into three or four pieces, roughly round the core and throw the core away (but it doesn't matter if a little of the core is left on the kidney pieces). Add the lardons and mushrooms.
Mix together all the remaining ingredients except the chive garnish and pour over. Stir well to coat everything in the sauce.
Cover and cook on Low for 3 hours until the kidneys are tender and the sauce has thickened. Stir, taste and re-season if necessary.
Serve sprinkled with chives, with rice and green beans.

Cook's Tip
For brunch or a light lunch, serve these spooned over buttered wholegrain toast.

Garlic and Mint Lamb

Peas, mint and lamb have long been excellent companions and this is a simple but mouthwatering way to serve them together. Here, like many recipes in this book, the potatoes are also cooked in the pot, so all you have to cook at the end is some broccoli.

Serves 4

½ small lean leg of lamb, about 700 g/1½ lb
Salt and freshly ground black pepper
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
5 ml/1 tsp dried mint
450 g/1 lb washed small potatoes
250 ml/8 fl oz/1 cup boiling lamb or chicken stock
45 ml/3 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
225 g/8 oz/2 cups frozen peas, thawed

Put the lamb in the crock pot and rub all over with salt, pepper and the garlic. Sprinkle with the mint. Put the potatoes all round and season them lightly with salt. Pour the boiling stock around.
Cover and cook on Low for 8-10 hours until everything is really tender.
Transfer the lamb to a carving dish and keep warm. Lift out the potatoes with a draining spoon and place in a dish. Keep warm.
Turn up the crock pot to High and spoon off any fat from the cooking liquid. Blend the cornflour with the water and stir in, then stir in the peas. Taste and re-season, if necessary. Cover and leave to cook while you carve the lamb into chunky pieces.
Put the lamb and potatoes in warm shallow bowls. Spoon the gravy over the lamb.
Serve with broccoli and redcurrant jelly.

Cook's Tip
You could stir a spoonful of redcurrant jelly into the sauce when you thicken it, if you like.

Red-cooked Lamb and Peppers

In Chinese cuisine, 'red-cooked' simply means cooked in soy sauce, as the finished dish has a lovely rich mahogany colour. Here I've used the technique to cook lamb with the addition of peppers, some ginger, sherry and Chinese spices to create a richly flavoured dish with a wonderfully deep red-brown colour.

Serves 4

2 good handfuls of frozen sliced mixed (bell) peppers, or 1 red and 1 green fresh pepper, sliced
700 g/1½ lb lean diced lamb
10 ml/2 tsp chopped garlic from a jar, or 1 large garlic clove, chopped
A good handful of frozen diced onion, or 4 spring onions (scallions), chopped
5 ml/1 tsp root ginger from a jar, or use freshly grated
5 ml/1 tsp Chinese five-spice powder
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp dry sherry
75 ml/5 tbsp soy sauce
150 ml/¼ pt/2/3 cup boiling lamb stock
40 g/1½ oz/3 tbsp light brown sugar

Reserve a few slices of pepper for garnish. Put the remainder in the crock pot with the lamb, garlic and onion.
Mix together all the remaining ingredients and pour over. Stir well.
Cover and cook on High for 3-4 hours or Low for 6-8 hours until the lamb is tender and bathed in a rich sauce. Stir gently.
Serve spooned over noodles, garnished with the reserved pepper slices.

Serving Tip
You can also serve this with beansprouts tossed in a little sunflower oil, soy sauce and lemon juice.