Posts Tagged ‘Lamb’

Sumac and Wild Garlic Crusted Dirty Lamb Steaks

lambsteaks

 

Sorry guys, am on a bit of a roll with the “Dirty” style of BBQ at the moment, and am coming u with some amazing new recipes that I just want to share. These wonderful lamb leg steaks just screamed at me to cook them “Dirty”. Fire and lamb are a heavenly match.

Sumac is an intensely fruity slightly sharp spice from the Middle East and Med, and goes perfectly with lamb. I used a baste of 2tbsp sumac, 2 tbsp rock salt, a bunch of wild garlic, 4tbsp olive oil, 1 garlic clove, a sprig or two of flat leaf parsley, a tsp of black pepper, and the juice of half a lemon, all blitzed up in a spice grinder.

Place the lamb steaks straight on the coals and brush generously with the sumac baste as they cook, a couple of minutes a side should do it, until they are medium rare. Allow to rest for a couple of minutes before getting stuck into the juicy steak.

I enjoyed mine with a wild garlic, feta, olive and baby tomato salad.

 

 

Herby barbecue butterflied lamb recipe

This has to be my ultimate BBQ lamb recipe, visit my blog on Smoky and the Wood Pit  for the full recipe for the juicest tastiest lamb out there.

Mutton dressed as lamb?

I always value leftovers, they can quite often be the best part of cooking, and I can get very excited by the prospect of cooking with something as wonderful as the mutton leftovers from the previous post.

Shepherds Pie is a family favourite of ours, and so it was the obvious choice for the mutton. It cheered my poorly son up who’s had the lurgy going round the last few weeks, he polished off a big bowl full.

Shepherds Mutton Pie

Brown off a diced onion and a couple of garlic cloves in a little oil with a sprig of finely chopped rosemary in a shallow casserole dish, add a couple of diced carrots, parsnips and half a swede and allow to sweat for 5 minutes.

Add a tin of chopped tomatoes and a litre of beef/lamb stock, and  a couple of handfuls of finely diced leftover mutton/hoggett/lamb and simmer  with the lid off until the sauce starts to thicken up.

Allow to cool for a few minutes and then top generously with buttery mash potato or sweet potato. Bake in the oven at 180degC for 50 minutes until the top is crisp and brown with the sauce bubbling over the edge.

Serve with peas and brown sauce (my wife got me into this).

 

 

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The BBQ World of mrdodd

Making simple food great, and great food right.

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UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Bridget`s Bakery Blog

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CountryWoodSmoke UK BBQ

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Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

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theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours