Lamb Carré with Vegetables (Updated - v2)

Attention! Preparation time around 2 hours!
Before cooking, take the lamb out of the fridge about 1 to 2 hours beforehand and 60 g butter (put in a medium bowl) 20 minutes beforehand.

It goes very well with rösti (make it yourself or I find the ones from McCain surprisingly good). I'm using frozen roestis here - it's best to cook them in a small or medium pan with a little butter (I don't find them so good with oil).

Preparation You'll need: A medium sized bowl A large pan with lid for the vegetables A large frying pan to sear the lamb carré pieces
Ingredients for the Carrés (for 2 persons) 2 Lamb Carré each with 7 or 8 bones, around 800 g 40 g breadcrumbs 8 g finely grated Parmesan cheese 60 g butter, at room temperature! 4-5 cloves of garlic 2 twigs rosemary ½ bunch thyme 3 to 4 twigs parsley 7 large leaves of sage Salt and pepper Sunflower oil
Ingredients side dish (for 2 persons) 1 long thin courgette (or one half each in green and yellow) 2 medium-sized carrots 10 to 12 cocktail or cherry tomatoes 2 to 3 cloves of garlic Salt and pepper A good deal of olive oil If you like: Rösti (3-5 pieces, the ones from McCain are good)
1) Roast the Carré If needed, remove tendons and skin from the Carrés. Cut the racks into pairs. Heat up sunflower oil in pan and sear the Carrés very hot on all sides until nicely brown. Remove from pan, lightly sprinkle salt and pepper, let it cool down.
2) Herb butter Pluck all herbs, and chop very fine with 4 to 5 cloves of garlic. Grate 8 g parmesan cheese. Put the herbs, Parmesan cheese, 40 g breadcrumbs and 60 g butter (room temperature) into a medium sized bowl. Season with salt (3 or 4 pinches) and pepper. Knead the ingredients well until you get a homogenious dough. Form a ball and place in refrigerator.
3) Prepare the vegetables Cut 1 or 2 carrots and the courgette into thin slices - you could take a potato peeler for that. Leave the 6 to 8 cherry tomatoes as they are. Chop the 2 to 3 cloves of garlic.
4) The Rösti Slowly fry 3 to 5 Rösti in 1-2 Tbsp of butter in a medium pan at medium heat. That will take its time and they should be ready around the time the rest is done, too. In the meantime continue with the rest...
5) Preparing the Carrés for the oven and frying them Preheat oven at 150℃. Place the carrés on a baking tray and carefully cover the meat in herb butter, around 2 or 3 millimetres thick. Place the lamb into the oven (middle rack) and fry for approx. 9 minutes (large racks with approx. 500 g: 11-12 minutes). After that switch to top grill at around 250℃ and continue to fry for another 3 to 4 minutes. Make sure that the crust is getting a bit brown, but doesn't burn!
6) Sauté the vegetables Pour a good amount of olive oil into the pan and switch to a medium heat. First add the carrot strips to the pan, cover and simmer for approx. 3-4 minutes. Then add the courgette strips and the garlic. Continue to simmer gently, possibly even reducing the heat to low. This should take about 10 to 15 minutes. Turn the vegetable stripes from time to time. It should be done around the same time as the previous section - the lamb in the oven. 1 or 2 minutes before the end, add the small tomatoes. Check a piece of carrot in the end, it should be soft, but still "al dente". Add a bit salt and place the pan with the veggies on the side until everything's ready.

 

Turkish Lamb Pan

Preparation time: about three quarters of an hour

Preparation You'll need: A pan well suited for very hot searing 1 medium bowl for the dip 2 more larger bowls
Ingredients for the lamb pan (for two persons) 400-450 g lamb loin 1 red pointed pepper 1 medium courgette 1 medium red onion 2 cloves of garlic 200 g cherry tomatoes 2-3 twigs rosemary Some lemon juice Regular olive oil for cooking Salt and pepper
Ingredients for the yoghurt dip (for two persons) 300 g sour yoghurt with 10% fat (Süzme is too sweet). If you can't find Turkish, you can also use Greek. Some mint for 1 Tbsp chopped 2 cloves of garlic 1 tsp chili flakes Salt and pepper Further supplements: If you like, you can add a potato garnish (boiled potatoes, fries, hash browns, etc.)
Preparation of the dip Put 300 g yoghurt in a medium bowl. Finely chop 2 cloves of garlic, chop mint for 1 Tbsp, add to the yoghurt along with 1 tsp chilli flakes. Mix well and season with salt and pepper. Put in the fridge.
Preparation of the lamb pan Cut 400-450 g lamb loin into not too small pieces. Cut 1 red pointed pepper and 1 medium red onion into coarse pieces, set aside. Also cut 1 medium courgette into large pieces and put aside in a larger bowl with 200 g washed cherry tomatoes. (the lamb will be added to this later). Put some simple olive oil in the pan and heat it very strongly (but the oil must not start to smoke, then it was too much!). Sear the lamb in it very hotly until it is dark brown. Remove and add to the courgette/tomato. In the meantime, you can finely chop 2 cloves of garlic and rosemary (pluck 2-3 sprigs or use dried) and add to the courgette/tomato. Now fry the red pepper and onion in the pan, also over a very high heat, until the first burnt spots form when stirred frequently. . Add the lamb, red pepper and onion again and lower the temperature to normal high heat (7). Season vigorously with freshly ground pepper and salt. Continue frying for approx. 5 minutes until the courgettes are still slightly firm to the bite. Now add a generous squeeze of lemon juice, mix well and season again with salt and pepper if necessary. Serve with the cream.

 

Lamb Tenderloin with Porto Balsamico Sauce (Updated - v3)

 

 

Preparation time: three quarters to a full hour

Preparation You'll need: a pan a medium pot with lid a casserole dish
Ingredients (for 2 persons) 400 to 500 g lamb tenderloin 4 to 5 small to medium potatoes (firm cooking) 2 ripe Avocados 2 to 3 red hot chillis Even spicier? 1 Habanero 2 to 3 spring onions (complete) 2 cloves of garlic 210 mL portwein 60 mL balsamico Plenty of thyme and rosemary some butter, regular olive oil and sunflower oil
Starting with the potatoes Wash the potatoes and cook them until they start to get soft. In the meantime continue with the sauce.
Preparing the porto-balsamico sauce Cut 2 to 3 spring onions in small pieces, press 2 coves of garlic through a garlic press, heat up a pan and melt some butter. Steam the onions and the garlic for a few minutes, then add 60 mL balsamico and 210 mL porto. Reduce the sauce until almost all is gone and it's getting thick, that takes around 10 minutes. When ready, place in a small bowl on the side.
Get the potatoes into the oven. As soon as the potatoes start to get soft, pour the water, rinse the potatoes with cold water for a moment. Peel them, cut them lenghwise into quarters. Take the casserole dish and put some oil in it. ut the potato quarters in the dish, pour regular olive oil and spread chopped rosemary and thyme over them (around 1 tsp each). Bake them in the preheated oven at 220℃ for around 20 minutes - until they get brown. When the potatoes are baking for around 10 minutes, you can continue with the meat...
The meat You can start with this when you put the potatoes into the oven. The lamb tenderloin can be left as it is, or cut into long strips (about 2-3cm thick). Pour some sunflower oil into a small bowl, add choppped rosemary (approx 1/2 tsp) and ground black pepper. Brush the meat with the marinade and fry them over medium-high heat for 2-3 minutes per side. Remove from pan, wrap in aluminium foil and set aside.
Last steps When the potatoes are almost browned and everything else is ready, put the dinner plates and the small bowl with the sauce in the oven for the last 2-3 minutes. Add the lamb loins to the pan again briefly (approx. 1 minute per side). Take the avocado, cut it in half and remove the seed and the skin. Put all on a large plate for serving, with the hole of the seed looking upwards. That gives a nice place for the sauce. Put the chili next to the avocado.

Everything should be ready roughly at the same time and look like this:

 

5 Hours Lamb

It goes well with a strong red wine, e.g. a Rioja, or a rosé.

Attention! Preparation time approx. 6 hours!

Preparation You'll need: A roaster for the oven (with lid) or a tajine A small pan
Ingredients (for 2 persons) 600-800 g shoulder of lamb For the Marinade 4 cloves of garlic 1 TL fennel seeds 1/2 TL thyme leaves 1 TL paprika 1/2 TL turmeric 1 TL chilli flakes 1 TL salt 25 g butter 2-3 EL plain olive oil For the Sauce 1-2 onions (180 g are needed) 10-15 half dried dates (plums also fit quite well) 1 large cinnamon stick 2 bay leaves 375 mL white wine and 750 mL water For the very end 30 g whole blanched almonds
Ingredients for the couscous salad (side dish) 175 g couscous 1 tsp salt (for the cooking water) 1 medium tomatoe 1/2 spring onion (complete) 1/4-1/3 cucumber 1/2 pointed pepper (e.g. Sweet Palermo) 2-3 stalks of parsley Some mint 2-3 Tbsp each plain and good olive oil 2-3 EL pomegranate syrup 1/2 lime 1 TL paprika 1/2 EL tomato paste 1/2 EL Harissa
The Marinade Brush the bottom of the roaster with 2-3 Tbsp. plain olive oil. Cut the lamb shoulder on the skin side several times in both directions about 1 cm deep. Place briefly on the side in the roaster. Peel 4 garlic cloves and put them in a suitable cup or bowl - puree all this with a hand blender. Add: approx. 1/2 tbsp thyme leaves, 1 tsp paprika powder, 1/2 tsp turmeric, 1 tsp chilli flakes, 1 tsp salt, 25 g butter. Puree everything finely and then rub well with your hands into the incised top of the lamb shoulder - also into the incisions. Place the lamb shoulder, rubbed side up, in the centre of the roaster and set aside. Preheat the cooker to 190℃ fan oven.
The other ingredients for the lamb and start the roasting process Roughly chop the 2 onions, for 180 g. Spread around the lamb shoulder. Also: 10-15 half-dried dates, 1 large cinnamon stick, 2 bay leaves. Add 375 mL white wine and 750 mL water. Cover the roaster and place it in the oven. After one hour, turn the temperature down to 150℃ and continue roasting for another 4 hours (perhaps checking 1 hour before the end to see if you need to add more water. It should not drop below 2 cm in height). I always prepare the couscous salad after the first hour. See next section.
The Couscous Salad Before the salad itself, you can do something for the lamb: in a small dry frying pan, carefully fry about 30 g blanched whole almonds over a fairly high heat until they are medium to dark brown. Put them in a small bowl on the side. You can then use the pan for the salad. Put 175 g couscous in a large coverable bowl. Bring 1/4 litre of water to the boil, add 1 tsp. salt and stir. Now pour enough water over the couscous so that everything is nice and wet, but not floating. Cover the bowl and leave to stand for at least 15 minutes. In the meantime... Chop 1 medium tomato, 1 whole spring onion (only about half is needed, but of everything, mixed), 1/4-1/3 cucumber (peeled) and 1/2 pointed pepper into relatively small pieces (about the size of a hazelnut). Roughly chop the leaves of 2-3 stalks of parsley and some mint. Put everything together on the side for a short time. Put 2-3 Tbsp. plain olive oil in the small pan and heat it. Add: 1/2 Tbsp each tomato paste and harissa, 1 tsp paprika powder. Mix well and fry for 2-3 minutes. Juice half a lime and pour the juice into a little bowl. After 2-3 minutes, remove from the heat, add half of the lime juice and mix well again. Loosen the couscous with a fork and then add the paste. Mix well and leave to stand for 5 minutes. Finally, carefully fold the vegetables into the couscous. Cover and put to one side until you are ready to eat. Important when serving: The salad should then be refined by everyone at the table according to taste with these ingredients: Remainder of lime juice, pomegranate syrup and good olive oil. Simply put it on the table for self-service. Remember to check whether there is still water to add to the lamb. -> With my roaster, the lid doesn't seal so well and I have to add water several times. This may be completely different for others.
Last steps As soon as the 4 hours at 150℃ are up, remove the roaster from the oven and carefully remove the meat (be careful - it falls apart very easily!) and park it on a plate in the oven, still warm but switched off. Remove the cinnamon stick and the 2 bay leaves from the sauce and then (if you have the right roaster, otherwise just tip it into a large pan) reduce the sauce on the hob over a high heat if necessary. You should then have about 300 mL of juice left. To serve, place the meat on warmed plates, pour the sauce over it, sprinkle a few of the almonds on top (place the rest in a small bowl on the table) and serve with the couscous salad in separate bowls (don't forget the olive oil, lime juice and pomegranate syrup).

 

Lamb Apricot Tajine (Updated - v2)

 

Best served with couscous (approx. 100 g per person).

Attention, the meat has to marinade at least 4 hours, better even start the previous day.
Remove the meat from the refrigerator again 2 hours before cooking begins.
The cooking itself also needs around 70-80 minutes.

Preparation You'll need: A Tajine (or casserole dish or wok with lid) A large non-stick pan A bowl with lid to keep the marinating meat
Ingredients (for 2 persons) approx. 400-500 g leg (or shoulder) of lamb for strong lamb taste Weight also depends on whether a bone is present and how large. Leg of lamb usually has more bone than shoulder. 2x ½ TL cumin (ground) 2x ½ TL turmeric 2x ½ TL cayenne pepper (ground) 2x 1 TL sweet paprika 30 g blanched almonds 6 small potatoes 100 g chick peas 2 small onions 3 cloves of garlic 15 g sultanas 1 table spoon honey 1 cinnamon stick Saffron 350-400 mL lamb broth (you can use chicken broth, too) 1 Tetra Pak (500 g) lumpy tomatoes approx. 100 g dried (but still soft) apricots (12 pcs.) 1 small Moroccan preserved lemon Half a bunch of coriander A small handfull of mint leaves Olive oil Salt and pepper ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself.
Marinating the meat Cut the meat into smaller cubes (around 2 to 3 centimetres), put in a bowl. Add half of the herbs, mix well. Cover the bowl (seal airtight) and place in the refidgerator. Take it out two hours in advance before you start cooking, so that the meat isn't so cold.
Preparation Roughly cut 1 medium onion, thinly slice 3 cloves of garlic. Prepare the second half of the spices. Roast 30 g almonds in large non-stick pan until they are light to dark brown on both sides. Set aside. In the meantime peel 6 small potatoes and cut them in half, if necessary. Heat simple olive oil in the pan and fry the meat until it is browned on all sides. Put it into the tajine. Now fry the onions and garlic in the rest of the olive oil in the pan over a medium heat with the second half of the spices until they become translucent (add some good olive oil). Make sure that the spices do not burn. Deglaze with 350-400 ml stock and add 12 apricots (approx. 100 g), 15 g sultanas, 1 cinnamon stick, 1 Tbsp honey, 100 g chick peas, potatoes and 500 g tomatoes. Bring to the boil briefly and season with salt and pepper. Pour into the tajine, add saffron and mix well. Place covered for 45 minutes at 180℃ in the oven. In the meantime you can pluck and wash the leaves of mint and coriander, cut the preserved lemon in half (you only want the skin): Remove the pulp and cut the thick skin into small pieces.
Last steps After 45 minutes, remove the lid of the tajine and let it cook for another 10 Minutes (the tomato sauce should thicken a bit). Then add the lemon skin and the coriander and mint leaves (roughly torn with your hands) together with the almonds and let it cook for another 5 minutes.

Bhuna Lamb (Updated - v2)

This goes well with rice, Chapati or Naan

Attention: If you are making chapatis to go with it, you should start with that - then as soon as the dough snails are to rest for half an hour, start with this recipe.
In total, the cooking time for bhuna lamb and chapatis is 2 hours.

Preparation You'll need: A large pan or a wok (no lid necessary) A hand-held blender (for the tomatoes)
Ingredients (for 2 persons) 650-850 g lamb from the shoulder or shank (cut into small cubes) - weight also depends on the size of the bone . Alternatively: lamb salmon - but we find that the lamb flavour is simply not as intense - 500 g 150 to 200 g plain yoghurt 6 Tbsp oil The following ingredients I was already sorting in 'plates'. It's best to prepare the spices already according to that, it will make it very easy to just add the right ingredients at the right moment.
Dish 1 3 bay leaves 1 black cardamom pod, or a tsp of cardamom powder 1 cinnamon stick 10 peppercorns 6 cloves
Dish 2 1 large onion (diced)
Dish 3 Cut the meat into small cubes (around 1 to 2 cm) 9 cloves of garlic 25 g fresh ginger 3-4 green chillis
Dish 4 (use the mortar) 1 tsp. salt 1 scant tsp. coriander seeds (crunch in mortar) 1 scant tsp. ground turmeric ½ tsp. red chilli flakes 2 tsp. Garam Masala
Dish 5 200 to 250 g tomatoes, peeled and puréed
Dish 6 1 bunch of coriander leaves (pluck the leaves)
Preparation Heat the oil in a wok or frying pan. When hot, add bay leaves, cardamom and cinnamon stick, as well as peppercorns and cloves (plate 1). After about 1 minute, add the onion and sweat over a good medium heat (6) for about 5-10 minutes until light brown (plate 2). If you're doing Chapatis, you should start baking them in a pan by now. When the onions are browned, we add the lamb, ginger, garlic and green chillies and fry everything, stirring frequently, at medium temperature for about 20 minutes (plate 3) - without a lid. Always scrape the spices from the bottom of the pot. If the whole thing gets too dry, you can add 2 Tbsp water. Now we add the turmeric, coriander, chilli flakes, salt and Garam Masala and let it cook for five minutes, stir frequently (plate 4). Add the pureed tomatoes and let it cook for five minutes, stir frequently (plate 5). The sauce must simmer here until it is no longer really liquid, but sticks to the meat as a thick marinade! Add joghurt (around 150 to 200 g), stir everything well and let it simmer for another 5 to 10 minutes. Place the plucked coriander leaves on the table, so that everyone can serve themselves (plate 6).

Ossobucco

Attention! Preparation time almost two hours!

Goes well with pasta, mashed potatoes or risotto

Preparation You'll need: A large pan or wok, with a lid, or the Tefal Astucio (if you've got one ;-)
Ingredients (for 2 persons) 2 thick (cross-cut) veal shanks (250-300 g each) 2 onions, medium sized 2 celery stalks 2 cloves of garlic 300 g carrots (around 2 large ones) 450 g tomatoes 500 mL veal fond 150 mL white wine Some thyme, rosmary, a bay leaf 1 organic lemon for 1 Tbsp. zest 1 organic orange for 1 Tbsp. zest 3 Tbsp. chopped parsley 3 Tbsp. regular olive oil Salt, pepper
Preparation Use a sharp knife to cut the skin in several places on meat, as it contracts during roasting. Press or dice one of the cloves of garlic, and dice the onions, celery stalks and carrots - Put everything together on the side. If necessary pluck thyme and rosemary and chop finely. Heat up 3 Tbsp. regular olive oil and sear the meat on both sides (position 3), until it is nicely brown. Then turn the heat down to position 2, add the pressed clove of garlic, the onions, celery stalks and carrots. Add salt and let it fry on medium heat (covered) for 10 minutes. In the meantime peel 450 g tomatoes, cut them small and prepare 400 mL veal fond and 150 mL white wine. After the 10 minutes add the tomatoes, together with ½ tsp. thyme, ½ tsp. rosmary and a bay leaf. Pour fond and wine. Add some salt and pepper and let it simmer for 75 minutes on medium heat (position 2, covered). 15 minutes before the time is over you can zest the lemon and the orange (7 to 9 g each), chop the parsley and the second clove of garlic. At the end, add the garlic, the zests, the chopped parsley. Stir and season with salt and pepper to your taste.