rack of lamb with a herb crust

1 Rack of  Lamb
2 tbsp. olive oil
Salt and Pepper

For the Herb crust

2 tbsp. fresh chopped
   Rosemary
2 tbsp. fresh chopped Thyme
2 cloves garlic
2 tbsp. olive oil
Salt and Pepper

For the sauce

Remove the pan from the heat and cover lamb with the herb crust mixture, which should be prepared by whizzing all ingredients in a food processor. 

Next cover the ends of the bones with foil, and place the rack in a roasting pan, and cook in the preheated oven for 15 minutes to cook.

Finally, prepare a sauce. Remove the cooked rack from the pan and allow to rest. Now add the sauce ingredients to the pan juices

loin or chump chops

2 lemons
4 cloves of garlic
2 tbsps fresh oregano, chopped
3 0z olive oil
salt and black pepper to taste

Mix these ingredients together and then rub over chops and leave at room temperature for 2 hours before cooking under a hot grill for about 3 minutes each side. Simple and delicious

spanish lamb 

for the rub
1 leg or shoulder of lamb
2 teaspoons fresh rosemary,
   ground
1 teaspoon ground black
   pepper
2 teaspoons sea salt
2 tablespoons olive oil
2 teaspoons fresh marjoram or
   1 dried
4 cloves garlic crushed

3 tablespoons olive oil
2 sliced onions
4 bay leaves
cup of water
cup of brandy

Mix all of the ingredients for the rub together and then rub into lamb and set aside.

Heat oil in large oven proof casserole and add onions, cook 3 minutes add bay leaves, seasoning a cup of water and brandy. Place lamb on top, cover and put in simmering oven (250F) for 5 hours, turning every so often and if the liquid is low adding a bit more water and brandy. Serve cut into thick slices or chunks with the juices poured over. This wonderful dish should be served with a rich red wine.

stuffed breast of lamb 

1 breast of lamb
1/4 pt. dry white wine

for the stuffing

100g streaky British bacon, chopped
1 packet of pine nuts
50g breadcrumbs
1 egg, beaten
450g spinach or chard, steamed briefly
or
750g frozen spinach, thawed

Squeeze all liquid from spinach and chop. Fry the bacon quickly and add pine nuts and stir for another 2 minutes. Stir all the stuffing ingredients together in a bowl and season well.

Open out the breast of lamb and lay the stuffing on top of the meat, then roll and tie firmly with string using all available fingers to help in tying the knots. Place in casserole and cover with wine and put the lid on. Cook for 20 minutes at 450F then 250F for a further 2 hours. Place lamb in warming oven, tip the fat from the juices and season. Serve with creamy mashed potatoes and peas.

barbequed loin of lamb

1 loin of lamb
Small cup of virgin olive oil
Juice of 1 large lemon
2 tbsp dried oregano
2 cloves garlic
2 tbsp chopped parsley

Rub the joint with salt and pepper and lightly brush with oil.

Whisk the rest of the ingredients together.

Barbeque over high heat for 15-20 minutes, making certain that the fat does not catch.

When the meat is cooked, pour the sauce over and leave in a warm place for a few minutes, for the flavours to develop.

mustard glazed lamb chops

4 lamb chops or steaks
4 tbsp. whoegrain mustard
3 tsp. dark brown sugar
salt and freshly ground black pepper

Season chops and brush with oil. Place in grill pan and cook for 5 minutes under high heat. Mix mustard and sugar together, turn chops and smother with the mixture and grill for 4 minutes more. Serve with new potatoes and minted peas.

barbequed lamb steaks

1 leg steak per person
8 tbsp virgin olive oil
2 lemons squeezed
Handful of chopped herbs
   - mint, parsley etc.,

Mix oil, lemon and herbs together and marinate the meat for several hours. Now place on hot gill and cook for 8 minutes each side.

Leave meat for several hours to marinate, then place on hot grill and cook for 8 minutes each side.

barbeque sauce to serve with any lamb cuts

3 tbsp dry white wine
6 tbsp soy sauce
2 garlic cloves
1 tbsp tomato puree
1 tbsp Dijon mustard
1 tbsp soft brown sugar

Crush garlic and add the rest of the ingredients, mix these well together. Brush meat lightly with this sauce, and cook for required time. Heat the rest of the sauce and pour over cooked meat when serving