Lamb Steaks-help

Re: Lamb Steaks-help

NuttyNu — Sun, 06 Sep 2009 15:09:20 GMT

pork chops with apple sauce and cheese is very nice!! Just cook the prok chops (we make our own apple sauce!) and when they are done, put the apple sauce on top and then put some cheese on top of that and grill until the cheese has melted. Then serve! Very very nice!

we always have lamb with mint sauce over the top but i would agree with the very strong flavour it gives out.

Re: Lamb Steaks-help

Caro Laithwaite VN — Sun, 06 Sep 2009 14:14:04 GMT

Ok got some cheap irish fry steak was waiting for a few chips to cook last night and was struck by inspiration..

I had the steak warming on the griddle where l had coooked it. As usual my timing problem had it done 10mins before chips were ready. Anyhow l had my salad with mint sauce and a bit of mayonnaise on when l tipped it [salad] onto the griddle and cooked it there for 10 or so mins till the chips were ready. Worked out well.

Re: Lamb Steaks-help

Mac Feather — Fri, 04 Sep 2009 13:49:59 GMT

Sal if you have any pheasant/partridge recipes Id love to give em a go . Shooting has started hee- like an ad for Barbour here this morning.

Re: Lamb Steaks-help

Vicky RVN — Thu, 03 Sep 2009 22:18:04 GMT

[quote user="Vicky C"]

Not sure how to do it but my mum does lamb chops with stuffing on top...mmm mmmmmm!

[/quote]

Ok, just realised it's pork we have with stuffing not lamb! By brain was away with the fairies when i wrote that post...

Re: Lamb Steaks-help

Saskia Quinn — Thu, 03 Sep 2009 22:15:44 GMT

[quote user="StephB"]

[quote user="SaskiaVN"]

Anyone have any good tips for roasting carrots?

[/quote]

yep!, don't roast them! I find the best thing is to get a cast iron pot with a top chop carrots do desired shape(batons or rings) place in pot. add couple knobs of butter and put on a low heat whilst the chicken is in the oven. Stir occasionally and turn up heat towards the end to caramelise. yum

[/quote]

Mmm sounds lovely, thank you will have to give it a go at the weekend when more time to experiment in the kitchen

Re: Lamb Steaks-help

Anonymous — Tue, 01 Sep 2009 00:03:33 GMT

[quote user="SaskiaVN"]

Anyone have any good tips for roasting carrots?

[/quote]

Re: Lamb Steaks-help

Vicky RVN — Mon, 31 Aug 2009 23:10:29 GMT

Not sure how to do it but my mum does lamb chops with stuffing on top...mmm mmmmmm!

Re: Lamb Steaks-help

Sal the 1st — Sun, 09 Aug 2009 22:20:56 GMT

Caro - have some excellent beef in the freezer and also some exceptional pork. we are also coming up 'fezzie' season again tho I like pheasant a bit later in the season when it doesnt carry so much fat. A few nice brown trout also nestling in the bottom drawer of freezer if you fancy giving them a try - better when they are fresh caught but had too many to eat all at once.

Will let you have a look through some of my meaty recipes

Had a bbq on the beach last night with Marc and Dave - went down very well

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 22:14:10 GMT

great, thanks

Re: Lamb Steaks-help

Fiona Leathers — Sun, 09 Aug 2009 22:10:31 GMT

Its very tasty but keep checking cos the honey will burn if not careful!

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 22:06:39 GMT

Mmmm sounds gorgeous!!

Thanks for the Fiona, will try that tomorrow evening.

Re: Lamb Steaks-help

Fiona Leathers — Sun, 09 Aug 2009 21:59:49 GMT

Par boil for 2 mins, drain then turn into roasting tin, drizzle olive oil and honey over the top, cook at 180 for 20 minutes but keep checking then eat!!!! MMMMMMMMMMM

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 21:09:09 GMT

I have only tasted lamb once and found it to be quite strong as well.

I have a pork crackling joint in the oven at the minute for tomorrow's dinner. Not sure I am fussed on the smell though, smell very peppery, must be the flavouring on the top on it.

Anyone have any good tips for roasting carrots?

Re: Lamb Steaks-help

Caro Laithwaite VN — Sun, 09 Aug 2009 21:02:44 GMT

I love veg but l love my meat more. Lamb is just to strong a flavour for me.

Re: Lamb Steaks-help

Mac Feather — Sun, 09 Aug 2009 20:55:45 GMT

Caro, u cant (in my humble opinion) get better than scottish blackface lamb that was raised on a heathery hill- far better taste than certain other products. Or try mutton, has a more gamey flavour.

Re: Lamb Steaks-help

Anonymous — Sun, 09 Aug 2009 20:21:04 GMT

Generally unless you have a slow cooker or pot that fits in the oven and a lot of time. Lamb chops/shanks and Leg of lamb are the better cuts to get. Chops really only need a searing with hot oil and spices of your choice or just salt and pepper! Bang in the oven for a few mins and they are done. Here are a couple recipes that are fairly easy...

8 Lamb chops or rump steaks
4 Tablespoons Lemon juice
4 teaspoons curry powder
1 teaspoon salt
2 teaspoons paprika
2 cloves of garlic
2 Tablespoons oil(olive)

Combine all the ingredients except the lamb chops Place lamb chops into the marinade for an hour (up to two hrs for rump steak), Grill chops/steaks to preference. (don't over cook! keep slightly rare if you dare)

http://allrecipes.com/Recipe/Rosemary-Pesto-Crusted-Lamb-Steaks/Detail.aspx

This website is great for beef and lamb here are some of my favs

http://www.lovebeefandlamb.com/recipes/lamb/braised_lamb_shanks_lentil.html

http://www.lovebeefandlamb.com/recipes/lamb/LambFajitaswithChunkyYoghurtDollop.html

http://www.lovebeefandlamb.com/recipes/lamb/lamb_lemon_tagine.html

http://www.lovebeefandlamb.com/recipes/lamb/rack_of_lamb.html

http://www.lovebeefandlamb.com/recipes/lamb/RoastLegofLambwithOlivesLemonandAnchovies.html

http://www.lovebeefandlamb.com/recipes/lamb/cottage_pie_leek_potato.html

http://www.lovebeefandlamb.com/recipes/lamb/lamb_chops_honey.html

http://www.lovebeefandlamb.com/recipes/lamb/roast_leg_of_lamb.html

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 19:03:24 GMT

I just love yorkshire puddings

We are having our sunday lunch tomorrow evening!! I had ordered my groceries online with tesco but it was nearly 3.30pm before they arrived today, so I am going to prepare everything tonight and I just have to cook it tomorrow evening.

Lunch today was tortilla wraps with loads of lettuce, tomato, onion, carrot, cheese, mushrooms and chicken

Re: Lamb Steaks-help

Nick Shackleton — Sun, 09 Aug 2009 18:57:36 GMT

Indeed the best thing about sunday lunch! And yorkshires mmmmmmmmmmm

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 18:55:09 GMT

[quote user="Nick Shackleton"]

OR VEGETABLES!!!!

[/quote]

Mmmmm roasted vegetables.................

Re: Lamb Steaks-help

Nick Shackleton — Sun, 09 Aug 2009 18:52:42 GMT

OR VEGETABLES!!!!

Re: Lamb Steaks-help

Saskia Quinn — Sun, 09 Aug 2009 18:28:41 GMT

[quote user="Caro Laithwaite"]

nooo can we not stick to something simple like a cow

[/quote]

or a pig

Re: Lamb Steaks-help

Caro Laithwaite VN — Sun, 09 Aug 2009 18:23:17 GMT

nooo can we not stick to something simple like a cow

Re: Lamb Steaks-help

Sal the 1st — Sun, 09 Aug 2009 17:49:02 GMT

next time you are at mine i will cook you some good lamb and see if I can change your mind

Re: Lamb Steaks-help

Caro Laithwaite VN — Sun, 09 Aug 2009 16:40:44 GMT

just finished eating my concoction and still tasted naff. lamb has a strange taste that l have decided l don't like thankfully helmans sorted it.

Re: Lamb Steaks-help

Sal the 1st — Sun, 09 Aug 2009 13:48:51 GMT

tarragon is for fish mostly. Things that go with lamb are - mint sauce (classic) redcurrant jelly, crab apple jelly (not the apple sauce you have with pork) quince jelly is nice, rosemary sprigs inserted whilst cooking and then removed before serving so you arent chewing them for the rest of the day. Basically you are looking for something acidic to 'cut' the high fat content of the lamb. One of the best improvised sauces I came up with was a pink grapefruit and bramley apple and it went down very well. Gooseberry also comes out pretty highly as long as it isnt too sweet.

with or without 'Caros special blend' of seasonings this is the best way to cook really tender lamb (small cuts or chops) if you dont want to grill or dont have a slow cooker.

line your roasting tin with foil and have enough overlap so you can loosely wrap your meat. Put 2 -3 dessert spoons of water in the lined tray and then your meat. Cover with foil and bake in a low oven (@180) for approx 1hour (taking the foil off the top for the last 10 - 15 mins to let it brown and crisp up slightly). Just that little bit of water will stop it drying out and the meat should just fall off the bone. The 'juices' you have left in the raosting tin you can make a really good gravy with ( not like the Bisto instant stuff) - proper gravy

I love slow cooking lamb - esp neck of lamb. Nice cheap cut and full of flavour. I am glad winter is on its way time for all those nice stew and dumpling meals again