Lamb ideas

[ScariestFairyByFar]

Cooking lunch for mums birthday on Sunday she's asked for lamb. Any ideas? Dsf doesn't like anything not well done.

[racingheart]

How about a classic leg of lamb, rubbed with garlic, olive oil and roasted over a bed of rosemary.

You could make fresh mint sauce (fresh mint blended with teaspoon of sugar, salt and white whine vinegar) and serve with baby new potatoes and steamed veg.

If she likes more adventurous food, you could do a lamb tagine, cooked with cumin and cinnamon with apricots, peppers, red onions and mushrooms on couscous.

[incognitomama]

Lamb shanks slow cooked so the meat falls off the bone and melts in the mouth, delicious!

[ScariestFairyByFar]

Thanks ladies I like all those ideas dsf not adventurous so tagine is out shall see what butchers have in and go from there.

[EnglishGirlApproximately]

I can't link from phone but Jamie Oliver has a recipe for Lamb Shoulder with mint and caper gravy and its brilliant. It uses the cheapest cut of Lamb roast slowly. We have it a lot.

[bangersmashandbeans]

Not sure if you've decided yet but my sister did a sainsburys recipe for shepherds pie made with lamb pieces instead in mince. It was dead easy but seriously yummy!

[NevermarriedDuranduran]

Rick steins butterflied leg of lam recipe is my standard party piece, its foolproof and delicious. He bbqs it but i just marinade the leg or chops or whatever cut and stick it in the oven. marinade notecook.com/main-course/meat/rick-steins-barbecued-butterflied-lamb-with-lemon-garlic-and-thyme/HERE YUM

I add some sweet chilli sauce and coriander sometimes.

[NevermarriedDuranduran]

notecook.com/main-course/meat/rick-steins-barbecued-butterflied-lamb-with-lemon-garlic-and-thyme/

[Susieloo]

I'm sure it's Jamie Oliver who does a great 4 hour lamb recipe, it's all the benefits of a roast so serve it with usual roast trimmings but it melts of the bone and is a great bung in the oven job, it can rest whilst roasties are cooking. I think in his recipe he uses loads of garlic which I leave out because it then seems to turn the whole roast into a garlic infused feast which is not my thing. Would like to recipe but no idea how to do it!!