Help, I need a foolproof lamb recipe

[Monr0e]

We have invited friends for dinner one evening as a bit of a thankyou for lots of help they have given us recently. I am a straightforward home cook, can manage most basic recipes. I have asked what they would like and they have said they both love lamb and sticky toffee pudding. Lamb is the one thing I have barely ever cooked. So I'm looking for some inspiration please! I'm hoping for a lovely lamb recipe, even better if I can do it in the slow cooker, and ideas for sides also. I was thinking dauphinoise? Plus if you have the easiest recipe possible for sticky toffee pudding, even better, thank you

www.theguardian.com/lifeandstyle/wordofmouth/2016/aug/18/how-to-cook-the-perfect-kleftiko

www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding

www.bbc.co.uk/food/recipes/slow_roast_shoulder_lamb_92930#recipe-tips

www.goodhousekeeping.com/uk/food/recipes/a558604/ultimate-sticky-toffee-pudding/

Buy a big joint on the bone 2kg or there abouts.

Wack in the oven at 200 degrees for 20mins to seal then take out.

Put it in a large baking tin so it doesnt overhand the sides. Add half a bottle of red wine, 3-4 sliced garlic cloves, rosemary (1-2 teaspoons) and a beef stock cube with a cup or two of water.

Cover with tinfoil and tuck in in around the sides to seal it in as much as you can. Turn the oven down to 140. leave for 4-5 hours.

I would check it every 30 minutes to make sure the liquid hasn't evaporated or you will end up with a burnt slurry in the bottom but otherwise leave.

I serve with dauphanoir potato or my lazy version which is just boiled potato, slightly crushed and then tossed in, olive oil, butter, garlic and thyme/rosemary and then baked until it has a crispy top.

I usually serve with sauteed savoy cabbage or braised red cabbage and minted peas.

For the gravy just take the juice from the roasting pan from the lamb, thicken with gravy granuals and add a big tablespoon of cranberry/ redcurrent/quince jelly (most chutneys will do too)

If I'm doing slow cooked lamb I usually get shoulder and bung it in the slow cooker with a lamb stock cube, a bottle of cheap red and loads of rosemary and garlic. I then make gravy from the cooking liquid. It's nearly foolproof.

@TheArtfulScreamer1 that's exactly what I do

I find slow cooked lamb needs lots of flavour (spices or at least wine garlic strong herbs) added or it can be a bit meh.

I do a slow cooked casserole of lamb shoulder roughly as follows

• brown lamb all over and remove
• slowly fry chopped onions and garlic
• add back lamb and spices - lots of cumin, cinnamon, bit of cayenne.
• add liquids - stock, sherry, bit of soy sauce.
• cook for 2+ hours in oven, turn the meat every so often
• add can chickpeas near the end

I don’t have a slow cooker but imagine it would work well

Goes well with cous cous and something green

Roast lamb rack is also delicious and very fast to cook, but expensive

For leg of lamb - this www.bbc.co.uk/food/recipes/slow_roast_leg_of_lamb_34951

Or make a tagine - very forgiving and tastes great... cookingwithnigella.com/2020/03/18/lamb-and-date-tagine/

No help on the lamb, but Delia’s sticky toffee pudding is my go too. I’ve only made this one so can’t say how it ranks in terms of ease, but I find it an easy recipe. It works in individual servings and one large pudding.

tomkerridge.com/recipes/slow-roasted-lamb-with-boulangere-potatoes/

this is easy, delicious and looks really impressive!

My top lamb tip however you cook it is to stud (sparingly) with anchovies. Yes really!

I can't bear anchovies, but treated right they turn from overpowering fishy nightmare into a delicious umami seasoning that melts into the meat during cooking. You need very few, make a hole in the joint with a skewer as you would for garlic studding, and poke them in.

In a slow cooker they will also flavour your liquid and that's your gravy almost done.

@Crikeyalmighty my cooking style is quite often bung it all together and hope for the best 😆

These are brilliant, thank you

This is amazing and really straightforward (though you do need to give the macaroni longer than the recipe says) www.huffingtonpost.co.uk/2010/09/09/rigas-s-lamb_n_7416354.html
I usually serve it with a basic salad, green beans with sesame seeds, and some feta on the side

Second this.

I also stud a joint of lamb with anchovies, backing each piece of anchovy with a small piece of garlic, before any slow cooking recipe. Even people who hate fish happily eat this. @YesitsBess is right!

Jamie Oliver had a lush lamb shank recipe I'll see if I can find it
That was slow cooker

Oh also www.recipetineats.com/lamb-shanks-in-massaman-curry/ this is delicious and laughably easy. It’s literally put ingredients into pan, put pan in oven, leave a while, take out. I use a Barts massaman paste jar which is about the right amount for 4 shanks.

@YesitsBess Melting Anchovies in also make delicious tomato based sauce for pasta- weirdly it just makes it more savoury rather than very fishy

https://www.bbc.co.uk/food/recipes/braisedhoggettpie16464/amp

A favourite of mine and never goes wrong

This is the best ever roast lamb - the sauce is incredible. I don't have a hand blender so tip it all in my food processor thing to whizz then back into a pan to heat through and reduce a bit

www.fatsoflife.co.uk/slow-cooked-lamb-shoulder-with-roasted-cherry-tomatoes/

I serve it with mash to soak up the lovely sauce.

You could do a moussaka...make in advance so no faffing around at the last minute. Delia's recipe is lovely.

Slow roast lamb shoulder, you can find tons of recipes online, we use lots of garlic and Rosemary. It basically cooks itself!

I love sticky toffee pudding and the best BEST BESTTTTT I’ve had is sainsburys taste the difference. No other version stands up to it even fancy restaurants. So get that, done in 25 mins in oven and it’s SO good!

Neck of lamb.
Lay in out and place chopped garlic, rosemary and bay leafs over it. A small drizzle of oil.

Then roll tightly and wrap in tin foil.

Cook in an oven on around 140-150 for 4 hours or so.

The meat will become so fragrant and delicate, with this glorious melt in the mouth texture.

The meat juices can go into any gravy.

This is a foolproof slow cooker recipe. We’ve used it loads of times.

mediocremum.com/2011/10/slow-cooked-abruzzi-lamb/