CHAPTER NINE Lamb

COMPOSITE

1. Best end Boulangere

2. Chump chop Champvallon

3. Lancashire hot pot

4. Moussaka

5. Shepherds pie

CURRY

6. Curried lamb

FRIED

7. Chops/Cutlets

8. Cutlets breadcrumbed

9. Cutlets Reform

10. Noisettes/Rosettes Clamart

GRILLED

11. Chops

12. Kebab a La Grecque

PASTRY COVERED

13. Cornish pasties

ROAST

14. Best end with various dishes

15. Crown

16. Leg

17. Saddle

18. Shoulder

STEW

19. Haricot

20. Irish

21. Navarin

22. Scotch style

The Art of Lamb

COMPOSITE

1. BEST END OF LAMB BOULANGERE

9 PORTIONS

Ingredients

Best ends                                                             3 x 6 cutlets

Onions                                                                         75 g

Potatoes (prepared)                                                   1 kg

White stock                                                               250 ml

Parsley (chopped)

Salt

Pepper

Jus lie                                                                        250 ml

Method

1. Prepare the best ends for roasting

2. Peel and shred the onions and slice the potatoes 3 mm thick.

3. Mix 700 g of potatoes and the onions together, season, place into a baking try and arrange the remainder of the potatoes neatly on top.

4. Add the white stock and brush the surface with melted margarine.

5. Place the best ends on the potatoes and cook in an oven at 200°C.

6. Remove the best ends when cooked and leave the potatoes in the oven to colour.

7. When the potatoes have coloured, carve the best ends into cutlets and arrange them on the potatoes.

8. Sprinkle with chopped parsley and serve jus lie separately.

2. CHUMP CHOP CHAMPVALLON

10 PORTIONS

Ingredients

Chump chops                                                    10 x 150 g

Onions                                                                      50 g

Potatoes (prepared)                                                1 kg

Tomatoes                                                                400 g

Brown stock                                                           500 ml

Parsley (chopped)

Salt

Pepper

Oil

Method

1. Fry the chops in oil to a golden brown on both sides.

2. Peel and shred the onions, slice the potatoes 3 mm thick, blanch, peel and slice the tomatoes.

3. Arrange a layer of sliced potato in a fire proof dish, on this lay the chops with a layer of onions and tomatoes on top.

4. Arrange more potatoes neatly on top.

5. Add the brown stock and seasoning and brush the potatoes with melted margarine. Bring to the boil on top of the stove and bake in an oven at 200°C for about 1½ hours. Press down the potatoes occasionally while cooking to prevent drying out.

6. Remove from the oven and serve garnished with chopped parsley.

3. LANCASHIRE HOT POT

10 PORTIONS

Ingredients

Lamb                                                                        1 kg

Potatoes (prepared)                                               1 kg

Onions                                                                      200 g

White stock                                                               1 ltr

Salt

Pepper

Parsley (chopped)

Method

1. Cut the lamb into 15 mm dice.

2. Peel and finely shred the onions and slice the potatoes 3 mm thick.

3. Place a layer of potatoes and onions in the bottom of a baking tray.

4. Season the meat and place it on the potatoes with the rest of the onions and chopped parsley.

5. Cover neatly with the remaining sliced potatoes.

6. Half fill with white stock and bring to the boil.

7. Brush the top with melted margarine.

8. Place in an oven at 200°C to cook for about 1½ hours.

9. Press down the potatoes occasionally with a slice to prevent them from drying out.

10. Remove any surplus fat from the surface and serve garnished with chopped parsley.

4. MOUSSAKA

10 PORTIONS

Ingredients

Lamb                                                                        1 kg

Onions                                                                      100 g

Garlic                                                                        1 clove

Mushrooms                                                              200 g

Butter                                                                        50 g

Brown sauce                                                             100 ml

Tomato puree                                                            30 ml

Thyme pinch

Aubergines                                                               200 g

Courgettes                                                                 200 g

Tomatoes                                                                  400 g

Mornay sauce                                                           1 ltr

Salt

Pepper

Parsley

Method

1. Mince the lamb through a coarse plate.

2. Peel and finely dice the onions. Peel and crush the garlic and slice the mushrooms.

3. Saute the onions, garlic and mushrooms in the butter until tender

4. Add the minced lamb and cook for 2 minutes.

5. Add the brown sauce, herbs, tomatoes puree and seasoning. Bring to the boil and simmer for 30 minutes..

6. Peel and cut the aubergines and courgettes into 5 mm slices. Fry them in the oil until golden brown.

7. Blanch, skin and slice the tomatoes.

8. Place the meat mixture, the aubergines, the courgettes and the tomatoes in alternate layers in a fireproof dish. Finish with a layer of aubergines on top.

9. Mask with the mornay sauce and bake in a hot oven at 220°C until the top is golden brown.

10. Serve garnished with parsley.

5. SHEPHERDS PIE

10 PORTIONS

Ingredients

Potatoes (prepared )                                                  1 kg

Onions                                                                         25 g

Oil                                                                              10 ml

Cooked Lamb                                                           800 g

Parsley (chopped)

Brown Sauce                                                             125 ml

Breadcrumbs                                                             25 g

Margarine                                                                   25 g

Salt

Pepper

Method

1. Peel the potatoes, cook them in boiling salted water and drain and mash them.

2. Peel and finely chop the onions and cook them without colouring in a little oil without colouring.

3. Mince the lamb through a coarse plate.

4. Add the mince and the parsley to the onions.

5. Add the brown sauce, bring to the boil.

6. Season and then simmer for 20 minutes.

7. Place the mixture into a pie dish and cover with the mashed potatoes.

8. Smooth over the top and cover with the breadcrumbs.

9. Bake in a hot oven at 200°C until the top is golden brown.

CURRY

6. CURRIED LAMB

10 PORTIONS

Ingredients

Lamb                                                                        1 kg

Onion                                                                       250 g

Oil                                                                            25 ml

Curry powder                                                         50 g

Apples                                                                      75 g

Mango chutney                                                      50 g

Tomato puree                                                        25 ml

Desiccated coconut                                               25 g

Brown stock                                                           750 ml

Bouquet garni                                                       1 small

Plain boiled rice 10 portions

Method

1. Peel the apples and cut the flesh into fine dice.

2. Cut the lamb into 15 mm dice. Peel the onion and cut the flesh into fine dice.

3. Heat the oil in a saucepan and cook the onion without colouring.

4. Add the curry powder and cook for a further 5 minutes..

5. Add the apple, chutney, desiccated coconut, tomato puree and stock, season with salt and add the bouquet garni. Simmer until the meat is tender then adjust the seasoning and consistency of the sauce.

6. Serve with a border of boiled rice.

Note. The following may be served as side dishes (sambols), poppadums, desiccated coconut, chutney, sultanas, diced cucumber fried onion rings, sliced bananas and salted peanuts.

FRIED

7. FRIED LAMB CHOPS/CUTLETS

10 PORTIONS

Ingredients

Lamb cutlets/chops                                           20 x 75 g

Oil                                                                            25 ml

Water cress                                                          1 bunch

Salt

Pepper

Method

1. Season the cutlets/chops.

2. Shallow fry them to a golden brown on both sides in hot oil.

3. Place on a warm serving dish and garnish with watercress.

8. BREADCRUMBS LAMB CUTLETS

10 PORTIONS

Ingredients

Lamb cutlets                                                     20 x 75 g

Flour                                                                         50 g

Eggs                                                                            2

Milk                                                                          125 ml

White breadcrumbs                                               150 g

Oil                                                                            75 ml

Salt

Pepper

Jus lie                                                                        250 ml

Method

1. Trim, flatten and season the cutlets.

2. Pass the cutlets through flour, egg wash and breadcrumbs.

3. Shallow fry the cutlets to a golden brown in a saute pan.

4. Serve on a warm dish with jus lie around.

Note: This dish can be garnished with the following:

a. Spaghetti Italienne

b. Spaghetti Napolitaine

c. Spaghetti Milanaise

9. LAMB CUTLETS REFORM

10 PORTIONS

Ingredients

Lamb cutlets                                                     20 x 75 g

Cooked ham                                                              125 g

Parsley (chopped)

White breadcrumbs                                                 150 g

Flour                                                                            50 g

Reform sauce                                                            250 ml

Eggs                                                                               4

Milk                                                                              125 ml

Oil                                                                                  75 ml

Salt

Pepper

Cooked tongue                                                           100 g

Gherkin                                                                        100 g

Boiled beetroot                                                           100 g

Method

1. Trim, flatten and season the cutlets.

2. Finely chop 25 g of the cooked ham, and add it to the breadcrumbs.

3. Pass the cutlets through flour, egg wash and breadcrumbs.

4. Shallow fry the cutlets to a golden brown.

5. Hard boil two of the eggs. Refresh and remove the shell.

6. Cut the ham, tongue, gherkin, beetroot and egg white into julienne and heat in a little of the reform sauce. Bring the remainder to the boil.

7. Pile the garnish in the centre of a warm serving dish sprinkle with chopped parsley and lay the cutlets around the garnish.

8. Pour the remaining sauce around the dish.

10. NOISETTES/ROSETTES CLAMART

10 PORTIONS

Ingredients

Noisettes/rosettes                                              20 x 75g

Artichoke bottoms                                                    10

Peas                                                                          100 g

Madeira sauce                                                        250 ml

Cocotte potatoes                                                    400 g

Salt

Pepper

Method

1. Prepare the noisettes/rosettes and season with salt and pepper.

2. Cook the peas in boiling salted water, then drain thoroughly and keep warm.

3. Shallow fry the noisettes/rosettes to a golden brown in oil.

4. Warm the artichoke bottoms in a little boiling water then drain and fill with the cooked peas.

5. Heat the madeira sauce and use a little to mask the centre of a serving dish.

6. Arrange the noisettes/rosettes on the dish, with the artichoke bottoms and cocotte potatoes placed around them.

7. Serve the madeira sauce separately.

11. GRILLED LAMB CHOPS/CUTLETS

10 PORTIONS

Ingredients

Lamb chops/cutlets                                           20 x 75 g

Oil                                                                            25 ml

Watercress                                                             1 bunch

Salt

Pepper

Method

1. Prepare the chops/cutlets

2. Place them on a tray, brush with oil and cook on both sides under a grill until cooked to a golden brown.

3. Place on to a warm serving dish with a small paper cutlet frill on each and serve with an appropriate garnish.

Note: Appropriate garnishes are:

1. Choron - Artichoke bottoms filled with peas and noisette potatoes.

2. Clamart - Artichoke bottoms filled with peas and cocotte potatoes.

3. Forestiere - Mushrooms cooked in butter, cooked potatoes.

4. Henry IV - Pont Neuf potatoes and watercress.

12. KEBABS A LA GRECQUE

10 PORTIONS

Ingredients

Lamb                                                                 800 g

Mushrooms                                                      300 g

Bayleaf                                                               10

Button onions                                                   150 g

Streaky bacon                                                   100 g

Salt

Pepper

Oil

Jus lie                                                                250 ml

Rice Grecian Style 10 portions

Method

1. Cut the lamb and the bacon into scallops about 4 cm long.

2. Peel, wash and scallop the mushrooms. Peel the onions and cut into cubes.

3. Place on skewers alternating lamb, mushrooms, onions and bacon with a piece of bayleaf until each skewer contains one portion; season with salt and pepper and brush with oil.

4. Cook under a grill to a golden brown.

5. Serve the jus lie separately.

Note: This dish can be served with either devilled, piquant or barbecue sauces as an accompaniment.

PASTRY COVERED

13. CORNISH PASTIES

10 PORTIONS

Ingredients

Lamb                                                                        400 g

Onions                                                                       50 g

Oil                                                                             25 ml

Salt

Pepper

Potatoes (prepared)                                                400 g

Parsley (chopped)                                                     10 g

Egg                                                                                 1

Method

1. Mince the lamb through a coarse plate,.

2.Peel the onions and cut them into fine dice then cook them in a little oil without colouring. Add the minced meat and seasoning and cook for 2 minutes.

3. Cut the potatoes into small dice and blanch them in boiling salted water for 2 minutes then drain and add them to the meat. Mix in the parsley and allow to cool.

4. Roll out the pastry 3 mm thick and cut out rounds 15 cm in diameter.

5. Brush them with a little water then place an equal amount of the filling into the centre of each one.

6. Fold over the pastry and press the edges together.

7. Egg wash, place on a baking tray and cook in a moderate oven 180°C for 35 minutes.

ROAST

14. BEST END OF LAMB

9 PORTIONS

Ingredients

1. Prepare the best ends for roasting.

2. Peel and slice the carrots and onions and place them in a roasting tin.

3. Put the best ends on top and roast in a hot oven 200°C for about 40 minutes.

4. Remove them from the oven, cut them into cutlets and arrange on a warm serving dish.

5. Garnish as appropriate. Serve jus lie separately.

Note: Appropriate garnishes are:

a. Jardiniere - Turned carrots and turnips, french beans, peas and cauliflower florets coated in hollandaise sauce.

b. Judic - Braised lettuce, stuffed tomatoes and chateau potatoes.

c. Portugaise - small stuffed tomatoes and chateau potatoes.

15. CROWN ROAST OF LAMB

8 PORTIONS

Ingredients

Long best ends                                                  2 x 8 cutlets

(approximate weight                                          1.2kg/1.4kg)

Stuffing

Chestnuts                                                                  300 g

Beef stock                                                                  300 ml

Celery                                                                          150 g

Butter                                                                             75 g

Onion                                                                            100 g

Pork sausage meat                                                       125 g

White breadcrumbs                                                      25 g

Egg                                                                                     1

Method

1. Prepare the best ends and join them together to form a crown.

2. Put the chestnuts, stock, celery, salt and pepper in a saucepan. Simmer for one hour until the chestnuts are tender and all the stock is absorbed.

3. Transfer the chestnuts and celery to a bowl, allow to cool and pass through a coarse sieve.

4. Peel and finely dice the onions and cook them in melted butter in a saucepan.

5. Mix the sausage meat, breadcrumbs egg and the onions with the chestnuts.

6. Spoon the stuffing into the centre cavity of the crown roast. cover the tips of the bones with foil to prevent them from charring.

7. Place the roast into a dish and cook in an oven at 180°C for about an hour.

8. When cooked replace the foil caps with cutlet frills for service.

16. ROAST LEG OF LAMB

10 PORTIONS

Ingredients

Leg of lamb                                                              2 kg

Oil                                                                              25 ml

Onions                                                                      100 g

Carrots                                                                      100 g

Salt

Pepper

Brown stock                                                             250 ml

Mint sauce                                                                100 ml

Redcurrant jelly                                                        100 g

Method

1. Peel and slice the carrots and onions and place them in a roasting dish.

2. Put the leg of lamb on top, pour a little oil over and roast for 15 minutes at 200°C.

3. Reduce the heat to 180°C and continue to roast basting occasionally.

4. When the joint is cooked remove it from the oven, and keep warm.

5. Remove any surplus fat from the roasting dish and make roast gravy with the residue and the brown stock.

6. Carve the joint and serve it with the roast gravy, redcurrant jelly and mint sauce separately.

17. SADDLE OF LAMB

8 PORTIONS

Ingredients

Saddle of lamb                                                          1.5 kg

Oil                                                                                25 g

Salt

Brown stock                                                              250 ml

Mint sauce                                                                  80 ml

Redcurrant jelly                                                         80 ml

Method

1. Prepare the saddle and place it in a roasting dish.

2. Brush it with oil and cook in a hot oven 200°C for 15 minutes.

3. Reduce the heat to 180°C and continue to roast, basting occasionally.

4. When the joint is cooked remove it from the oven and keep hot.

5. Remove any surplus fat from the roasting dish and make a roast gravy from the residue and brown stock.

6. Carve the joint and garnish as appropriate.

7. Serve with roast gravy, mint sauce and redcurrant jelly separately.

Note Appropriate garnishes are:

Bouquetiere - Small bunches of turned carrots and turnips, buttered peas served in artichoke bottoms or tartlet cases, bundles of green beans and chateau potatoes.

Dubarry - Small florets of cooked cauliflower coated with mornay sauce and glazed, small chateau potatoes.

Fleuriste - Buttered peas, small chateau potatoes and tomatoes stuffed with diced mixed vegetables.

Judic - Stuffed tomatoes, braised lettuce set on a crouton and chateau potatoes.

Nicoise - Small peeled or moulded tomatoes poached in butter, green beans and small chateau potatoes.

St Omer - Stuffed tomatoes, braised celery hearts and duchess potatoes.

18. ROAST STUFFED SHOULDER OF LAMB

10 PORTIONS

Ingredients

Shoulder of lamb (bone in)                                        1.8 kg

Parsley and thyme                                                      300 g

Stuffing

Carrots                                                                          100 g

Onions                                                                            75 g

Oil 50 ml

Brown stock                                                                250 ml

Salt

Pepper

Method

1. Remove the bones, sinews and surplus fat from the shoulder.

2. Fill the centre with the stuffing then roll up and tie with string.

3. Peel and slice the carrots and onions and place them in a roasting dish.

4. Lay the prepared shoulder on top and brush with oil.

5. Season and place in a hot oven 220°C for 15 minutes.

6. Reduce the heat to 180°C and continue to roast basting occasionally.

7. When the joint is cooked remove it from the oven and keep it hot.

8. Drain any surplus fat from the roasting dish and make a roast gravy with the residue and brown stock.

9. Carve the joint and serve the roast gravy separately.

19. HARICOT OF LAMB

10 PORTIONS

Ingredients

Lamb                                                                        1 kg

Onions                                                                     200 g

Tomato puree                                                         10 ml

Oil                                                                             25 ml

Carrots                                                                    200 g

Turnips                                                                     100 g

Flour                                                                         50 g

Parsley (chopped)

Bouquet garni 1 small

Brown stock                                                             1 ltr

Haricot beans                                                            100 g

Salt

Pepper

Method

1. Cut the lamb into 25 mm dice.

2. Heat the oil in a saucepan and fry the meat to seal it. Drain off any excess fat.

3. Peel and roughly dice the carrots and onions and fry to a golden brown with the meat.

4. Sprinkle the flour over and cook in an oven at 200°C for 10 minutes. Remove from the oven.

5. Cover with the stock, add the tomato puree, salt and bouquet garni, bring to the boil and skim.

6. Cover with a lid and simmer in the oven at 180°C for 1½ hours. Transfer the meat into a fireproof dish. Strain the sauce.

7. Add the haricot beans and cook for a further 30 minutes.

8. Remove from the oven. Skim the sauce and serve garnished with parsley.

20, IRISH STEW

10 PORTIONS

Ingredients

Lamb (boneless)                                                       1 kg

Onions                                                                      200 g

Potatoes (prepared)                                                 1.2 kg

Bouquet garni                                                          1 small

Salt

Pepper

Parsley (chopped)

Method

1. Cut the lamb into 25 mm dice and peel and shred the onions.

2. Place the lamb in a saucepan, cover it with water and bring to the boil. Skim, add the seasoning and bouquet garni and simmer for one hour.

3. Add the shredded onions and continue to cook for a further hour.

4. Add the potatoes, cut into even sized pieces and continue to simmer until all the ingredients are cooked.

5. Remove the bouquet garni and skim if necessary.

6 Place the meat into a warm serving dish, arranging the potatoes on top, pour the cooking liquor over, garnish with the parsley and serve.

21. NAVARIN OF LAMB

10 PORTIONS

Ingredients

Lamb (boneless)                                                       1 kg

Onions                                                                       50 g

Carrots                                                                       50 g

Oil                                                                              25 ml

Flour                                                                          50 g

Tomato puree                                                           25 ml

Brown stock                                                               1 ltr

Salt

Pepper

Parsley (chopped)                                                      10 g

Glazed turnips                                                          200 g

Boiled potatoes                                                         450 g

Glazed button onions                                               200g

Glazed carrots                                                            200 g

Peas                                                                              50 g

Bouquet garni                                                            1 small

Method

1. Cut the lamb into 25 mm dice.

2. Heat the oil in a saucepan and fry the meat quickly to seal. Drain off any excess fat.

3. Peel and roughly dice the carrots and onions and fry them to a golden brown with the meat.

4. Sprinkle the flour over and cook in a hot oven at 200°C for 10 minutes. Remove from the oven.

5. Cover with the stock, add the tomato puree, seasoning and bouquet garni, bring to the boil and skim.

6. Cover with a lid and simmer in the oven at 180°C for 1½ hours.

7. Transfer the meat to a serving dish. Strain the sauce and remove any surplus fat.

8. Warm the cooked vegetable garnish with a little of the sauce and add it to the meat then pour the remaining sauce over. Garnish with parsley and serve.

22. STEWED LAMB SCOTCH STYLE

10 PORTIONS

Ingredients

Lamb (boneless)                                                       1 kg

Pearl barley                                                               200 g

Carrots                                                                      200 g

Onions                                                                      200 g

Celery                                                                        75 g

Turnips                                                                       75 g

Parsley                                                                        10 g

White stock                                                                1 ltr

Salt

Pepper

Method

1. Soak the pearl barley for one hour then wash thoroughly.

2. Cut the lamb into 25 mm dice.

3. Place the meat in a saucepan, cover with the stock, bring to the boil, skim and simmer for one hour.

4. Peel the vegetables and cut them into small dice then add them with the pearl barley to the meat and simmer for a further hour.

5. Skim the fat from the surface, adjust the seasoning and serve garnished with chopped parsley.