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.