Recipes

Lamb Chop Recipe

Nobody wants to spend the whole weekend in the kitchen. Try this recipe its both economical and really easy!

Serves 4

4 giggot chops, trimmed
1 teaspoon smoked paprika
1 clove garlic, chopped
1 tablespoon olive oil
Salt and freshly ground black pepper

Selection of stir-fried vegetables to serve i.e. mushrooms, peppers, broccoli, scallions

To Cook
Combine the paprika, garlic, olive oil and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have. 15- 20 minutes is perfect for new season lamb.Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden.
Heat a little more oil in a wok or large frying pan and stri-fry the vegetables for a couple of minutes.Serve the chops with the vegetables and your favourite potatoes or some crusty bread. Boulangere Potatoes are delicious if you have time – simply layer some thinly sliced potatoes and shallots or onions in a baking dish. Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock. Bake for 40 minutes until the potatoes are tender.

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Autumn Wild Blackberry & Lamb

Its the end of October and its a perfect time to wrap up get out and pick some blackberrys.  I myself am not a big fan of blackberry jam but love this way to bring the wild into your home.

Autumn Island Farm Foods Lamb with Wild Irish Blackberries and Honey

Ingredients
1 whole lamb leg joint
Salt and freshly milled black pepper
2 fresh rosemary sprigs
2 large garlic cloves, peeled and cut into slivers
3 red onions, peeled and cut into small wedges
30ml/2tbsp olive oil
150ml/¼pint white wine
900g/2lb red potatoes, skin on and cut into wedges
100g/4oz fresh blackberries
30ml/2tbsp runny honey
Grated zest and juice of 1 lime

Method:
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the lamb on a chopping board and make several slits all over the joint. Season. Divide the rosemary into smaller sprigs and use to stuff the joint with the garlic.Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine. Open roast for the preferred calculated cooking time, basting occasionally with any meat juices, tossing the potatoes if necessary.In a small bowl mix together the blackberries, honey, lime zest and juice, gently mash and set aside.
One hour before the end of the cooking time smear the blackberry mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.
Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes. ENJOY.