Lamb/Mutton/Hogget
Middle Eastern Pastries
Throughout the Middle East there are many different varieties of small savoury pastries that are made by the local bakeries. You can have ones with cheese fillings, vegetable such as spinach or mushrooms as well as nut fillings or minced lamb. The filling can be spiked with spices or be quite plain. They are very popular and eaten at any time of the day as a snack on the hoof or taken as gift when going to someone’s house. These look very impressive when they are displayed on a plate fresh from the oven.
Oriental Lamb Fillets on Beans and Noodles
This recipe uses the very convenient and tender little lamb fillets. Marinate them in a delicious mixture of oriental flavours and serve over a cold noodle salad with fresh green beans for an interesting and refreshing dinner
Roast Lamb Shoulder with Prune and Orange Stuffing
The sweetest meat is the juicy shoulder of lamb. Ask your butcher to bone it out for you, and then remove as much fat as you can. This is best done with a very sharp knife that can cut into the small seams of fat that are often found in this cut.
Roast Leg of Lamb with Anchovy Crust
On one of our recent journeys to France, we visited a friend in St Remy – Nito Carpita – and she cooked us a leg of lamb. It was late spring and the leg was tiny and tender, studded with fresh young sprigs of rosemary, and anointed with an aromatic paste made from garlic and very good tinned anchovies. It was a memorable meal, enjoyed in their Provencal guest house, Mas de Cornud, set in lovely country-style grounds. This is my version of Nito’s dish.
Roast Rack of Spicy Lamb with Aubergine Relish
Rack of lamb is a great solution for a dinner party. It looks elegant, it cooks quickly, and the little cutlets are carved easily. This recipe spices up the lamb, which should be served in a very simple manner. No extra, fussy sauces or arrays of veges, just the delicious melt-in-the-mouth aubergine relish that is so subtly spiced.
