Lamb and Beef Recipes
Welsh Hill Lamb
MINTED AIOLI LAMB CUTLETS / CHOPS
Serves: 3-4
Cooking time: Approximately 15 minutes
Ingredients:
6-8 lean lamb cutlets or 4 chops
100g (4oz) mixed salad leaves
Garlic and Mint Mayo (Aioli):
60ml(4tbsp) low-fat mayonnaise
2 cloves of garlic, crushed
4 large sprigs of fresh mint, chopped
Method:
Preheat grill and cook lamb cutlets for 4-6 minutes on each side.
In a small bowl mix the mayonnaise together with the garlic and mint.
Serve the cutlets with the aioli, new potatoes and seasonal vegetables.
ROAST LEG OF WELSH LAMB with Minty Gravy
Serves: 4 - 6
Cooking time: 25 minutes per 450g/½ kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½ kg (1lb) plus 30 minutes
Temperature: Gas Mark 4-5, 180oC, 350oF
Ingredients:
1.25kg (2/1/2lb) lean lamb leg joint
Method:
Weigh the joint and calculate the cooking time. Place the joint on a rack in a roasting tin and open roast for the calculated cooking time.
Serve the lamb with new potatoes, carrots and steamed green vegetables and Minty gravy.
Tip: for extra flavour, try glazing the joint 20 minutes before the end of cooking time with 30ml (2tbsp) of either mint jelly, red current jelly or apple sauce.
ROAST LAMB RUMP with Roasted Vegetables and Redcurrant Gravy
Serves: 4 (one lamb rump joint between two)
Cooking time: 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes
Temperature: Gas Mark 4-5, 180oC, 350oF
Ingredients:
2 lean whole lamb rump joints
30ml (2tbsp) olive oil
1 small butternut squash, seeded and cut into large chunks
450g (1lb) whole baby potatoes
300g (12oz) asparagus
2 sprigs vine tomatoes
2 sprigs fresh rosemary
30ml (2tbsp) redcurrant jelly
15ml (1tbsp) gravy granules
Method:
Brush lamb joints with oil and place in roasting pan
Place butternut squash and whole baby potatoes, in the same roasting tray. Drizzle with oil and open roast alongside the lamb for the calculated cooking time.
Fifteen minutes before the end of cooking add asparagus and cherry tomatoes.
To make the gravy, add 150ml (¼pt) boiling water or stock to the juices from the pan and transfer to a saucepan. Add redcurrant jelly and gravy granules and bring to the boil until thickened.
Serve the lamb with the roasted vegetables and redcurrant gravy.
NAVARIN OF LAMB
Serves: 4
Cooking time: Approximately 2 hours
Temperature: Gas Mark 3, 170oC, 325oF
Ingredients:
4 lean lamb topside leg or shoulder steaks
15ml (1tbsp) oil
6 baby onions, halved & peeled
6 baby carrots, peeled
250g (8oz) new potatoes, scrubbed
2 bay leaves
3 – 4 sprigs fresh thyme
450ml (3/4pt) lamb stock
300g (approx) can flageolet beans
400g (approx) can chopped tomatoes
100g (4oz) green beans
50g (2oz) frozen peas
Method:
Heat oil in an ovenproof casserole and brown the lamb. Add the onions, carrots, potatoes, herbs, stock, flageolet beans and tomatoes. Bring to the boil, cover and cook in a preheated oven for 1½ hours (or until meat is tender).
Add green beans and peas. Cover and cook for a further 20-25 minutes. (thicken if necessary)
Serve with extra steamed seasonal veg.
LAMB MEATBALLS With Rich Tomato Sauce
Serves: 3-4
Cooking time: Approximately 20 minutes
Ingredients:
For the Meatballs:
450g (1lb) lean minced lamb
30ml (2tbsp) tomato purée
15ml (1tbsp) fresh flat leaf parsley
8 sun dried tomatoes, chopped
For the Sauce:
100g (4oz) lean back bacon rashers, chopped
1 onion, peeled and chopped
1 carrot, peeled and diced
1 stick celery, chopped
1 clove garlic, crushed
400g (approx) can chopped tomatoes
150ml (1/4pt) passata or creamed tomatoes
15ml (1tbsp) fresh flat leaf parsley
15ml (1tbsp) fresh basil
Black pepper
Method:
For the meatballs mix all the ingredients together and shape into 12-15 meatballs.
In a large non-stick saucepan dry fry the bacon, onion, carrot, celery and garlic for 4-5 minutes. Add the rest of the sauce ingredients. Place the meatballs in the sauce, bring to the boil and simmer, uncovered for 20-25 minutes, until meatballs are cooked and sauce has thickened.
Serve sprinkled with chopped parsley and basil.
Serve the meatballs with spaghetti and a large mixed side salad.
LAMB LENTIL CURRY
Serves: 3-4
Cooking Time: Approximately 1½-2 hours
Temperature: Gas Mark 3, 170oC, 325oF
Ingredients:
450g (1lb) lean lamb, cubed*
400g can chopped tomatoes
300ml (½pt) stock
75g (3oz) red lentils
1 onion, chopped
1 clove garlic, crushed
30ml (2tbsp) medium curry paste, e.g., Rogan Josh
15ml (1tbsp) tomato purée
175g (6oz) cauliflower, cut into small florets
1 red pepper, seeded and cut into chunks
Method:
In a large casserole dish place all the ingredients except the red pepper. Mix well, cover and place in a preheated oven for 1-1½ hours until the meat is tender. Stir in the red pepper and return to the oven for 30 minutes.
Serve with rice, naan or chapattis and chutney of your choice.
* Suitable Cuts: shoulder, leg or neck fillet
HERBY LAMB LOIN CHOPS
Serves: 2
Cooking Time: Approximately 15 minutes
Ingredients:
4 lean lamb loin chops
2 cloves garlic
2 sprigs fresh thyme
1 sprig rosemary
2.5ml (1/2 tsp) black peppercorns
30ml (2 tbsp) olive oil
Method:
In a pestle and mortar (or using a bowl and wooden spoon)
Pound together the garlic, herbs and peppercorns and mix with the olive oil.
Smear over the lamb chops. Preheat grill and cook for 6-8 minutes on each side.
Serve with new potatoes and a mixed leaf salad.
Welsh BlackBeef
BEEF RIBEYE STEAKS With Olives and Garlic Mushrooms
Serves: 2
Cooking time: Approximately 12 minutes
Ingredients:
2 lean beef ribeye steaks
20ml (4tsp) shop bought tapenade
15ml (1tbsp) olive oil
2 cloves garlic, sliced
2 flat mushrooms or 4 standard mushrooms, cut into thick slices
1 red pepper, deseeded and cut into quarters, roasted or grilled
45ml (3tbsp) fresh flat leaf parsley, chopped
45ml (3tbsp) crème fraîche
Black olives
Method:
Spread a teaspoon of tapenade over each side of the steaks. Heat the oil in a frying pan. Add the garlic, mushrooms and steak and cook – rare 5 minutes, medium 8 minutes or well done 12 minutes. During last 2 minutes of cooking add the roasted peppers to pan.
Meanwhile, in a small bowl mix together the parsley and crème fraîche. Top the steak with the garlic mushrooms and peppers, garnish with olives. Drizzle with the crème fraîche and parsley.
Serve the steak with Lyonnaise potatoes, green salad and steamy asparagus and green beans.
STEAK AND KIDNEY PUDDING
Serves: 4 - 5
Cooking time: 4½ - 5 hours
Ingredients:
350g (12oz) lean beef braising cubes
75g (3oz) lambs kidney, cored and chopped
1 carrot, peeled and sliced
1 small onion, peeled and sliced
150ml (¼ pt) stock
30ml (2tbsp) tomato puré e
15ml (1tbsp) flour
5ml (1tsp) sugar
Seasoning
For the Suet Crust:
350g (12oz) self-raising flour
175g (6oz) suet
Method:
Make pastry: Combine together flour and suet. Add sufficient water to bind. Press mixture together and roll out ⅔ of the pastry. Line the sides of a greased 1.1L (2pt) pudding basin.
Mix together beef, kidney, carrot, onion, stock, puree, flour, sugar and seasoning.
Spoon mixture into lined pudding. Roll out remaining pastry and use as lid. Pinch edges together to seal. Cover with foil.
Place into a large saucepan with a lid. Fill halfway up the pudding with boiling water and simmer on a low heat for 41/2 – 5 hour.
(The water level will need checking about every 40 minutes or so – just top up with extra boiling water)
Serve pudding with extra boiled carrots and selection of seasonal vegetables.
SLOW COOKED CHILLI BEEF With Citrus Coriander Salsa
Serves: 3-4
Cooking time: Approx 2 hours
Oven temperature: Gas Mark 4, 180oC, 350oF
Ingredients:
450g (1lb) lean beef braising cubes
1 onion, cut into chunks
2 cloves garlic, crushed
400g (approx) can chopped tomatoes
400g (approx) can kidney beans in chilli sauce
150ml (¼pt) red wine
150ml (¼pt) stock
2 red chillies, cut in half and deseeded
1 red pepper, deseeded and cut into chunks
Citrus Coriander Salsa:
1 avocado pear, sliced
1 nectarine or small orange, peeled, segmented & roughly chopped
½ lime, juice and rind
30ml (2tbsp) fresh coriander, roughly chopped
Method:
In a large casserole dish, place all the ingredients except the red pepper and salsa ingredients. Mix well, cover and place in a preheated oven for approx 2 hours, until the meat is tender.
Add red pepper during the last 30 minutes of cooking time.
Meanwhile make Salsa: Combine all the ingredients together in a bowl. Cover and place in fridge.
Remove chillies from Chilli Beef before serving.
Serve with salsa, brown rice and toasted pitta wedges.
BEEF POT With Red Wine and Mushrooms
Serves: 3-4
Cooking time: Approximately 2 hours
Temperature: Gas Mark 3, 170oC, 325oF
Ingredients:
450g (1lb) braising beef, cubed
5ml (1tsp) oil
45ml (3tbsp) plain flour
300ml (½pt) red wine
450ml (¾pt) beef stock
2 cloves garlic, crushed
15ml (1tbsp) tomato purée
1 bouquet garni
20 button onions, cut in half & peeled
100g (4oz) button mushrooms
Method:
Heat the oil in a large saucepan and brown the beef. Sprinkle in the flour and cook gently for 1-2 minutes. Stir in the wine, stock, garlic, tomato purée, bouquet garni and seasoning. Add the onions and continue to fry for 5 minutes. Transfer to a casserole and cook for 1½ hours. Add the mushrooms and cook for a further 30 minutes, or until the meat is tender and sauce has thickened.
Serve with creamy mashed potato and seasonal vegetables.
WELSH BEEF TERIYAKI STEAK
Serves: 4
Cooking Time:
Rare - 5 minutes )
Medium - 8 minutes ) total cooking time
Well done - 12 minutes )
* plus marinating time
Ingredients:
450g (1lb) lean beef sirloin or rump steaks
2 cloves garlic, crushed
2cm (3/4”) root ginger, peeled and grated
30ml (2tbsp) honey
30ml (2tbsp) soy sauce
Method:
Mix together garlic, root ginger, honey and soy sauce. Add beef steaks and mix well to coat. Cover and refrigerate for 2-3 hours to let the flavours infuse.
Drain steaks and cook on a preheated grill or barbecue according to your preference.
Serve Teriyaki beef steaks with a noodle and Chinese vegetable salad.
Marinade Ingredients:
2 cups olive oil
1 cup fresh lemon juice
2/3 cup red wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
Preparation:
Mix all ingredients except oil together. Blend until smooth in a food processor. Slowly add oil while blending. Cover and refrigerate until ready to use.
WELSH BEEF CHILLI BURGER
Serves: 4-6
Cooking Time: Approximately 8-12 minutes
Ingredients:
450g (1lb) lean minced beef
30ml (2tbsp) tomato ketchup
15ml (1tbsp) sweet chilli sauce
Salt and Pepper
Method:
Place the ingredients for your beef burger into a large bowl and mix thoroughly. Season with salt and pepper. Divide the mixture into 4 or 6 and shape into burgers. Place on a hot preheated barbecue or under a preheated grill for 8-12 minutes, until cooked thoroughly.
Serve on toasted ciabatta bread with spicy bean salad of red kidney beans, red and orange peppers, spring onions and serve with a tomato dressing.