Hot mustard lentils with beets and spicy sausage

All my favorite ingredients on one plate. Such a lovely mixture of flavors and textures and so good for you too.

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Serves 4

1lb 2 oz raw beets (beetroot)
4 tbsp olive oil, divided
1 large red onion, cut into wedges
2 garlic cloves, finely sliced
1 tsp caraway seeds
1lb of lamb Merguez sausages or another spicy sausage of your choice
2 x 8oz pouches of the ready-cooked Puy lentils
3 oz watercress, stalks removed
4 tsp Dijon mustard
1 tsp Colmans English mustard
Juice of 1 lemon
4 tbsp extra virgin olive oil

Heat the oven to 350 F. Top and tail the beets, then peel and cut into wedges.
Put the beets in a roasting tin, drizzle over 2 tbsp of olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 minutes until the beets are tender and the onion is sticky and charred.
In another roasting pan, put in 2 tbsp olive oil and the sausages. Put these in the same oven about 10 minutes later, roasting for about 35 to 40 minutes until golden brown. (Alternatively, broil the sausages until golden brown on all sides)

Make the dressing by whisking together all the ingredients. While the beets are still warm, toss with the lentils and dressing.
Add the watercress and serve with the sausages.

Meaty melanzane parmigiana

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There is not much to say about this as it’s a complete meal and all you need to do is make a green salad. Simply divine!
What could be nicer than ground meat in with the Melanzane Parmigiana? This comes direct from the one and only BBC Good Food magazine.

Serves 6
2 tbsp olive oil, plus more for brushing
2lbs ground lamb
4 garlic cloves, crushed
4 thyme sprigs
4 rosemary sprigs
3 large bay leaves
2 x 14 oz or (1x 28 oz) can chopped tomatoes or tomato passata
a good glass of drinkable red wine
1 lamb or chicken stock cube
1 good handful of fresh basil, sliced roughly
1 tbsp sugar
5 large eggplants, sliced lengthways into 1/4 inch slices
2 x 7 oz balls mozzarella cheese, torn into chunks
8 oz good parmesan cheese, grated
6 oz mascarpone cheese

Heat the oil in a large frying pan or flameproof dish. Add the ground meat and brown over high heat, breaking up with a fork as you go. You may need to do this in batches. Once well browned, tip onto a plate and set aside.
Add more oil, the garlic and herbs to the pan and gently cook for 1 minute. Tip in the tomatoes and red wine and bring to a simmer, stirring up any meaty bits on the bottom of the pan. Return the ground meat to the pan, crumble in the stock cube and add the sugar and seasoning. Gently simmer for at least 1 hour, stirring occasionally, splashing in more water (or lamb/chicken broth, if you have some) to keep it saucy if you need to. If you have time to simmer for longer, go for it – the longer the better for great flavor and intensity. Now fish out the herb stalks and bay leaves.
Meanwhile, heat a griddle or frying pan. Brush the eggplant slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the eggplant will char before softening. Remove to a plate as you go.
Heat the oven to 350 F.
Set aside some of each cheese to go on top. In a large baking dish, spread a large spoonful of meat mixture over the base, then a layer of eggplant and season well. Spoon over more meat sauce then scatter over some fresh basil, mozzarella, parmesan and blobs of mascarpone cheese.
Add another layer of eggplant and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30 to 40 minutes until the top is crisp and golden and the meat mixture is bubbling.






Thai-style lamb shanks


These succulent shanks of lamb are subtly flavored with coconut milk and Thai spices and baked until meltingly tender.

Serves 4
4 lamb shanks
1 x 14 oz can coconut milk
1 tbsp vegetable oil
18 fl oz vegetable, lamb or chicken stock
2 large onions, finfely chopped
3 tbsp chopped fresh cilantro
2 tbsp Thai green curry paste
salt and pepper
2 tbsp chopped fresh lemon grass
1 tsp ground cumin
1 tsp ground coriander

To garnish
fresh cilantro leaves or finely sliced chili
finely sliced scallions  or wedges of lemon

Preheat the oven to 400 F
Place the lamb shanks in a roasting tin and roast for 40 minutes, turning them halfway through the cooking.
Lift out the lamb shanks, drain off all the fat, then transfer to a casserole dish or Dutch oven in which they fit snugly.
Lower the oven temperature to 350 F.
Heat the oil in another pan, add the onions and saute until light golden.
Add the curry paste, lemon grass, cumin and coriander and stir fry for 1 minute.
Add the coconut milk, stock and chopped fresh cilantro.
Pour this mixture over the lamb shanks, cover and cook in the oven for 2.5 hours until the meat is very tender.
Check the seasoning of the sauce.

To serve, place each lamb shank in a warmed shallow serving bowl.
Spoon over some of the sauce and scatter with fresh cilantro leaves and any other garnish you fancy.
Serve with Thai jasmine rice and a steamed green vegetable such as bok choi.


Mild lamb curry with cilantro rice

I am a curry freak and a lamb freak, so what’s not to like in this! It’s very mild and rather soothing, so I think the curry novices will also like this
This is a recipe from Rachel Allen, an Irish recipe book writer and chef.

Serves 6

2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp cardamon seeds
4 cloves
3 tbsp sunflower oil
4 onions, sliced
2 1/2 lbs lamb shoulder, cut into 1 inch dice and fat removed
2 tsp ground turmeric
4 cloves garlic, finely chopped
1 tbsp root ginger, finely chopped
1 red chili, seeds removed and finely chopped
salt and ground black pepper
2 cups cream
1/2 cup lamb or chicken stock
lime or 1/2 lemon, juiced
cilantro leaves for garnish

For the rice
1 lb basmati rice
2 tbsp butter
8 tbsp chopped fresh cilantro

Toast the seeds and cloves then crush them using a pestle and mortar or spice grinder

Pour 2 tbsp of the sunflower oil into a large lidded casserole dish or Dutch oven on a high heat, add the onions and saute for 5 minutes until softened and nicely golden.
Transfer to a bowl and add the remaining oil to the pan.
Place the lamb in the pan and sear until well browned, making sure the pieces of meat don’t touch, or they will not sear but steam.

Return the onions to the pan and all the seared meat and add the crushed spices along with the turmeric, garlic, ginger and chili.
Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

Bring slowly to the boil, then immediately reduce the heat and cover with a lid.
Leave to simmer gently for about 1 hour, removing the lid for the last 15 minutes.

*Alternatively, cook it in an ovenproof dish or pan, cooking in the oven, preheated to 325 F for an hour, leaving the lid on for the whole cooking time.
Check that the lamb is tender, cooking for a little longer if necessary

Add the lime or lemon juice and check the seasoning.

For the rice- Place the rice in double it’s volume of salted water or chicken broth, bring to the boil, cover with a lid and cook for 10 to 12 minutes until the rice is cooked and all the moisture has been absorbed.
Remove the saucepan from the heat and allow to stand for a few minutes, with the lid on.
Stir in the butter and cilantro, using a fork in order not to mash the rice

The Meatzza!

You will just love this, especially as it tastes so good and instead of a crust, it has a meatball-ingredient base with all the pizza qualities.  You could even try it with an Italian sausagemeat base too. It doesn’t get much better than this. Thank you Nigella Lawson.

Serves 4 to 6

1 lb ground lamb
3 tbsp grated parmesan cheese
3 tbsp breadcrumbs or quick cooking oatmeal, but not the instant one
3 tbsp chopped fresh Italian parsley
2 eggs lightly beaten
1 clove garlic, peeled
Salt and pepper to taste
butter, for greasing
1 x 14oz can diced tomatoes, drained
1 tsp garlic flavored oil
1 tsp dried oregano
4 oz fresh mozzarella (not buffalo) halved then sliced
a few fresh basil leaves

Preheat the oven to 425 F

In a large bowl, using your hands, combine the lamb, Parmesan cheese, breadcrumbs or oatmeal, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper.
Do not over work it, just lightly mix together or the meat will become compacted and dense.

Butter a shallow, round baking pan of about 11 inches in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned ground meat were your pizza crust.

Make sure you’ve drained as much runny liquid as possible from the can of diced tomatoes, then mix the tomato with the garlic flavored oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base.
Arrange the mozzarella slices on top then put in the oven for about 25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.

Remove from the oven and let it sit for 5 minutes, then adorn with some of the fresh basil leaves and bring it to the table before cutting into wedges, like a pizza.


Braised eggs with ground lamb, tahini and sumac

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A gem from Yotam Ottolenghi…

Serves 2 as a substantial meal on it’s own

3 x oven roasted tomatoes or 1 cup fresh cherry tomatoes
olive oil
1 large leek, halved lengthwise, then thinly sliced crosswise
4 x cloves garlic, thinly sliced
3/4 lb ground lamb
2 tsp sumac
1 tsp cumin
1 tsp za’atar
salt and black pepper
2 x generous handfuls roasted pistachios, roughly chopped
1 tbsp harissa paste (store bought is fine)
1/2 preserved lemon, flesh discarded & skin finely diced
1 cup chicken stock
4 x extra large free range eggs

Yoghurt sauce

1/2 cup Greek yoghurt
1 tbsp tahini
juice of half lemon
1 tbsp water
pinch sea salt

To finish
1 tbsp green harissa or a handful fresh cilantro, coarsely chopped

If using cherry tomatoes, heat a small , cast iron grill pan over high heat until very hot. Add the tomatoes and cook over high heat for about 4 to 5  minutes until starting to blacken on the outside. Remove from the heat and set aside.

Heat a generous slosh of olive oil in a heavy based frying pan over medium heat.
Add the sliced leeks and garlic to the pan and saute, stirring occasionally, until beginning to soften and turn slightly golden.
Add the lamb to the pan, increase the heat slightly, and cook for a further 5 minutes or so until the lamb is browned.
Add the sumac, cumin, za’atar, pinch of flaky sea salt and freshly ground black pepper.
Stir to make sure everything is well coated with all the seasonings and cook for a further minutes.
Remove from the heat and stir in the chopped pistachios, harissa paste and preserved lemon.
This dish could be prepared ahead up to this point.

Return the pan to the heat, adding the tomatoes and chicken stock.
Bring to a boil.
Reduce the heat to low, make 4 small wells in the mixture and break an egg into each well.
Cover the pan, and continue to cook over low heat until the egg whites are set but the yolk is still runny – about 5 minutes.

While the eggs are cooking, make the yoghurt sauce by mixing all the ingredients together and whisking until smooth.
The mixture should be quite thick, but thin with a little more water if it’s too thick.

Once the eggs are cooked, remove the pan from the heat, dot dollops of the yoghurt sauce over the top, sprinkle over a little sumac and finish with a drizzle of green harissa or a sprinkling of fresh cilantro sprigs

Serve immediately

Easy and quick oven roasted mustard/herb crusted racks of lamb

Serves 6

These are divine and so easy and quick. For me living in Los Angeles, the best lamb to buy is New Zealand lamb and Trader Joes sell a great rack of lamb, unfrozen and vacuum packed.
Be careful not to overcook the lamb and 25 minutes is the perfect time for me to achieve this color above. I have been known to double the mustard/herb topping
This is a recipe from the Barefoot Contessa and is bulletproof.

1 1/2 tbsp Kosher salt
2 tbsp minced fresh rosemary
3 large garlic cloves, minced
1/2 cup good Dijon mustard
1 tbsp balsamic vinegar
2 racks of lamb, “frenched”  Trader Joes has already done this for you

Preheat the oven to 450 degrees F

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting tin, not too deep, with the ribs curving down and coat the tops with the mustard mixture.
Allow the lamb to stand for 1 hour at room temperature.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium rare.
Remove from the oven and cover with aluminum foil
Allow to sit for 15 minutes, then cut into individual ribs and serve

Lamb stew with Medjool dates and Zinfandel

I have made this several times and it is always raved about. Tender lamb cooked with the sweetness of dates melted into the sauce to thicken and then the Zinfandel!

Serves 6 to 8

6 tbsp olive oil
3 carrots, peeled and chopped
2 medium onions, finely chopped
3 1/2lbs leg of lamb, cut into 2 inch cubes
salt and fresh ground pepper
1 tsp ground cumin
1 tbsp peeled and minced fresh ginger
1 1/2 cups lamb or beef stock
1 cup chopped, pitted dates
1/2 cup all purpose flour
3 medium garlic cloves, minced
1/4 tsp ground coriander
1 cup dry, full bodied red wine or Zinfandel that you would drink.
1 cup crushed tomatoes
Juice and grated zest of 1 orange
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 350 F
Heat 2 tbsp of the olive oil in a large ovenproof casserole or Dutch oven over medium heat.
Add the onions and saute until softened, about 5 minutes.
Add carrots and saute for another 3 minutes or until slightly softened. Transfer to a bowl and set aside.

Pat the meat dry. Place the flour in a large ziplock plastic bag and add salt and pepper to taste. Shake to mix. Place the lamb cubes in the bag and seal tightly. Shake the lamb until it is lightly coated on all sides with the flour.

Add 2 tbsp of remaining olive oil to casserole over medium heat. Add half of the meat and brown on all sides, 4 to 5 mins, transferring the browned meat to the bowl with the vegetables as they brown.
Add remaining oil, if necessary and brown remaining meat. Return the onion-meat mixture to the casserole.

Add the garlic, cumin, coriander and ginger and stir to coat the meat and vegetables, about 1 minute.
Add wine, stock and tomatoes and bring to the boil over high heat, scraping up any browned bits on the bottom of the pan. Add the dates and orange juice and zest and return to the boil.

Cover the casserole, transfer to the oven and bake for 1&1/2 hours or until the meat is tender. Don’t overcook!
If the sauce is very thin, remove the meat and vegetables with a slotted spoon and boil the sauce so it reduces and thickens. I didn’t need to do this as the dates thickened the sauce very well.
Return the meat and vegetables to the casserole and season to taste.
Transfer to a serving platter if you like and garnish with the fresh parsley and cilantro.
Serve immediately.


Moroccan-spiced pie with harissa yoghurt dressing

Ground meat is such a great way to save money but also have a dish that is spectacular to look at and eat. Ground lamb is so much more flavorful than ground beef and marries very well with the Moroccan spices. Thank you to the BBC Good Food Magazine for this recipe.

1lb ground lamb
2 cloves garlic, crushed
1 inch knob of fresh ginger, peeled and minced
1/2 tsp ground cumin seeds. (I roast my own then grind them as they pack more flavor that way)
1/2 tsp ground coriander
1/2 tsp salt
4 medium carrots, grated coarsely
2 raw beets (beetroot) grated
1/2 cup dried cranberries
1/2 cup pine nuts, lightly toasted
5 tbsp butter
5 tbsp olive oil
15 sheets (200g) of Filo pastry
Freshly ground black pepper
2-3 tbsp olive oil for frying the meat

For the harissa yoghurt

2-3 tsp harissa
7 fl oz of Greek yoghurt
2 -3 tbsp milk
pinch of paprika

Put the olive oil in a frying pan and fry the ground meat until browned all over.
Add the garlic, ginger, spices and seasoning and stir in to the meat, frying for about 4 -5 minutes.
Add the carrots, beets, cranberries and most of the pine nuts, reserving about 1 tbsp for decoration.
Reduce the heat and simmer the mixture for about 15 minutes checking for taste then set aside and allow to cool.
Preheat the oven to 425F
Melt the oil and butter together in a pan. Brush a 11 inch round loose bottom fluted flan tin with the oil and butter. Lay one sheet of the filo pastry in the bottom, allowing the edges to hang over the sides of the tin.
Brush lightly with oil and butter (you may need more than the recipe says) and continue to layer up to
8 sheets of pastry at alternate angles so that the whole base of the tin is covered and you have plenty hanging over the sides all round the tin.
Pile the cooked meat mixture into the tin and bring the pastry up over the filling, scrunching the pastry on top. Add 5 or 6 more sheets of filo on top to cover the top, brushing lightly with the butter/oil mixture then drizzle the remaining butter and oil mixture over the top.
Bake for 20 minutes and sprinkle with the remaining pine nuts and continue to bake for another 5 to 10 minutes until golden and crisp.

Mix the harissa paste with the yoghurt and milk and sprinkle with a little paprika.
Slice the filo pie and serve hot with the harissa sauce on the side


Butterflied shoulder or leg of lamb marinated in Indian spiced yoghurt

This is simply divine and the spiced yoghurt really makes it so tender and flavorful. Personally I like New Zealand lamb the best, and if you are making it for 6 people, then buy 2 boned shoulders as they have the most flavor.

Serves 4 (if you’re using two shoulders then double the recipe)

About 1 & 1/2 lbs boned leg or shoulder of lamb (Shoulder may have more fat but it has much more flavor)
2 good sized lemons, juiced
4 sprigs fresh thyme leaves, leaves stripped
1 tbsp salt

8 fl oz natural yoghurt (don’t use low fat yoghurt)
2 fresh red chillies seeded
bunch cilantro (fresh coriander) chopped
3 good sized cloves garlic
1 tbsp cinnamon
1/2 tbsp ground cloves
1/2 tbsp turmeric
1/2 tbsp ground cardamon

bunch fresh rosemary

Tenderize the lamb by opening it out and rubbing it all over with the lemon juice, 1 tbsp salt and the thyme leaves.
Leave for at least 4 hours then throw away the excessive lemon juice.

Whizz the yoghurt with the rest of the ingredients (except the rosemary) in the food processor to make the marinade.
Rub the marinade all over the meat and leave to marinate overnight in the fridge

Heat the oven to 450F. Put the lamb on a rack over a bed of the fresh rosemary in a roasting pan. If you don’t have a baking rack that fits in the roasting pan, don’t bother, it works fine either way.
Cook for 35 to 40 minutes or until cooked
Leave to rest for at least 20 minutes, covered with foil.
Slice and serve