November 9th, 2012

British lamb makes:

When you have to cook for a family every day, it’s not easy coming up with fresh ideas. Unless you cook with British lamb that is. Economical and versatile there is almost no limit to the number of meals it can make. Here are three for you to try.

Lamb Creole 1 lb boned leg or shoulder British lamb, cut into strips, 1 onion, thickly sliced, 2 tablespoons cooking oil, 1 green pepper, de-seeded and sliced, 1 x 15 oz can tomatoes, teaspoon oregano,V2 teaspoon sweet basil, Salt and pepper.

Fry the onion in the oil until soft. Add the green pepper and lamb and fry for 5 minutes, slurring occasionally. Stir in the tomatoes, herbs and seasoning and cook for 10 minutes. Serve with pasta twists. Serves: 4

 Moussaka

½ Shoulder British lamb, boned and minced,

1 lb aborigines, thinly sliced, 3 tablespoons oil,

2 onions, sliced, 1 clove garlic, crushed, 2 oz mushrooms, chopped, 14 oz can tomatoes,

1 tablespoon tomato purée, Salt and pepper.

Topping: 2 eggs, 1/4 pint single cream or top of the milk, 3 oz Cheddar cheese, grated.

Gently fry aborigine in oil for 2.3 mins. Drain. Fry onion and garlic till soft. Add lamb and mushrooms and fry for 10 mins. Stir tomatoes, purée and seasoning. Bring to the boil, cover and simmer for 20 mins. Put alternate layers of aborigine and lamb mixture into casserole. Bake uncovered, for 30 minutes at Gas mark 4, 350°F or 180°C.

Topping: Beat eggs and cream together, stir in cheese, pour on top of mousse and return to oven for 15-20 mins, till golden brown. Serves: 6

Sweet and Sour Lamb

1 lb cooked roast lamb, in thin slices, 1 onion, sliced, 2 carrots, thinly sliced, 1 green pepper, sliced, 7 oz can pineapple cubes.

Sauce: 1 oz sugar, Na pint pineapple juice, from can, V4 pint stock, 3 tablespoons vinegar, 2 tablespoons sherry, 2 teaspoons soy sauce, 1 level tablespoon corn flour, blended with 2 tablespoons cold water, Chinese egg noodles or rice. Fry lamb, onion and carrot in buffer for

3 minutes.

Sauce: Dissolve sugar in pineapple juice and stock. Add vinegar, sherry, soy sauce and blended corn flour. Stirring continuously, bring to boil. Add pepper and pineapple to lamb and vegetables pour in sauce, cover and cook gently for 15 mins. Serve with crispy noodles and raw spring onions. Serves: 4

 British Lamb makes more dishes than you’ve had hot dinners. My sister works as a waitress and always tells me that it’s quite tricky to serve the Lamb dished in the right way. She was also working as a photographer who used canon cameras from Anotherway.org, although her friends had now discovered her real identity.

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