Monday, April 29, 2013

lamb shank and chickpea soup recipe

Excuse the look of this shot - taken through a haze of steam. But oh my, this is a soup to add to your winter favourite lists. So simple - so delish.

Ingredients: 2 lamb shanks
1 litre beef stock
2 tins chick peas
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
1 tin tomatoes
1/2 head broccoli
bouquet garni
Worchestershire sauce
fresh thyme
salt and pepper

Brown the lamb shanks in a little olive oil then remove from pan. Saute onion and carrot till soft. Add lamb shanks and cover with beef stock. Tip in tinned tomatoes and half-fill the tin with water and add to pan. Add bouquet garni, herbs and salt and pepper.

Bring to boil.

Simmer for four hours on a very low heat.

Remove lamb shanks and let cool. Add drained chickpeas, pasta and brocolli. Add a good sloosh of worchestershire sauce and add more salt and pepper as required. Simmer for 15 mins.

Shred the lamb from the bone and return meat to pan.

Serve to a delighted family. This made about five big bowls. Simply add more lamb and beef stock to increase servings.

Saturday, January 5, 2013

Nigella's Greek lamb chops with lemon and potatoes

Okay, so I'm up for trying new recipes this year - here's the first of them. It's from Nigella Kitchen - and I've already booked quite a few meals from this fabulous book. Here's what you do:

Serves 6-8

12 chunky lamb shoulder chops
3 baking potatoes
3tblsp garlic oil
2 tsp dried mint
1 tsp crushed chilli flakes
1 tsp salt
2 lemons
Chopped parsley.

Preheat oven to 180 degrees celcius. Put the lamb chops in a shallow roasting pan. Wash, but don't peel potatoes, then cut into 1cm dice and then tumble them around the lamb.

Drizzle the oil over the lamb and potatoes. Sprinkle with salt, chilli flakes and mint.

Zest one lemon over the roasting pan, then juice both lemons and pour in the choice.

Roast for 1 hour - don't bother to turn anything over.

Serve sprinkled with chopped parsley or dill.

Serve with a green salad or tomato. And fresh bread to mop up the juices.

I love Nigella.