As the days become longer and warmer with the arrival of Spring, our thoughts turn to the feasts of Easter and making use of one of the most sustainable and ethical meats available, organic lamb. Whether for weekend roasts, midweek suppers or spring barbecues, this versatile meat is a favourite of our customers at this time of year. To celebrate our pasture fed organic lamb, The Cookery School have created three new recipes for you to try at home this Spring. Why not join our tutors on one of their inspiring classes, learning a range of exciting new skills from bread making, to artisan butchery, healthy cookery or patisserie – a perfect gift for any passionate foodies in your family. Find out more here.
This traditional hotpot recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has a richer flavour than Spring lamb, and lends particularly well to slowly cooked recipes such as this one. We recommend speaking to your butcher and asking about mutton which can be available all year round.
500g lamb or mutton shoulder, diced into 1inch chunks
2 lamb kidneys, sliced & fat removed
1 onion, peeled and chopped
1 medium leek, finely chopped
2 carrots, peeled and diced
1tbsp plain flour
1tsp Worcestershire sauce
450ml lamb stock
1 bay leaf
2 large potatoes, peeled and sliced into ½ cm discs
Preheat the oven to 160C
Season the lamb chunks with salt and pepper.
Melt 50g of the butter in a shallow casserole pan and when hot, brown the lamb in batches, removing to a plate. Repeat with the kidneys, also keeping to one side.
Add a little more butter to the casserole pan if needed and return to the heat. Fry the onion, leek and carrot for 8-10 minutes until softened and slightly browned. Stir in the flour and cook for 1 minute, stirring over the heat, before adding the Worcestershire sauce and stock. Return the lamb to the pan along with the bay leaf, stir well and bring to the boil. Remove from the heat and season with salt and pepper.
Arrange the sliced potato on top of the hotpot, overlapping the edges to create a pretty pattern. Melt the remaining butter and brush the top of the potato slices generously. Cover the hotpot with foil and place in the oven for 1 ½ hours, until the potatoes are cooked.
Remove the foil and turn the oven up to 190C. Cook for a further 10-12 minutes until the potatoes are golden brown. Serve with seasonal vegetables.
BUtterflied leg of lamb with a fennel & Rosemary rub
The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to sweet Spring lamb. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s a great dish for the barbecue too. Ask your butcher to butterfly the leg of lamb for you if possible.
For the lamb
1.2kg leg of lamb, boned and butterflied
50g sea salt
35g soft brown sugar
15g mustard powder
15g fennel seeds
2 cloves garlic
2 tsp rosemary leaves
1 tsp thyme leaves
1 lemon, zest
For the grilled red onions
4 red onions
4 tbsp pomegranate molasses
4 tbsp lemon juice
4 tbsp olive oil
Preheat the oven to180°C
Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining ingredients and blend until you have a coarse, sandy texture.
Rub the mixture all over the lamb, on both sides. Cover and leave to marinade for an hour, or overnight in the fridge.
To make the herbed yoghurt, simply mix the kefir, yoghurt, herbs and lemon juice together in a small bowl. Season with a little salt and pepper and keep to one side.
Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges hold together. Toss in a little oil and season with salt and pepper.
Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.
Whisk together the pomegranate molasses, lemon juice and olive oil and pour over the red onions. Toss to coat the onions well and leave to marinade for at least 30 minutes.
Turn the oven up to 200°C
To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.
Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves.
lamb kofte with flatbreads and herbed yoghurt
These delicious kofte make a great weekday supper or summer barbecue dish, especially for children who will love making the flatbreads. We use our Daylesford organic kefir to make the herbed yoghurt dressing which gives a lovely acidity, but if this is difficult to find, natural yoghurt will work well on its own.
For the kofte
3 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
1 ½ tsp caraway seeds
1 tbsp smoked paprika
500g minced lamb
1 onion, peeled and finely chopped
3 cloves garlic, crushed
1 inch piece ginger, peeled and grated
Salt and pepper
For the flatbread
150g plain flour
Pinch of salt
1 tbsp olive oil
For the herbed yoghurt
100ml natural yoghurt
1 tbsp each chopped parsley, chervil and coriander
A squeeze of lemon juice
Preheat the oven to 170°C
To make the kofte, combine the cumin, coriander, fennel and caraway seeds in a small bowl with the smoked paprika. Spread evenly on a baking tray and toast in the oven for 10 minutes.
Place the lamb mince, onion, garlic and ginger in a mixing bowl along with the toasted spices and a little salt and pepper. Mix together well with your hands, making sure the spices are evenly distributed through the meat.
Shape the mince into 8 long kofte and thread each onto a skewer. Place on a baking sheet or large plate and chill for at least an hour before cooking. To cook, heat a chargrill pan and add a few of the kofte at a time. Cook, turning regularly, until nicely browned and cooked through.
Make the flatbread dough by sieving the flour into a bowl with the salt. Pour on the water and olive oil and mix quickly with a metal spoon. Use your hands to bring the mixture together into a soft dough and knead for 5 minutes.
Divide the dough into four and roll each piece out thinly to form a round flatbread. Heat a large frying pan and dry-fry each flatbread for 2 minutes on each side until slightly puffed up and slightly golden brown. Keep to one side covered with a cloth.
For the herbed yoghurt, simply combine all of the ingredients in a small bowl, stirring well and seasoning with salt and pepper.
Once the kofte and flatbreads are cooked, serve straight away drizzled with the yoghurt dressing and perhaps adding some char-grilled vegetables or pickled onions as we have done here.