Butcher Dan's Recipe Vault / Lamb

Slow Cooked Breast of Lamb with Caribbean Spices

A delicious barbecue or alfresco recipe featuring boneless breast of lamb marinated in Caribbean spices. A sure hit for all the family!

Prep Time:

15 mins

Cook Time:

2-20 hours

Serves:

Ingredients

900g – 1.2kg of Lamb Breast Joint

2 small onions, peeled and quartered
2 scotch bonnet peppers, deseeded and halved
4 garlic cloves, peeled
2 teaspoons ground allspice
1 x 15g pack fresh thyme leaves
100ml dark soy sauce
50ml dark rum
1 teaspoon salt
3 tablespoons brown sugar

Method

To prepare the marinade; put all the ingredients into a blender or food processor and blend until smooth.
Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife. Transfer to a shallow dish. Using rubber or disposable gloves rub the marinade over the lamb on both sides. Cover and marinate in the refrigerator overnight.
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender.
Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once. Slice the lamb into strips and serve with prepared roasted vegetables.

Dans Tips:

If preferred use a prepared Caribbean `jerk’ paste or seasoning of your choice. Alternatively, cook the lamb breast on the BBQ for 3 hours (over indirect heat), turning once after 45 minutes.

Tagged: Lamb, Recipe, Summer

Minted Lamb Chops

These minty lamb leg steaks or chops make a delicious midweek treat. On the table in under 30 minutes and served with a creamy potato and watercress salad - a mouthwatering treat for all.

Prep Time:

10 mins

Cook Time:

16mins

Serves:

Ingredients

4 Northumbrian lamb loin chops or leg steaks

For the marinade:

1 tablespoon rapeseed or sunflower oil
2 teaspoons prepared mint sauce
1–2 tablespoons balsamic vinegar

For the salad:

900g small new potatoes, quartered, cooked and cooled
3–4 tablespoons low-fat Greek yogurt
½ lemon, grated zest and juice
1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped
1 garlic clove, peeled and finely crushed
2 large handfuls watercress leaves, rinsed
2 tablespoons freshly chopped flat-leaf parsley

Method

To prepare the marinade: in a large, shallow bowl, mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
For the salad: in a large bowl, mix all the ingredients together, season and set aside.
Cook the lamb in a non-stick griddle pan on the hob, under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side or until any meat juices run clear.
Serve the steaks with the salad.

Tagged: Lamb, Recipe, Summer