Butcher Dan's Recipe Vault

Lamb Mini Roast with Garlic and Rosemary

Lamb Mini Roast with Garlic and Rosemary

This delicious midweek lamb mini roast is spread with a delicious herb butter made with freshly chopped rosemary and is perfect for 2-3 people and is on the table in under an hour.

Ingredients

  • 1 x 350-400g lean Lamb mini roasting joint 
For the Rosemary and Garlic Herb Butter:
  • 50g unsalted butter, softened
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves
To serve:
  • Seasonal vegetables
  • Gravy

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. To prepare the herb butter; in a small bowl mix all the ingredients together.
  3. Place the joint on a chopping board, make several slashes over the surface of the lamb, season and spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin, lined with foil and roast for 35-40 minutes (for medium).
  4. Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Slice and serve with seasonal vegetables and gravy.

Dans Top Tips:

If preferred replace the dried rosemary with dried mixed herbs. Wrap any remaining herb butter in cling film, refrigerate and use to spread over lamb joints before roasting or on top of cooked steaks.
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Lamb Varuval Curry

Lamb Varuval Curry

This is an authentic, delicious lamb curry which has a unique flavour.  The texture is that of a drier curry and originates from Southern India in the state of Tamil Nadu.

Ingredients

  • 900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes
  • 1 teaspoon ground turmeric
  • 4 teaspoons oil
  • 2 small red onions, peeled and finely chopped
  • 1 cinnamon stick
  • 2 whole star anise
  • 4 cardamom pods, bruised
  • 1 tablespoon whole fennel seeds
  • ½ teaspoon whole cloves
  • Small handful fresh or dried curry leaves
  • 1 tablespoon prepared ginger-garlic paste
  • 1 small tomato, seeded and diced
  • 1½ teaspoons garam masala
  • 1½ teaspoons curry powder
  • 1½ teaspoons ground paprika
  • Large handful freshly chopped coriander

Method

  1. In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well.
  2. Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions.  Cook for 5-10 minutes until soft.  Add the cinnamon stick, star anise, cardamom, fennel and cloves.  Stir gently and cook for a few seconds.
  3. Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste.  Continue to cook for about 10 minutes, stirring occasionally.
  4. Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix.  Add 200ml water, reduce the heat, cover and cook for 3-3½ hours for lamb or 3½-4½ hours for mutton.  Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
  5. Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix.  Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
  6. Garnish with the fresh coriander and serve with basmati rice, naan bread and a selection of Indian accompaniments.

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Coronation Thin Cut Steak, Radish and Pea Salad

Coronation Thin Cut Steak, Radish and Pea Salad

A delicious steak salad using thin cut steaks, fresh peas, little gem lettuce and radishes, combined with a mild curry mayonnaise dressing.

Ingredients

  • x 2 8oz Northumbrian Rump Steaks 
  • 2 tablespoons oil
For the Salad:
  • 2 little gem lettuce, torn into pieces
  • 1 x 200g pack radishes, sliced
  • 200g peas, fresh or defrosted
For the Dressing:
  • 1-2 teaspoons mild or Madras curry powder
  • 3 tablespoons reduced fat crème fraîche or mayonnaise
  • 2 tablespoons cold water
  • 2 tablespoons freshly chopped coriander or flat-leaf parsley

Method

  1. Prepare the salad; place all the ingredients into a large bowl. For the dressing, place all the ingredients in a small bowl and mix together until combined then set aside.
  2. Heat a large non-stick griddle or frying pan until hot. Brush the steaks with oil, season on both sides and cook for 2-3 minutes on each side.
  3. Slice the beef into strips then add to the salad with any meat juices. Spoon the dressing over the salad and serve with crusty bread.
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Mini Hotpots made with Alnwick Stout

Mini Hotpots made with Alnwick Stout

Impressive dish for entertaining, but still easy to prepare. Rich beef mince layered into stack with sweet potatoes and turnips. Tasty! 

Ingredients

  • 450g/1lb lean beef mince
  • 1 small red onion, peeled and finely diced
  • 10ml/2tsp English mustard
  • 300ml/½pint good, hot beef stock
  • 2 large sprigs fresh thyme leaves
  • Salt and freshly milled black pepper
  • 100g/4oz sweetcorn kernels
  • 150ml/¼pint Alnwick Stout (or any other dark beer/ stout) 
  • 15-30ml/1-2tbsp instant thickening granules, optional
  • 25g/1oz unsalted butter
  • 30ml/2tbsp sunflower oil
  • 450g/1lb medium sized sweet potatoes, peeled and thinly sliced
  • 450g/1lb small turnips, peeled and thinly sliced

Method

  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further 2-3 minutes.
  3. Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweetcorn and stout or ale and cook uncovered for a further 5 minutes. At this stage stir in the instant thickening granules, if required.
  4. Meanwhile, heat the butter and oil in a large, shallow frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side, then drain on absorbent kitchen paper.
  5. Place 4x10cm/4inch metal cook’s rings on a foil-covered baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally.
  6. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.
  7. Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for 2-3 minutes before removing the ring.
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Aromatic Masala Mince

Aromatic Masala Mince

Ingredients

  • 1 x 500g pack Turnbull's Beef Mince
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 x 425g can chopped tomatoes
  • 1-2 green chillies, deseeded and finely chopped
  • 2 teaspoons garam masala
  • 2 handfuls freshly chopped coriander

Method

  1. Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.
  2. Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.
  3. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  4. Garnish with the remaining coriander and serve with wholegrain or plain rice, poppadums and a cucumber raita, or a selection of relishes.

Tips:

Mince can freeze with ease! 
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Low and Slow Shredded Beef Brisket

Low and Slow Shredded Beef Brisket

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey.  Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.

Ingredients

  • 900g lean brisket joint (unrolled)
  • 2 tablespoons oil
  • 1 tablespoon chipotle or chilli paste
  • 200ml good, hot beef stock
  • 1 x 400g can chopped tomatoes with herbs
  • 2 tablespoons runny honey
  • 3 tablespoons Bourbon whiskey, optional
For the Sweet Onions
  • 2 red onions, peeled and sliced
  • 2 tablespoons water
  • 2 tablespoons good balsamic vinegar
  • 1 tablespoon caster sugar
  • Bread rolls, to serve

Method

  1. Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
  4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
  5. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.  Add the vinegar and sugar.  Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
  6. Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
  7. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

     

Dans Tips:

The brisket can be reheated in a pan on the hob or on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding.
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BBQ Whiskey and Soy Steaks

BBQ Whiskey and Soy Steaks

An American inspired dish, using rump, sirloin or rib eye steaks in a simple tasty whisky and soy marinade for maximum flavour.

 Prep Time:

5 mins

Cook Time:

10 mins  

Serves: 

6

Ingredients 

  • 4 Northumbrian Rump, Sirloin or Rib-Eye steaks

For the Whiskey and Soy Marinade:

  • 2 garlic cloves, peeled and finely chopped
  • 5 tablespoons malt whiskey or Bourbon
  • 5 tablespoons light soy sauce
  • 5 tablespoons brown sugar

Method

  1. In a large non-metallic dish, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for up to 2 hours or overnight, turning once.
  2. Remove the steaks from the marinade and cook under a preheated moderate grill or on a prepared barbecue according to your preference. Set aside to rest on a warm plate.
  3. Serve the steaks with a Caesar or potato salad.

 Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Dans Tips:

If preferred use flat-iron, or Denver steaks as an alternative. We can cut these for you in-store!

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Slow Cooked Breast of Lamb with Caribbean Spices

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: 

6

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

  1. To prepare the marinade; put all the ingredients into a blender or food processor and blend until smooth.
  2. 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.
  3. 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.
  4. 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.

 

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Minted Lamb Chops

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: 

4

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

  1. 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.
  2. For the salad: in a large bowl, mix all the ingredients together, season and set aside.
  3. 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.
  4. Serve the steaks with the salad.
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