Lamb and Red Wine Casserole Recipe : Plus More About Lamb

I recently read that "The UK is the world’s third largest lamb exporter – after Australia and New Zealand – with just over a third of the market", and that "Farmers have called on retailers to do more to support the British lamb industry, with only one major supermarket chain selling entirely UK-grown lamb for Easter." 

Lamb is a popular meat and can be enjoyed cooked as Roasts, Grills, casseroles ... and more! So wherever you may buy your lamb, whether it be home grown or imported I hope you may enjoy this 'Rich Lamb and Red Wine Casserole' recipe suggestion.    

Ingredients:

Serves Six (amend recipe to suit)

2 lbs Lamb leg meat
2 tbsp oil
12 shallots
2 cloves garlic
4 rashers rindless bacon
1 cube lamb stock
250 millilitres red wine

2 tbsp tomato puree
2 tsp fresh thyme leaves
1 bay leaf
350 grams button mushrooms
1 tbsp cornflower
freshly ground black pepper

Method and Preparation:

1. Preheat the oven to 190C/Gas 5.

2. Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

3. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

4. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

5. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato puree, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

6. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables. 

Tip - Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen.

Original recipe from here

lay the table and enjoy some great food

More about Lamb:

Any sheep that is less than a year old is classified as lamb. The red meat is lean and mild. Lamb is more popular than beef in many parts of the world. As a crown roast (circular racks) or “guard of honor” (two rib racks crossed), it is one of the most elegant presentations anyone can prepare.

Varieties

• The typical cuts of lamb seen in grocery stores are from a lamb between the ages of five months and one year. Specialty markets may carry whole “hothouse” or baby lamb and Spring (Easter) lamb. Some ethnic recipes will include “mutton” or “yearling,” which should not be referred to as lamb. They are older and stronger in both texture and taste.

• Cuts from the rib section will be expensive. They are tender and juicy and include “rack of lamb,” “crown roast,” and chops.

• Loin cuts are also superior in tenderness and flavor and even pricier than rib meats. These include roasts, the saddle, tenderloins and chops.

• Shoulder meat tends to be less tender and more bony than leg sections and cost the least.

• Only the back legs are processed for commercial sale.

• Ground lamb is the main ingredient in moussaka, a traditional Mediterranean dish.

• Lamb is graded in a manner similar to beef: prime, choice, and good (along with “utility” and “cull”). Choice and Prime are the most commonly available. The numbering system – one-five – refers to the meat to fat ratio per animal.

Buying Tips

• Stew meat can be purchased in chunks, or larger sections, which can be cubed at home. These should be from the less expensive parts of lamb.

• For sautes, choose medallions or chops that are no thicker than one inch. Cook dry for a perfect sear.

• If packaged, be sure that there is little or no liquid inside. Meat should not be shiny, but may have a membrane called the “fell” adhering to part of the surface.

• Calculate about one pound per person when buying a leg roast. Reduce to one-half pound per person if the cut is boneless. A rack of about eight ribs will typically serve two-three people.

Storage Tips

• Do not use any lamb beyond the “sell by” date if it has not been frozen.

• Chops and small portions should be refrigerated and used with two-three days. Keep in freezer for about four months.

• Large cuts will last up to five days if kept cold and tightly wrapped. Freeze for about eight months.

• Do not leave fresh meat un-refrigerated for more than hour.

These 'more about lamb' facts and further links can be found here

All the best Jan

Lamb Stew Mediterranean Style !

Lamb is usually a very tasty meat, but can be expensive. We don't eat it too often - in fact I keep a look out for special offers at my supermarket, Farmer's Market or butcher ... depending on where I maybe shopping! If you are not too familiar with the different cuts of lamb, have a read here

Today I share a classic Mediterranean lamb stew recipe that'll recall memories of warmer, sunnier days. Made with lamb neck fillet and using black olives, red pepper and strips of orange peel, it has a rich but piquant flavour. Finish with sprigs of thyme to add a fresh and aromatic scent and (optional) serve with a generous hunk of sourdough bread to mop up any remaining juices.

Mediterranean Lamb Stew with Olives

Ingredients

Serves Four
2 tbsp olive oil
500g lamb neck fillet, cubed
1 onion, sliced
2 garlic cloves, finely chopped
125ml dry white wine
400g tin chopped tomatoes
2 x 5cm strips orange peel (pith removed)
2 sprigs thyme
1 red pepper, sliced
handful pitted Kalamata olives
sourdough or crusty bread, to serve, optional

Method
1. Heat 1 tbsp olive oil in a large pan. Add the lamb and cook for 5-10 mins until browned all over. Remove from the pan and set aside.
2. In the same pan, heat the remaining oil, add the onion and cook for 5 mins until softened. Stir in the garlic and cook for 30 secs more.
3. Increase the heat and pour in the white wine. Bring to the boil, then leave to bubble for 2-3 mins until the liquid has reduced by half.
4. Return the lamb to the pan, along with the tomatoes, orange peel, thyme sprigs and 200ml water. Leave to simmer gently for 1 hr, adding a splash more water if needed.
5. Add the red pepper and olives and cook for a further 20 mins, until the peppers have softened. To serve, remove the orange peel and enjoy with some sourdough or crusty bread, if you like.

From original idea here

Other Popular Lamb Recipes

Rick Stein's : Lamb Casserole with Aubergine / Eggplant - see here

Lamb and Red Wine Casserole Recipe : Plus More About Lamb - see here

Lemony Lamb Chops - Grilled - see here

Rosemary Crusted Lamb with Parsnip Fries - see here

You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Lamb Kebabs Curry Coconut Dipping Sauce - Low Carb : Gluten Free

Yes, she's gone and done it again! By that I mean she (Libby) at Ditch The Carbs has another winning recipe. It's for lamb kebabs - here is what she says and does:

"SUPER SIMPLE LAMB KEBABS WITH COCONUT CURRY DIPPING SAUCE 

LOW CARB, PALEO, BANTING, LCHF, GLUTEN FREE.

I had some minced/ground lamb the other night and decided to come up with these. Pretty much everything else is in the pantry, and it was a real success. The lamb kebabs with coconut curry dipping sauce can be made in the oven (for those of you in winter right now), in the frying pan or on the barbecue (for those of you enjoying a summer). And the coconut curry dipping sauce is simply delicious. But make sure you make enough because my little ones guzzled the sauce up even when the kebabs were gone.

The trick to making the mince/ground lamb to stick to the kebabs is to make a sausage shape firmly with your hands first, then push the bamboo skewer into the centre.

Enjoy these with cauliflower rice and you have the most nutritious dinner. Gone are the rice, pitta breads, and sweet sauces. This will soon become a family favourite.

LAMB KEBABS WITH COCONUT CURRY DIPPING SAUCE
Low Carb, Paleo, Gluten Free, LCHF, Banting

INGREDIENTS:

Serves 12

Lamb Kebabs
800g/ 1.8lb ground/minced lamb
1 spring onion finely sliced
1 tsp dried cumin powder
1 tsp dried coriander/cilantro
1 tsp tumeric powder

Coconut Curry Dipping Sauce
1 240ml cup coconut cream
2 tbs curry paste/powder to taste
12 bamboo or metal skewers

INSTRUCTIONS:
Lamb Kebabs
Mix all the ingredients together with your hands and form into 12 long kebab shapes.
Gently push the skewer into the kebab and press firmly.
They can be cooked by shallow frying, baked in the oven at 180C or on the barbecue for 10-15 minutes.

Coconut Curry Dipping Sauce
Mix the curry paste/powder with the coconut cream. Serve on the side or drizzled across the lamb kebabs.
Serve with cauliflower rice.

Nutrition Information
Serving size: 1 kebab

Calories: 152 Fat: 11.9g Carbohydrates: 0.2g Sugar: 0.1g Fibre: 0.1gProtein: 11g "

Original recipe here

So we can all get cooking these lovely kebabs - enjoy them, I think you will.

All the best Jan

Lamb Chops - How To Cook Them !

" Lamb chops and steaks should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are. Barbecuing, griddling, pan-frying and grilling are all methods that suit chops with an aim to getting lots of colour on the meat and any exposed fat sizzling until brown.

Chops are quick to cook and easy to portion but they differ depending on which part of the lamb they come from. 

One-pan glazed rack of lamb with spiced red onions & potatoes

recipe here

Lamb chops and steaks

Rack of lamb – This is a trimmed rack of six chops that can either be roasted whole and carved into chops, or cut into cutlets (see below) that can then be quick-cooked.

Lamb cutlets – Taken from the rack of lamb, these neat chops can come with a layer of fat surrounding the eye of the meat that extends to the bone, or they can be French-trimmed to expose the bone. These can be simply pan-fried, griddled or quickly barbecued and sometimes find their way into a casserole.

Lamb lollipops – This is a well-trimmed cutlet that has had the eye of the meat batted out.

Loin chops – Cut from the saddle, these meaty chops have a T-shaped bone in the middle which is so thick the meat is quickly roasted.

Barnsley chops – A double loin chop (see above). A single Barnsley chop is the perfect portion for one.

Chump/rump chops – A boneless slice of the chump, these are very good value and can be pan-fried or barbecued like a steak. 

Leg steaks – A cross-section of the leg, these steaks can vary in size and normally have a piece of bone in the middle that the marrow can be eaten out of once cooked. A great steak to barbecue. 

Lamb lollipops with smashed minty broad beans

recipe here

Flavour friends 

Lamb chops and steaks take well to being marinated. Here are some classic flavours from around the world to include in marinades and rubs, either all together or in different combinations:

British – capers, rosemary and/or thyme, or served with redcurrant jelly or mint sauce
Mediterranean – garlic, olives, anchovies, lemon, basil
North African – cinnamon, saffron, chilli, cumin

Indian – cinnamon, turmeric, coriander, ginger, lime, cumin, curry paste, garam marsala, yogurt"

Rosemary roast lamb chops

recipe here

Want to know more about lamb! There's lots more to read about this great meat, including a variety of recipes - please click on the link and scroll through here

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes! However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

Roast Lamb with a pea and mint pesto sauce

 

Well the Easter weekend is here and I hope, like me, you will be spending some time with family and friends. I wonder what will be on your lunch or dinner menu? There are some great dishes out there; from simple roast meats to something a little more intricate. I happened to spot this recipe the other day and on mentioning it to one of my sons I got the reply, ‘Mum, I’m driving over that sounds delicious'….it just so happens his favourite meat is lamb …. and this recipe really is mouth-wateringly, gorgeous!

 

Roast leg of lamb served with a fresh and fragrant mint and pesto sauce.

 

Ingredients
For the lamb (Serves 6)
2kg whole leg lamb joint
3 cloves of garlic, thickly sliced
2-3 sprigs rosemary
1 onion, cut into chunks
2 carrots, cut into chunks

 

For the pea and mint pesto
200g (7oz) frozen peas
1 small bunch mint, leaves only
1 tbsp capers, rinsed
12 blanched almonds, toasted and roughly chopped
1 small clove garlic, crushed
juice 1/2 small lemon
(37ml) 2 1/2 tbsp olive oil

 

Method

 

1) Using the point of a sharp knife make small incisions all over the lamb, then poke a slice of garlic into each hole. Cut the rosemary into smaller sprigs and push them into the incisions too. Cover and chill for at least 2 hours, preferably overnight.
2)Take the lamb out of the fridge 1hr before roasting to allow to come to room temperature. Heat oven to gas 7, or 220 C, fan 200 C. Place the chopped onion and carrot in a large roasting tin, then sit the lamb on top, season well and drizzle over the oil. Roast for 15 mins, then turn down to gas 5, or 190 C, fan 170 C and roast for a further 1hr 20 mins. Remove the lamb, cover lightly with foil and leave to rest in a warm place for 30-45 mins.
3)Meanwhile make the pesto sauce. Boil the kettle and pour over the peas, leave to stand for 1-2 mins. Drain the peas then run under cold water. Once cool transfer to the small bowl of a food processor. Add the remaining ingredients and blend to a smooth paste. Season and transfer to a serving dish.
4)Strain any lamb juices from the roasting tray into a small saucepan. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.

 

This is such a lovely tasting recipe, and though some would serve with roast potatoes, as we are LCHF we enjoy ours with a little freshly cooked asparagus and roasted celeriac…which does not raise blood sugar numbers like potatoes do.

 

For the original recipe idea please see http://realfood.tesco.com/recipes/roast-lamb-with-mint-pesto-sauce.html

 

Enjoy ……… with a glass of red wine perhaps?

 

All the best Jan

Beer-braised lamb shanks

Slow cooking meat makes it melt-in-the-mouth tender. This simple lamb shank recipe can also be made in a slow cooker, at 5.8g carb per serving a winner.

If living the LCHF lifestyle just serve with buttery mashed swede - not potato.

Ingredients Serves 6

3 tbsp olive oil
6 lamb shanks
1 large onion, finely sliced
1 celery stick, finely chopped
1 carrot, finely diced
2 garlic cloves, finely sliced
500ml bottle pale or golden ale
300ml lamb or chicken stock, hot
2 bay leaves
5 fresh thyme sprigs, leaves stripped
Knob of unsalted butter
Handful flat leaf parsley, chopped

Method

1. Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.

2. Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are 'meltingly' tender.

3. Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy.

4. Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with buttery mashed swede.

Note: To cook this recipe in a SLOW COOKER brown the lamb shanks all over in a little oil and place in the slow cooker. Fry the onion, celery, carrot and garlic for a couple of minutes and add to the slow cooker. Add all the remaining ingredients except for the butter and parsley, season well. cover with the lid and cook on low for 7-8 hours. Whisk the butter into the sauce with the parsley and serve. (you can reduce the sauce in a pan if you like).

Of course you may like to enjoy a glass of red wine to accompany this great tasting meal. 

Original recipe idea is here 

All the best Jan

Cannon of Lamb : with celeriac potato cake : Mary Berry

Mary Berry shares her 'Country House Secrets' with this lovely recipe. Cannon of lamb is also known as loin fillet, it's a lovely, tender cut that only needs a quick roast. Served here with crisp celeriac and potato cakes - but swede rosti could be an alternative - it makes for quite a special meal, certainly one to keep in mind.

Ingredients:

Serves Four
For the lamb
2 loins of lamb
1 tbsp. olive oil
2 large sprigs fresh rosemary
salt and freshly ground black pepper
For the celeriac & potato cakes
350g/9oz floury potatoes, peeled
250g/9oz celeriac, peeled
knob of butter
1 tbsp. olive oil
For the mint gravy
knob of butter
1 level tbsp. plain flour
225ml/8fl oz. hot beef stock
100ml/3½fl oz. port
1 tsp redcurrant jelly
dash gravy browning
2 tsp chopped fresh mint

Method:

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. To make the celeriac and potato cakes, grate both the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside.
3. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside.
4. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy.
5. To cook the celeriac & potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp.
6. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the celeriac & potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve...

Alternative:

Should you wish to serve the lamb with swede (rutabaga) rosti, you can find the recipe here

Mary Berry's original recipe is here 

sharing some country house flowers - image from here

You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Lamb Rump with Rosemary Cauliflower Mash ... lower carb dish

One of our sons favourite meals is lamb … and I'm sure he would eat this lovely dish almost every day of the week, if he could! Lamb can be expensive, and when shopping I do look for any special offers. So next time lamb rump is a good price - you can guess what I'm going to buy!

This recipe suggestion, from Madeleine Shaw, is for delicious lamb rump with a rosemary cauliflower mash -  a tasty lower carb dish. Lamb rump can make a juicy alternative to steak.

Ingredients:
Serves Two
2 lamb rumps
1 tsp dried rosemary
1 tsp coconut oil or butter
1 tsp olive oil
1 tsp chilli flakes
For the cauliflower
1 cauliflower, roughly chopped
1 tbsp. coconut oil or butter
1 onion, finely chopped
2 garlic cloves, crushed

1 tbsp. dried rosemary 

Method: 
1. Preheat the oven to 190°C/gas mark 5. Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.

2. Heat a pan with the oil or butter and cook the lamb fat side down for four minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for five minutes.
3. To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7-10 minutes until it is cooked through, then drain. Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for three minutes, then throw in the garlic, rosemary and a big pinch of salt. Cook for another 3 minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.

4. Serve the mash and lamb together with a drizzle of olive oil and a pinch of chilli flakes. 

Cauliflower - a low carbers friend - see more here 

You will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy.

Please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Mediterranean-style lamb chop tray-bake

Lamb is usually a very tasty meat, but can be expensive. We don't eat it too often - in fact I keep a look out for special offers at my supermarket, Farmer's Market or butcher ... depending on where I maybe shopping! If you are not too familiar with the different cuts of lamb, have a read here

However, this lamb chop tray-bake can make the perfect weeknight dinner/supper - simple, flavourful chops served with lots of healthy Mediterranean vegetables and a little feta cheese 😋

Ingredients

Serves four

2 tbsp chopped fresh mint
1 tsp finely chopped fresh rosemary
3 garlic cloves
2 tbsp olive oil
4 lean lamb chops or cutlets
1 aubergine/eggplant, sliced
4 courgettes/zucchini, sliced
2 red peppers, cut into large chunks
2 yellow peppers, cut into large chunks
85g/3oz feta cheese, crumbled
250g/9oz cherry tomatoes
To serve

mixed leaf salad

Method
1. Preheat the oven to 180C/355F/Gas 4.

2. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.
3. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.
4. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.
5. Serve the chops with the roasted vegetables and mixed leaf salad.

This meal provides

200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars), 

11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion.

From original recipe seen here

~ Happy 4th of July ~

A bouquet of red, white and blue to all our American friends as you celebrate today.

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Mediterranean Lamb Chops : Low In Carbs

Many thanks for your comments and good wishes on my previous post. I do hope that all those readers who celebrated Easter had a happy one and also enjoyed the extended weekend break. I had a very good Easter-time celebrating together with family and having a very tasty Roast Lamb dinner on Easter Sunday.

In fact in todays' post I am keeping the flavour of lamb going and also bringing the flavours of the Mediterranean to your plate with this mouth-watering meal of lamb chops, fresh herbs, roasted veg and crumbly feta.

Ingredients

Serves Two
4 lean lamb chops or cutlets
1 tbsp, fresh mint
1 tbsp, fresh rosemary
2 cloves garlic
2 tbsp olive oil
1 small aubergine/eggplant, sliced
1 courgette/zucchini, sliced
1 red or yellow pepper, cut in large chunks
50g/2oz feta cheese, crumbled
250g/9oz cherry tomatoes

Method
1. Preheat the oven to 180C/160C Fan/Gas 5.
2. Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil. Smear over four lean lamb chops or cutlets.
3. Place the aubergine, courgette and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes.
4. Top the chops with feta cheese and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown.
5. Serve the chops with the roasted vegetables, and mixed leaf salad.

Optional Serving suggestion

Some readers may like some toasted ciabatta bread to enjoy alongside this dish, but it will increase your carbohydrate intake and may not be suitable for all.
From recipe idea seen here

Additional Reading, which may interest you
More about Lamb Chops, can be seen here

Alternative Vegetarian Recipe
Feta Cheese Stuffed Bell Peppers - see here

* Today 22nd April 2025 is World Earth Day celebrated each year since 1970

to promote environmental protection and awareness.* 

Dear reader, a variety of articles and recipe suggestions are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Mediterranean-style tray-bake using lamb chops ... look at those lovely vegetables!

Lamb is usually a very tasty meat, but can be expensive. I don't eat it too often - in fact I keep a look out for special offers at my supermarket, Farmer's Market or butcher ... depending on where I maybe shopping! If you are not too familiar with the different cuts of lamb, have a read here

However, this lamb chop tray-bake can make the perfect weeknight dinner/supper - simple, flavourful chops served with lots of healthy Mediterranean vegetables and a little feta cheese 😋

Ingredients

Serves four
2 tbsp chopped fresh mint
1 tsp finely chopped fresh rosemary
3 garlic cloves
2 tbsp olive oil
4 lean lamb chops or cutlets
1 aubergine/eggplant, sliced
4 courgettes/zucchini, sliced
2 red peppers, cut into large chunks
2 yellow peppers, cut into large chunks
85g/3oz feta cheese, crumbled
250g/9oz cherry tomatoes
To serve
mixed leaf salad

Method
1. Preheat the oven to 180C/355F/Gas 4.
2. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.
3. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.
4. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.
5. Serve the chops with the roasted vegetables and mixed leaf salad.

This meal provides
200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars),
11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion.
From original recipe seen here

Alternative Tray Bake Recipes can be seen here and here

~ thank you for visiting this blog ~

enjoy your day

You will find a variety of recipe ideas within this blog, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Rustic Lamb Stew

'This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this fire-cracking rustic lamb stew a try tonight.'

Some may like to serve it alongside some crusty bread, perfect for mopping up the delicious sauce. However, if you prefer a low carb bread how about this one here or perhaps this one here

Ingredients:
Serves 6 - 8
4 tbsp olive oil
1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
2 brown onions, thickly sliced
4 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
3 tbsp freshly chopped rosemary
1 red chilli, deseeded and finely sliced
250ml (8fl oz) red wine
1 x 400g tinned chopped tomatoes
600ml (1 pint) hot lamb stock
3 tbsp balsamic vinegar
1 x 400g tinned butter beans, drained'

Optional: crusty bread, to serve

Method:
1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes.

Serve with crusty bread/low carb bread/on its own, it's your choice dear reader.

Per serving:

Carbohydrate 12.1g Protein 29.8g Fibre 3.6g Fat 23.6g

Original recipe idea here

We bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy. Please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Lamb Moussaka with tomatoes, peppers and Caerphilly cheese

There are many lovely recipe ideas for a Moussaka and this hearty lamb moussaka is a brilliant family friendly recipe, just made for batch cooking, make two and freeze one. The Caerphilly Cheese topping just adds to this lovely dish. 

Ingredients:
Serves Four
1 tbsp olive oil
800 g lamb mince
2 onions, chopped
1 tsp ground cinnamon
3 cloves garlic, crushed

4 tomatoes, roughly chopped
300 ml low-salt lamb or veg stock (such as Kallo), made with a cube
1 kg aubergines, cut into 1cm slices
3 red peppers, quartered and de-seeded
300 g readymade watercress sauce
2 large egg yolks
80 g Caerphilly cheese, crumbled

Method:
1 Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat a large non-stick frying pan and cook the lamb on a high heat in batches, ensuring you get a good golden crust on the mince.
2 Transfer each batch to a bowl, then clean the pan. Sweat the onions for 10 minutes, covered. Add the cinnamon and garlic, and cook for a minute. Add the tomatoes and stock to the onions, then transfer the mixture to a saucepan. Cover and cook for 40 minutes. Leave to cool
3 Meanwhile, place the aubergines and peppers on 2 baking trays, brush with oil and season. Cook in the oven for 45 minutes, swapping the trays round halfway through.
4 Remove the aubergines and peppers from the oven and reduce the temperature to 200ºC, fan 180ºC, gas 6. Assemble the moussakas in 2 x 2 litre ovenproof dishes. Divide half the lamb mixture and all the tomato mixture between the 2, layer over the aubergines and peppers and spoon over the remaining lamb. Mix together the watercress sauce and egg yolks and drizzle over the top. Crumble over the cheese and bake one for 40 minutes.
5 To freeze the other dish, cool it completely and freeze for up to 1 month. Defrost and cook as before, or cook from frozen, doubling the cooking time. Check that it's piping hot in the middle before serving

Original recipe idea here

I hope all the family enjoy this low carb recipe ... of course, if preferred, you can always made a slightly smaller moussaka just amend the ingredients accordingly.

All the best Jan

Mediterranean-style tray-bake using lamb chops

Lamb is usually a very tasty meat, but can be expensive. We don't eat it too often - in fact I keep a look out for special offers at my supermarket, Farmer's Market or butcher ... depending on where I maybe shopping! If you are not too familiar with the different cuts of lamb, have a read here

However, this lamb chop tray-bake can make the perfect weeknight dinner/supper - simple, flavourful chops served with lots of healthy Mediterranean vegetables and a little feta cheese 😋

Ingredients

Serves four
2 tbsp chopped fresh mint
1 tsp finely chopped fresh rosemary
3 garlic cloves
2 tbsp olive oil
4 lean lamb chops or cutlets
1 aubergine/eggplant, sliced
4 courgettes/zucchini, sliced
2 red peppers, cut into large chunks
2 yellow peppers, cut into large chunks
85g/3oz feta cheese, crumbled
250g/9oz cherry tomatoes
To serve
mixed leaf salad

Method
1. Preheat the oven to 180C/355F/Gas 4.
2. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.
3. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.
4. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.
5. Serve the chops with the roasted vegetables and mixed leaf salad.

This meal provides
200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars),
11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion.
From original recipe seen here

Alternative Tray Bake Recipes can be seen here and here

~ Happy 4th of July ~

A bouquet of red, white and blue to all our American friends as you celebrate today.

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Roasted Lamb Steaks with almonds and a tomato ragu

Simple to make and very good to eat, this easy to follow recipe makes a great mid-week (or anytime) meal. If you are not keen on lamb then why not consider swapping lamb for a different meat ... or even fish!

Ingredients:

Serves Four
2 tbsp. olive oil
1 tbsp. ground cumin
1 lemon
4 lamb leg steaks 
1 onion
3 carrots
1 garlic clove
1 tbsp. tomato purée
50g (2oz) flaked almonds
1 x 400g (14oz) tin chopped tomatoes
1 tbsp. sugar (or equivalent sweetener)
small bunch parsley

Method:

Heat the oven to gas 6, 200°C, fan 180°C. In a small bowl, combine 1tbsp of the oil with the cumin and lemon zest and lightly season. Put the lamb steaks on a baking tray and brush all over with the oil mix. Set aside.

Heat the remaining oil in a medium saucepan and sauté the onion and carrots covered with a lid for ten minutes over a medium heat until soft. Add the garlic and tomato purée for the final minute.

Transfer the lamb to the oven to cook for 10-15 minutes, adding the flaked almonds for the final three minutes. 

Meanwhile, stir the chopped tomatoes and the sugar through the vegetables and simmer for 10 minutes. Divide the ragu and lamb steaks between 4 plates. Garnish with the chopped parsley.

The original recipe nutritional breakdown per serving:

Carbohydrate 19.6g Protein 33.2g Fibre 4.5g Fat 38.0g

The above taken from a Tesco Real Food idea here

Cumin is an aromatic spice native to eastern Mediterranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.

White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour. Cumin is widely available, all year round.

To prepare it, dry-frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews.

It is best stored in a cool, dark area.

As regular readers know, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy... but please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Crunchy Mozzarella Salad ... perfect for warmer May days

Here in the UK we have a Bank Holiday Weekend, which for many means a nice three day break from work. Time to see family, friends ... perhaps do some gardening, visit one of the many May Fayres and events which are being advertised. Whatever you may be doing I wish you a happy weekend, with some good weather. How about enjoying this colourful vegetarian salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds sometime over the weekend!

Ingredients:

Serves Two

100g lamb's lettuce (sometimes known as Corn Salad), or baby spinach leaves, or a mixture of both
½ cucumber, cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp. oil for drizzling)
1 yellow pepper, de-seeded and cut into thin strips
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

Method:

1. Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together.

2. Divide the salad between two serving plates.

3. Divide the mozzarella equally between the plates. 

4. Scatter with pumpkin seeds and drizzle with balsamic vinegar and oil from the tomatoes.

Tuck in and enjoy ...

Recipe from an original idea here

Lamb's Lettuce

Lamb's lettuce is sometimes known as Corn Salad. Lamb's lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue!

Availability:
Lamb's lettuce is at its best from May to November.

Choose the best:
Dark, narrow leaves that are springy and in-wilted.

Prepare it:
Be sure to wash and drain lamb's lettuce thoroughly before using as, like spinach, it can be quite grainy and gritty.

Store it:
It is quickly perishable and should be used within two days of purchase. Store in an airtight plastic bag in the fridge.

Cook it:
As a main ingredient in salads or cooked and served as a side vegetable.

Alternatives:
Try Cos lettuce or baby spinach.

Did you know that pumpkin seeds are edible, flat, oval-shaped green seeds. When removed from the flesh of a pumpkin, they can be rinsed and roasted, either plain or with other flavours such as oils and spices, to create a delicious, crunchy snack. They may be small, but pumpkin seeds are little powerhouses of nutrients and health benefits. Like nuts, pumpkin seeds are a great source of protein and unsaturated fats, including omega-3. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A. Pumpkin seeds' biggest claim to fame is that they are an excellent natural source of magnesium and zinc.

You will find a variety of articles and recipes within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan