Lamb Pie And Mustard Thatch Food

LAMB PIE AND MUSTARD THATCH

Steps:

• Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes.
• Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the Worcestershire Sauce, Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour.
• Place in a 12 inch square dish and leave to cool.
• Peel the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained mustard, mix well and carefully cover the top of the meat.
• Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
• Freezes well.

LAMB SHEPHERD'S PIE

Steps:

• Preheat oven to 300 degrees. Make the filling: Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks generously with salt and pepper. Working in batches, brown lamb shanks on all sides, about 8 minutes. Transfer lamb to a large plate using kitchen tongs. Reduce heat to medium. Add onion and garlic to Dutch oven, and cook until softened, about 4 minutes. Add tomato paste, and cook for 2 minutes. Add wine, and bring to a boil. Cook for 1 minute.
• Return lamb to Dutch oven. Add stock, thyme, and bay leaf. Bring to a simmer. Braise,covered, for 2 1/2 hours.
• Remove Dutch oven from oven, and add celery root and carrots. Braise until meat is falling off the bone and vegetables are tender, about 30 minutes. Let cool slightly.
• Meanwhile, make the topping: Peel potatoes, and cut into 1-inch cubes. Transfer to a medium pot, and cover with salted water. Bring to a boil. Reduce heat to low, and simmer until tender, about 20 minutes. Drain, and pass potatoes through a ricer. Return potatoes to pot, and add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring until combined and warmed through. (If not assembling potpies immediately, place a piece of plastic wrap directly on the surface of potatoes to prevent a skin from forming.)
• Transfer lamb to a plate using a slotted spoon, and remove meat from bones. Break into smaller pieces using a fork. Skim fat from remaining cooking liquid. Return lamb to Dutch oven, and stir.
• Heat broiler. Transfer filling to a 12-inch (8-cup) gratin dish using a slotted spoon. Add 1/4 cup cooking liquid. Spread mashed potatoes over top, covering the entire surface. Broil 5 inches from heat source until potatoes are golden brown, about 5 minutes. Serve remaining cooking liquid on the side.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

Steps:

• Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
• Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

GREEK LAMB PIE

Steps:

• Preheat your oven to 400°F.
• Lightly grease a 8 1/2 in springform pan.
• Fry the mince and onion in a dry nonstick pan until golden.
• Add the garlic, tomatoes, mint, nutmeg and seasoning.
• Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• Drain the leaves well and then mix through the meat mixture.
• I sometimes add 1/4 lb of crumbled feta at this stage.
• Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
• Spoon the meat and spinach mix in then wrap the pastry over to enclose.
• Scrunch up any remaining pastry into balls, and place over the top of the pie.
• Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• I like to let this cool a little, and serve it with a green salad.

ROAST LAMB

Steps:

• Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
• Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
• Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
• Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
• To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
• Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.