Persian and French Inspired Lamb
Based in the stunning Hampshire countryside, Lindsay documents her love of rural life and rustic cooking over on her blog, Lindsay’s Feast. She’s shared two of her favourite lamb recipes with us; a beautifully aromatic Persian-inspired dish and a French infused recipe with a hint of tangy mustard.
Lamb with Figs, Dates and Fregola
- 3 tbsp. olive oil
- 600g Scotch Lamb PGI leg, diced
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 350ml lamb or vegetable stock
- 250g fregola/Israeli couscous
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- Salt and freshly ground black pepper
- 4 Good Quality dates, roughly chopped
- 4 fresh figs, quartered
- A handful of toasted almonds
- Fresh parsley and mint, chopped
- Heat 2 tbsp. of the oil in a large sauté pan and brown the diced lamb over a high heat, taking each batch out as its browned. Remove and put to one side.
- Heat the remaining oil in the same pan and add the onions, cooking until softened. Stir in the garlic, cumin and coriander. Add in the fregola, coating in the juices.
- Pour in the stock, season with salt and pepper and then add the cooked lamb. Cover the pot and cook for 15 minutes, until most of the liquid has been absorbed and the fregola is tender.
- Leave to stand for a few minutes and then transfer to a serving bowl. Scatter the dates, figs, toasted almonds and fresh herbs on top to serve.
LAMBS SHANKS WITH CHICKPEAS
Lamb and chickpeas:
- 2 tbsp. olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 2 tsp. sugar
- 2 Scotch Lamb PGI shanks
- 2 tsp. Dijon mustard
- 300ml lamb or vegetable stock
- 2 tsp. rosemary leaves, chopped
- 1 x 400g can of chick peas, rinsed and drained
- Salt and freshly ground pepper
- 85g couscous
- 100ml boiling water/stock
- 1 tsp. olive oil
- Chopped fresh mint to garnish
- Heat 1 tbsp. of oil in a frying pan and fry the onions and garlic over a low heat until softened. Sprinkle over the sugar and continue to cook until some of the onions are browned and slightly caramelised, but not burnt. Transfer the onions to a large, deep casserole dish or stew pot.
- Heat the remaining oil in the frying pan and brown the lamb shanks, pressing them down so they take on a nice colour. Remove them from the pan and spread each lamb shank with a teaspoon of Dijon mustard.
- Place the lamb shanks in the casserole dish, cover with the stock and add the rosemary. Bring to a simmer and cover with greaseproof paper, followed by the lid. Cook at a gentle simmer for an hour and half until the meat is practically falling off the bone.
- 10 minutes before the lamb is ready, place the couscous in a bowl and pour over the boiling water or stock. Cover with a plate until the couscous has absorbed the liquid. Drizzle with olive oil and fluff up the couscous using a fork.
- Remove the lid from the lamb and add the drained chickpeas, season with salt and pepper and boil for a few minutes to cook the chickpeas.
- Transfer the couscous to a large serving dish, place the lamb shanks on top and then pour over the chickpeas and sauce. Garnish with chopped fresh mint and serve straight away.