“Greek Lamb with Yogurt Mint Sauce” from “How Easy Is That?”

If you would like to make this yourself, click through on this sentence to see the recipe, as posted on FoodNetwork.Com.

This was absolutely yum. We all–even the boys– went back for seconds, and in some cases, thirds. This surprised me since they’re not huge lamb eaters, but hey, it was delicious.

Having lamb was at the request of my parents, who are visiting. They live in The Middle of Nowhere in the United States, and apparently it’s impossible to find lamb there. For me, I can get lamb only after a two-minute journey to my local butchers, Dring’s. Wanting to keep my parents happy, we got the lamb.

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In the U.K., lamb is getting expensive. The butcher explained the reason why. In the past, the British would be big eaters of lamb from New Zealand but in recent years, the Kiwi lamb has been going to Asia and is not reaching our shores. For that reason, the lamb we’ve got left is becoming more expensive.

This dish requires a bit of foresight because you have to marinade it. I marinated it about three hours, but as with all marinades, the longer you do it, the  better it will be. But once that’s done, all you have to do is throw it on to the barbecue or, in our case, under the broiler/grill for 10 minutes and Bob’s Your Uncle.

The yogurt mint sauce is an option, but I would definitely make it if I were you. It was simply a matter of throwing nine ingredients in a food processor and you’re finished. Again, it helps to do it a few hours ahead of when you’ll want to eat it so that the flavours can get to know each other before you eat them.

Will I make it again? Definitely. Another winner from the Barefoot Contessa. I have to say, this month hasn’t been incredibly inspirational, but it has been delicious.

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“Greek Lamb with Yogurt Mint Sauce” from “How Easy Is That?”

“Turkish Flats, Shred Salad, Feta & Herbs” from Jamie’s 15 Minute Meals

Time taken: 23 minutes

Peter: Every time I put my fork in this the flatbread shatters. Perhaps a knife and fork aren’t the right implements for this.

Anna: I agree it’s a bit messy to eat. But at least it took less time than the other recipes. I knew it would be relatively short. I even had time to clean up the kitchen a bit while the flatbreads were cooking. So that’s a first.

Peter: It’s very filling. It’s quite nice. There does seem to be a plethora of ingredients, as usual.

Anna: Yes. It’s not an easy meal to make, though easier than the other recipes we’ve done. Had to get the food processor out of the back of the cupboard. Again. Thank you for helping me with that.

Peter: I don’t need to have this again. The Mary McCartney tortillas are much better.

Anna: And we’re having them next week!

“Turkish Flats, Shred Salad, Feta & Herbs” from Jamie’s 15 Minute Meals

“Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran”

Tom: Wow. I love it when lamb goes all gooey and burnt on the outside like this. Just the way I like it! What did you have to do it?

Kirstin: Apart from cook it for four hours? I had to stuff it with all sorts of goodies.

Tom: But what goes on the outside?

Continue reading ““Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran””

“Slow Roast Leg of Lamb” with “Baked Aubergines and Dauphinoise Potatoes” followed by “Baked Blackberry Stuffed Apples with Meringue Topping” from “Virgin to Veteran”

“Peter’s lamb curry” from “The Return of the Naked Chef”

Anna: I think I remember making this curry years ago, and wierdly I think that I didn’t like it that much. But this is delicious!

Peter: Maybe your tastebuds are maturing like this book.

Anna: Hmm. Maybe. What did you think?

Peter: It was very good. You could tell that it was made from scratch, all the flavours were really fresh. If I had one comment it would be that it tasted like it should be a dry curry, but there was quite a lot of sauce.

Anna: Actually the core recipe is just for the sauce. In typical Jamie fashion you can make the dish your own…. bit of chicken, throw in some paneer, chuck in some chickpeas….

Peter: Did you rip in some herbs?

Anna: I didn’t, but I added spinach for greenery. What is it with curry? It’s impossible to take decent photos! Brown sludge. Yummy brown sludge.

Peter: It is brown.

Anna: Despite having 3 Indian cookery books on my bookshelf I think this will be a recipe I will be going back to. I’m glad we tried it again!

“Peter’s lamb curry” from “The Return of the Naked Chef”

“Lamb provencal with Five Herbs” from “Easy”

Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.

Kirstin: It took an hour an a half to chop and fry all those vegetables.

Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.

Kirstin: There’s no coriander in Provencale food.

Continue reading ““Lamb provencal with Five Herbs” from “Easy””

“Lamb provencal with Five Herbs” from “Easy”

“Lamb fillet or rump with spicy couscous” from Easy

Kirstin (while Tom slices it up): Is it rare inside?

Tom: Er, no. Although I have to say I’ve never been a fan of raw lamb.

Kirstin: Damn! I had a feeling it wasn’t going to be rare inside. He said to colour the meat at a medium heat. I had a feeling that wasn’t going to work. So when it didn’t I had to increase the heat to brown it properly which of course meant more cooking for the inside. And that was before I had to stick it in the oven.

Tom: The outside is done beautifully though.

Kirstin: So I need to cross out that crucial word in the book and change it so that I sear the meat rather than brown it next time at  a  higher heat for a shorter period of time.

Tom: Will there be a next time?

Kirstin: Actually, yes because the couscous was lovely. And thank you Drings for the lovely lamb. And the cheeses from the cheeseboard. Good choices, all. Yum and thank you!

Tom: You know me, I love couscous and lamb.

Kirstin: And it all went well together. I have to admit I left out the raisins and sultanas. because you all know my longstanding feelings on the matter. I don’t think we missed anything, do you Tom?

Tom: No.

Kirstin: To be fair, I needed a recipe tonight which would be quick and easy after a long day at work. But also one that would impress. This almost fitted the bill and I would definitely use it again, with that slight adjustment. So thus far, a great book that just needs a few notes added to each recipe….

“Lamb fillet or rump with spicy couscous” from Easy

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

Kirstin: That was the best lamb and the best gratin. Ever. I had seconds!

Anna: You don’t have seconds very often.

Kirstin: I never have seconds.

Tom: It smelled fantastic when the lamb was cooking.

Continue reading ““Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat