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So here it is, a second recipe post in one day!  I know, I spoil you! This is the point where I usually witter on about stuff, and try to be funny… but I’ve already blogged once today, and I spent all my wit on that one. A foolish move, yes, I know. I’ve just had my tea, watching Masterchef, but there’s not much funny things I can say about that. The nettle soup was nice, as was the main.

I guess I should just start talking about this lamb. Firstly, I would like to talk about cheap cuts of meat. If you know me well at all, you will know how much I love cheap, traditional cuts of meat, and when I saw breast of lamb in the supermarket, I thought, “oof, there’s a nice cheap cut of meat, ideal for slow roasting”, well here’s some news… it’s not. I would suggest any other slow roasting cut, perhaps shoulder of lamb would be ideal. It’s definitely a recipe for slow roasting though. So just bear that in mind!!

I’m going to post the two recipes as separate, just to make it easier for me.

Greek Style Minted Lamb

Ingredients :

For the marinade

  • Greek Style Yoghurt
  • Handful of fresh mint, roughly chopped
  • Juice of half a lemon
  • Cumin
  • Salt
  • Pepper

Obviously, a joint of lamb of your choice will be required, too.

Method :

  1. Mix all the ingredients for the marinade together. Score the lamb so that the marinade can seep into the meat.
  2. Marinate the lamb overnight.
  3. The following day, seal the lamb in a hot griddle pan, until it takes on some colour.
  4. Transfer to a pre-heated oven, at 120 degrees centigrade, for at least 2 hours. Although you can cook it for longer if you like. Maybe 3 hours at 100 degrees centigrade.
  5. Take out to rest for at least half an hour before serving, covering it with foil to retain some of the heat.

Saffron Potatoes

Ingredients :

  • Potatoes, sliced thickly (I suggest a good all rounder, nothing too floury, nothing too waxy)
  • Red onion, sliced thinly
  • Rosemary, ground with a pestle and mortar
  • A generous pinch of saffron
  • Butter!
  • Chicken stock cube
  • Salt
  • Pepper

Method :

  1. Bring water with saffron and rosemary to a boil in a pan. Plunge the sliced potatoes in for ten minutes, and then remove the potato.
  2. Add the chicken stock cube to the saffron and rosemary infused water.
  3. Arrange the potato and onion in layers in a suitable dish. Season, and add a few knobs of butter to the top.
  4. Pour over the stock, to just above the top layer over potato.
  5. Cover with foil, and bake in a low oven for about 1 hour. With the foil removed for the last 20 minutes.

So there you go. Two recipes, aren’t I lovely at sharing stuff?

I’m just going to leave you with a picture of how my tea turned out tonight. Not sure when I will blog next, I may blog tomorrow, or sometime over the weekend. I just don’t know!

You can't really see in this photo, but the potatoes went a lovely golden colour from the saffron!

You can't really see in this photo, but the potatoes went a lovely golden colour from the saffron!

Till next time!

Kris,

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Offal. I bloody love the stuff. It’s underused, and unfortunately too many people turn their nose up at it. I’m all for the eat every last scrap way of life, not wasting a little bit. It’s got loads of flavour, and best of all… IT’S DIRT CHEAP!! You can pick up sliced lambs liver for less than £1 from a supermarket, and in the case of this recipe, you can get a few lambs hearts for £1.50 in a supermarket, or, speak to your local butcher a few days beforehand, and ask them to get some hearts in for you.

Where was I?… oh, yeah… the recipe, I’ll get right on that.

Lebanese Lemon Lambs Heart

(Serves 2 as a snack/starter, or 1 as a main meal)

Ingredients:

  • 3 lamb hearts
  • Juice and zest of one lemon
  • 5/6 cloves of garlic
  • Olive oil
  • Salt
  • Pepper
  • Pitta Bread

Method

  1. Chop the lamb hearts into small pieces, discarding the tough bits (Look, I never paid attention in biology, and when it came to the lesson where everyone cut up lamb hearts, I was going through a vegetarian period, which lasted about 6 days, so I can’t remember what they’re called!), and put in a bowl.
  2. Add the zest and juice of one lemon to the heart, and a good glug of olive oil, enough to coat the chunks of heart.
  3. Crush all but one of the garlic cloves and add to the meat, along with a good crack of salt and pepper.
  4. Leave to marinade for AT LEAST 2 hours in the fridge.
  5. Throw lamb heart into a very hot frying pan, with a finely chopped/minced clove of garlic, and sautee for about 5 minutes.
  6. Whilst cooking heart, toast a pitta bread.
  7. Slice pitta bread, and spoon lemony heart inside.
  8. Enjoy with a nice glass of red wine.

I suggest you serve this meal to the one you love, what’s more romantic than eating a lambs heart?

Go,… cook!!

Kris

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