Spiced Leg of Lamb

Ingredients:,
Lamb leg2.5kg, Garlic, crushed 4 cloves, Slices & chopped fresh root ginger, peeled and shredded4pcs Onion, thinly sliced,Lamb stock as needed, Light soy sauce 5tbsp,Hoi sin sauce or soy bean paste 3tbsp, Dried chilli or chilli sauce 2tbsp, 5-spice powder½tsp, Sugar 2tbsp, Red wine as needed. Water as needed, Salt and pepper to taste ,Corn oil 4tbsp,Red vinegar4 tbsp, and bouquet garni .

Preparation:
Place all the ingredients except the lamb in a sauce bowl and simmer gently. Marinate the lamb for overnight. Place the lamb in a roasting pan; place it in a preheated oven for 45 minutes, turning the lamb every 15 minutes. Add to the lamb, bouquet garni, and red wine, water and chicken cube, stir for a while, and adjust the seasoning of the water. Cover, and place in the oven turning the lamb every 30 minutes, for 1 – 1½ hour or until the lamb is tender.
To serve, slice the lamb into bite-sized –pieces. Serve hot with brown pepper sauce.

Lamb with cannellini beans and rosemary

Ingredients:
Tomatoes 4pcs, Oil, for cooking, Lamb fillet diagonally sliced 600gm, 4Cloves garlic, finely chopped,Cumin seeds1tsp, Rosemary, finely chopped2tsp, Red wine vinegar 2 tbsp, Lemon juice
1tbsp, Can cannellini beans, rinsed 2 can, Flat-leaf parsley 1tbsp, Soy sauce1tbsp, Salt and pepper as needed to taste.

Preparation:

Score a cross in the base of each tomato with a sharp knife. Put the tomatoes in a heatproof bowl and cover with boiling water for 45 seconds. Transfer to iced water and then peel the skin away from the cross and remove the stalks. Scoop out the seeds with a teaspoon and finely chop the flesh into cubes. Heat the wok until very hot, add 2 teaspoons of the oil and swirl it around to coat the side. Stir-fry the lamb into batches over very high heat until it is browned.
Return all the lamb to the wok and add the garlic, cumin seeds and rosemary. Cook for 1 minute. Reduce the heat and add the vinegar, soy sauce and lemon juice. Stir to combine, scraping any
Bits from, the bottom of the wok. Add the tomato and cannellini beans and stir-fry until warmed through. Season with salt and black pepper, then scatter with the parsley.

Lamb Pie With Apples

Ingredients:
Onion2, Leek1 , Untreated apples150 gm, Best end of neck of lamb675 gm, Mildly smoked ham200 gm, Allspice ¼ tsp, Grated nutmeg ¼tsp, Salt Freshly ground black pepper,5 Sprigs thyme, Lamb stock 150 ml, Ready-made short-crust pastry225 gm, Egg1.

Preparation:
Peel the onions and slice into fine rings. Wash the leek and cut into thin rings. Wash the apples thoroughly, quarter, remove the cores and cut into slices. Wash the meat and cut into 12 equal pieces. Dice the ham.Make successive layers of meat, ham, onion, leek and apple slices in a large ovenproof casserole. Wash the thyme, pluck off the leaves and chop finely. Sprinkle each layer with herbs, spices and thyme. Pour the lamb stock over all.Pre-heat the oven to 200° C, gas mark 6.Roll out the ready-made pastry and lay it over the mixture. Whisk the egg and brush over the pastry. Bake the pie for 20 minutes. Reduce the heat to 180 ° gas mark 4, and bake for another 1 to 1 ¼ hours. If the pastry looks as if it is becoming too brown, cover with aluminum foil.Serve hot from the oven.

Lamb Hot Pot

Ingredients:

2 TBSP VEGETABLE OIL, 1 ½ KG LAMB CHOPS OR LAMB LEG BONELESS CUT INTO
SLICED, 50 gm FLOUR, SALT & PEPPER TO TASTE, 4 LARGE CARROTS SLICED, 900 ML STOCK, 1TABLESPOON CHOPPED FRESH PARSLEY, 2 TBSP TOMATO PUREE, 8 TBSP BROWN GRAVY, 200 GM SLICED POTATOES, 3 LARGE ONION, CUT INTO SLICED,FRESH ROSE MARY TO TASTE AS GARNISH.

Preparation:

POUR THE OIL INTO A FLAMEPROOF CASSEROLE DISH. PUT ABOUT ONE-THIRD OF THE LAMB SLICED INTO THE CASSEROLE. SPRINKLE OVER FLOUR, SALT & PEPPER. COVER WITH THE CARROTS THEN POTATOES & ONION. COMBINE THE BROWN GRAVY WITH TOMATO PUREE THEN POUR OVER THE POT. BRING TO THE BOIL AND PUT INTO THE OVEN IN TEMPERATURE 170˚ C. COOK UNTIL THE LAMB IS TENDER. GARNISH WITH THE PARSLEY. SERVE HOT.