Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Spinach & minced meat curry

For ➍ 

450 g fresh spinach 

1 ts salt for cooking spinach 

1 tbs salad oil or olive oil 

300 g minced meat 

1 onion, finely chopped 

2 cloves garlic, finely chopped 

3-4 tbs curry powder 

1 red chilli, cut into small pieces 20 cl water 

1 ts salt for seasoning 

4 tbs ketchup 

2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 

4 servings rice or naan 

4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 

Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 

Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 

-okawarishitene-

Ossobuco di agnello (Italian lamb shanks)

For ➋* 

2 (about 800 g total) lamb shanks 

extra-virgin olive oil 

kosher salt & freshly ground black pepper** 

1 large sweet onion, sliced 

10 cl red wine 

1 head (10 to 12 whole cloves) garlic, separated & peeled 

1 (700 g) can chopped tomatoes 

10 cl water (or more) chopped parsley for garnish

 

Pat meat dry. Rub lamb shanks with olive oil. Season generously with salt and pepper.** Heat a heavy casserole. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot. To the same pot, add 1 ts of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover. Sweat the onions until limp but not browned, stirring often. When they are limp, add the wine and cook for 2 m, scraping up any browned bits from the bottom of the pot. Add garlic cloves, tomatoes, and 10 cl of water. Stir to combine, then return the lamb shanks to the pot. Reduce heat to low and simmer, turning lamb shanks occasionally, for 1-1½ h or until tender. Add additional water if the sauce becomes too thick. Serve braised lamb shanks with cooked pasta, rice, mashed potatoes or polenta. Sprinkle with parsley.

*double quantities for ➍ 

** to give it a more authentic Italian flavour, add ½ bunch fresh thyme, ½ bunch fresh rosemary picked clean and chopped; flour to lightly coat the shanks

Grilled aubergine with pomegranate & pistachio

For ➍
3 eggplants
¼ ts turmeric
1 tbs garam masala
peanut oil
3 tbs pistachios
1 bunch coriander
1 bunch mint
1 pomegranate
2 shallots
1 clove garlic
1 tbs sugar cubes*
3 tbs white wine vinegar
1 tsp pilipili

Peel the garlic and shallots. Chop finely.
Chop the coriander and mint leaves until you have 1 tbs of each.
Remove the seeds from the pomegranate.
Place a saucepan over medium heat and add the shallots, garlic, sugar, vinegar, pilipili and 3 tbs water.
Boil for 1 m, remove from heat and allow to cool.
Stir in the chopped coriander, mint and 3 tbsp pomegranate seeds.
Rinse the salt from the aubergines and pat them dry.
Mix 3 tbs oil with the garam masala and turmeric into a paste and brush the aubergine slices with it.
Heat the grill pan and fry them on both sides in beautiful, black lines.
Arrange them in a baking dish. Sprinkle with oil and continue cooking until the aubergines are soft.
Arrange the slices on a serving dish and spoon the dressing over it.
Garnish with the rest of the pomegranate seeds, mint leaves and coriander.
Sprinkle with pistachios and serve.
Serve as an opener or as a side dish at e.g. grilled lamb crown.

* Replace if necessary by honey. Or replace the wine vinegar with balsamic vinegar for a sweeter taste.

Lamb tam tam

For ➍
1 kg lamb meat
1 cucumber (seeded)
2 tomatoes (peeled, seeded, diced)
coconut (ground)
2 plantains
cream
1 tbs white wine vinegar
oil (frying)
3 tbs olive oil (salad)
4 tbs olive oil (marinade)
½ garlic
½ tbs leaf parsley
2 red peppers
1 tbs paprika powder
1 tbs cumin powder
pepper
1 tbs salt (leveled)

Cut the lamb into cubes. Chop the garlic.
Cut the peppers into strips. Dice the cucumber.
Peel, seed and dice the 2 tomatoes.
Finely chop the onion. Mix the lamb with cumin, paprika, salt, garlic and olive oil. Let marinate for at least 1 h.
Mix all ingredients, the cucumber, tomatoes, onion, olive oil, wine vinegar, pepper and salt, for the salad and set aside in a cool place.
Stew the red pepper in a pan with olive oil. Add the lamb and fry until nicely browned (10-15 m). Season with pepper and salt if necessary.
Heat some oil in a wok. Peel the bananas and cut them into slices. Fry them in the oil until golden brown and roll them in coconut powder.
Divide the tomato-cucumber salad on the plates. Add the lamb. Finish with fried banana.
Drizzle a little cream over the plates, garnish with parsley and serve immediately.

Spiced lamb with pomegranate salad

For ➋
1 garlic clove
a pinch coarse sea salt
1 ts black peppercorns
1 ts coriander seeds
1 ts smoked paprika
a drizzle of olive oil
2 lamb steaks
pomegranate salad

Crush the garlic with a pinch of salt using a pestle and mortar. Add the black peppercorns, coriander seeds and paprika. Add 2 tbs of olive oil, till you have a rough, loose paste. Baste the lamb steaks with the spice mix then set aside for at least 15 m, longer if you can.
Lay the steaks on a hot barbecue to ensure a charred crust and leave to cook for approximately 10 m, turning them occasionally.
When the lamb is cooked, season generously with some coarse sea salt and serve with the  pomegranate & cucumber salad.

*Or try a slow cooking recipe.

Pomegranate & cucumber salad

For ➋
1 whole cucumber
seeds from ½ pomegranate
a few sprigs mint

Chop the cucumber into neatish chunks and put in a serving bowl. Remove the seeds from half a pomegranate, avoiding any of the white pith. Scatter over the cucumber. Finally tear over the cooling mint and toss together.
Serve wth grilled or marinated lamb or chicken

More pomegranate salads: pomegranate,endives & feta, pomegranate, tomatoes & garlic, warm lamb salad with pomegranate & mint, pomegranate & quinoa salad, Friuli winter salad, pomegranate fruit salad

Kibbeh & fattoush (Lebanese lamb meatballs & bread salad)

For ➍
500 g lamb minced meat
100 g of rucola
4 meat tomatoes
1 cucumber
1 little-gem lettuce rougette
½ lemon
1 flat flat parsley
4 sprigs of mint (fresh)
1 red onion
1 clove of garlic
120 g bulgur
2 pita bread
3 tbs raisins
3 dl vegetable stock (½ cube or 1 ts powder dissolved in 3 dl hot water)
6 tbs olive oil
1 ts ground cumin
1 ts ground coriander
½ ts cinnamon
1 pinch of cayenne pepper
black pepper & salt

Put the bulgur in a bowl and pour over the stock. Cover and simmer for 10 m. Let it cool down.
Cut the red onion and garlic into julienne.
Deseed the tomatoes and cut into pieces.
Cut the unpeeled cucumber into 2, length wise. deseed with a spoon. Cut in 0.5 cm thick slices.
Chop the parsley leaves roughly. Pull the mint leaves from the stalks.
Roast the pita bread in the toaster or in a preheated oven.
Heat 1 tbs olive oil in a pan and glaze the onion and garlic with the cinnamon, cumin, cayenne pepper and coriander. Mix with the bulgur and the raisins through the lamb meat. Add black pepper and salt. Roll the mixture with your hands into balls. Shape each ball into an oval so that they get the shape of a lemon.
Heat 2 tbs olive oil in a pan and bake the balls golden brown, 4-5 m.
Mix the lettuce leaves with the rucola, the cucumber, the tomatoes, the chopped parsley and the mint leaves.
Squeeze half the lemon (you need 2 tbs of juice). Stir 3 tbs olive oil in and add black pepper and salt. Mix the dressing under the salad.
Trim the pita bread in coarse pieces and mix under the salad.
Serve the baked balls with the salad.

Kibbeh, Arabic for 'balls', can be made from lamb, camel or beef. Sometimes they are covered in mashed potatoes before baking. Serve them while still hot, with a salad, like in this proposition, while or a snack with yogurt (or sour cream) and lime wedges. They can also be served at room temperature and they go great with pita bread, hummus, babaganoush and/or tabbouleh.
Kibbeh look-alikes are calle quibe or kibe in Portuguese. In the Dominican Republic they call it quipe or pipe.
Fattoush is a classic Lebanese bread salad, that can be eaten on its own or with meat.

Spring lamb

For ➍-➏ *
1 boneless, trimmed shoulder of baby lamb, weighing approximately 1,250 kg**
60 cl red wine
60 cl water
250 g pearl onions, peeled
1 tbs black peppercorns
6 pieces allspice
1 bay leaf
250 g mushrooms, halved
250 g sliced carrots
6 garlic cloves
4 tbs vegetable oil

Place the oil in large Dutch oven over medium heat.
Season the lamb shoulder with sea salt and pepper. When the oil is fragrant and rippling, brown it on all sides in the Dutch oven. Once the lamb is nicely browned, remove and reserve.
Add the vegetables, spices and garlic. Cook, stirring frequently, for about 10 m to caramelize the mushrooms and onions.
Return the lamb to the pot. Add the water and wine. Bring to a simmer, cover and lower heat to retain a slow simmer. Cook on the stove top for 90 m, covered, turning the lamb every 30 m.
Remove lamb and vegetables to a platter, and let rest for 10 m.
Meanwhile, reduce your sauce over medium heat, uncovered in the Dutch oven, until it has some body and is able to coat the back of a spoon.
Slice the lamb and drizzle with the sauce. Season and serve.

*For 2, use slices of leg of lamb. Brise and add to the stew (10 cl wine, 10 cl water, 200 g mushrooms and 200 g carrots, 3 bulbs of garlic, for 25-30 m on moderate heat. Serve.
**To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a small thin piece of lamb fat down one side.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Cinnamon-braised lamb shanks

For ➍
4 cm piece of ginger
4 garlic cloves
100 g golden raisins
1 tbs ground cinnamon
2 red chillies
2 ts ground coriander
20 cl natural yogurt
6 lamb shanks
groundnut or vegetable oil
1 cinnamon stick
2 star anise
1 bay leaf
8 shallots
50 cl chicken stock
sea salt & freshly ground black pepper

Peel and roughly chop the garlic and ginger. Blitz along with the raisins, ground cinnamon, chillies and ground coriander in a food processor. Add the yogurt, and a good pinch of salt and pepper and pulse until just mixed. Make incisions in the lamb shanks and place in a bowl. Rub the marinade into the meat, cover and marinate for a few h or even for a day if possible.
When you are ready to cook the meat, peel and finely slice the shallots. Add a drizzle of groundnut oil to a deep, heavy-based casserole - large enough to hold all the shanks, and fry the cinnamon stick, star anise and bay leaf for a minute. Add the shallots, then turn the heat right down and sauté for 10 m until soft and sticky. Spoon the mixture into a bowl and leave to one side.
Drizzle in a little more oil and turn up the heat. Brown the lamb shanks in batches, reserving any marinade left in the bowl. When the meat is brown on all sides, return it all to the pan with the softened shallots and any reserved marinade. Pour in the chicken stock and bring to the boil. Carefully cover with foil, then cook over a low heat for 3 h, turning the shanks regularly and adding more stock if it gets too dry. The lamb should be tender and falling off the bone.
Remove the shanks from the pan and cover with tinfoil to keep warm. Turn up the heat and let the sauce bubble away for around 10 m until you have a lovely, thick sauce.
Return the lamb shanks to the pot and serve. Perfect with mashed potato or creamed cauliflower and greens, or even steaming basmati rice.

Lamb steaks with chats & Brussels sprouts

For ➍
600 g chat potatoes*, halved
350 g Brussels sprouts
40 g butter, chopped
8 trimmed lamb steaks
1 small onion, chopped
6 cl white wine
12.5 cl beef stock
1 ts Dijon mustard
1 tbs chives, chopped

Boil potatoes and sprouts, separately, in medium pans of boiling water, uncovered, until tender. Drain.
Meanwhile, melt half the butter in a large frying pan, add the steaks and cook for about 3 minutes on each side or until cooked as desired. Remove from the pan, cover to keep warm.
Add onion to the same pan, cook, stirring, until softened. Add wine to the pan, then add the stock and mustard and simmer, uncovered, until hot.
Toss remaining butter and chives through the hot potatoes.
Serve lamb with the sauce, potatoes and sprouts.

*Or small new potatoes.

Abruzzi lamb & red pepper ragu with penne

For ➑
1 tbs olive oil
2 cups finely chopped red onion
1½ cups chopped yellow bell pepper
1½ cups chopped red bell pepper
4 ts minced garlic cloves
350 g lean ground lamb
10 cl dry red wine
1 cup canned crushed tomatoes
4 tbs chopped fresh flat-leaf parsley, divided
1 ts salt
½ ts crushed red pepper
4 bay leaves
40 cl fat-free, less-sodium chicken broth
500 g hot cooked penne (about 500 g uncooked tube-shaped pasta or other short pasta)*
50 g grated fresh Pecorino Romano cheese

Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 m, stirring occasionally. Remove onion mixture from pan.
Add lamb to pan. Cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine. Bring to a boil. Cook 10 m or until liquid almost evaporates.
Add tomatoes, 3 tbs parsley, salt, crushed red pepper, bay leaves, and broth. Bring to a boil. Reduce heat. Simmer 10 m. Discard bay leaves.
Add pasta and cheese. Toss to coat. Sprinkle with 1 tbs parsley.

*Or toast some good bread. Put it on a plate. Spon the lamb stew over it.

Lam met lamsoor (Dutch lamb with sea spinach)

For ➍
600 g leg of lamb, without bone*
olive oil
½ bulb of garlic, crushed
1 sprig of thyme
1 sprig of rosemary
20 spring onions**
200 g sea spinach
a handful of fresh mint
100 g butter
pepper***

Preheat oven to 200°C.
Heat the olive oil and brown the meat. Add pepper, thyme, rosemary, crushed garlic and wrap in aluminum foil. Put in the oven for 40 m for rose meat (or slightly more for well-done). When the meat is ready, let it rest for 10 m on a plate.
Meanwhile, cut the spring onions in length. Melt 50 g butter and sauté the spring onions and the sea-spinach**** for 4 m.
Chop mint. Melt 50 g butter and add mint for 1 m.
Remove foil from meat, remove thyme, rosemary and garlic. Cut into slices.
Put on a plate with sea spinach. Spread a little mint butter on the meat.Serve with boiled spring potatoes.

*Or use 12 rib chops. Add pepper, thyme, rosemary, crushed garlic to some oil. Cover the meat and let rest in foil for 30 m.Bake in oil or butter for 4 m a side.
*Instead, use 4 large slices of leg of lamb. Add pepper, thyme, rosemary, crushed garlic to some oil. Cover the meat and let rest in foil for 30 m. Bake in oil or butter for 3 m a side.
**Use shallots instead. Or mix of white onion and chives.
***Do not use salt as the sea spinach is naturally salted.
****Wash as quickly as possible in a colander under cold running water. When the sea spinach is washed in too much water, some of the salty taste is lost.

Sea spinach, also called sea beet, is similar to normal spinach but a bit bitter and more salty. This is the ancestor of the garden beetroot and is also related to spinach. It was first cultivated about 2000 years ago in the Middle East as a vegetable.
It can be found near the sea side on shingle beaches and cliffs as well as other coastal habitats. Due to the salty taste, it is an excellent companion to meaty fish, but can be served as a delicacy on it's own.
In Holland's Zeeland province, (where it's called 'lamsoor' ('lamb's ear'), it is served with lamb as above.
On the Belgium coast, in the Zwin reserve, it's called 'Zwinneblomme' ('flower of the Zwin', and in France its purple flowers made it 'lavande de mer' ('sea lavender').
Read more sea vegetables recipes.

Lamb chops with Brussels sprouts & red bell pepper

For ➍
400 g Brussels sprouts, trimmed
8 rib lamb chops, bones scraped of all fat, at room temperature
1 ts olive oil
6 shallots, peeled & thinly sliced
2 ts minced fresh ginger
2 cloves garlic, peeled & minced
2 red bell peppers, stemmed, cored & cut into thin strips
1 ts salt, plus more to taste
freshly ground pepper to taste

Bring a large pot of water to a boil. Add the Brussels sprouts and blanch for 5 m. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat.
Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 m each side. Remove the chops from the skillet and keep warm.
Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 s. Add the ginger and garlic and cook, stirring constantly, for 15 s.
Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 m. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates.
Top with the Brussels sprouts mixture and serve immediately.

Lamb & fennel

For ➍
1 large fennel bulb
1 onion
4 slices of leg of lamb, 150 g each
salt & pepper
butter
1 tbs of curry powder
50 cl pastis*
20 cl sour cream

Cut the stalks of the fennel. Keep the green for garnish. Cut bulb into cubes of 1x1 cm.
Peel the onion and cut into cubes of 1x1 cm.
Add salt and pepper to the slices of meat.
Melt butter.
Bake the meat rosey (or done at 3 m each side). Remove from skillet.
In the butter, fry the fennel and onion for about 5 m.
Add the curry powder. Add the pastis*.
Add sour cream. Cook into a smooth sauce.
Serve the meat on a hot plate and add the sauce. Decorate with fennel greens.
Serve with fresh rice and a glass of dry white wine like Muscadet.

*Replace with ½ tbs of aniseed or cumin.

Agnello alla griglia con asparagi (grilled lamb chops with asparagus)

For ➍
2 cloves garlic, peeled and left whole
2–3 sprigs rosemary*
salt flakes
2 tbs extra virgin olive oil, plus extra for drizzling
2 tbs white wine
16 lamb chops
16 spears asparagus, trimmed if necessary
mint leaves, to garnish
lemon wedges, to serve

Place the garlic and rosemary in a mortar, add a pinch of salt and pound with the pestle until the garlic breaks down into a paste. Add the olive oil and wine and mix well. Set aside.
Bash the chops with a meat mallet. This process will tenderise the meat as well as increase the surface area the marinade can stick to. Massage the lamb chops with the garlic marinade, making sure they are evenly coated. Place the chops in a non-reactive bowl or plastic container, cover with a lid or plastic film and marinate in the fridge for 30 minutes.
Blanch the asparagus in salted boiling water for 1–2 minutes or until tender, but still firm to the touch. Drain, then rinse under cold water to preserve the vivid green colour. Season to taste with salt, then finish with a drizzle of extra olive oil and a scattering of mint leaves.
Heat up a chargrill pan or a coal barbecue. Cook the chops on both sides over very high heat until scorched but still succulent. The cooking time depends on the thickness of the chops and personal taste, but as a guide, for medium, cook on both sides for 2–3 m. Cover the chops with foil and rest for 5 m before serving.
Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot.
Serve with grilled potatoes.

*Oregano will do as well.

Scotch medallions of lamb & a marmalade of red onion & fennel

For ➍
1 ts fennel seed
1 head of sliced fennel
2 zucchini
1 lamb strip loin (750 g), trimmed of all fat (or 4 medaillons)
2 red sliced onions
1 ts sugar (5g)
1 tbs Scotch malt whisky
50 g butter
salt & pepper
pinch of rosemary
8.5 dl lamb stock
1 ts tomato puree
25 g diced cold butter

Make the Scotch whiskey sauce. Put the lamb stock into a pot. Place over a high heat and reduce to 1.7 dl.
In a small pot, warm the tomato puree with 2 tbs of the reduced stock, stir until smooth; add more stock if necessary.
Add Scotch whisky & whisk in 25 g of diced cold butter.
Slice the medallions of lamb from the loin, flatten slightly and sprinkle with rosemary and season.
Make the marmalade. Sauté the red onion, fennel and fennel seed in 25  g butter over a low heat until soft.
Add sugar and cook for 1 m. Remove from the pan and keep warm.
Melt the rest of the butter, 25 g in pan. Quickly fry the lamb for 1 m on each side. Remove from pan and keep warm.
Quickly fry the courgettes until just hot, then slice into thin shoelace strips. Put a swirl of courgettes in the centre of a warm plate, place four medallions around the outside and fill the spaces in between with the marmalade.
Serve with the Scotch sauce.

Lamb fillet & asparagus

For ➍
600 g lamb fillet
200 g asparagus tips
1 dl cream
2 cloves of garlic
1 shallot, chopped
2-3 dl lamb stock
200 g asparagus (without tips)

Make the sauce: cook the no-tips asparagus in a little milk. Puree.
Sauté the chopped shallot. Add the lamb stock, bring it to boil. Add the pureed asparagus. Season with salt and pepper .
Cook the asparagus tips in some butter or oil: brown them on high heat, then turn the heat down to cook them.
Season the meat and sear it on both sides. Add the garlic cloves. Transfer to an oven at 180°C for 10 m. Let the meat rest briefly.
Serve the lamb, asparagus sauce and the tips of the asparagus and baked potatoes on hot plates.

Read tip on cooking asparagus.
Read tip on cooking lamb fillet.