Tag: lamb recipe

Mid week blues….A quick and easy dinner recipe to combat those mid week blues

Lamb with potatoes and sour cream

Well you know how it is. It’s Wednesday, that day of the week where you are further away from Monday but still not close enough to Friday! Mid week meals can sometimes be difficult to plan as you know you will have to keep the momentum going for the rest of the week.

Well with a few simple ingredients you can whip up a delicious meal in no time. And bonus is you can make it completely lactose and gluten free!

Lamb with Roast Vegetables & Sour Cream

Prep time: 15-20 minutes (plus marinating lamb overnight, the night before.)

Cooking time: 1 hour

Serves 4-6

Ingredients

8 lamb chops

1 tablespoon lactose free butter

Marinade Ingredients

1/4 olive oil

1/2 cup lemon juice

1 teaspoon dried oregano

1 teaspoon dried parsely

salt and pepper to taste

Ingredients for roast vegetables

1 kilo potatoes

1/2 butternut pumpkin

2 large zucchinis

1 tablespoon vegetable stock

2 tablespoons olive oil

1/2 tablespoon dried rosemary

Garnishing Ingredients

1 tub lactose free sour cream

1 tablespoon dried chives

Roti bread to serve

Instructions

  1. In a large glass bowl add ingredients for the marinade and whisk to combine. Add lamb chops and leave to marinate overnight if possible. If not half and hour will do.
  2. Pre heat oven to 180 degrees Celsius, in a glass bowl place oil, vegetable stock, and rosemary, mix together. Place whole potatoes in bowl and coat with mixture. Place potatoes in an greased oven proof dish and place in oven to bake. (leave 1 hour to bake)
  3. Place chopped pumpkin and zucchini in glass bowl that potatoes where in and mix to combine, when potatoes have baked for at least 1/2 hour then place zucchini and pumpkin in the oven to bake.
  4. Place butter in heavy based fry pan and let melt, add lamb chops and fry each side until cooked, roughly 6-8 minutes each side
  5. Once cooked set aside in a clean dish and cover.
  6. Once vegetables have cooked in the oven you can assemble your plate by placing 1-2 lamb chops in plate, top lamb chops with some sour cream and chives. Place a roast potato topped with sour cream and chives as well as the zucchini and pumpkin on the plate. Serve with Roti bread.

I hope you enjoyed this recipe. It’s quick, simple and easy and full of nutrients. Hopefully it makes your mid week meal more enjoyable.

Thank you for reading my latest post.

Vicky

Please note this is an original recipe by me. Please do not copy. If you wish to share my recipe please quote my blog page www.vickyshandcrafteddesigns.blog

Thank you!

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Lamb Curry Casserole with saffron rice


It is autumn here and the weather is getting that little bit cooler and the days shorter. Dinner time calls for something warm and hearty. Lamb has always been a family favourite and is high in iron and protein as well as the B group vitamins and folate.

I find that it is a versatile meat that can be cooked in many ways. My family prefer though roasts or stews and cassoroles with the occassional lamb cutlets if time permits.

I have formulated a recipe that feeds roughly a family of 5-6 or if for a single person you can meal prep the remaining portions for later dinners or lunches

 

PREP TIME: Marinate overnight

COOKING PREP TIME: 20 MINUTES

COOKING TIME: 2 HOURS

FEEDS – 5-6 OR CAN MEAL PREP FOR 5 DAYS

 

INGREDIENTS:

MARINADE

1 cup lemon juice

1/2 cup canola oil

1 tablespoon dried parsely

1 teaspoon dried mint

salt and pepper to taste

15 lamb chops or cutlets

Place all ingredients except lamb into a large glass or ceramic bowl. Whisk together until well blended. Place lamb in bowl and mix throughly until lamb is well coated with mixture. Cover tightly with glad wrap and place in refrigerator to marinate overnight.

 

CURRY

Ingredients

1 tablespoon oil (canola)

1 tablespoon margerine or lactose free butter

2 teaspoons for ground cinnamon

1 teaspoon cardamon

1/2 teaspoon ground ginger

1 tablespoon of mild to medium curry powder

1 medium onion roughly chopped

2 large carrots (chopped)

2 cups string beans

2 teaspoons of crush garlic

2 cups of chicken stock

2 tablespoons of tomato paste

1 tablespoon dried oregano

1/2 tablespoon dried rosemary

1 tablespoon of gluten free corn flour

2 tablespoons of cold water

 

Instructions

  1. Place oil and butter in a heavy based pan and turn stove on to low to medium heat, slowly melt butter and once oil and butter are slighly heated place cinnamon, cardamon, ginger and curry powder in pot, mix on low heat until you can smell the aroma of the curry mix.
  2. Put onion in same pot and stir fry until slighly clear, add garlic and stir fry for a few seconds until incorporated with the rest of the curry mixture.
  3. Add carrots and beans to pot and stir fry until slightly soft.
  4. Add lamb chops (drain marinade from lamb chops and discard marinade) and stir fry lamb until browned on all sides.
  5. Add chicken stock and tomato paste, oregano  and rosemary to pot, and salt and pepper to taste. Stir until incorporated.
  6. Place 2 tablespoons of cold water into a small bowl and add 1 tablespoon of cornflour, mix until cornflour is dissolved. Add to pot with curry mixture and lamb.
  7. Cook lamb casserole on a low heat for two hours. Mixing at regular intervals.
  8. Serve with steam rice or saffron rice.

 

I hope you enjoy cooking this recipe. To make it more FODmap friendly eliminate, onions, garlic and green beans. If sharing this recipe please quote www.vickyshandcrafteddesigns.wordpress.com This is an original recipe and must not be copied or resold and in form.

Your feedback would be very much appreciated.

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