Grilled lamb chops with chilli, bean and tomato Ragu

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

For the lamb chops

dash olive oil

8 lamb chops or lamb rump steaks

salt and freshly ground black pepper

For the chilli, bean and tomato ragù

1 tbsp olive oil

1 onion, finely chopped

300g baby plum tomatoes, chopped

Basil Leaves, torn

1 garlic clove, chopped

1 green chilli, finely chopped

Spinach

250g French beans, ideally Warwick beans , cooked

salt and freshly ground black pepper

fresh parsley, to garnish

 

Method

1. For the chops, heat the olive oil in a frying pan, season the lamb chops with salt and freshly ground black pepper and fry for 2-3 minutes on both sides (for medium), or until cooked to your liking. Remove from the pan and leave to rest for five minutes.

2. For the ragù, heat the olive oil in a pan and fry the onion for 4-5 minutes or until softened. Add the tomatoes, basil leaves, garlic, chilli and spinach and fry for 4-5 minutes, or until the vegetables are tender. Stir in the beans and season with salt and freshly ground black pepper and cook for a further minute to warm through.

3. To serve, spoon the ragù onto a serving plate, top with the lamb chops and garnish with the parsley.

Pasta Tomato and basil with Gammon

Pasta Tomato and basil with Gammon

Ingredients
For the sauce

3-4 tbsp extra virgin olive oil
1 onion, peeled and chopped
2 slices of gammon or 4 slices streaky bacon, rind removed, chopped
500g/1lb 2oz ripe cherry tomatoes, cut in half
salt and freshly ground black pepper

For the pasta

2 litres/3½pints boiling water
250g/9oz taglatelli pasta
20g/3/4 oz parmesan cheese, finely grated, to serve

Method

For the sauce, heat the oil in a frying pan, add the onion and cook over a medium heat for about 2-3 minutes, until softened.

Add the bacon to the pan and fry gently until lightly golden-brown, about ten minutes. Or cook gammon separately and cover with sauce at the end.

Add the tomatoes to the pan and stir well.

Reduce the heat and simmer until the tomatoes begin to break down, about five minutes. Season, to taste, with salt and freshly ground black pepper, but take care with the salt as the bacon is salty.

For the pasta, place into a saucepan of boiling water and add the pasta.

Boil for 8-10 minutes, or according to packet instructions, until al dente (the pasta should give some resistance when bitten into). Drain, then add to the pan with the sauce and mix well.

Serve with the bruschetta with mozzarella.

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Grilled lamb chops with chilli, bean and tomato Ragur

Grilled lamb chops with chilli, bean and tomato Ragu

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Quick Recipe
Add to recipe binder


Ingredients
For the lamb chops
 dash olive oil
 8 lamb chops or lamb rump steaks
 salt and freshly ground black pepper
 For the chilli, bean and tomato ragù
 1 tbsp olive oil
 1 onion, finely chopped
 300g baby plum tomatoes, chopped
 Basil Leaves, torn
 1 garlic clove, chopped
 1 green chilli, finely chopped
 Spinach
 250g French beans, ideally Warwick beans , cooked
 salt and freshly ground black pepper
 fresh parsley, to garnish

Method

1. For the chops, heat the olive oil in a frying pan, season the lamb chops with salt and freshly ground black pepper and fry for 2-3 minutes on both sides (for medium), or until cooked to your liking. Remove from the pan and leave to rest for five minutes.

2. For the ragù, heat the olive oil in a pan and fry the onion for 4-5 minutes or until softened. Add the tomatoes, basil leaves, garlic, chilli and spinach and fry for 4-5 minutes, or until the vegetables are tender. Stir in the beans and season with salt and freshly ground black pepper and cook for a further minute to warm through.

3. To serve, spoon the ragù onto a serving plate, top with the lamb chops and garnish with the parsley.

Morrocan Lamb in the slow cooker

AMOUNT MEASURE INGREDIENT

2 Shoulders or Blades Lamb
2/3 Large Onions Sliced
4 Table Spoons Olive Oil
3 Cloves Garlic – Crushed or Finely Chopped
½ Stick Cinnamon
2” Ginger (Fresh) Grated or Finely Chopped
1 Tea Spoon Cumin Seeds Crushed
1 Fresh Orange (Wash skin and grate- squeeze juice)
1 Cup/1/3rd pint White wine
1 Glass Brandy
1 Mug Sultanas
250 Grams Dried Apricots (or ready to eat type not tinned)
12 Prunes (de-stoned) Cut in half
? Almonds (Blanched and Toasted)




METHOD


Sultanas, Apricots and Prunes - Place in a bowl and add white wine and brandy.
Onions - Slice and gently fry in olive oil until soft, but only slightly brown. Then place in Slow Cooker
Lamb - Cut in to reasonably large chunks. Place in slow cooker.
Garlic & Ginger - Add to the slow cooker
Cumin and Cinnamon - Add to the slow cooker
Orange peel grated & Juice - Add to the slow cooker
Sultanas, Apricots and Prunes - Add to the slow cooker

Mix the ingredients in the slow cooker together thoroughly.

Add more White Wine, being careful not to have the liquid level no more than 2/3rds height of the level of the ingredients. Slow cooking will create it’s own liquid you can always add more later should it look to be too low.

MIX TOGETHER AND PLACE IN THE FRIDGE OVERNIGHT

Cook on Auto and leave for at least six hours.