To celebrate Love Lamb Week (1–7 September) we are sharing some irresistible lamb recipes using Scotch Lamb, from mouthwatering Air Fryer Lamb Kofta Wraps with Mint and Garlic Yogurt, Pistachios, and Pomegranate to Oaty Scotch Lamb Burgers with Speedy Pickles.
Air Fryer Lamb Kofta Wraps with Mint and Garlic Yoghurt, Pistachios and Pomegranate
Serves: 4
Prep: 20 minuets
Cook: 15 minuets
Ingredients:
· 500g Scotch Lamb mince
· 1 red onion – finely chopped
· 2 tsps cumin
· 2 tsps ground coriander
· Half tsp allspice
· Half tsp cloves
· Handful of finely chopped parsley
· Salt and pepper to taste
· Olive oil spray
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· large garlic clove, crushed
· 50g tahini or any other smooth nut butter
· 100g low fat natural yoghurt
· Juice of 1 lemon
· 30g pistachios, roasted and finely chopped
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· Wholemeal wraps or wholemeal pitta breads – 4
· 60g rocket
· Salt and pepper to taste
Method:
1. Put the lamb mince in a large bowl with the red onion, spices, parsley and salt. Mix well with your hands and shape into 12 ovals or balls.
2. Preheat the air fryer to 190°C and place the koftas in the basket. Spray a few times with olive oil spray and air fry for 10-12 minutes until cooked through, turning occasionally so they get evenly browned.
3. Meanwhile, make the garlic yoghurt by whisking the mint, garlic, tahini, yoghurt and lemon in a small bowl with a fork. Season to taste.
4. When the koftas are ready, serve in warm wraps or pitta breads topped with the yoghurt, pistachios, pomegranates and rocket leaves.
Scotch Lamb Traybake with Roasted Squash, Beetroot and Honey Mustard Lentils
Serves: 4
Prep: 20 minuets
Cook: 45 minuets
Ingredients:
· 4 Scotch Lamb leg steaks
· 2 tbsps olive oil
· 3 tbsps red wine vinegar
· 2 tbsps runny honey
· 2 tbsps wholegrain mustard
· 3 rosemary sprigs, finely chopped
· 2 garlic cloves, crushed
· 2 red onions, chopped into wedges
· 3 beetroots, peeled and chopped into 2cm cubes
· 1 small butternut squash, peeled and chopped into 2cm cubes
· 2 x 250g pouches pre-cooked puy lentils
· 200g kale, large stalks removed
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Method:
1. Place the lamb leg steaks in a non-metallic dish and add 1 tbsp olive oil, the red wine vinegar, honey, mustard, rosemary, garlic, 1 tsp salt and a good grind of black pepper. Mix well, cover with clingfilm and leave to marinade in the fridge for at least 30 minutes or up to four hours. Remove from the fridge 30 minutes before cooking to allow the meat to come up to room temperature.
2. Preheat the oven to 180C fan/200C.
3. Line a large roasting tray with parchment paper and add the red onions, beetroot and squash. Drizzle with 1 tbsp of olive oil, season, toss together and roast for 30-35 minutes, until softened and slightly caramelised, stirring halfway through.
4. Heat a nonstick frying pan over a high heat, shake off any excess marinade from the lamb steaks and fry on each side for 2-3 minutes until slightly crispy and caramelised. Set aside.
5. After the vegetables have had 35 minutes, turn the oven up to 200C fan/220C. Add the kale and lentils to the roasting tray and stir well. Place the lamb steaks on top and pour over the leftover marinade. Roast near the top shelf of the oven for 6-8 minutes depending on the thickness of your steaks.
6. Remove and leave to stand for 5 minutes before crumbling over the feta cheese if using and serving.
Oaty Scotch Lamb Burgers with Speedy Pickles
Serves: 4
Prep: 25 minuets
Cook: 10 minuets
Ingredients:
· 400g Scotch lamb mince
· 25g porridge oats
· Pinch of sea salt and black pepper
· 100g leek finely chopped
· 1 red-skinned apple cored and coarsely grated
· 100g red cabbage finely shredded
· 175g carrot peeled and grated
· 2 tsp clear honey
· 2 tbsp cider vinegar
· 4 brioche buns halved and toasted
· 75g bistro salad mix
· If you want it spicier, add: 1 clove of crushed garlic, a pinch of dried chillies and 1 tsp of ground cumin
Method:
1. Burgers: Mix together the lamb mince, oats, seasoning and 50g of the leek in a large bowl.
2. For a spicier flavour add 1 clove crushed garlic, a pinch of dried chillies and 1 tsp ground cumin.
3. Season with salt and black pepper.
4. Divide into four portions and shape with your hands into a 10cm burger. Cover and chill until ready to cook.
5. Cook the burgers over hot coals, turning, for about 10 minutes until cooked through.
6. Speedy pickle: Mix the apple, cabbage, carrot and remaining leek together.
7. Blend the honey and vinegar together and toss into the vegetables.
8. Season to taste. Cover and chill until ready to serve.
9. To serve, line the buns with salad, top with burgers.
10. Spoon over some of the vegetable pickles.
11. Serve immediately with the remainder of the pickled salad on the side.
Lamb Valentine Steaks with Fresh Harissa Couscous and Pickled Red Pepper
Serves: 4
Prep: 30 minuets
Cook: 30+ minuets
Ingredients:
For the steaks:
· 4 Scotch Lamb Valentine Steaks
· 1 Lemon Sliced
· 80ml Olive Oil
For the pickled red pepper:
· 1 Red Pepper
· 200ml Water
· 100ml Cider Vinegar
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· 10 Pink Peppercorns
· ½ tsp Coriander Seeds
For the harissa couscous:
· 1 Aubergine Diced
· 1 Green Pepper Diced
· 1 Onion Diced
· 1 x 200g Tin Chopped Tomatoes
· 10 Olives Stoned and Halved
· 2 tbsp Red Wine Vinegar
· 2 tbsp Harissa Paste
· Olive oil for Frying
· 80g Cooked Giant Couscous
Steak method:
1. Mix the lemon and oil in a bowl and add the steaks. Cover and leave to marinade for 30 mins.
2. Season the steaks and place in a hot pan with a drizzle of oil and sear.
3. Cook for 2-3 minutes on each side.
Pickled pepper method:
1. Cut the red pepper into thin strips and add to the pan with the remaining ingredients.
2. Bring to the boil then simmer for around 30 minutes.
3. Remove the pickled peppers and keep aside.
Harissa couscous method:
1. Heat the oil in the pan, add the diced aubergine, stir until the oil has reduced.
2. Transfer the aubergine to the oven and cook at 180c for 15 minutes or until golden brown.
3. Sweat the other vegetables in a pan with oil and the harissa for a few minutes. Add the vinegar then the tomatoes, olives, and cooked aubergine. Cook for around 10-15 mins and season.
4. Mix the cooked vegetables together with the giant couscous and add your pickled peppers.
5. Place your cooked valentines on top.
6. Additional garnish – crumbled fete, rocket, pine nuts, herb oil.