Serves - 4
Ready in about 45 minutes
Syns per serving - Original Free
Ingredients
1 red onion, peeled and finely chopped
1kg lean minced lamb
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp chilli powder
Salt and freshly ground black pepper
3 preserved lemons, roughly chopped
700ml chicken stock make from Bovril
a handful of chopped fresh coriander leaves to serve
Method
1. Place the onion in a large mixing bowl with the lamb and 1 tsp each of the ground spices. Season well and, using your fingers, mix well to combine. Using wet hands, shape the mixture into walnut-sized balls and set aside.
2. Place the remaining ground spices in a medium, non-stick saucepan with the preserved lemons and the stock and bring to the boil. Cover tightly, reduce the heat and simmer for 3-4 minutes.
3. Carefully add the meatballs to the saucepan, cover the pan and let simmer gently for 15-20 minutes, turning them often until cooked through. Check seasoning.
4. To serve, ladle into four warmed soup plates or bowls and sprinkle over chopped coriander leaves.
Tampilkan postingan dengan label Dinner Recipes - Lamb. Tampilkan semua postingan
Tampilkan postingan dengan label Dinner Recipes - Lamb. Tampilkan semua postingan
Slimming World - Liver and Bacon with Spring Onion Mash
Serves 4
Ready in 45 minutes
Freezer Friendly
Syns per Serving - Free on Extra Easy
Ingredients
908g/2lb potatoes, peeled and chopped
salt and freshly ground black pepper
283g/10oz fat free natural yogurt
1 tsp English mustard powder
6 spring onions, finely sliced
low calorie cooking spray
8 rashers of bacon, cut into bite-sized pieces
681g/1lb 8oz lamb's liver
113ml/4fl oz beef stock
grilled tomatoes, to serve
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain, then return to the pan.
2. Stir together the yogurt and mustard powder. Then add to the potatoes, and mash until smooth. Stir in the spring onions (reserving a few to garnish). Season well, set aside and keep warm.
3. Spray a large non-stick pan with low calorie cooking spray and place over a medium heat. Fry the bacon pieces for 3-4 minutes, or until cooked through and browned. Put the bacon on a plate, cover and keep warm.
4. Season the liver on both sides. Spray a frying pan with low calorie cooking spray, add the liver and cook over a high heat for 30 seconds on each side (until nicely browned but pink and juicy on the inside). Return the bacon to the pan, add the stock, and bring the liver and bacon to the boil.
5. Remove from the heat. Heap the mash onto warmed serving plates and sprinkle over the reserved spring onions. Spoon over the liver and bacon and serve with grilled tomatoes.
Slimming World - Mediterranean Lamb Tray Bake
Serves 4
Ready in 1 hour 10 minutes
Freezer Friendly
Syns per Serving - Free on Extra Easy
Ingredients
681g/1lb 8oz lean lamb fillet, cut into bite-sized pieces
2 red onions, peeled and cut into wedges
198g/7oz new potatoes, scrubbed
2 courgettes, thickly sliced
2 tsp dried oregano
400g can chopped tomatoes with herbs
salt and freshly ground black pepper
a handful of fresh mint, chopped
streamed spring greens, to serve
Method
1. Preheat the oven to 200C/Gas 6. Place all the ingredients (except the mint and spring greens) in an ovenproof casserole dish and stir to combine. Add 255ml/9fl oz of water, cover tightly and place in the oven.
2. Then immediately reduce the oven temperature to 160c-170c/Gas 3 and cook for an hour. Check halfway through - if there's a lot of liquid left, cook uncovered for the last 30 minutes.
Slimming World - Moroccan-Style Lamb with Minted Couscous
Serves 4
Ready in 1 hour 30 minutes
Freezer Friendly (lamb only)
Syns Per Serving - Half a syn on Extra Easy
Ingredients
1 onion, peeled and finely chopped
2 tsp each of ground cumin and ground cinnamon and half a tsp dried chilli flakes
596g/1lb 5oz lean lamb steaks, cut into bite-sized pieces
2 x 400g cans chopped tomatoes
2 large carrots, peeled and cut into 1.5cm pieces
300g each of swede and turnip, peeled and cut into bite-sized pieces
salt and freshly ground black pepper
312g/11oz green beans, trimmed and halved
chopped coriander, to garnish
For the Couscous
340g/12oz dried couscous
juice of 1 onion
4-5 tbsp finely chopped mint
2-3 tbsp finely chopped preserved lemons (optional)
Method
1. Place a heavy-based saucepan over a high heat. Add the onion, cumin, cinnamon, chilli flakes and lamb and stir-fry for 5-6 minutes.
2. Add the tomatoes, carrots, swede, and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60 minutes, stirring often or until the meat is tender. Stir in the green beans and cook for a further 15 minutes or until tender.
3. Meanwhile place the couscous in a wide, heatproof bowl and pour over boiling hot water to cover the grains. Cover and allow to stand for 12-15 minutes or until all the water is absorbed. Fluff up the grains with a fork and stir in the orange juice, mint and chopped preserved lemons, if using.
4. Garnish the lamb with chopped coriander before serving with the couscous.
Slimming World - Individual Lancashire Hotpots
Serves 4
Ready in 2 hours
Freezer Friendly
Syns per Serving - 1 Syn on Extra Easy
Ingredients
794g/1lb 12oz medium sized potatoes, peeled and cut into 5mm thick slices
salt and freshly ground black pepper
2 tsp chopped thyme leaves
908g/2lb lean fillet of lamb, cut into bite-sized pieces
2 large onions, peeled and very thinly sliced
2 large carrots, peeled and sliced
596ml/21fl oz lamb or beef stock
1 level tbsp lamb or beef gravy granules
steamed greens or cabbage, to serve
Method
1. Preheat the oven to 180c/Gas 4. Line four individual casserole dishes with a layer of the potatoes. Season well with salt, pepper and half of the chopped thyme.
2. Layer the lamb, onions and carrots on top of the potatoes, seasoning well with salt, pepper and the remaining thyme. Finish with a neat layer of potatoes overlapping each other.
3. Mix the stock together with the gravy granules and pour into the casserole to come to the bottom of the top layer of potatoes. Season Well.
4. Cover the casserole dishes with foil and bake in the oven for 1 and half hours, then uncover and cook for another 15-20 minutes until the potatoes are browned and crisp and the meat is tender. Serve immediately with steamed greens or cabbage.
Slimming World - Grilled Lamb Cutlets with Sauteed Rosemary Potatoes
Serves 4
Ready in 45 minutes
Freezer Friendly
Syns per serving - Free on Extra Easy
Ingredients
596g/1lb 5oz potatoes, peeled and cut into 1.5cm cubes
salt and freshly ground black pepper
low calorie cooking spray
1 tbsp finely chopped rosemary
2 garlic cloves, peeled and finely chopped
2 tbsp Worcestershire sauce
2 tbsp dark soy sauce
12 lean lamb cutlets or chops
steamed string beans and carrots, to serve
Method
1. Bring a large pan of lightly salted water to the boil and add the potatoes. Boil for 8-10 minutes or until just tender. Drain thoroughly.
2. Spray a large, non-stick frying pan with low calorie cooking spray. Add the rosemary, garlic and potatoes. Stir-fry over a medium heat, turning the potatoes, regularly for 6-8 minutes or until golden.
Slimming World - Lamb Burgers
To Serve 4
Ready in about 45 minutes
Syns Orignal free Extra Easy Free
Add 6 syns if not using the wholemeal roll as a healthy extra
Ingredients
800g extra lean minced lamb
4 spring onions, finely chopped
1 large roasted red pepper in brine from a jar, drained and finely chopped
A small handful of fresh chives, chopped
2 garlic cloves, crushed
1 tsp ground ginger
salt and freshly ground black pepper
Fry light
To serve
57g small wholemeal rolls
lettuce leaves separated
1 tomato sliced
Method
1. Place the mince, onions, pepper, chives, garlic and ginger in a bowl and season. Using your fingers combine the mixture thoroughly and shape into four burgers.
2. Spray the burgers with fry light. Place on the preheated barbecue or grill a cook for 5-6 minutes on each side, or until cooked to your liking
3. To serve fill each roll with lettuce, tomato and a burger.
Slimming World - Shepherds pie
Serves 4
Ready in about 30 minutes
Syns - Original Free
Ingredients
2lbs/908g swede
A small handfull of fresh parsley
6 tbsp very low fat natural yogurt
salt and freshly ground black pepper
1 red onion
2 carrots
2 garlic cloves
2 sticks celery
Fry light
12oz/340g extra-lean minced lamb
400g can chopped tomatoes
1 tbsp chicken Bovril
1 tsp artificial sweetener
2 tsp dried oregano
1 egg
Method
1. Preheat the oven to 200c/400f/Gas 6. Peel the swede and cut into chunks. Boil until tender and then drain and mash until smooth. Chop the parsley and stir into the mash with the yogurt and seasoning to taste.
2. Meanwhile, peel and chop the onion and carrots, peel and crush the garlic, and chop the celery. Spray a pan with Fry light and cook the onion, carrots, garlic, celery and mince for 4-5 minutes. Add the tomatoes, Bovril, sweetener and oregano. Stir to mix well and bring to the boil.
3. Transfer the mixture into one large, or four individual, pie dishes and top with the swede mixture. Beat the egg, brush over the top and bake for 15-20 minutes until slightly golden
Ready in about 30 minutes
Syns - Original Free
Ingredients
2lbs/908g swede
A small handfull of fresh parsley
6 tbsp very low fat natural yogurt
salt and freshly ground black pepper
1 red onion
2 carrots
2 garlic cloves
2 sticks celery
Fry light
12oz/340g extra-lean minced lamb
400g can chopped tomatoes
1 tbsp chicken Bovril
1 tsp artificial sweetener
2 tsp dried oregano
1 egg
Method
1. Preheat the oven to 200c/400f/Gas 6. Peel the swede and cut into chunks. Boil until tender and then drain and mash until smooth. Chop the parsley and stir into the mash with the yogurt and seasoning to taste.
2. Meanwhile, peel and chop the onion and carrots, peel and crush the garlic, and chop the celery. Spray a pan with Fry light and cook the onion, carrots, garlic, celery and mince for 4-5 minutes. Add the tomatoes, Bovril, sweetener and oregano. Stir to mix well and bring to the boil.
3. Transfer the mixture into one large, or four individual, pie dishes and top with the swede mixture. Beat the egg, brush over the top and bake for 15-20 minutes until slightly golden
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