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Lamb Kofta Flatbreads - (Makes 2 servings)

Ingredients:

8 oz. ground lamb

2 teaspoons rose harissa, plus extra to serve

8 oz. red cabbage

2 whole-wheat tortillas or flatbreads with seeds

2 tablespoons cottage cheese

1.  Put a grill pan on a high heat.  Scrunch the lamb and harissa in your clean hands until well mixed.  Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.

2.  Grill for 4 to 5 minutes on each side, or until sizzling and golden.

3.  Meanwhile, shred the cabbage as finely as you can.  Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.

4.  Warm the tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa and enjoy.

Lovely Lamb Hotpots - (Makes 4 servings)

Ingredients:

3 red onions

14 oz. lamb neck or lamb stew meat

6 teaspoons mint sauce

4 teaspoons umami paste

1 lb. potatoes

1.  Preheat the oven to 325 degrees F.  Peel and roughly chop the onions, dice the lamb into 1 1/4 inch chunks, then divide both between 4 6-inch ovenproof bowls, placing the bowls on a large oven pan.

2.  Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 2/3 cup of water and a pinch of sea salt and black pepper.  Stir well.

3.  Clean the potatoes and slice them just under 1/4 inch thick.  Divide between the bowls, overlapping them slightly to cover.

4.  Press down on the potato layer to compact everything, then cover with aluminum foil and bake for 2 hours, removing the foil for the last 30 minutes.  Spoon over the remaining mint sauce and enjoy.

Aromatic Lamb Curry - (Makes 4 servings)

Ingredients:

14 oz. lamb shoulder, bone out

2 large onions

2 large eggplants

2 tablespoons rogan josh curry paste

3/4 cup plain yogurt

1.  Preheat the oven to 350 degrees F.  Put a large shallow casserole pan on a high heat.  Dice the lamb into 1 1/4 inch chunks and place into the pan fat-side down.

2.  Peel the onions, dice with the eggplants to the same size as the lamb, then stir into the pan.  Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.

3.  Taste the curry, adjust seasoning , if needed, ripple through the yogurt, drizzle over 1/2 half a tablespoon of extra-virgin olive oil, hit it with lots of black pepper, and serve.

Ale Barley Lamb Shanks - (Makes 4 servings)

Ingredients:

4 lamb shanks (14 oz. each)

2 leeks

1 cup pearl barley

1 tablespoon umami paste

2 cups of your favorite ale

1.  Preheat the oven to 325 degrees F.  Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil while you halve, wash, and roughly chop the leeks.  Add them to the pan with the pearl barley, umami paste, and a pinch of sea salt and black pepper, then stir well.

2.  Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 5 cups of water.

3.  Cook in the oven for 2 hours and 30 minutes, or until tender, then dish up!

Succulent Lamb Stew - (Makes 6 servings)

Ingredients:

1/2 bunch fresh rosemary

1 3/4 lbs. lamb shoulder, bone out

5 oz. mixed-colored olives (with pits)

10 oz. pickled silver-skin onions

2 (14 oz.) cans plum tomatoes

1.  Preheat the oven to 325 degrees F.  Place a 12-inch shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 1 1/4 inch chunks.

2.  Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some color.  Meanwhile, squash the olives and remove the pits.

3.  Drain the pickled onions and stir into the pan with the olives.  Toss well, then pour in the canned tomatoes, breaking them up with a wooden spoon, as well as 2 cans worth of water.  Cover and cook in the oven for 2 hours, or until thick, delicious, and tender, stirring halfway and loosening with a splash of water, if needed.

4.  Taste, season with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve.

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