Lamb Three Ways

Ingredients

Slow Roasted Lamb

8 garlic cloves, peeled
4 long shallots, sliced lengthways
or 2 medium onions, sliced
2 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
1kg half shoulder of lamb, knuckle end
300ml white wine
300ml lamb stock
125ml port
1 tbsp redcurrant jelly
1 tbsp cornflour
1 tbsp cold water
flaked sea salt and freshly ground black pepper

Spiced Lamb Meatballs

1 tsp cumin seeds
2 ½ tbsp virgin olive oil
1 medium long shallot, peeled and finely chopped
1 large garlic clove, peeled and crushed
1 tsp ground coriander
½ tsp hot chilli powder
¼ tsp ground cinnamon
½ tsp flaked sea salt
50g fresh white breadcrumbs
2 tbsp finely chopped curly parsley finely grated zest ¼ small lemon
250g lamb mince
100-150g caul (from your butcher if you can get it), optional

Herbed Rack of Lamb

2 x French trimmed racks of lamb (each with 6-7 cutlets)
40g fresh white breadcrumbs
3 tbsp finely chopped fresh curly parsley
3 tbsp finely chopped fresh mint leaves
1 tsp finely chopped rosemary leaves
2 garlic cloves, peeled and crushed
2 tbsp virgin olive oil
1 tbsp Dijon mustard

Method

① To make the slow roasted lamb, preheat the oven to 180C/fan oven 160C/Gas 4. Put the garlic, shallots or onions, rosemary and thyme in a medium roasting tin. Season with a good pinch of salt and plenty of ground black pepper. Toss together and form into a heap. Season the lamb with salt and pepper and place on top. Roast for 30 minutes until lightly browned then take the tin out of the oven.

② Reduce the oven temperature to 150C/fan oven 130C/Gas 2. Pour the wine and water around the lamb, cover the tin tightly with foil and roast for 3 hours. Remove the foil and return the lamb to the oven for a further 30 minutes or until very tender and falling off the bone. (You should end up with around 450ml cooking liquor.)

③ While the lamb is cooking, make the meatballs. Put the cumin seeds in a small non-stick frying pan over a low heat and cook for 30-60 seconds until they warm up and begin to release their aroma. Tip into a pestle and mortar.

④ Return the pan to the heat and add 2 tbsp of the olive oil, shallots and garlic. Cook over a low heat for 5 minutes, stirring regularly. While the shallots are cooking, pound the cumin until as fine as possible. Add the coriander, chilli powder, cinnamon and salt. Pound into a powder and then tip into the pan with the shallots. Cook for 1 minute, stirring constantly. Transfer to a mixing bowl and leave to cool for 5 minutes.

⑤ Add the breadcrumbs, parsley and lemon zest to the spiced shallots. Drop the minced lamb on top and mix with a spoon and then clean hands until well blended. Form into 12 small balls. Cut the better pieces of the caul, if using, into small squares and use to wrap each meatball.

⑥ Heat ½ tbsp olive oil in a large non-stick frying pan and cook the lamb meatballs for 12-15 minutes until lightly browned and cooked throughout. Transfer to a baking tray lined with baking parchment, placing in rows up one end, and leave to cool.

⑦ To prepare the racks of lamb, score the fat in a crisscross pattern. Heat a large non-stick frying pan and brown the meat, fat side down, over a medium heat for 5 minutes. Tip up to brown the bottom of each rack then turn over and brown briefly on the other side – the curve of the meat will prevent the undersides truly browning. Remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips.

⑧ Mix the breadcrumbs with all the herbs and garlic. Stir in a good pinch of salt and plenty of freshly ground black pepper. Brush the fat side of the lamb generously with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook.

⑨ Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to around 300ml, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for 1-2 minutes more, stirring.

⑩ Shred the shoulder meat with two forks and put into a bowl. Season with salt and plenty of ground black pepper. Stir 4 tbsp of the port sauce into the lamb shoulder. Place a 6cm straight sided biscuit cutter on the same baking tray as the meatballs. Press a sixth of the chopped lamb into the ring and then lift off. Repeat to make a further 5 pressed lamb stacks. Cover the meatballs and lamb stacks with cling film and chill until ready to cook. Cover the pan with the gravy with cling film; cool, cover and chill. 45 minutes before serving, take all the lamb out of the fridge and leave at room temperature for 15 minutes. Preheat the oven to 200C/fan oven 180C/Gas 6. Place the tray with the racks in the oven and cook for 23-25 minutes for pink meat and 30 minutes for medium. Take the cling film off the meatballs and lamb stacks. Cover the meatballs loosely with foil. Place in the oven, on a shelf under the lamb, for the last 10 minutes of cooking time. Take only the racks out of the oven and leave the meatballs and lamb stacks for a further 5-10 minutes until piping hot. Warm the lamb gravy until bubbling. Cover the lamb racks loosely with foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Arrange a lamb stack and two meatballs on six warmed plates (choose nice deep ones). Spoon over a little of the lamb gravy, so they look nice and glossy. Place two cutlets on each plate, perched against the lamb stacks. Serve at once.
(Fondant potatoes and green beans go well.)