Scotch Lamb satay
Serves 4
Prep time – 10 mins
Cook time – 14 mins
Ingredients:
1kg Scotch lamb leg steaks
70g smooth peanut butter
40ml light soy sauce
30ml lemon juice
20ml rapeseed oil
1 x teaspoon chilli powder
4 x wooden or metal skewers
Method:
Chop the steaks up into 32 chunks
Mix the peanut butter, soy sauce, lemon juice, oil and chilli powder together in a large bowl – whisk until well blended
Add the chunks of lamb and mix well
Thread 8 chunks onto each skewer
Preheat the grill to high or heat a griddle pan
Grill or griddle the skewers for seven mins each side
Tip: Great served on a bed of coconut rice with tenderstem broccoli
Moroccan braised Scotch Lamb shanks
Serves 4
Prep time – 5 mins
Cook time – 60 mins
Ingredients:
4 x Scotch Lamb shanks approx. 400g each
1 x onion
1 x 400g tin chopped tomatoes with herbs
50g raisins
40g almonds
Juice x 1 lemon
30ml honey
½ teaspoon cinnamon
2 x garlic cloves
150ml boiling water
Pinch saffron
Method:
Preheat the oven to 200c/400f/gas 6
Put the lamb shanks into a baking dish and put into the oven while you prep the other ingredients
Peel the onion, halve and chop
Peel and mince the garlic
Chop the almonds
Put the tinned tomatoes, onions, garlic, lemon juice, honey, raisins, almonds, cinnamon, saffron and boiling water into a saucepan
Bring to the boil
Take the lamb out of the oven, pour the mixture over the lamb shanks and put back in the oven to cook for 55 mins, or cook in the slow cooker on low for 6 hours, or high for 3 hours
Baste the shanks halfway through the cooking time
Tip: Great served on a bed of couscous
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