How to make a Lamb Pot Pie
Let me show you step by step how to make a slow braised lamb shoulder pie with preserved lemon and peas. #SimmoneLogue
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Greek Lamb Pot Roast
Enjoy all of the Greek flavors in this lamb pot roast. The boneless leg of lamb is cooked until it’s falling apart and melts in your mouth. Everything comes together in one pot! What’s not to love about that?
Print the recipe here:
Serves 6:
4 pounds boneless leg of lamb
4-5 carrots
6-7 shallots
2-3 tablespoons olive oil
2 sprigs rosemary
For the marinade:
• ¼ cup red wine vinegar
• ¼ cup olive oil, or less
• ¼ cup finely chopped fresh mint
• 6 garlic cloves, grated
• 2 teaspoons dried crushed oregano
• ½ teaspoon cumin powder
• 2 teaspoons salt, or to taste
• Black pepper, to taste
Preheat the oven to 350 °F, 180 °C.
Trim the excess fat from the lamb. Wash it and pat it dry.
Make the marinade: Combine all of the ingredients except for the salt together and pour over the lamb. Toss it to cover. Season both sides with the salt.
At this point, the lamb can be marinated 4-8 hours in the refrigerator.
Roll the lamb up and tie it with 3-4 pieces of butcher’s twine.
Heat a large Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.
Brown the lamb 3-4 minutes on all sides.
Remove the lamb from the pot and turn off the heat. Add the shallots, carrots, and 2-3 cups of water to the pot.
Place the lamb on top of the vegetables and add the rosemary sprigs.
Cover with the lid and place it in the center rack of your preheated oven.
Braise for 2 and ½ - 3 hours or until the meat is very tender.
Serve with Mediterranean Rice Pilaf, couscous, pasta, or toasted bread and a salad. Enjoy!
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Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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Melt In the Mouth Lamb Shank Pot Pie | How To Cook Lamb Shank Pot Pie | Best Lamb Recipe At Home
A great family dish with a cheeky twist for this festive season!
INGREDIENTS
* 4 small-medium lamb shanks
* 2 tbsp olive oil
* 2 small onions, finely chopped
* 1 carrot, finely chopped
* 1 celery stalk, finely chopped
* 2 garlic cloves, peeled
* 4 anchovies
* 250ml red wine
* 500ml lamb stock
* 2 sprigs thyme
* 2 sprigs rosemary
* 125g cubed, ice-cold butter
* 125g cold cream cheese
* 250g plain flour
* 1 egg, beaten
* 2 tbsp double cream
* Mashed potatoes
* Mint sauce
* Sautéed greens
INSTRUCTIONS
1. Heat the oil in a large casserole, then brown the lamb shanks well.
2. Use tongs to take the shanks out of the casserole and put them in a dish to one side.
3. Add the onions, carrot, celery, and garlic into the casserole and cook gently until the finely chopped vegetables are soft.
4. Add the anchovies and stir to dissolve them into the mixture.
5. Add the red wine and cook for 3-4 minutes, stirring and scraping to de-glaze the pan.
6. Put the lamb shanks back in the pan, add stock to cover them, and bring to the boil. Cover with a lid and simmer for 1.5-2 hours until the meat is tender. Check a few times to make sure the shanks are still covered with liquid - if not, top the casserole up with more stock.
7. While the lamb shanks are cooking, make your pastry. slide the lids over the shank bone to fit on top of the pudding tins, with a 1-1.5cm overhang around the edge.
8. Put the butter and flour into a food processor and pulse until you have coarse breadcrumbs. Leave a few lumps of butter bigger than others - this will make the pastry slightly flaky.
9. Add the cream cheese and pulse a few times more, until the pastry starts to come together in a ball.
10. Tip the pastry out and shape it into a solid ball. Pat, it down into a circle 3cm thick, then wrap it in cling film and put it in the fridge for 30 minutes.
11. After 1.5-2 hours, the lamb shanks should be very tender but not yet fall off the bone.
12. Put one lamb shank upright in each pudding tin, then divide the remaining sauce among the tins - reduce it or top it up with stock accordingly.
13. Preheat the oven to 200C (180C fan).
14. Let the shanks cool in their tins for 15 minutes then roll out the pastry, just big enough to cut four lids each 2-3cm bigger than the top of your pudding tins. Cut an X in the middle of each to slide the shank bone through.
15. Slide the lids over the shank bone to fit on top of the pudding tins, with a 1-1.5cm overhang around the edge.
16. Pinch the pastry around the edge of the tin to secure it. Cut the pastry in a circle around the bone, so that air can escape.
17. Beat together the egg and cream, and brush this egg wash on top of the pastry lids. Bake for 25 minutes until golden brown.
18. Let the pies cool for five minutes before serving them in their tins with mashed potato, mint sauce, and sautéed greens.
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