LAMB AT CHRISTMAS RECIPES

Name: Lamb kofta flatbreads
Total time: 15 min
Yield: 2
Ingredients: 250 g minced lamb; 2 teaspoons rose harissa plus extra to serve; 250 g red cabbage; 2 seeded wholemeal tortillas or flatbreads; 2 tablespoons cottage cheese

LAMB KOFTA FLATBREADS | LAMB RECIPES | JAMIE OLIVER RECIPES

Lamb kofta flatbreads | Lamb recipes | Jamie Oliver recipes image

This colourful family favourite is really fun to put together. Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it’s an easy one to rustle up. I’m using shop-bought tortillas here, but feel free to make your own – simply check out the easy swaps below to find out how. Have fun with it!

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

Ingredients

250 g minced lamb
2 teaspoons rose harissa plus extra to serve
250 g red cabbage
2 seeded wholemeal tortillas or flatbreads
2 tablespoons cottage cheese

Steps:

1. Put a griddle pan on a high heat.
2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
5. Meanwhile, shred the red 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.
6. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

Nutrition Facts : Calories 451 calories, FatContent 20 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 1.3 g salt, FiberContent 9 g fibre

SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES

Simon Pegg's lamb tagine recipe | Jamie Oliver recipes image

Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1 large pinch of saffron
8 dried prunes (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750 g diced lamb shoulder
12 mixed-colour baby courgettes
300 g mixed-colour baby carrots
½ a butternut squash (600g)
250 g couscous
2 cloves
2 tablespoons rose harissa
250 g natural yoghurt
½ a bunch of fresh mint (15g)

Steps:

1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

Nutrition Facts : Calories 648 calories, FatContent 32.9 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 33.2 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 20.9 g sugar, SodiumContent 1.1 g salt, FiberContent 7.0 g fibre

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1. Remove the lamb shoulder from the fridge and allow to come up to room temperature.
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5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
6. Place the lamb shoulder on top and roast for 20 minutes.
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10. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
11. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
12. To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
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LAMB KOFTA FLATBREADS | LAMB RECIPES | JAMIE OLIVER RECIPES

This colourful family favourite is really fun to put together. Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it’s an easy one to rustle up. I’m using shop-bought tortillas here, but feel free to make your own – simply check out the easy swaps below to find out how. Have fun with it!
From jamieoliver.com
Total Time 15 minutes
Calories 451 calories per serving

1. Put a griddle pan on a high heat.
2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
5. Meanwhile, shred the red 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.
6. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

See details

SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES

Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving

1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

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