A slightly different lamb stew
Put all the various pieces of lamb neck, ribs, and even the leg or shoulder in a pot together with roughly chopped carrots (approx. 4 carrots into larger pieces), half a kilo of chopped potatoes, 2 chopped onions, parsnip, a small cup of barley flour or something similar, about a litre of water or lamb stock, salt, and lots of freshly ground pepper. Bring to a boil, then simmer on low heat (with a lid) for 1 12 to 2 hours. Serve in a deep dish with a little stock and add freshly chopped parsley.
Slow-roasted slices of neck, shank, and shoulder are delicious with dried apricots (you can use anything for this amount of spices). Rub the meat with a dry spice mixture (1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon ground Roman cumin, and 1 teaspoon chilli powder), then sauté two or three sliced onions with about a cup of dried apricots in a pan. Put the onions and apricots in a roasting pan, put the spice-coated meat on top, pour about 2 cups of stock (lamb, chicken, vegetable), cover with foil, and put in a preheated oven for 3 hours at 140 degrees. After three hours, remove the foil and let it roast for 15 minutes at 190 degrees.
Lamb neck is an absolutely amazing-tasting piece of meat. This almost-soup is wonderful in the spring. Fry the sliced lamb neck in a very hot pan with oil. Do them gradually. Do not put many pieces in; otherwise, it will stew and not crisp. Do a few, take them out, place a new batch, and so on. When you have everything fried, put the meat in a pot and add 3 cups of stock (chicken, vegetable, or light white wine), 2 sprigs of rosemary, some thyme, a tiny teaspoon of salt, and the juice of one and a half lemons. Cook over low heat, just bubbling, for an hour. Then remove the herbs and place them on a plate. Ideal with freshly baked bread It is excellent to throw in peas a few minutes before the end of cooking and add a few pea shoots to the cooked food.
Lamb shanks, neck, and ribs—all these parts like to be cooked slowly, submerged in some liquid or sauce. Lamb is a very tender, fresh-tasting meat; don't overpower it with spices.
Slow Roasted Lamb Roast (Shoulder or Leg)- Our most popular recipe is very simple. Make holes in the meat into which you insert half a clove of garlic, a piece of rosemary, and half an anchovy fillet (or whole, according to size). Stuff the holes well, and don't be afraid to make a lot of them. Then brush the whole roast with good olive oil (feel free to add the oil from the anchovies or brush with butter mixed with the rest of the anchovies), then put it in a preheated oven at 200 degrees for 20 minutes, then turn it down to 120 degrees and let it bake for about 3 hours (you can try even at 90 degrees for 5 hours). Put the sprigs of rosemary, the halved lemon (ideally washed organically or chemically untreated or waxed), and one large head of garlic cut in half into the roasting pan. You can add a little—ideally, light white wine, but water is also enough.
Before eating, let it rest on a plate (covered with foil) for 15 minutes. And then just enjoy it.
Lamb "fingers” - Cook the lamb ribs together with carrots, onions, and a few sprigs of thyme, a little water, a little white wine, salt, and pepper for 2.5 hours. Then let cool, brush with a little mustard, roll in egg and breadcrumbs, and fry. Serve with mustard, tartar, or salsa verde.
Lamb chops - They are ideal for quick preparation in a pan or on the grill. Just salt and pepper.
side dishes please take this out - repetition
Cut the potatoes into thin slices, dry them in a tea towel, then cover them with melted butter, salt them, and add finely chopped fresh thyme. Mix it up. Then straighten the seasoned potato slices in the baking dish "vertically" so that they stick tightly next to each other (like cards), add a little salt, and bake in a hot oven for 50 minutes.
Don't just make plain mash; add something extra.
A mash of all kinds of root vegetables is excellent; cut everything into small cubes, and once everything is soft, mash it, adding warm butter, warm milk, salt, and white pepper. Instantly, the porridge becomes more interesting (with carrots, potatoes, parsnips, pumpkin, etc.).
Lamb also really likes mashed sweet potatoes; either use only sweet potatoes or mix sweet and regular potatoes. Then add butter, milk, white pepper, and salt again. If you don't mind a sweeter taste, add a little maple syrup at the end.
You can also try making mashed potatoes with wild garlic or small nettles; just boil them, cut them into pieces, and add them together with butter, milk, salt, and white pepper.
Lamb is also wonderful with grilled fennel, sliced with a little olive oil and salt.
Peas are also great; just put frozen peas in hot water, boil for a few minutes, and then drain and put in very cold water to keep the color. Then reheat quickly with a little butter, and finally add finely chopped mint.
Crispy red carrots are easy: just thinly slice the carrots, put them in boiling water for 2 minutes, drain again, put them in very cold water to cool, and then just reheat them quickly with a little butter and salt.