QUICK AND EASY - Wham Bam Thank You Lamb

Quick and Easy
LAMB
12 QUICK AND EASY
SCOTCH LAMB RECIPES
Quick and Easy
Great tasting lamb dishes don’t have
to be complicated or take hours to
make. When you need a meal in minutes
Scotch Lamb is the perfect quick and
easy option.
For recipe ideas to inspire, read on. These seriously delicious dishes
are easy to make using minimal “every day” ingredients and can
take only 20 minutes to cook - faster than ordering a takeaway!
Look out for the quick reference guides on each recipe to let you
know how long these delicious dishes will take to prepare and cook.
ServES: 4
Prep: 5 mins
COOK: 10 mins
A Label You Can Trust
Labelling is your guarantee of the
provenance, production methods and
quality of the product you’re buying
(from farm to plate).
Whenever you see the Scotch Lamb label and PGI* logo, this
guarantees that this product has been reared to very high
standards of animal husbandry and welfare in Scotland.
Make sure you look for the
label you can trust.
Red meat is a good source of iron, zinc and B vitamins – ideal as
part of a healthy balanced diet.
For more delicious recipe ideas visit:
www.scotchbeefandlamb.com
*Protected Geographical Indication
Lamb and Broccoli
Stir-fry
ServES: 4
Prep: 10 mins
Ingredients
350g Scotch Lamb leg or fillet, cut into thin strips
2 tbsp groundnut oil
2 red onions, peeled and sliced
1 clove garlic, peeled and crushed
200g broccoli, cut into bite sized pieces
100g sugar snap peas, halved lengthwise
3 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tsp finely grated root ginger
Method
1.In a wok, stir-fry the lamb in 1 tbsp of the oil for
2 to 3 minutes to brown. Tip the meat out onto a
plate while you cook the vegetables.
2.Reheat the wok with the rest of the oil, stir-fry the
onions, fairly gently for 4 or 5 minutes to soften
then turn up the heat and add the broccoli,
sugar snaps and garlic, stir-frying until nearly
tender but still crisp to the bite.
3.Return the meat and any juices to the wok, add
the chilli sauce, soy sauce and ginger and 2 tbsp
water, and stir until all is coated and the meat is
hot. Serve with rice.
Nutrition, per serving: 300 kcals, protein 18.6g,
fat 21.1g, carbs 9.3g, sugar 6.9g, salt 0.8g
Does not include rice
COOK: 15 mins
Lamb Steaks with
Spicy Couscous
ServES: 4
Prep: 5 mins
COOK: 10 mins
Ingredients
Method
4 x 150g Scotch Lamb rump steaks
1.Prepare the couscous by tipping it into a
heat-proof bowl with the harissa, sultanas,
lemon zest and pour over the hot stock,
stirring with a fork. Cover and leave for 10
minutes while the stock is absorbed.
250g couscous
75g sultanas
Grated zest from 1/2 lemon
400ml vegetable or chicken stock
(at boiling point)
1 tbsp Harissa Paste*
1 tbsp olive oil
2 tbsp roughly chopped coriander leaves
Yogurt and a wedge of lemon to serve
*If you don’t have Harissa use tomato puree
and chilli sauce
2.Season the lamb steaks and rub them with
the oil, heat the pan and cook the meat over
a high heat turning often to cook evenly, for
about 8 minutes in total. Allow the meat to
rest for 5 minutes or so.
3.Stir the couscous again and break up any
lumps with a fork. Sprinkle some chopped
coriander over the couscous and serve with
the steaks, a small bowl of yogurt and a
wedge of lemon to squeeze over.
Nutrition, per serving: 434 kcals, protein 35.3g,
fat 13.2g, carbs 46.3g, sugar 14.1g, salt 1g
Skewered Lamb
and Vegetables
MAKES: 6 SKEWERS
Prep: 10 mins
COOK: 15 mins
Ingredients
Method
400g cubed Scotch Lamb leg
1.Preheat the oven to 200°C.
8 small whole shallots, peeled (soaked in
boiling water for 5 minutes to loosen the
skins and soften the shallots a little).
2.Mix all the marinade ingredients together
and add the lamb to it, turning so that it is
thoroughly coated. Thread the meat and
vegetables onto skewers and set aside for 10
minutes or so if you have time.
2 yellow or orange sweet peppers, seeded
and cut into bite sized pieces
For the marinade
Juice of a lemon
3 tbsp olive oil
1 tsp chopped oregano
2 cloves garlic, peeled and crushed
For the potatoes
4 medium potatoes, peeled and cut into
2cm cubes
1 tbsp vegetable oil
1 tsp paprika or sweet smoked paprika
Salt
3.Tip the diced potatoes onto a baking tray,
sprinkle with the oil and salt and toss together
with your hands. Shake to spread the potatoes
into a single layer and dust sparingly with the
paprika. Cook in the oven for about 15 minutes
till tender and golden.
4.Meanwhile, grill the skewers for about 15
minutes, turning as they brown until the meat is
done and shallots and peppers are tender. Serve
with the potatoes cubes and a green salad.
Nutrition, per serving: 235 kcals, protein 16.2g,
fat 12.6g, carbs 15.3g, sugar 3.9g, salt 0.4g
Does not include green salad
Butterflied
Lemony Fillet
ServES: 2
Prep: 10 mins
COOK: 15 mins
Ingredients
1 x 300g Scotch Lamb fillet, all fat removed
Finely grated rind of 1/2 lemon
1 clove garlic, very finely chopped
/2 tsp coarsely ground black pepper
1
2 tsp olive oil
300g new potatoes, halved if large
20g butter
For the mint sauce
Shop bought or to make your own:
A large handful of fresh mint leaves
1 tbsp sugar
/2 tsp salt
1
75ml cider or malt vinegar
Method
1.On a chopping board with a sharp knife
split the lamb fillet down its length but
don’t cut all the way through. Open out
the lamb as you would open a book to its
middle and press it open with the heel of
your hand. Mix together the lemon rind,
garlic and pepper and loosely sprinkle this
all over both sides of the meat. Press the
flavouring lightly into place.
2.If making your own mint sauce, finely chop
the mint and scrape it into a small bowl,
sprinkle the sugar and salt onto the mint and
squash it all together firmly with the back of
a spoon, to make all the juices run from the
mint into the sugar. Add the vinegar and stir
together well. Set aside until needed.
3.Cook the potatoes in lightly salted boiling
water for about 10 to 15 minutes until
tender, while you heat a griddle to searing
hot. Rub the olive oil onto the lamb on both
sides and sear it on the griddle pan for
about 2 to 3 minutes per side. It should be
pink in the middle. Remove from the pan
and keep it warm.
4.Drain the potatoes and melt the butter on
them before serving with the lamb, cut in half
to serve two. Don’t forget the mint sauce.
Nutrition, per serving: 522 kcals, protein 31.5g,
fat 31.7g, carbs 27.7g, sugar 11.4g, salt 0.4g
LAMB TIKKA KEBABS
ServES: 4
Prep: 10 mins
COOK: 15 mins
Ingredients
Method
500g diced leg of Scotch Lamb
1.Toss the lamb, tikka paste and yogurt into a bowl
and mix together well to coat all the meat.
2 tbsp tikka paste
150g plain yogurt
3 small red onions, peeled and each cut
into 6 wedges
For the raita
Shop bought or to make your own:
/4 cucumber, grated, skin on, then squeezed
on some kitchen paper to blot up the juices
1
200g plain yogurt
1 tbsp mint leaves, chopped
To serve
Ready to eat poppadoms and chutney
2.Preheat the grill to a high setting. Thread skewers
with chunks of meat interspersed with onion
wedges and set aside to marinate if you have
20 minutes to spare, if not you can cook them
straight away.
3.If making your own raita, mix the ingredients
together with some freshly ground black pepper
and a pinch of salt. Chill until you’re ready.
4.Grill the kebabs, turning as they brown, for about
12 to 15 minutes. Eat the kebabs with the raita,
poppadoms and some chutney.
Nutrition, per serving: 256 kcals, protein 30.9g,
fat 9.6g, carbs 11.9g, sugar 9.8g, salt 0.4g
Does not include poppadoms and chutney
LAMB PATTIES
ServES: 6
Prep: 15 mins
COOK: 10 mins
Ingredients
Method
For the patties
1.Mix together all the patty ingredients and
season sparingly, the olives and sun-dried
tomatoes will add plenty of flavour on their own.
Divide and shape into 12 patties.
500g minced Scotch Lamb
1 red onion, finely chopped
50-75g sundried tomatoes, finely chopped
12 pitted black olives, chopped
1 tsp dried oregano
Pepper and just a little salt
To serve
6 warmed pitta breads
A bag of baby salad leaves or a small
shredded lettuce
Pot of ready-made tomato salsa
2.Heat a frying or griddle pan and cook the patties
for about 6 minutes until cooked through.
3.Cut the warm pittas in half, stuff each with a
handful of salad leaves, a sliced patty and a
spoon of tomato salsa.
Nutrition, per serving: 489 kcals, protein 24.1g,
fat 20.2g, carbs 56.8g, sugar 15.6g, salt 2.1g
Does not include pitta, salad and salsa
Lamb and
Courgette
Skewers
MAKES: 6 SKEWERS
Prep: 5 mins
COOK: 10-15 mins
Ingredients
Method
500g cubed lean Scotch Lamb shoulder meat
1.In a bowl mix together the tomato puree, garlic,
lemon rind, salt and juice. Add the lamb pieces
and lots of black pepper, mix well and leave to
marinate for 10 minutes if possible.
3 medium courgettes cut into chunks
3 tbsp concentrated tomato puree
1 clove garlic, crushed
/2 tsp salt
1
1 tsp finely grated lemon rind and 2 tbsp
lemon juice
6 bay leaves (optional)
To serve
Warm Mediterranean flat bread
and houmous.
2.Thread the lamb and courgettes (and bay
leaves, if using) onto skewers and cook under
a preheated grill or on the barbecue for about
10 to 15 minutes, turning regularly so that the
tomato paste doesn’t burn. Serve with warm
bread and houmous.
Nutrition, per serving: 182 kcals, protein 17.8g,
fat 11.4g, carbs 2g, sugar 1.8g, salt 0.6g
Does not include bread or houmous
Lamb
Store cupboard
Stir-fry
ServES: 4
Prep: 10-15 mins
COOK: 10 mins
Ingredients
Method
350g Scotch Lamb leg steaks cut into thin strips
1.Grate the ginger and garlic onto a small plate.
3cm root ginger, peeled
2.Mix the soy sauce and sesame oil in a small bowl
ready to dress the stir-fry.
2 cloves garlic, peeled
2 tbsp groundnut oil
2 bags of fresh or frozen ready prepared
stir-fry mix
2 x 150g packs ‘ready to wok’ stir-fry noodles
1 tbsp soy sauce
2 tsp toasted sesame oil
Toasted sesame seeds to serve (optional)
3.Stir-fry the lamb strips briefly in a hot wok or
frying pan with a little oil until lightly browned,
add the ginger and garlic and cook a further 30
seconds. Tip the lamb onto a plate while you
cook the vegetables.
4.Add a little more oil to the pan and stir-fry the
veg for a few minutes until some of the water
that has been released from the vegetables
has evaporated.
5.Add the noodles, stirring for a minute or two
then return the lamb to the pan with the soy
dressing, toss all together until the lamb is hot
then serve straight away, sprinkled with toasted
sesame seeds.
Nutrition, per serving: 368 kcals, protein 21.4g,
fat 22.3g, carbs 19.2g, sugar 6.8g, salt 0.6g
Does not include toasted sesame seeds
Mini Meatballs
with Penne
ServES: 4
Prep: 10-15 mins
COOK: 20 mins
Ingredients
Method
For the meatballs
1.Preheat the oven to 200°C and grease a nonstick baking tray.
400g minced Scotch Lamb
6 spring onions, finely chopped
1 clove garlic, crushed
2 tbsp breadcrumbs
1 tbsp rosemary, finely chopped or
1 tsp dried rosemary
1 medium egg
A little olive oil to drizzle over the meatballs
For the pasta
6 ripe tomatoes, chopped
150 - 200g Feta cheese, roughly crumbled
10g mint leaves, torn
500g pack fresh penne pasta
2.Mix together all the ingredients for the meatballs
and season well with salt and pepper. Pinch off
small cherry-sized pieces of the mince mixture,
roll into balls and arrange on the baking tray
with space between each one. Drizzle with a little
olive oil, then cook in the hot oven for about 20
minutes. Shake the tray half way through to help
the meat balls brown.
3.Put a large pan of lightly salted water on to boil,
while you chop up the tomatoes. Cook the pasta
according to the timing given on the pack, drain
then mix with the tomato, feta and mint and
maybe a little extra olive oil if you wish.
4.Check the meatballs are cooked through then
toss them and any pan juices in with the pasta
mixture and serve straight away.
Nutrition, per serving: 733 kcals, protein 43g,
fat 28.7g, carbs 80.8g, sugar 5.8g, salt 1.8g
Lamb & tomato
curry
ServES: 4-6
Prep: 15 mins
COOK: 25 mins
Ingredients
Method
500g cooked Scotch Lamb, cubed
1.Heat the oil in a large pan and cook the garlic,
ginger, chillies and cumin seeds for 3 minutes.
Add the lamb and tomatoes and cook for a
further 5 minutes until the tomatoes begin
to soften.
1 tbsp sunflower oil
2 garlic cloves, chopped
4cm piece root ginger, peeled and chopped
2 green chillies, seeded and chopped
1 tsp cumin seeds
6 ripe tomatoes, quartered
150ml lamb stock
2 tbsp hot curry paste
200g young leaf spinach
2 tbsp mango chutney
To serve
Steamed basmati rice or poppadoms
2.Stir in the stock and curry paste. Bring to the boil
then cover and simmer for 15 minutes, check the
seasoning and add a little salt if necessary. Stir in
the spinach and mango chutney and cook for a
further few minutes until the spinach has wilted.
3.Divide between shallow bowls and serve with
steamed basmati rice or poppadoms.
Nutrition per serving: 421 kcals, protein 36.7g, fat
28.2g, carbs 6.1g, sugar 5.1g, salt 1.3g
Does not include rice or poppadoms
Garlic Lamb
WITH ROAST
Tomatoes
ServES: 2
Prep: 5 mins
Ingredients
2 x150g Scotch Lamb leg steaks
150g plum cherry tomatoes, halved
Olive oil
3 tbsp ready made garlic and herb butter
30g pitted black olives
10g flat leaf parsley, chopped
A pack of microwaveable
long-grain or Basmati rice
Lemon wedges to serve
(optional)
COOK: 15 mins
Method
1.Preheat the oven to 200°C.
2.Tip the tomatoes into a suitably sized gratin dish,
sprinkle with some olive oil, salt and pepper and
pop in the oven for 15 minutes.
3.Fry the steaks in a very hot non-stick pan for 7
to 10 minutes, turning often, and when done to
your liking add the garlic butter and swirl the pan
as it melts to coat the steaks, then add the olives
and parsley. Remove from the heat to rest the
steaks while you cook the rice according to the
instructions on the pack.
4.Serve the lamb with the rice, tomatoes and the
garlicky sauce spooned over, and a wedge of
lemon if you like.
Nutrition, per serving: 552 kcals, protein 36.6g,
fat 43.2g, carbs 4.9g, sugar 2.5g, salt 1.1g
Does not include rice
SPICED LAMB
WITH SPINACH
ServES: 4
COOK: 20 mins
Prep: 10 mins
Ingredients
Method
4 x 120g Scotch Lamb leg steaks
1.In a small bowl mix the tomato puree with the
chilli and garlic, both grated on a fine grater and
season with a pinch of salt. Spread this paste all
over the steaks and set aside while you cook the
potatoes in boiling water.
2 tbsp tomato puree
1 mild red chilli and 1 clove garlic, peeled
or 2 tbsp chipotle chilli paste
500g baby new potatoes
200g baby spinach leaves
30g butter or 2 tbsp olive oil
Salt and pepper
2.Preheat the grill to a high setting and cook the
steaks for about 3 to 4 minutes on each side or
until done to your liking.
3.When the potatoes are thoroughly cooked, drain
well and shake the pan hard so that the potatoes
split and release some steam. Squash them
slightly with a fork. Add the butter or oil and
return to the heat, add the spinach to the potato
pot a handful at a time until it has wilted, season
and serve with the spicy lamb.
Nutrition, per serving: 352 kcals, protein 29g,
fat 14g, carbs 29.2g, sugar 3.7g, salt 0.9g
For more recipes and advice visit
www.scotchbeefandlamb.com
Quality Meat Scotland
The Rural Centre, Ingliston, Newbridge, EH28 8NZ
T: 0131 472 4040 E: [email protected] www.qmscotland.co.uk
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