Lamb Steak with Mushrooms and Hash Browns

Two lamb leg-steaks, pan-fried for around 25-30 minutes at a low to medium heat, after searing at a high heat for three minutes or so each side. The steaks were turned frequently with tongs. They were under glass for the last ten minutes. They can be served as they are, or with a lamb and onion gravy.

The preboiled potatoes were added after about ten minutes, and also turned occasionally, until browned.

The mushrooms were prepared in a separate pan, and cooked in a little butter for about ten minutes.

Serve with black pepper.

Lamb, Cabbage, and Root Vegetable Soup

Made with the remains of a lamb and root vegetable stew, originally made with neck steak, with parsnips, potato, onion, spring onion, celery, plus yellow and green pepper. Plus lamb stock, but no herbs.

The Lamb Stew - Brown the steak. Add the other vegetables plus boiling water, and stir together. Cook at a low simmer for two hours until the lamb is tender. Add the lamb stock in the last fifteen minutes or so to retain the strongest flavour.

The Lamb Soup - Green cabbage was added to the remains of the lamb and vegetable stew, plus some tabasco sauce, some red chilli sauce, and rosemary. Cook at a medium heat for twenty minutes. You can mash or blend the vegetables if you prefer. Serve with ground black pepper.  Delicious!

Lamb Neck Steak with Root Vegetables

Braising neck steak, with parsnips, potato, onion, spring onion, celery, plus yellow and green pepper.

Lamb stock, but no herbs. Served with black pepper. Other root vegetables can be used according to what you have in your fridge.

Brown the lamb steaks for ten minutes on each side at a medium heat, in a little sunflower oil. Add a chopped onion and fry for another ten minutes or so.

Add boiling water to the pan. Add the other vegetables, and stir together. Cook at a low simmer for another two hours until the lamb is tender. Add the lamb stock in the last fifteen minutes or so to retain the strongest flavour.

Grilled Lamb Steaks with Basmati Rice.

Two lamb rump steaks, coated with Dijon mustard on one side, grilled for ten minutes each side, with boiled basmati rice, and  a side serving of refried canelloni beans in a tomato and rosemary sauce.

The canelloni beans were soaked in cold water for six hours, and then boiled until soft. They were then fried, and added to a tomato and rosemary passata.

Delicious and totally wheat-free.

Grilled Lamb Steaks with Basmati Rice.