West Byfleet Bowls Club Ltd - Peter's Blog

Peter's Blog

April means spring is here and the ideal time for new season lamb

Here are 3 recipes for different cuts of the lamb



5 tbsp olive oil, 1 tbsp harissa paste, ¼ tsp cumin, ¼ tsp tumeric
¼ tsp paprika, ¼ tsp ground coriander
20 g pack of flat leaf parsley chopped, juice of ½ small lemon
1 rack of lamb (6-8 cutlets)
2 carrots peeled and cut into chunks
100 g couscous, 150 ml vegetable stock, 1 satsuma, juice only
¼ tsp ground allspice, ½ x 20 g pack fresh mint chopped
½ red onion finely chopped, Greek yogurt to serve


Pre-heat the oven to fan 200c.  Mix 2 tbsp. of the olive oil with the harissa paste, add cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt then mix.  Sit the lamb in a roasting tray, season well, then spread the spice mix over the surface of the meat.  Roast for 15-20 minutes for rare to medium, 25 minutes for well done.

Meanwhile throw carrots into a small roasting tray, add a pinch of salt and a tsp of olive oil, roast for 15 mins until carrots are browning slightly at edges.

Just before taking carrots out of the oven prepare couscous. Tip into bowl, pour over the hot stock and leave to stand for 5 mins. Break up couscous with a fire and leave to cool. Add remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well then add cooked carrots and season to taste.

Put the lamb onto a warmed plate and leave to rest for 5 mins.  Slice it in half to give 3-4 cutlets each then cut in half again.  Spoon the couscous onto 2 plates, top with lamb cutlets and serve with a spoonful of Greek yogurt.


SADDLE OF LAMB (serves 6)

(A good accompaniment with this dish is minted new potatoes) 

1 boned saddle of lamb weighing approx 1.5 kg skirts removed your butcher will do this for you
2 rosemary sprigs, 1 tsp olive oil, 50 ml white wine vinegar


25 g butter, 4 banana shallots finely chopped
2 garlic cloves crushed, 50 g pancetta cubes
Small pack of flat leafed parsley chopped
6 sage leaves torn, 1 tsp grated lemon zest
50 g fresh white bread crumbs 1 egg yolk


First make the stuffing.  In a large pan melt the butter, add shallots and cook slowly for 10 mins until softened, then add the garlic fir 1 min, turn up the heat and add the pancetta, add seasoning and cook until pancetta is crisp.  Take off heat, add the remaining ingredients and stir to combine (it should not be too wet as the stuffing as the stuffing should absorb some of the lamb juices when cooked).  Set aside to cool.

Heat oven to 180c fan.  Lay the lamb saddle out on a board fat side down.  Arrange the stuffing in a line down the middle.  Bring the sides up and roll into a large sausage shape so the stuffing can only be seen at the ends.  Using string tie the saddle tucking the rosemary under the string, and season with salt and pepper.

Heat the oil in a roasting tray and place the lamb in the tray to seal the outside, turning every couple of minutes until golden.  When golden make sure the lamb is belly side down before pouring over the vinegar – this will help to crisp the skin – then cook in oven for 1 hour.  Leave to rest for at least 10 mins on a board covered loosely with foil.  Serve with your preferred choice of vegetables slicing the meat evenly onto plates.

(A good accompaniment with this dish is minted new potatoes)


2 ¼ kg leg of lamb bone in
75 ml olive oil, 1 tsp chopped rosemary
2 large carrots cut into batons, 2 small onions cut into quarters
4 sticks celery cut into batons, small sprigs of rosemary and thyme
Zest and juice of 1 orange, 1 tsp plain flour
½ bottle rose wine, 500 ml lamb or chicken stock
1 tbsp red currant jelly


Preheat the oven 180 c fan.  Using a small knife criss cross the top and sides of the lamb making shallow incisions.  Mix half the olive oil with the rosemary, salt and pepper and set aside.

Place the roasting tray over medium heat.  Rub the rosemary oil over the slashes then place the lamb into the tray turning occasionally as it begins to colour all over.

Tip the vegetables and herbs into the tray and place in the oven for 50 mins.  Remove the tray from the oven and take out the vegetables. Return the tray with the lamb to the oven after turning the temperature down to 140 c.  Continue to roast for a further 45 to 50 mins for medium to medium rare meat.

Remove lamb and place in a warm serving dish covering loosely with foil to prevent heat escaping and also to allow the lamb to rest whilst making the gravy.

Blanch the orange zest in boiling water for 1 min until soft, drain and set aside.  With the juices in the roasting tray start making the gravy by sprinkling flour to make a roux, add stick and simmer to allow to thicken.  Taste and add salt and pepper if necessary.  Stir in redcurrant jelly, strain and add the orange zest.  Finally serve onto warm plates the lamb, roasted vegetables and gravy