Wednesday 21 August 2019

Adrian Martin: Lamb cooked three ways


Chef Adrian Martin
Chef Adrian Martin
Chef adrian martin
Lamb cutlets with pancetta and little gem lettuce
Butterflied Harissa shoulder of lamb

Lamb lends itself well to a wider range of dishes, from quick and easy midweek meals to weekend family dinners with an ethnic twist, says chef Adrian Martin

Middle Eastern lamb meatballs

Serves 4

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Preparation time: 20 minutes

Cooking time: under 30 minutes


For the rice:

2 tbsp olive oil

500g butternut squash, peeled and cut into small cubes

1 onion, finely chopped

½ tsp ground cumin

1 garlic clove, crushed

400g basmati rice

800ml hot chicken stock

100g baby spinach leaves

50g dried cranberries

50g pistachio nuts, roughly chopped

Small handful of freshly chopped coriander

For the meatballs:

400g lean lamb mince

1 egg

½ small red onion, finely chopped

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground allspice

Salt and freshly milled pepper


1. For the rice, heat half the oil in a heavy-based or earthenware pan and cook the squash, onion, cumin and garlic for 10 minutes. Stir in the rice and stock then bring to a boil. Cover, reduce the heat and steam gently for 10-15 minutes until squash is cooked, the rice is tender and the liquid has been absorbed. Remove from the heat and leave covered for 10 minutes.

2. For the meatballs, place lamb, egg, onion, spices, salt and pepper into a large bowl and mix well. Shape into 16 small meatballs.

3. Heat the remaining oil in a large non-stick pan and fry the meatballs for 10-15 minutes or until brown all over.

Stir the spinach leaves, cranberries and pistachio nuts into the rice. Position the meatballs evenly over the rice mixture. Sprinkle with fresh coriander to garnish.


Lamb cutlets with pancetta and little gem lettuce

Lamb cutlets with pancetta and little gem lettuce

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes


8 lamb cutlets or chops

2 tsp olive oil

Salt and freshly milled pepper

100g pancetta cubes

Knob of butter

300g fresh or frozen garden peas

2 little gem lettuce, cut into quarters

Juice of ½ lemon


1. Rub the lamb with 1 teaspoon of oil.

2. Heat a large non-stick pan to a moderate heat. Cook the lamb for 6-8 minutes on each side and season.

3. Heat the remaining oil in a separate non-stick pan and cook the pancetta for 4-5 minutes or until crispy.

4. Stir in butter and peas and cook for a few minutes then add the lettuce and lemon juice. Cook for a minute until the lettuce begins to wilt, then remove from the heat.

5. Arrange the lamb onto warm plates, spoon over the pancetta, pea and lettuce mixture and serve with sautéed or boiled new potatoes.


Butterflied Harissa shoulder of lamb

Butterflied Harissa shoulder of lamb

Serves 8-10

Preparation time: 15 minutes

Cooking time: 50 minutes


1 kg boneless shoulder of lamb

2 tbsp olive oil

Salt and freshly milled black pepper

1-2 tbsp harissa paste

For the salad

300g couscous

600ml boiling chicken stock

8 small cooked peeled beetroots, cut into chunks

Large handful of fresh mint, finely chopped

150g pomegranate seeds

1 tbsp runny honey

200ml Greek-style natural yoghurt or 100g feta cheese, crumbled

Juice of ½ lemon

1 x 80g bag of rocket leaves


1. Preheat the oven to 200°C/gas mark 6.

2. Place a sharp knife at the side of the shoulder and cut through the meat where the bone was, almost to the other side to create one large piece of meat.

3. Lay the lamb flat onto a roasting tray and rub both sides with the olive oil; season and roast in a hot oven for 15 minutes.

4. Remove the lamb from the oven and brush with harissa paste, cover with foil and return to the oven, reduce the temperature to 170°C/gas mark 3 and continue to cook for 35 minutes.

5. Remove the lamb from the oven and leave to rest for 15 minutes before slicing.

6. For the salad, place the couscous into a bowl and pour over the chicken stock. Cover the bowl with cling film and set aside for 10 minutes.

7. Remove the cling film and fluff up the couscous with a fork. Stir the beetroot chunks, half of the chopped mint, pomegranate seeds, and a little salt and pepper into the couscous before arranging onto a large serving platter.

8. Top with slices of lamb, drizzle with honey, natural yoghurt or crumbled feta, a squeeze of lemon juice, the remaining mint, pomegranate seeds, and sprinkle with rocket leaves before serving.

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