There is a really amazing lamb recipe in Purple Citrus and Sweet Perfume by Silvena Row, v much a well loved cookbook in my house. You sauté about four or five bunches of spring onions, add lamb and stock, leave to simmer and that’s about it. Infinitely versatile. I try to make it each Spring even though no one else in my household really eats lamb
There is a book called 'Lamb' in the The Good Cook series published by Time Life in 1981. Like the other books in the series the first half is about techniques and method; the different cuts of lamb, how to prepare and cook them. Everything from flash dinner party style roasts to slow braises with the more economical cuts to using up leftovers. Then at the end there are lots of wide ranging recipes. Richard Olney is listed as the chief consultant and Jane Grigson and Alan Davidson as the UK editors. Easily obtainable second hand, a bit dated in looks and layout maybe but still such a useful book
Yes! I collected the full set of these when they first came out on a monthly subscription and they are so useful. Incredible selection of recipes and shows "there's nothing new under the sun" ..... just more exposure and access to many of the cuisines mentioned. Lamb farming techniques and selling categories may have changed from 1981 (when we were all eating lamb!) but the research is so good, it's a must for anyone interested in meat cookery and its research. Explanatory photography of cooking techniques etc, still relatable. Worth it just for the recipe credits alone (which is a stunning bibliography in disguise) as they all have in this series.
We're both lamb lovers in our house.....and it certainly featured as a roast as a child....any leftovers were minced up for home made burgers, as my Father didn't really like it any other way than roasted.
The lamb here in Italy is always tiny, so I often go for frozen New Zealand lamb, which I always feel guilty about, but is nevertheless delicious.
I also love a lamb curry and always do a version with dried fruits and lots of spinach wilted into it at the end. I came across the recipe years ago but can't for the life of me recall whose recipe it was. Easy enough to create though 😜
Torn between Lamb Shrewsbury from Simon Hopkinson ( in several books of his in my collection) and the Chez Panisse Café Cookbook ... the lamb dish Alice Waters cooked for the Dalai Lama
Hate to sound stupid. But do we just say what we're going to cook, or do we post a picture somewhere? Update on my Opinel break knife, it's truly a game changer! Thanks for the suggestion.
Sorry - should have mentioned that. When I started this series I suggested people posted a picture on Notes, referring to the original post, or even on instagram but no-one did so rather gave up doing that. But it would be lovely if you would
I agree that lamb is so versatile and it is my favourite roast.
Surely the low sales figures are to some extent the result of high prices. A leg of lamb in Waitrose recently was £62, bone and all. Compare that with a decent piece of topside!
Skye Gyngell's slow roast shoulder of lamb from My Favourite Ingredients - I never cook it any other way now. Cooked low and slow with red wine vinegar, white wine, Anchovies. sage, chilli flakes, garlic and fennel seeds - so so good.
Not quite on brief, but with some adjustments to timings Much Ado About Mutton has some great recipe ideas as well as good social history. In storage at the moment for our refurb and I can't remember the author.
Here are my two lamb favourites that my mother cooked very often, passing on the legacy to me! We often had a leg of lamb on a Sunday when growing up in the 50s/60s/70s, and as she was a devotee of Mastering the Art of French Cooking (Beck, Bertolle and Child), these were two of the favourites. Sauce Spéciale à L'ail pour Gigot - very easy to make using a whole head of twice-blanched garlic cloves cooked in milk, rosemary, and a little white rice to thicken. When all is soft, the pan juices from the roast lamb are added and the whole is blended and seasoned. It is heavenly! The other one on the following page is Gigot à la Moutarde, and this was our family favourite. The night before, the thoroughly stabbed leg of lamb (set in a roasting tin) which is painted with a creamy mix of olive oil, Dijon mustard, crushed garlic, chopped rosemary, soy sauce (yes, the surprise ingredient and essential), and powdered ginger, is covered and left to marinate. It is then roasted @180C to your preference....meanwhile developing a beautiful glossy brown crust. Pan juices are amazing. It is so simple and utterly delish. Btw Mum's UK edition has less olive oil than the USA edition - I use the more generous USA amount of 2 tablespoons!
There is a really amazing lamb recipe in Purple Citrus and Sweet Perfume by Silvena Row, v much a well loved cookbook in my house. You sauté about four or five bunches of spring onions, add lamb and stock, leave to simmer and that’s about it. Infinitely versatile. I try to make it each Spring even though no one else in my household really eats lamb
I wonder where Silvena Rowe is now ? I love her Feasts book ...
Agree, Silvena's books are fantastic...well worth adding to a collection!
Totally. She was quite a star at one point
Rather proving my point (that lots of people avoid lamb). But that sounds delicious. Must try and track it down
There is a book called 'Lamb' in the The Good Cook series published by Time Life in 1981. Like the other books in the series the first half is about techniques and method; the different cuts of lamb, how to prepare and cook them. Everything from flash dinner party style roasts to slow braises with the more economical cuts to using up leftovers. Then at the end there are lots of wide ranging recipes. Richard Olney is listed as the chief consultant and Jane Grigson and Alan Davidson as the UK editors. Easily obtainable second hand, a bit dated in looks and layout maybe but still such a useful book
Great charity book shop finds ... I've had fun collecting the series...
Didn't know that, Barbara. Thanks for the tip!
Yes! I collected the full set of these when they first came out on a monthly subscription and they are so useful. Incredible selection of recipes and shows "there's nothing new under the sun" ..... just more exposure and access to many of the cuisines mentioned. Lamb farming techniques and selling categories may have changed from 1981 (when we were all eating lamb!) but the research is so good, it's a must for anyone interested in meat cookery and its research. Explanatory photography of cooking techniques etc, still relatable. Worth it just for the recipe credits alone (which is a stunning bibliography in disguise) as they all have in this series.
We're both lamb lovers in our house.....and it certainly featured as a roast as a child....any leftovers were minced up for home made burgers, as my Father didn't really like it any other way than roasted.
The lamb here in Italy is always tiny, so I often go for frozen New Zealand lamb, which I always feel guilty about, but is nevertheless delicious.
I also love a lamb curry and always do a version with dried fruits and lots of spinach wilted into it at the end. I came across the recipe years ago but can't for the life of me recall whose recipe it was. Easy enough to create though 😜
Well, the point is it's yours now after all these years!
I guess so 😃
I love lamb,my favourite meat and we’ll be having a leg at Easter, but I’m going to try this dish before Easter!!
So glad it's your favourite, Judith. And let me know how you get on with my stew!
Torn between Lamb Shrewsbury from Simon Hopkinson ( in several books of his in my collection) and the Chez Panisse Café Cookbook ... the lamb dish Alice Waters cooked for the Dalai Lama
Have lots of Simon Hopkinson books so will look it up. Thanks, Jacky
Hate to sound stupid. But do we just say what we're going to cook, or do we post a picture somewhere? Update on my Opinel break knife, it's truly a game changer! Thanks for the suggestion.
Sorry - should have mentioned that. When I started this series I suggested people posted a picture on Notes, referring to the original post, or even on instagram but no-one did so rather gave up doing that. But it would be lovely if you would
I agree that lamb is so versatile and it is my favourite roast.
Surely the low sales figures are to some extent the result of high prices. A leg of lamb in Waitrose recently was £62, bone and all. Compare that with a decent piece of topside!
True. It has got really expensive. Shoulder is better value - and nicer in my view.
Fiona - I bring you not one but two lamb recipes that I make on repeat! This Jamie recipe basically creates its own dal underneath the curried lamb: https://thehappyfoodie.co.uk/recipes/jamie-olivers-gnarly-madras-lamb-traybake/
And Ottolenghi's Simple has a fantastic spiced shepherd's pie recipe that's the first one in this article: https://www.theguardian.com/lifeandstyle/2017/apr/15/easter-lamb-recipes-grilled-salad-chinese-braised-shepherds-pie-yotam-ottolenghi He uses minced lamb but I use any leftover lamb from a Sunday roast and just chop it up small. I don't think I've had either of these cookbooks for over 10 years, but I certainly have plenty of other Jamie and Ottolenghi books that I've been using for well over a decade!
Both of those sound great Vicky. I especially like the sound of the inbuilt dal!
Skye Gyngell's slow roast shoulder of lamb from My Favourite Ingredients - I never cook it any other way now. Cooked low and slow with red wine vinegar, white wine, Anchovies. sage, chilli flakes, garlic and fennel seeds - so so good.
Love lamb and anchovies so that would definitely do it for me!
And then Tamsin day Lewis's cottage oie made
With the leftover lamb and gravy (if there is any!)
Not quite on brief, but with some adjustments to timings Much Ado About Mutton has some great recipe ideas as well as good social history. In storage at the moment for our refurb and I can't remember the author.
Here are my two lamb favourites that my mother cooked very often, passing on the legacy to me! We often had a leg of lamb on a Sunday when growing up in the 50s/60s/70s, and as she was a devotee of Mastering the Art of French Cooking (Beck, Bertolle and Child), these were two of the favourites. Sauce Spéciale à L'ail pour Gigot - very easy to make using a whole head of twice-blanched garlic cloves cooked in milk, rosemary, and a little white rice to thicken. When all is soft, the pan juices from the roast lamb are added and the whole is blended and seasoned. It is heavenly! The other one on the following page is Gigot à la Moutarde, and this was our family favourite. The night before, the thoroughly stabbed leg of lamb (set in a roasting tin) which is painted with a creamy mix of olive oil, Dijon mustard, crushed garlic, chopped rosemary, soy sauce (yes, the surprise ingredient and essential), and powdered ginger, is covered and left to marinate. It is then roasted @180C to your preference....meanwhile developing a beautiful glossy brown crust. Pan juices are amazing. It is so simple and utterly delish. Btw Mum's UK edition has less olive oil than the USA edition - I use the more generous USA amount of 2 tablespoons!
Boned shoulder of lamb stuffed with saffron rice from Moro is gorgeous, as is everything in that book.