1、Pistachio lamb koftas with apricot relish

These budget-friendly, Middle Eastern-inspired lamb meatballs make a simple yet tasty supper, served with fruity chutney and crisp wholemeal pittas

Pistachio lamb koftas with apricot relish recipe

Ingredients

  • 2 ½ tbsp olive oil
  • 3 red onions, 2 ½ thinly sliced, ½ grated
  • 400g lamb mince
  • 1 tbsp ras el hanout
  • 85g pistachios, roughly chopped
  • ½ small pack flat-leaf parsley, roughly chopped
  • 4 tbsp good-quality apricot jam
  • zest and juice 1 lemon
  • 2 carrots, cut into skinny matchsticks
  • 4 round wholemeal pitta breads, split and warmed
  • 4 tbsp Greek-style yogurt, to serve

Method

  • Meanwhile, heat the grill to high. In a large bowl, combine the mince, grated onion, ras el hanout, most of the pistachios, half of the parsley and some seasoning. Divide the mixture into 8 and shape into patties. Place on a baking tray and brush with 1/2 tbsp oil. Grill for about 10 mins, turning once, until browned and cooked through. 
  • Add the apricot jam, a large pinch of zest and half the lemon juice to the cooked sliced onions, bubble down until thick, then set aside. To make the salad, mix the carrots, reserved sliced onions and remaining parsley in a bowl, then toss in the remaining lemon juice and olive oil and some seasoning. To serve, spoon the apricot relish into the pittas. Then add the koftas, salad, yogurt and remaining pistachios. Alternatively, serve the pittas open with the filling piled on top. 

  • https://www.truecookbook.com/recipe/pistachio-lamb-koftas-with-apricot-relish-9194/

    2、Lamb cutlets with pistachio & herb dressing

    Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest
    Lamb cutlets with pistachio & herb dressing recipe

    Ingredients

    • 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
    • 2 tsp olive oil
    • ½ tsp chilli flakes
    • 25g pistachio
    • 1½ tbsp olive oil
    • handful flat-leaf parsley leaves, torn
    • 2 dill sprigs, roughly torn

    Method

    1. For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
    2. Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).

    3、Lamb steaks with crispy potatoes & minted beans

    A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
    Lamb steaks with crispy potatoes & minted beans recipe

    Ingredients

    Method

    1. Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
    2. Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
    3. Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
    4. Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
    5. Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
    6. Serve the lamb with the potatoes and beans, and the sauce spooned over.

    4、Lamb brochettes with apricot & pine nut couscous

    Moroccan spices marry the natural affinity of lamb and apricot, a delicious family meal
    Lamb brochettes with apricot & pine nut couscous recipe

    Ingredients

    Method

    1. Put the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
    2. Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
    3. Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.

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