Sep 10, 2012
mustardwithmutton

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Moroccan Meatballs with Moghrabieh

The best way to describe what Moghrabieh are would be to say that they’re Lebanese couscous.  Much larger in size than regular couscous and larger still than Israeli couscous, these pearl like buttons are made from semolina flour and have the consistency and texture between a gnocchi and a dumpling, with a slight chewy bite […]

Aug 17, 2012
mustardwithmutton

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Guinness Lamb Shanks

This recipe is from Jamie Oliver’s latest TV Series, Jamie’s Great Britain.  On the show he refers to these as Persian inspired lamb shanks with ale.  The night before Jamie had dined at a Persian restaurant in Leeds and came up with this recipe – he’d also visited an ale factory the same day, hence […]

Aug 1, 2012
mustardwithmutton

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Balsamic Lamb Cutlets

  I’m not a big fan of marinating steaks, I prefer them au natural.  Lamb however, and especially cutlets, benefit from a marinade and this recipe is one that I use often. The Balsamic and red wine tenderised the meat and the hint of honey enhances the lambs natural sweetness.  If it’s not barbecue weather […]

Jul 19, 2012
mustardwithmutton

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Pulled Lamb Tacos

  Pulled beef and pork are very popular Tex-Mex dishes in the States but I thought a pulled lamb would work equally well.  Craving tacos and wanting a change from the usual mince mixture, I gave this a try. Lamb shoulder is preferable for this dish, a leg of lamb wouldn’t be as moist or […]