Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Lucious Lamb

This week I am showcasing my favourite Lamb dishes… Lamb is not something we eat often hear as it is always imported, expensive and hard to get so a treat for us…

I dream of a nice roast Welsh spring lamb with jersey royals, fresh garden peas, mint sauce and then I wake up…

Lamb is best cooked until it is slightly pink in the middle a lovely recipe which I have not cooked for a very long time but was favourite when we were in the UK was lovely loin lamb chops grilled or pan fried until just cooked then I spread the chops with mint jelly and wrapped the chops in puff pastry. Cooked in the oven until the pastry is golden brown and cooked the lamb inside should then be perfect served with mash and steamed vegetables it makes a nice filling meal…To reduce the calories you could use filo pastry.

My Favourite cooked by my son for a birthday meal is butterflied leg of lamb Asian style.


  • 2k Leg of lamb…Butterflied
  • 500ml homemade stock
  • 200ml clear honey
  • 400gm shallots cut into quarters
  • 5 garlic cloves, crushed
  • 2tbsp oil…I use coconut oil.


  • 250ml rice wine
  • 70ml light soy sauce
  • 70ml dark soy sauce
  • 100gm fresh ginger finely chopped
  • 2 large red chillies, halved
  • 1tbsp 5 spice powder


  • 3 Limes cut into wedges
  • Handful( a large) one of fresh coriander chopped
  • 150gm unsalted peanuts/cashews.
  • 2 red chillies sliced.
  • Coconut oil for frying or oil of your choice.

Let’s cook!

Heat the oven 140c/120 fan or Gas number 1.

Heat the oil in a large pan add the shallots and cook for 5

Add garlic and cook for a further 1 min.

Add stock and 100ml of the honey stir and cook for another minute.

Mix sauce ingredients together. Put the Lamb in a large pan and pour on the sauce and stock. Cover meat with baking paper and two layers of foil…put in the oven on the middle shelf and cook for 1 and half hours. Remove from oven, baste meat well, reseal and cook for a further 1 and a half hours or until the meat is tender.

I actually do baste more than once during cooking.

Once the meat is cooked remove from oven, Pour the juices from the meat into a large frying pan and cook on a rolling boil for about 10/ 15 mins or until reduced…don’t do a me and let it boil away…mmmm I wasn’t popular when all I had to do was watch it reduce…Oppps

TASTE and season

Pour 2 tbsp of the reduced stock over the Lamb and return to the oven on 220c for 15 mins…It will now caramelise and crisp the top…lovely.

Lastly, for the topping heat oil in a pan, add the nuts and lightly roast them(No more as they will continue to cook when you remove them from the heat(I have also done that)…let them cool a little they will very, very hot, chop them roughly, mix with sliced chilli and coriander …Put over the top of meat and add a squeeze or 2 of lime.

This can be served with rice or potatoes and steamed vegetables…Enjoy!

Lamb is also lovely just roasted with garlic put in little slits cut in the lamb and fresh rosemary…

If we have lamb and have any left overs I either make a Shepherd’s pie by mincing the lamb with shallots, carrot and make a little gravy to moisten the lamb then top with mashed potato or potato mashed with some Swede or celeriac… which I only get when someone brings it over from the another occasional treat for us…

Our favourite though is Flatbreads stuffed with lamb with homemade hummus.

Egyptian Lamb Flatbreads:

Flat breads:

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • Juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always uses Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make the flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thinly.

My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat the pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions…retain some for garnish. Mix together thoroughly.

Lay out flatbreads and cover half with filling, then fold over and press together. You get a half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on size of flatbreads cut in two …I left mine whole as I served individually (see picture) and not on large serving plate but for a party or just because you want to….. serve on one dish with Hummus Just as a little note it was my young grandson who arranged these on the plate for me…didn’t he do well?

The recipe for the hummus can be found on a previous blog…published June 18th…titled…If you think sunshine brings you happiness, then you haven’t danced in the rain.

The yoghurt dip was made with some chopped mint; a good squeeze lemon/lime juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila ………… Eat and enjoy!

If you are lucky enough to get some neck of lamb or some scrag end as my mum used to call it slow cooked in the oven with onions, carrots and any other vegetables and some barley or lentils then about an hour before you are ready to eat top with some potato slices and you will have a nice warming hot pot we all used to love that when my mum made it in the winter …

Doesn’t food evoke some lovely memories???

I hope you have enjoyed my favourite lamb recipes…

What is your favourite Lamb recipe?

Until next week xx

I don’t know about you but this has me heading for the kitchen as I am now ravenous. My thanks to Carol for another fabulous column… I think that her cookbook will be a huge success.

The other posts in the series can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


If you have missed previous posts in the Cook from Scratch series you can find them here:

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally