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Lamb Shanks November 26, 2013

Filed under: Favourites,Meat,Soups and Stews — delishuss @ 11:27 am
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I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂

Serves 3


4lamb shanks

2 carrots, cut into large batons

3 shallots, quartered

1 onion, quartered

1 bouquet garni

3 cloves of garlic, roughly chopped

3 tablespoons of pickling spice

200 ml beef stock

3/4 bottle red wine

1 oxo cube

3 tbs olive oil

Salt and pepper



1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.


2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.


3. Rub the spice mix onto the lamb shanks.


4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.



5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency.  Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.



6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.


7.  Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.



Greek Lamb Burgers March 15, 2012

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 10:59 pm
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Well I have to say Weight Watchers have excelled themselves with this month’s magazine (April). This is a big hit with me. Okay I’ll admit that I did alter the recipe slightly but I think my additions make it 🙂 I couldn’t get mint leaves so I added 2 tsps of mint sauce. I also added 2 tsps of cumin powder and I also added 1 beaten egg to bind the patties. You will need to up the propoints of the recipe because of the egg. You could just keep to the original recipe also. I’ve just added the original recipe below.


10 minutes to prepare, 10 minutes to cook

23 propoints per recipe

11 propoints per serving

serves 2



250g lean lamb mince

75g carrot, coarsely grated

60g light feta, crumbled

1/2 dried oregano

Few sprigs of fresh mint, leaves only, chopped roughly

Calorie controlled cooking spray

To serve:

2x 40g mini pitta breads

Little gem lettuce

Sliced tomatoes



1.  Mix together the mince, carrot, feta, oregano and mint in a bowl, season, and shape into 4 patties.

2. Mist a griddle pan or nonstick frying pan with cooking spray, add the burgers and cook for 2-3 minutes on either side. Leave to rest for 5 minutes, loosely covered.

3.  To serve, lightly toast the pittas, slice the open and fill with lettuce. Add 2 burgers to each and top with the tomato.

Tip: if you can, make them some time in advance and chill them so that they set a bit better. If you make them and add them straight to the pan they do fall apart easily, the lesss turning you can do the better.


Harissa Lamb with Courgette Tzatziki June 8, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 9:16 pm
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I love lamb so I think this was always going to be a winner for me. It’s actually really handy to make. I was a bit dubious about the tzatziki but it works really well. The lamb is best marinaded for about and hour or overnight if you have the time. I got the recipe from the Weight Watchers Simply Enjoy cookbook. The BBQ would be an ideal way to cook the lamb but it was raining when I was making it so I just cooked it on the griddle pan.

Serves 4

Propoints value per serving 11



2 teaspoons harissa paste

1 tablespoon lime juice

2x200g lean lamb steaks, trimmed of visible fat

4x 50g Mediterranean flatbreads

3 tablespoons chopped fresh mint

3 tabelspoons chopped fresh coriander

1 tablespoon snipped fresh chives

4 tomatoes, de-seeded and diced

Salt and freshly ground pepper

For the courgette tzatziki

5 tablespoons 0% fat Greek yoghurt

2 tablespoons lemon juice

1 small garlic clove, crushed

1/2 courgette, grated coarsely



1. Mix together the harissa paste and lime juice in a shallow dish, season then add the lamb and spoon over the marinade, turning the lamb until coated. Leave to marinate, covered, in the fridge for at least 1 hour or preferrably overnight.

2. Light the BBQ or heat a non stick frying pan over a medium-high heat. Mix together the ingredients for the tzatziki with 1 tablespoon of water and season.

3. Remove the lamb from the marinade, spray with the cooking spray and cook for 4 minutes on each side or until cooked to your liking. Remove from the heat and leave to rest, covered, for 5 minutes.

4. Wrap the flatbreads in foil and warm on the BBQ or under the grill for a few minutes. Divide the flatbreads between four plates. Cut the lamb into 1 cm diagonal slices and place on the bread. Scatter over the herbs the tomatoes then top each serving with 2 tablespoons of the tzatziki. Serve flat or folded in half, ad preferred.



Easy Spiced Lamb May 2, 2011

Filed under: Meat,Rice and Grains,Weight Watchers Recipes — delishuss @ 4:13 pm
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I love lamb and mix that with spices and you’ve a winning combination in my mind.  This is a weight watchers recipe from the Oriental Express cookbook.

Propoints value per serving – 1o

Serves 4


200g dried brown basmati rice, rinsed

125g fine green beans, trimmed

125g small cauliflower florets

low fat cooking spray

1 onion, chopped

3 large garlic cloves, chopped

2.5cm fresh root ginger

1 large courgette, diced

350g lean diced lamb, visible fat removed

50g dried apricots, chopped into small pieces

2 tablespoons garam masala

1/2 teaspoon chilli powder

salt and freshly ground black pepper


1.  Put the rice in a lided saucepan and cover with 450ml water. Bring to the boil, then reduce the heat to its lowest setting, cover, and simmer for 25 minutes until the water is absorbed and the grains are tender. Set aside for 5 minutes, covered, then remove the lid and leave to cool slightly.

2. Bring about 2.5cm of water to the boil in a lidded pan. Put the green beans and cauliflower in a steamer basket and place it over the pan. Cover and cook for 5 minutes until al dente. Alternatively, bring a small amount of water to boil and cook the vegetables for 5 minutes and then drain. Refresh under cold running water and then set aside.

3. Heat a large lidded non-stick frying pan. Spray with the cooking spray and stir fry the onion over a medium heat for 4 minutes. Add the garlic, ginger and courgette and stir fry for 3 minutes. Next, add the lamb and stir fry for a further 3 minutes until browned.

4. Add the apricots and spices, stir and then ad the green beans, cauliflower, rice and 5 tablespoons of water. Stir until combined and then cover with a lid and heat through for 5 minutes. Season before serving.


Spiced Lamb Kebabs September 14, 2010

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 9:58 pm
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I really liked this recipe, I am a bit of a sucker for lamb and anything curry related so it’s right up my alley.  Hope you enjoy it.

7 1/2 points value per serving

Serves 2


350g (12 oz) lean leg of lamb, cubed

1 pepper cut into large chunks

2 teaspoons tandoori curry powder

1 garlic clove, crushed

1 onion, cut into wedges

To serve

2 pitta breads

10 mint leaves, shredded

2 cm (3/4 inch) piece cucumber, peeled and diced

2 tablespoons 0% fat Greek yogurt


1. Place the lamb in a non metallic bowl. Mix together the tandoori powder, yoghut and garlic and pour over the lamb. Stir well and set aside to marinade at room temperature for 20 minutes.

2. Preheat the grill to medium. Thread the lamb, onion and pepper on to skewers, brushing over any excess yoghurt mixture. Grill for 12-15 minutes until beginning to char.

3. To serve, warm the pitta breads under the grill. Mix together the mint, cucumber and yoghurt. Split the pittas. Remove the meat, onions and peppers from the skewers, stuffing them into pittas. Serve with the yoghurt mixture.


Lamb Meatball Tagine August 29, 2010

Filed under: Uncategorized — delishuss @ 8:33 pm
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I enjoyed this one, it’s quite sweet so if you don’t like sweet and savory then it’s probably not for you.

Serves 6


2 medium red onions

2 carrots

2 parsnips

½ swede

3tbsp sunflower oil

4 garlic cloves, bruised

2 x 500g lamb mince

30 fresh breadcrumbs

½ 200g jar tagine spice paste

400g tin of chopped tomatoes

Lemon juice, to taste

½ 25g pack of fresh coriander, chopped

250g couscous, to serve


  1. Heat the oven to 190 degrees celsuis/275 degrees Fahrenheit, gas 5. Cut each onion into 8 wedges. Peel and cut the remaining root vegetables into 2cm chunks.
  2. Put 2tsbp oil in a roasting tin. Add the veg and garlic, season and toss together. Cook for 35-40 minutes until tender and golden.
  3. Meanwhile, mix together the lamb mince and breadcrumbs and season. Roll into 24 equal-sized balls. Heat the remaining oil in a frying pan and brown the meatballs all over.
  4. Discard any excess fat from the pan, then add the spice paste, chopped tomatoes and 175ml water. Bring to the boil, then cook over a low heat for 10-15 minutes until the meatballs are completely cooked through.
  5. Carefully stir the meatballs into the roasted vegetables. Check the seasoning, adding lemon juice to taste. Stir through the chopped coriander, reserving a little to garnish, and serve with couscous.

BBQ Leg of Lamb- Moroccan Style July 6, 2010

Filed under: Meat — delishuss @ 3:30 pm
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Note: It might be easier to select a pre-prepared cut of lamb if you don’t want the hassle of having to de-bone the meat etc.


Leg of lamb de-boned

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of mixed spice

1 teaspoon of ground coriander

25g of dark brown sugar

3 tablespoons of lemon juice

50 ml of olive oil

50 ml of balsamic vinegar

Handful of chopped mint

Handful of chopped coriander

½ red chilli

2 cm of grated ginger


  1. Mix all the marinade ingredients in a bowl.
  2. Butterfly the meat and bash with a mallet until it is evenly spread out. Feed some metal skewers through the meat in opposite directions so that it can be easily handled on the BBQ.
  3. Place the meat on a suitable tray and pour the marinade over either side of the meat and rub in. Leave to marinade overnight if you can but 4 hours is fine.
  4. Place the meat on the BBQ and cook for about 20 minutes depending on how you like your meat cooked.

 Serve with Spicy Cous Cous and a salad