Recipes to warm the tummy from Bord Bia

With the cold weather upon us, Bord Bia has just released some delicious lamb recipes that are sure to warm the tummies this winter: GIGOT LAMB CHOPS WITH PAPRIKA Both economical and really easy. Serves 4 Ingredients 4 gigot chops, trimmed 1 teasp. smoked paprika 1 clove garlic, chopped 1 tablesp. olive oil Salt and freshly ground black pepper Selection of stir-fried vegetables to serve i.e. mushrooms, peppers, broccoli, scallions To Cook Combine the paprika, garlic, olive oil and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have. 15- 20 minutes is perfect for new season lamb. Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden. Heat a little more oil in a wok or large frying pan and stri-fry the vegetables for a couple of minutes. Serve the chops with the vegetables and your favourite potatoes or some crusty bread. Boulangere potatoes are delicious if you have time - simply layer some thinly sliced potatoes and shallots or onions in a baking dish. Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock. Bake for 40 minutes until the potatoes are tender. LAMB STEW HOT-POT You can also use neck of lamb or gigot chops to make this stew. If using neck, simply ask your butcher to cut it into 1½cm slices for you. This is a great nutritionally complete dinner in one pot for the whole family. Serves 6 Time: 1 hour 50 minutes Ingredients 675g shoulder of lamb 4 tablespoons plain flour Salt and freshly-ground black pepper 1 teasp. chopped fresh thyme 1 small onion, sliced 1 large leek, sliced 2 large carrots, sliced 100g swede, cut into cubes About 600ml chicken stock Dash of Worcestershire sauce 675g even-sized potatoes 40g butter Chopped fresh parsley, to garnish To cook Preheat the oven to Gas Mark 4, 180ºC (350ºF). Trim the lamb very well and cut into bite-sized pieces. Place the flour in a shallow dish and season generously, then use to coat the lamb. Arrange half of the lamb in the bottom of a round dish and add a sprinkling of thyme. Scatter the onion, leek, carrots and swede on top, then season and add another sprinkling of thyme. Arrange the remaining lamb on top to cover the vegetables completely and sprinkle over the remaining thyme. Pour enough chicken stock to just come up above the last layer of lamb. Cover the casserole with a lid and place in the oven for about 1 hour until the lamb and vegetables are just tender and the stock has thickened slightly. Place the potatoes in a pan of boiling salted water and bring to the boil, then simmer for 10 minutes. Drain in a colander and set aside for 5 minutes until cool enough to handle. Slice the potatoes lengthways into 1cm thick slices and lay them in a slightly overlapping layer on top of the stew. Melt the butter in a small pan or in the microwave and brush over the potatoes. Season to taste and cook in the oven for another 40 minutes until the potatoes are cooked through and nicely golden and the lamb stew is bubbling up around the edges of the dish. Sprinkle the chopped parsley on top and serve straight to the table. Nutrition Analysis per serving: Energy: 441kcal Protein: 22g Fat: 26g Iron: 2.1mg Carbohydrates: 28g SPICED MEATBALLS WITH CHILLI TOMATO SAUCE The origins of the recipe come from the Middle East, where lamb is plentiful. If you don't want to use passata (sieved tomatoes) simply replace with two cans of chopped tomatoes. Serves 4 Ingredients 450g lean minced lamb 1 onion, roughly chopped 1 teasp. ground cumin ½ teasp. ground coriander ½ teasp. ground cinnamon 1 tablesp. chopped fresh flat-leaf parsley 50g pine nuts Sea salt and freshly-ground black pepper 1 tablesp. olive oil For the chilli tomato sauce 1 red chilli, seeded and finely chopped 2 garlic cloves, crushed 680g jar passata (sieved tomatoes) 1 teasp. sugar Serve with plain boiled rice Place the onion in a food processor and whizz to a fine purée. Tip into a bowl with the cumin, coriander, cinnamon, parsley, lamb and pine nuts. Season and work to a paste with your hands. Roll the paste into small walnut-sized balls; you should have about 20 in total. Chill for 15 minutes to firm up if time allows. Preheat the oven to Gas Mark 6, 200ºC (400ºF). Toss the meatballs in the oil and place in an ovenproof dish. Bake for 15 minutes until lightly golden. Meanwhile, place the chilli, garlic, passata and sugar in a jug. Season and mix well to combine. Pour over the meatballs and bake for another 30 minutes, turning the meatballs once until the sauce has slightly reduced and thickened. Serve hot with some rice in warmed wide-rimmed bowls. Nutrition Analysis per serving: Energy: 528kcal Protein: 28g Fat: 28g Iron: 4.6mg Carbohydrates: 47g