Cheap amp - Lamb mince recipes jamie oliver

Author: Emma Llewellyn  

Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it’s an easy one to rustle up. Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.

Spicy kofta kebabs

Spicy kofta kebabs
Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • KEBABS
  • 400 g quality lean lamb mince
  • 1 bunch of fresh thyme
  • 1 lemon
  • SPICES (OPTIONAL)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground chilli
  • 1 tablespoon ground cumin
  • TO SERVE
  • 4 tortilla wraps
  • 1 round lettuce
  • olive oil , optional
  • lemon juice , optional
  • 4 heaped tablespoons natural yoghurt
  • 1 fresh red chilli
Nutrition:
  • Calories: 428 calories
  • Fat: 22.7 g fat
  • Saturated Fat: 8.8 g saturated fat
  • Protein: 25.5 g protein
  • Carbohydrate: 29.6 g carbohydrate
  • Sugar: 6.9 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Place 4 wooden skewers in a tray of water to soak.
  2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
  3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
  4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
  5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
  6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!
Notes: Spice up your weeknights with these 40 lamb mince recipes, Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress. Jamie Oliver's

Crispy Lamb Flatbreads

Jamie is celebrating leftovers by crisping up some succulent lamb and serving it with the Duration: 5:04

Grilled lamb kofta kebabs with pistachios & spicy salad wrap

Grilled lamb kofta kebabs with pistachios & spicy salad wrap
These authentic lamb koftas are just how kebabs should be – fresh, spicy and full of flavour!
Provided by: Jamie Oliver
Total time: 30 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
  • 500 g trimmed shoulder or neck fillet of quality lamb , chopped into 2.5cm chunks
  • 2 heaped tablespoons fresh thyme leaves
  • 1 level tablespoon ground chilli
  • 1 level tablespoon ground cumin
  • 4 level tablespoons sumac , or finely grated zest of 1 lemon
  • 1 good handful of shelled pistachio nuts
  • a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket , washed, spun dry and shredded
  • ½ a bunch of fresh mint , (15g), leaves picked
  • 1 red onion , peeled and very finely sliced
  • 1 lemon
  • 1 bunch fresh flat-leaf parsley , (30g), leaves picked
  • extra virgin olive oil
  • 4 large flatbreads or tortilla wraps
  • 4 tablespoons fat-free natural yoghurt
Nutrition:
  • Calories: 317 calories
  • Fat: 20.3 g fat
  • Saturated Fat: 6.7 g saturated fat
  • Protein: 20.9 g protein
  • Carbohydrate: 11.6 g carbohydrate
  • Sugar: 2.7 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
  2. Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little sea salt and black pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
  3. Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
  4. In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
  5. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.
  6. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.
  7. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.
  8. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.
Notes: Crispy Lamb Flatbreads, Jamie is celebrating leftovers by crisping up some succulent lamb and serving it with the Duration: 5:04

Lamb kofta flatbreads

Lamb kofta flatbreads
This colourful family favourite is really fun to put together. Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it’s an easy one to rustle up. I’m using shop-bought tortillas here, but feel free to make your own – simply check out the easy swaps below to find out how. Have fun with it!
Provided by: Jamie Oliver
Total time: 15 minutes
Yields: 2 servings
Number of ingredients: 5
Ingredients:
  • 250 g minced lamb
  • 2 teaspoons rose harissa , plus extra to serve
  • 250 g red cabbage
  • 2 seeded wholemeal tortillas , or flatbreads
  • 2 tablespoons cottage cheese
Nutrition:
  • Calories: 451 calories
  • Fat: 20 g fat
  • Saturated Fat: 8.9 g saturated fat
  • Protein: 32.4 g protein
  • Carbohydrate: 32.7 g carbohydrate
  • Sugar: 6.4 g sugar
  • Sodium: 1.3 g salt
  • Fiber: 9 g fibre
How to cook:
  1. Put a griddle pan on a high heat.
  2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
  3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
  4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
  5. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
  6. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
Notes: Jamie Oliver's 5 Ingredient Lamb Kofta Flatbreads, Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas

Sicilian Meatballs Al Forno

Sicilian Meatballs Al Forno
Making meatballs from scratch is a great way of using under-loved, cheap cuts of meat, plus you know exactly what’s gone into them. I’ve kept the pasta simple to let those Sicilian flavours really sing.
Provided by: Jamie Oliver
Total time: 70 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 25
Ingredients:
  • 50 g raisins
  • 3 tablespoons balsamic vinegar
  • 500 g lamb neck fillet and/or offcuts
  • 50 g sun-dried tomatoes
  • ½ a bunch of fresh flat-leaf parsley
  • 100 g fresh breadcrumbs
  • 50 g pine nuts
  • 1 lemon
  • 1 teaspoon dried oregano
  • 50 g Parmesan cheese
  • olive oil
  • 120 g buffalo mozzarella
  • 500 g dried spaghetti
  • extra virgin olive oil
  • ARRABBIATA SAUCE
  • 1 small red onion
  • 2 cloves of garlic
  • 2 quality anchovy fillets
  • 1 fresh red chilli
  • 1 small dried chilli
  • 2 x 400 g tins of quality plum tomatoes
  • 1 pinch of ground cinnamon
  • red wine vinegar
  • 1 teaspoon sugar , optional
  • ½ a bunch of fresh basil
Nutrition:
  • Calories: 841 calories
  • Fat: 33.3 g fat
  • Saturated Fat: 9.8 g saturated fat
  • Protein: 41.5 g protein
  • Carbohydrate: 89.7 g carbohydrate
  • Sugar: 16 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Soak the raisins in the balsamic vinegar for 5 minutes.
  3. Mince the lamb in a food processor, then place into a large bowl. Roughly chop and add the sun-dried tomatoes, then pick, finely chop and add most of the parsley leaves.
  4. Add the breadcrumbs, pine nuts, lemon zest, soaked raisins and their juice, and oregano. Finely grate in half the Parmesan. Season, then mix together well.
  5. With wet hands, roll and pat the mixture into 24 meatballs (the size of golf balls).
  6. Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside.
  7. For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed and finely chop the fresh chilli.
  8. Heat a good lug of olive oil in a pan on a medium heat. Add the onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli, and gently fry for a few minutes, until soft.
  9. Add the plum tomatoes and cinnamon, breaking up the tomatoes with a spoon, then simmer for about 20 minutes, or until reduced, stirring every so often.
  10. Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves.
  11. Spoon the sauce into an ovenproof dish (25cm x 30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top.
  12. Bake in the oven for 15 to 20 minutes, or until golden and bubbling.
  13. Meanwhile, cook the spaghetti according to the packet instructions, then drain and toss with some extra virgin olive oil and the rest of the parsley. Serve the meatballs with the pasta – perfect with a nice crisp salad.
Notes: Recipe of Jamie Oliver Keema Matar / Minced Lamb & Peas, The ingredients needed to make Keema Matar / Minced Lamb & Peas: · Take 2 brown onions finely chopped · Take 1 kg minced lamb · Take 5 cloves
Write a comment: