Pip's Lamb Rolls

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Pip's Mayo

2 egg yolks

1 tbsp of Dijon mustard

1 tbsp of Worcestershire Sauce (Lee & Perrins is good!)

1 tbsp of red wine vinegar

juice of half a lemon

a slosh of tabasco

a pinch of salt

a pinch of black pepper

1 cup of good quality oil (I used a mild olive oil, but you can use canola oil if you like!)

I use a food processor to make this, but you could use a regular mixer or do it by hand with a whisk if you are very energetic.  To make the mayo, plonk all the ingredients EXCEPT the oil in the food processor.  Blend or beat until well combined.  Now keep the motor running and slowly, slowly, slowly drizzle the oil in.  The mixture will thicken up nicely as you drizzle and spin.  You must do this slowly, or else the mayo will split and go runny!  Ick. We don't want that.  Slowly, slowly we go.  Once you've added all the oil, add a tablespoon or two of boiling water to lighten the texture and colour a bit.  Voila!  (Makes 1 cup of Pip's Mayo!)

Pip's Lamb Rolls

Serves 4

300g of lamb fillets (I used 'backstraps')

Marinate these whole for at least 15 minutes in :: two tablespoons of olive oil, 1 tsp of dried oregano, 1 diced clove of garlic, 1 tbsp of red wine vinegar, salt and pepper.

Next, sear the lamb fillets in a hot pan, first on one side and then on the other. Once they have lots of colour and smell delicious, put them in a hot oven for five minutes or so to finish them off.  They should still be a bit soft to touch when you take them out, if you are after pinkish lamb.  Cover them with foil for a few minutes so they can rest and relax.

Now we need

4 soft long rolls, split down the middle (but not all the way through!)

1 large tomato, sliced with some basil sprinkled atop it, if you like

1/2 cucumber, sliced

1 handful of baby spinach or rocket (washed and dried!)

Slice your lamb fillets as thinly as you can.  I'm not much good with a knife, but mine were a BIT thin.  Now spread your roll with lots of mayo.  Pop in the lamb next, then the tomato and cucumber.  Finally squoosh in the spinach.  Season with salt and pepper and gobble them up!

Also :: You can add feta, avocado, chili, pesto or capers

Mary Had A Little Lamb and Vegetable Curry

lamb badge via here

Simple Lamb and Vegetable Curry500g diced lamb
1 onion, finely chopped
1 tbsp good quality curry powder mixed with 2 tbsp water
3/4 cup tomato passata
1 tbsp soy sauce
250ml beef stock
500g butternut pumpkin, peeled and diced roughly
500g potatoes, peeled and diced roughly
200g green beans, topped, coarsely chopped
2 fresh tomatoes diced
2 tbsp olive oil

Heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Brown half the lamb pieces. Then remove and brown the remaining lamb. Set the browned lamb aside.

Heat the rest of the oil in the pan over medium heat. Fry the onion until golden and fragrant. Add the curry powder/water mix and stir-fry until fragrant.

Add the tomato passata, stock, soy, potato and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 25 minutes. Add the beans and cook for 5 minutes until just tender.Stir through the diced tomato. Voila!

You could add some frozen peas at step 4 if you wanted to make it super vegetabley!