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Roast leg of Shetland lamb with hummus and coriander

  • By Sue Lawrence
  • Serves 4 - 6

Serve with roast potatoes and green vegetables

  • 1 small leg of Shetland Hill Lamb (about 1 kg)
  • 2 tbsp freshly chopped coriander
  • 1 heaped tsp ground cumin
  • juice of 1 large lemon
  • 3 tbsp olive oil


  • 400g can of chick peas, drained
  • 2 garlic cloves, peeled, chopped
  • juice of 2 lemons
  • 2 tbsp tahini
  • 2 tsp ground cumin
  • 2 heaped tbsp coriander leaves
  • extra-virgin olive oil

Place the lamb in a dish. Prick all over with a sharp knife. Combine the next 4 ingredients then pour over and rub well. Cover and leave for a few hours if possible. Then roast in a preheated oven ( 220C / 425F / Gas7) for 20 minutes then reduce to 180C / 350F / Gas 4 for 20 minutes per 500g. Baste a couple of times. Rest for 10 minutes or so then serve with a dollop of hummus.

For the hummus, place the first 6 ingredients in a food processor, process until smooth then add enough oil to make a 'thickish puree' - about 4 tbsp. "Loosen" the mixture if it is too thick with a couple of tbsp of warm water. Season to taste.

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Lamb Pate

  • By Sue Lawrence
  • Serves 6

Serve with warm bread or toast and salad

  • Approx. 350g / 12 oz leftover roast lamb, trimmed
  • 2 tbsp mint jelly
  • 150g / 5½ oz light cream cheese

Whizz everything together in a food processor and check seasoning. Chill to firm up a little before serving.

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Lamb Stew with Black Pudding Crust

  • By Sue Lawrence
  • Serves 4 - 6

Serve with warm bread or toast and salad

  • olive oil
  • 25g butter
  • 750g lamb shoulder, diced
  • 1 tbsp flour, seasoned
  • 1 onion, peeled, chopped
  • 1 medium leek, finely sliced
  • 2 garlic cloves, peeled chopped
  • 2 fat sprigs of rosemary
  • 150 ml red wine
  • 150 ml lamb stock
  • 200g skinned black pudding, thinly sliced

Heat 1 tbsp oil with the butter in an oven a casserole until hot.

Toss the lamb in a large bag of seasoned flour then tip half into the fat and brown all over. Remove with a slotted spoon then brown the remaining meat and remove.

Add another 1 tbsp oil and gently fry the onion, leek garlic until softened then return the meat to the casserole with the rosemary, wine and stock. Bring to the boil then cover and remove to a preheated oven ( 160C / 325F / Gas 3) for about 1 hour, stirring once.

Remove from the oven, discard the rosemary . Increase the heat to 190C / 375F / Gas5.

Place the black pudding slices on top, overlapping slightly. Brush the slices with a little olive oil and replace in the oven for about 25 minutes until the stew is bubbling and the top crusty.

Serve at once with mashed potatoes and a green vegetable.

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Lamb Chops with Salsa Verde

  • By Sue Lawrence
  • Serves 2 - 3
  • 4 – 6 lamb chops
  • olive oil
  • salsa verde
  • 100g flat parsley
  • 60g mint
  • 4 heaped tbsp capers
  • 4 heaped tsp Dijon mustard
  • 3 fat garlic cloves, peeled, chopped
  • 50g tin of anchovies, drained, snipped
  • the juice of 1 large lemon
  • extra-virgin olive oil

First make the salsa verde : remove the leaves from the herbs and place in a food processor. Retain the stems and stalks of the herbs. Add the capers, mustard, garlic, anchovies and lemon juice and whiz until blended then add about 6 tbsp oil and seasoning to taste.

Lightly brush the chops with oil, season then cook on a preheated griddle pan until just done. Serve with a dollop of salsa verde.

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Shetland Lamb Steaks with Orange and Mint

  • By Shetland's Mary Isbister
  • Serves 2 - 3
  • 4 Lamb Steaks
  • Juice of 2 Oranges
  • 1 tsp mint sauce
  • 1 tsp wholegrain mustrard
  • 1 clove garlic crushed
  • Dash of tabasco sauce
  • Pinch salt
  • 1 tbs oil
  • 1 tsp cornflour mixed with a little water.

Put orange juice, mint, mustard, garlic, Tabasco & salt in a bowl.

Dip steaks in sauce to coat.

Add oil to frying pan and fry steaks over medium heat for 5 – 10 minutes.

Add rest of sauce to pan, bring to simmering point, then thicken sauce with cornflour and serve.

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Shetland Lamb with Coriander

  • By Shetland's Mary Isbister
  • Serves 3 - 4
  • 2lb diced lamb
  • 1 tbs ground coriander
  • 1 tbs plain flour
  • 2 sticks celery
  • Oil for frying
  • 1 lemon
  • 2 large onions
  • 2 bay leaves
  • 2 tbs brown sugar
  • 1 pint chicken stock
  • Seasoning
  • Fresh Coriander.

Pre-heat oven to 180c/350/gas 4.

Mix coriander, flour and seasoning together.

Add lamb and toss to coat.

Add oil to flameproof casserole, fry onions for 3 minutes.

Add lamb, fry for few minutes until browned all over.

Add rest of ingredients, bring to boil, cover and bake in oven for about 30 minutes or until lamb is tender.

Add 1 tbs fresh coriander at end of cooking if liked.

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