Chef and blogger Paul James writes for our papers and websites.
NOW with Christmas dinner looming and the thought of another stress-filled day preparing your turkey, why not try these two lamb dishes that I have adapted from my travels to Corfu.
Both of these dishes are in my new cookbook called ‘Paul James’s Corfu Odyssey’, which I will share the details with you at the end of the recipe.
There is a very special event coming up in Droitwich in 2025 (details yet to be released) which I am co-hosting and I will be demonstrating dishes live.
I’m also endorsing my “Greek filo Pie dish” among other dishes at “The Gardeners Arms Pub” in Droitwich.
The beauty of both of these dishes are that they are both super easy and delicious but mostly the recipes are cooked mainly in one pot.
So try these two lamb dishes for Christmas, perfect for Christmas Day and Boxing Day.
And I wish all of the readers a Merry Christmas and a Happy New Year from myself and Recipes from my travels.
If you’re interested in purchasing my book just follow the secure online payment and you will get my book.
Plus you will be entered into a special prize draw, and no, it’s not me cooking Christmas dinner for you but a chance to win a collection of my spice, herbs and flavourings gift set which I hope will be on general sale next year.
CHRISTMAS LAMB SERVED TWO WAYS
All the Ingredients for the two dishes
2 lamb shanks
2 Onions roughly chopped
4 cloves Garlic thinly sliced
4 Potatoes cut into large cubes.
2tbsps of mild mustard
125ml olive oil
125ml dry white wine
2tbsp dried oregano.
1tbsp of rosemary
2 bay leaves
4 lemons
1tbsp fresh lemon Juice
Salt and pepper to taste
Enough water to cover.
Crumbles vegetable stock cube
4 sheets of filo
Crumbled feta.
2tbsps of cornflour
Cooking the lamb shanks
1. In a large pot add the lamb shanks, chopped onions, garlic, oregano, halved lemons, rosemary, bay leaves, mustard powder and lemon juice.
2. Give it a good stir, then add the wine, water and crumbled stock cube.
3. Cover with a lid and slowly cook for at least 4-6 hours until the meat is tender. (keep checking at regular intervals and make sure the stock hasn’t dried) season to taste.
To serve the Lamb Shanks with Lemon infused potatoes
4. Remove the lamb shanks and potatoes from the pot.
5. Now roast the potatoes in a preheated oven at 180c until golden and crispy.
6. Serve with a drizzle of stock from the cooking process.
To serve the Lamb with filo pastry
7. Remove the lamb shanks from the pot and leave to one side.
8. Drain the stock from the pot carefully in a saucepan. This will be your sauce.
9. Remove the lamb from the bone and shred it roughly into small pieces. Removing any excess fat. And add it to the mixture.
10. In a separate saucepan add the cornflour with a bit of water to form a paste then add your stock, bring to the boil until thickened. Add to the lamb mixture.
11. Now you can use small oven proof casserole dishes, which I like to do for presentation and empty the mixture into the dishes along with the crumbled feta.
12. Now rub a bit of butter around the top of the casserole dish and gently place your cut out pastry sheets one by one, brushing with a touch of beaten egg on each layer.
13. Place in a preheated oven at 180c until the pastry is golden and crisp.
14. Now you can get cheffy if you wish and present your dish to your guests at the table by turning over the casserole dish leaving the filo at the bottom and the beautiful lamb, with it’s melted feta, tender potatoes and juicy onions on top.
