Leftover Lamb Biryani

(SERVES 4)

• 100 g/4 oz/ ½ cup basmati rice, rinsed thoroughly
• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 10 ml/2 tsp curry paste
• 30 ml/2 tbsp water
• 100 g/4 oz/1 cup cooked lamb, diced
• 2.5 ml/ ½ tsp ground coriander (cilantro)
• 2.5 ml/ ½ tsp ground cumin
• 1 tomato, finely chopped
• Salt and freshly ground black pepper
• 30 ml/2 tbsp sultanas (golden raisins)
• 45 ml/3 tbsp chopped coriander leaves
• 15 ml/1 tbsp desiccated (shredded) coconut
• Lettuce leaves, tomato wedges, cucumber slices, lemon wedges

Cook the rice according to the packet directions. Drain, rinse with cold water and drain again. Melt the low-fat spread in a saucepan and fry (saute) the onions until golden brown. Stir in the curry paste, water, lamb, ground spices, tomato and a little salt and pepper. Stir-fry for about 5 minutes. Add the sultanas, rice and coriander leaves, mix well and heat through. Spoon on to four warmed plates, sprinkle with the coconut and serve garnished with lettuce, tomato, cucumber and lemon wedges.

French Braised Lamb

(SERVES 6)

• ½ small leg of lamb, about 900 g/2 1b, trimmed of all fat
• 1 large onion, cut into thick wedges
• 2 garlic cloves, crushed
• 5 ml/1 tsp dried Herbes de Provence
• 600 ml/1 pt/ 2 ½ cups lamb or chicken stock, made with 2 stock cubes
• 60 ml/4 tbsp red wine
• Salt and freshly ground black pepper
• 3 large leeks, cut into chunks
• 450 g/1 1b small potatoes, scrubbed

Put the lamb in a flameproof casserole (Dutch oven) with the onion, garlic, herbs, stock, wine and seasoning. Bring to the boil, cover and transfer to a preheated oven at 180degree C/350degree F/gas mark 4. Cook for 1 ½ hours. Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bones and the vegetables are tender. Remove the meat from the bones and cut into neat pieces, discarding any remaining fat. Skim any fat from the surface of the casserole. Spoon everything into six warmed soup bowls and serve.

Spiced Lamb with Prunes

(SERVES 4)

• 450 g/1 1b boned leg or neck fillets of lamb
• Slat and freshly ground black pepper
• 1.5 ml/ ¼ tsp numeric
• 2.5 ml/ ½ tsp grated fresh root ginger
• 1 garlic clove, crushed
• 1 bunch of spring onions (scallions), chopped
• 45 ml/3 tsp chopped parsley
• 225 g/8 oz prunes, stoned (pitted) and chopped
• 5 ml/1 tsp ground cinnamon
• 15 ml/1 tbsp clear honey
• 20 ml/4 tsp orange flower water
• 15 ml/1 tbsp flaked (slivered) almonds

To serve:

• 1 small baguette
• Cucumber with Yoghurt Dressing

Cut the lamb into chunks and trim it of all fat and sinew. Put in a saucepan with a little salt, lots of pepper, the turmeric, ginger, garlic, spring onions and parsley. Add just enough water to cover. Bring to the boil, reduce the heat, cover and simmer gently for ½ hours until the lamb is very tender. Add the prunes and cinnamon and cook uncovered for a further 15 minutes. Add the honey and orange flower water and simmer for 5 minutes, stirring. Dry-fry (saute) the almonds until golden. Ladle the lamb into four warmed soup bowls. Sprinkle with the almonds and serve with the baguette and cucumber with Yoghurt Dressing.

Far Eastern Lamb

(SERVES 4)

• 2 lamb neck fillets, about 275 g/10 oz each, trimmed of all fat and sinews
• Grated rind and juice of 1 lime
• 30 ml/2 tbsp soy sauce
• 2 garlic cloves, chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• A few artificial sweetener granules (optional)

To Serve:

• 175 g/6 oz/ ¾ cup Thai fragrant rice, boiled

Wipe the meat and place in a shallow dish. Mix together the lime rind and juice, soy sauce and garlic. Pour over the lamb and turn to coat completely. Cover and chill for at least 6 hours, preferably overnight. Remove from the marinade and place in a roasting tin (pan), reserving the marinade. Dot with the low-fat spread. Roast in a preheated oven at 230degree C/450degree F/gas mark 8 for 20 minutes. Transfer to a warmed carving dish and leave to rest for 5 minutes before carving into slices. Meanwhile, spoon off any fat in the roasting tin. Add the reserved marinade and bring to the boil, stirring. Taste and add a few grains of artificial sweetener, if liked. Arrange the lamb on four warmed plates. Spoon the juices over and serve with Thai fragrant rice and Mustard Carrot Salad.

Brittany Lamb

(SERVES 4)

• 1 onion, thinly sliced
• 1 cooking (tart) apple, thinly sliced
• 15 g/ ½ oz/1 tbsp low-fat spread
• 4 lamb chump chops, trimmed of fat
• 300 ml/ ½ pt/ 1/ ¼ cups cider or apple juice
• 15 ml/1 tbsp chopped mint
• Salt and freshly ground black and pepper
• 15 ml/1 tbsp chopped Parsley

To Serve:

• Dieters` Rosti
• Rocket Salad

Fry (saute) the onion and apple in the low-fat spread for 4 minutes until softened and lightly golden. Remove from the pan with a draining spoon and keep warm. Add the chops and fry 10-15 minutes until cooked to your liking, turning once. Remove from the pan and add the onion and apple. Spoon off all fat, leaving the juices. Add the cider or apple juice and mint. Bring to the boil and boil rapidly until reduced by half. Season to taste. Arrange the chops on four warmed serving plates and top with the onion and apple mixture. Spoon the sauce over the sprinkle with the chopped parsley. Serve with Dieters` Rosti and Rocket Salad.

Tiddley Kiddleys

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 8 lambs` kidneys, cored and quartered
• 100 g/4 oz button mushrooms, sliced
• 2 onions, thinly sliced
• 45 ml/3 tbsp low-fat single (light) cream
• 15 ml/1 tbsp sherry
• Chopped parsley, to garnish

To serve:

• 100 g/4 oz flat noodles, boiled
• Mixed Green Salad

Melt the low-fat spread in a large frying pan (skillet). Add the kidneys, mushrooms and onions and stir. Cover with foil or a lid or cook gently for 10 minutes, stirring occasionally. Add the remaining ingredients and heat through. Spoon on to warmed plates with the boiled noodles to one side. Sprinkle with chopped parsley and serve with Mixed Green Salad.

Peppered Liver Deluxe

(SERVES 4)

• 15 ml/1 tbsp plain (all-purpose) flour
• 30 ml/2 tbsp multi-coloured peppercorns, coarsely crushed
• 225 g/8 oz lambs` liver, very thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 15 ml/1 tbsp lemon juice
• 1 small onion, grated
• 30 ml/2 tbsp chopped parsley
• 45 ml/3 tbsp Worcestershire sauce

To serve:

• Pureed Potatoes
• Parsleyed Carrots

Mix the flour with the peppercorns and use to coat the liver slices. Melt the low-fat spread in a large frying pan (skillet) and fry (saute) the liver on one side until golden underneath. Turn over and cook until the pink juices rise to the surface. Remove from the pan and transfer to warmed serving plates. Add the remaining ingredients to the juices in the pan and cook, stirring, for 1 minute, scraping up any residue in the pan. Spoon over the liver and serve with Pureed Potatoes and Parsleyed Carrots.

Sherried Liver Nests

(SERVES 4)

• 1 swede (rutabaga), cut into even-sized chunks
• 15 ml/1 tbsp very low-fat fromage frais
• A good pinch of grated nutmeg
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 25 g/1 oz/1 tbsp low-fat spread
• 1 wineglass medium sherry
• 350 g/12 oz lambs` liver, trimmed and cut into thin strips
• 100 g/4 oz button mushrooms, sliced
• 15 ml/1 tbsp chopped thyme
• Chopped parsley

To serve:

• Green beans

Cook the swede in boiling, lightly salted water until tender. Drain and mash thoroughly with the fromage frias, nutmeg and salt and pepper to taste. Spoon into rings on four warmed serving plates and keep warm. Fry (sate) the onion in the low-fat spread, stirring, until soft but not brown. Add the sherry and simmer until reduced by half. Add the liver, mushrooms and thyme and cook, stirring, for about 3 minutes until cooked but soft. Season to taste. Spoon into the centre of the swede rings and garnish with chopped parsley. Serve with green beans.

Orange Chops

(SERVES 4)

Prepare as for Minted Lemon chops but substitute the grated rind and juice of an orange for the lemon.

Minted Lemon Chops

(SERVES 4)

• 4 lamb chops, trimmed of all fat
• 15 ml/1 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 10 ml/2 tsp chopped mint
• 25 g/1 oz/2 tbsp low-fat spread
• Grated rind and juice of 1 lemon
• A pinch of artificial sweetener granules or to taste
• Parsley sprigs

To serve:

• 450 g/1 1b baby new potatoes, boiled
• Pea puree

Wipe the chops with kitchen paper. Mix the flour with a little salt and pepper and the mint. Use to coat the chops. Fry (saute) in the low-fat spread for 10 minutes, turning once, until browned and cooked through. Remove form the pan with a draining spoon and keep warm. Spoon of all the fat, leaving the pan juices. Add the lemon rind and juice and the artificial sweetener and stir, scraping up any pan residue. Taste and season if necessary. Spoon over the chops, garnish with parsley and serve with baby new potatoes and pee Puree.

Fragrant Lamb Cutlets

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 8 thin lamb cutlets, trimmed of any fat
• 1 garlic clove, finely chopped
• 1 large rosemary sprig
• 60 ml/4 tbsp water
• Salt and freshly ground black pepper
• Small rosemary sprigs, to garnish

To serve:

• Tomatoes Potatoes
• Crisp lettuce dressed with lemon juice and black pepper

Melt the low-fat spread in a large frying pan (skillet). Fry (sauté) the cutlets on both sides to brown. Remove from the pan. Spoon of any fat, leaving any juices. Add the remaining ingredients, cover with foil or a lid or cook gently for 10 minutes until the lamb is really tender. Transfer to warmed serving plates, discarding the large rosemary sprig. Taste and re-season the juices if necessary. Pour over. Garnish with small rosemary sprigs and serve with tomato Potatoes and crisp lettuce.

Grilled Mint-glazed Chops

(SERVES 4)

• Prepare as for Grilled Redcurrant-glazed Chops but substitute mint jelly (clear conserve) for the redcurrant jelly.
• Marinated Lamb Kebabs (SERVES 4)
• 350 g/12 oz Lamb neck fillet, trimmed and cut into neat cubes
• 15 ml/1 tbsp lemon juice
• 15 g/ ½ oz/1 tbsp low-fat spread
• 5 ml/1 tsp dried oregano
• Salt and freshly ground black pepper
• 1 small green (bell) pepper, cut into 16 pieces
• 16 button mushrooms
• Lemon wedges

To serve:

• Greek Village Salad

Put the meat in a shallow dish. Heat the Lemon juice with the low-fat spread until melted and pour over with the oregano and salt and pepper. Toss and leave to marinate for 1 hour. Thread on to soaked wooden skewers alternatively with pieces of pepper and the mushrooms. Place on a grill (broiler) rack. Grill (broil), brushing with any remaining marinade for about 10 minutes, turning occasionally, until cooked through. Transfer to warmed plates, granish with lemon wedges and serve with Greek Village Salad.

Grilled Redcurrant-glazes Chops

(SERVES 4)

• 4 lam chops, trimmed of any fat
• Salt and freshly ground black pepper
• 15 ml/1 tbsp currant jelly (clear conserve)

To serve:

• Parsleyed Potatoes
• Braised Celery

Place the chops on a grill (broiler) rack and season both sides. Grill (broil) for 5 minutes each side. Melt the redcurrant jelly and brush over. Continue grilling and brushing for a few minutes until stickily glazed. Serve with Parsleyed Potatoes and Braised Celery.

Eastern Yoghurt Lamb

(SERVES 4)

• 1 onion, sliced
• 15 g/ ½ oz/1 tbsp low-fat spread
• 225 g/8 oz/2 cups lean cooked lamb
• 1 garlic clove, crushed
• 2.5 ml/ ½ tsp grated fresh root ginger
• 2.5 ml/ ½ tsp ground cumin
• 2.5 ml/ ½ tsp ground coriander (cilantro)
• 7.5 ml/ ½ tsp numeric
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• Salt and freshly ground black pepper
• 1 packet pilau rice
• 20 ml/4 tsp desiccated (shredded) coconut
• 30 ml/2 tbsp currants

Fry (saute) the onion in the low-fat spread until turning golden. Add the lamb and the remaining ingredients. Bring to the boil, reduce the heat and simmer for 20 minutes. The mixture will curdle during cooking. Meanwhile, cook the rice according to the packet directions. Pile on to four warmed plates. Top with the lamb mixture and sprinkle with the coconut and currants before serving.