Goat Milk

Want something special for Sunday lunch?

As days get brighter, celebrate the new season with a lamb dish full of the flavours of Spring. This marinated lamb is full of flavour and perfect with salsa verde.

The recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 6-8

Ingredients:

• 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed
• 1 garlic clove, crushed
• 1 unwaxed lemon, finely grated zest and juice
• 2 tsp runny honey
• 2 tbsp oil

For the salsa verde

• 1 garlic clove, crushed
• small bunch flatleaf parsley, finely chopped
• small bunch basil leaves, finely chopped
• 8 anchovies, finely chopped
• 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)
• 1 tsp runny honey
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper

 

Directions:

• Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7
• Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.
• Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.
• For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.
• Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.

*Recipe Tips – The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left.

 

Main dish at it’s best. Baked chops top sliced potatoes for this substantial dish.

 

This recipe requires total 2 hours 20 minutes time, and Serves 6.

 

Ingredients:

 

• 1/2 cup goats milk
• 2 cups cheddar cheese (shredded)
• 6 New York (top loin) pork chops (3/4-inch thick)
• 2 Tbsp. vegetable oil
• 6 medium potatoes (sliced)
• 1 onions (large, halved and thinly sliced)
• salt (to taste)
• black pepper (to taste)
• 75 oz. cream of mushroom soup
• 8 oz. sour cream (carton)

Directions:

 

• Pre-heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Spray 9×13-inch baking dish with non-stick spray. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
• Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
• Cover chops and potatoes with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.

• SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.

 

Serving Suggestions

A shortcut is also given at the end of the recipe (above) for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.

 

Each serving provides 758 kcal; protein 47g, carbohydrates 39g, fat 46g, cholesterol 156mg, fibre 3g, and salt 888mg.

This classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious.

The recipe requires less than 30 minutes Preparation time and over 2 hours Cooking time, Serves 6-8

Ingredients:

For the Pork

• 4 tbsp olive oil
• 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
• 2 onions, sliced
• 2 small or 1 large garlic bulb, cut horizontally through the middle
• 100g/3½oz butter
• 3–4 cloves
• pinch freshly grated nutmeg
• 2 cinnamon sticks
• 10 black or mixed peppercorns
• 4–5 bay leaves
• 2 litres/3½ pints goats milk
• 2 lemons, thick strips of zest and juice only
• salt and freshly ground black pepper

To serve

• 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded
• 2 tbsp olive oil

Directions:

• Preheat the oven to 150C/130C Fan/Gas 2.
• For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours.
• Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be.
• To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside.
• Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender.
• Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.