Lamb Forequarters - What to do with them?

I need something simple that I hopefully don't have to go and buy anything for, that is not as simple as with mash and veges.
I bought them because they were cheap forgetting that once they eventually get defrosted I never have any idea what to do with them. :rolleyes:
We often use them for souvlaki meat because it's tasty like that but i'd prefer something else if any of you have any ideas?

Thanks!

All I can think of is Irish Stew, or Curry.

We usually always BBQ them, but during winter we just put them under the grill. They are a pretty tough cut of lamb really - often it's best to stew or slow cook them

I usually slow cook them in a casserole on a bed of onions, carrots, fennel, celery, garlic and anything else I want to use up - lay the meat on top of the vegies, then add a couple of cans of chopped tomato, a slug of red wine and some stock until the meat is nearly covered - bring to the boil, cover and place in a low oven (150-160) for 3-4 hours - if you want to bulk it up then add a can of beans (borlotti, cannellini) about 30 minutes before it is done.

If you want a recipe that doesn't involve buying anything then let me know what you have in the fridge and cupboards and we'll go from there...

Thanks! I have decided i will go out and get stuff tomorrow and have them tomorow night instead.
That sounds really good bear, just not sure about DF and the tomatoes, he hates them - which is a pity as I love them :(

If you don't want to serve tomato based sauce with it, then try this...

Slow-cooked Greek lamb

I like to serve the whole joint in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.

INGREDIENTS
1 forequarter of lamb, bone in
2 tbsp olive oil
3 cloves garlic, crushed
1 tsp dried thyme or oregano
flaked salt and ground pepper
2 lemons
extra-virgin olive oil, to finish
2 tbsp chopped parsley

METHOD

- Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.

- Place lamb on a rack in a roasting pan, pour in enough water to come 2-3 centimetres up the pan's sides and cook for 5 hours.

- Check the lamb every hour or so and baste with the pan juices.

- After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.

- When cooked, remove from the oven and rest for 20 minutes before serving.

- Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

They can be really nice roasted with sliced potatoes.

WE do something called anniversary lamb, because my DH does it every anniversary.

Defrost chops, and get some alfoil. Get a homebrand packet of french onion soup mix (0.40c) and tip onto a plate. Lay the chop in it, and push on either side to 'embed' it into the soup mix. Lay the chop on the alfoil, and put one teasoon or less (a bloob) of Woshershire (spelling!). pierce the bottom with a fork twice.

Continue until all the chops are done. Lay on a tray, and put in the oven on slow - about 150. Cook for at least 2 or 3 hours, until the chops are cooked through. Then when you open them, they are cooked with their own delicious sauce! They are soooooo nice....

MMMMMM that sounds rather tasty. and sliced potatoes. ohh i am drooling.

Something like this?

Lamb boulangere

1 leg of lamb, about 2.5 kg
1 kg waxy potatoes (you can use more if you want some tasty leftovers)
1 onion
1/2 litre chicken or vegetable stock
50 g butter at room temperature
4 cloves garlic
a few sprigs of rosemary
salt and pepper

Preheat the oven to 180C. Peel and thinly slice the potatoes, and chop the onion. Layer the potatoes in a large gratin dish, sprinkling with onion as you go, season with salt and pepper, and pour over the stock. Put in the oven on a low shelf to start cooking while you deal with the lamb.

Crush the garlic and mash together with the butter and broken-up rosemary leaves. Make six or seven slits all over the top surface of the lamb, and then use your hands to rub the butter mixture all over the surface, pushing it into the slits.

Place the lamb directly on an oven shelf above the potatoes. The garlic-laden juices will drip onto them as they cook. If the lamb is longer than the dish, you would be well advised to put a baking tray in the bottom of the oven to catch the drips and save cleaning.

The lamb will take about an hour and a half to cook to medium rare, but check it before then. Leave to rest for 5-10 minutes before carving.