2 tasty dinner recipes featuring veal and lamb

Looking to serve up a savoury and satisfying main course that's sure to impress your dinner guests? Try these two tasty recipes featuring veal and lamb.

Moist, slow heat produces the perfect environment for this dish, which is not only delicious but also low in fat.

Ingredients:

• 4 to 6 spinach leaves
• 150 ml (2/3 c) fresh ricotta cheese
• 30 g (1 oz) grated Parmesan
• 4 thin slices of veal (beaten flat) or lean lamb
• Olive oil
• Sliced mushrooms and olives (optional)
• 400 g (14 1/2 oz) tomatoes, peeled and chopped
• Ground black or green pepper
• 4 slices pancetta (or bacon can be substituted)
• Whole basil leaves

Directions:

1. Wash and destalk the spinach, put it in a covered, heavy-based pot and place over a low heat so that the stalks steam in their own juice
2. When they are cooked, chop the stalks and combine them with the ricotta and half the Parmesan cheese
3. Quickly fry the veal in a small amount of oil over a high heat until lightly brown and then place it in a baking dish
4. Pile the spinach mix on each veal slice, arrange the mushrooms and olives (if using) over the spinach, followed by the chopped tomatoes in their juice and ground black pepper
5. Arrange the pancetta and the basil leaves on top, sprinkle the remaining Parmesan over the dish
6. Bake in the middle of a moderate oven (180°C to 190°C/350°F to 375°F) for 20 to 25 minutes
7. Remove the dish to the warming oven until ready to serve — it goes well with fettuccine or baked potatoes

A shoulder of lamb roasts well by itself, but accompanied by apricots, walnuts and cream cheese it is particularly delicious.

Ingredients:

• 1.5 kg (3.3 lbs) shoulder of lamb (deboned)
• 8 dried apricots
• 125 ml (1/2 c) walnuts
• 30 g (1 oz) cream cheese
• 2 cloves garlic
• Fresh herbs (rosemary, oregano and basil)

Directions:

1. Remove any excess fat from the lamb and pat it dry
2. Finely chop or process the apricots, walnuts, cream cheese, garlic and fresh herbs to make a rough paste
3. Spread the paste over the inside of the lamb, roll it up and secure the end with a meat skewer
4. Sprinkle the rolled lamb with ground pepper
5. Place it in a roasting dish and bake it in the top of a hot oven (200°C to 230°C/400°F to 450°F) for 10 to 15 minutes, then move it to a lower rack and continue cooking it in a medium heat (180°C to 190°C/350°F to 375°F) for 40 to 45 minutes until the aroma tells you it is cooked — the smell will be unmistakeable
6. Allow the roast lamb to rest for about five minutes before carving it up and serving it with gravy
7. A sweet gravy for this dish can be made by deglazing the pan juices with orange juice mixed with cornstarch and a dash of white wine

The addition of fresh herbs and tasty cheeses transform standard ingredients like veal and lamb into meals to remember. Bon appétit!

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