Category Archives: Lamb

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Manawa Honey Apple Bacon BBQ Sauce

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This is a wonderful semi-sweet honey apple bacon bbq sauce that is ideal to finish a slow roasted pork or lamb shoulder. It also goes well with grilled chicken nibbles.

Many bbq sauces are full of sugar and to me, over sweet. With the yummy fats released with a lamb or pork shoulder these fats combine with the sauce to give a tangy mild sweet finish.

The sauce is also great with sweet, soft cheeses.

1/3 cup semisweet honey  
1 gala apple (cored and cubed)
1 granny smith apple (cored and cubed)
1/2 large red onion (1/4 inch chop)
Sumac-bbq-sauce-1125g thick-cut bacon (chopped and cooked)
6 garlic cloves (diced)
2 cups tomato sauce
1/4 cup tomato paste
1/3 cup (80ml) cider vinegar
1/4 cup (60ml) Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 tablespoon salt
½ tsp sumac (use 1 tsp for a tarter flavour) I use Mrs Rogers in NZ
1 tsp horopito powder (optional)
1-2 tablespoons extra virgin olive oil
1-2 cups apple juice

Instructions

In a large pot add the wet ingredients with the bacon, apples, pepper and onion. Cook on med-low heat for 30-40 mins, until the apples and onions have become soft. Add the sumac and Horopito if using and cook for another 10 minutes.

In a blender wiz, the sauce to make it smooth and return to the pot. Add 1-2 cups of apple juice to make the sauce thinner (to your liking) and cook at a simmer for 10 minutes.

Bottle while hot into warm bottles or jars and seal tight. Once opened store in the fridge for up to 1 month.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Roasted Lamb Leg or Shoulder Herb Crumbed

F-Dog-Lamb_CrmMy goto Gluten-free crumb is made by Fogdog here in New Zealand. Its ideal for this recipe and carries the fresh herb flavour so well. Its like a taste of spring in the middle of winter.

Ingredients
2 cups of Fogdog GF Breadcrumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme
Fogdog-Gluten-Free-Breadcrumbs-21/2 teaspoon ground sea salt
1/4 teaspoon black pepper
2 1/2 tablespoons good olive oil

1 lamb leg or shoulder roast, about 2kg
¼ cup olive oil
½ cup Dijon mustard
2 onions, quartered
Salt and pepper to season

Method

The crumb

In a medium sized bowl combine together the Fogdog GF crumbs, parsley, mint, rosemary, thyme, salt and pepper in a bowl. Let rest for a few minutes and give the crumb another toss.

Now drizzle with 2 1/2 tablespoons good olive oil and toss until combined well. Rest on your bench for a 30 minutes and use.

Preheat the oven to 220℃.

Place the onions and rosemary into the bottom of a large heavy based ovenproof dish.

Season the lamb leg with salt and pepper. Coat with a light, even covering of mustard and place into the dish. Press the herb crumb mix on to the top of the lamb. Cover with a lid and place in the oven.

Cook for 30 minutes.

Reduce the oven temperature to 150℃ and continue to cook for 2 ½ hours.

Remove lid from the dish and cook for a final 15-30 minutes.

Remove the lamb from the oven and allow the lamb to rest for 10 minutes.

Braised Lamb Shoulder Chops

Slw_Lab_Chp-webA wonderful slow cooked winter dish that’s easy to make and full of impressive flavours.

Serves 4

Ingredients

1 1/2 tablespoons olive oil
4 lamb shoulder or 8 lamb loin chops
Salt & ground black pepper to season
3 tablespoons chopped fresh rosemary
4 cloves garlic, cut into thin slices
2 cups seedless white grapes
1/2 cup dry white wine
1 teaspoon honey

Method

Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat.

Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.

Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.

Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce. I love to serve this with a creamy blue cheese mash.

Rolled Roasted Loin of Lamb

lm-rll-webRolled Roasted Lamb Loin

Ingredients

1.2kg (3lb) boneless lamb loin roast, fat trimmed, skin on, trussed (Your butcher can prepare this if needed)

1 large brown onion, thickly sliced

1 large carrot, roughly chopped into 3cm pieces

1 stick celery, roughly chopped into 3cm pieces

5 small rosemary sprigs, cut in half, width-wise

5 cloves garlic, peeled, left whole
Method

Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seam-side down.

Using a small paring knife make 15 shallow incisions scattered all over the top of the rolled lamb loin roast, taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 75 minutes or until cooked to your liking. Rest for 15 minutes before carving, to serve with desired sides.

Moroccan Inspired Lamb Shanks

Moroc-lamb-sh-webServes 4

I served this dish as a main at a bistro I was working at this winter and peopled loved it so much I have decided to share the recipe.

Ingredients

2 tbsp olive oil

4 lamb shanks

2 onions, sliced

4 garlic cloves, chopped

2 cups beef stock

1 cup fresh orange juice

Juice and zest of one lemon

1/2 cup pitted dates, halved

½ cup prunes, halved

1 cinnamon stick

1 tsp cumin

1tsp cardamom

coriander leaves, to serve

Method

Heat oven to 160C (320F)

Heat oil in a large heavy-based saucepan big enough for the shanks to fit in on medium. Brown each shank on all sides and set aside.

Sauté onion and garlic in same pan 2-3 minutes, until tender. Add the rest of the ingredients and bring to a simmer. Add the shanks and bring back to a boil. Put lid on and place in oven and cook for 2 ½ hours. Turn shanks and cook for an additional hour.

I serve this on a creamy sweet potato mash or cauliflower rice.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Poached Egg Avocado on Meat Pattie Roasted Garlic Tomatoes and Rocket Salad

pattie-poached-egg-webLamb patties with poached eggs, garlic roasted cherry tomatoes, rocket (arugula) and Parmesan cheese. A yummy and healthy brunch for any time of the year. 

Ingredients 

Patties 

400g (1lb) grass fed (ground) lamb, beef or pork mince
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (3oz) tasty cheddar cheese, grated finely (leave out for DF)  

http://www.tasteofhome.co.nz/homemade-lamb-patties/

 

6 free range large eggs
3 avocados halved and sliced into thin strips
200g (6oz) sweet cherry tomatoes
4 cloves garlic, crushed
3 tbsp grated Parmesan cheese (leave out for DF)   

Method 

Make the patties as per the recipe at this link. This can be done the day before and rested, covered overnight in your fridge. This is great to so as the herbs and seasoning’s have a chance to impart their flavour to the meat. 

http://www.tasteofhome.co.nz/homemade-lamb-patties/ 

Pre-heat oven to 175C (350F) 

Heat your bbq grill to medium high and cook the patties straight from the fridge for about 3 minutes each side, turning once. Place on a tray on the bottom rack of your oven to finish cooking and keep warm. 

I time it so they go in the oven for the last ten minutes of the tomatoes cooking. 

For the tomatoes toss together cherry tomatoes, garlic, olive oil, salt and pepper. 

Roast in a pre-heated 175C (350F) degree oven for about 20 minutes and take the tomatoes out when the skins have just started to break open. 

Once they are ready turn the oven off, sprinkle the tomatoes with the cheese, cover with foil and rest while the eggs are poaching. 

Poached Eggs 

Make sure the eggs are at room temperature and break each egg into small bowls (cups or ramekins) 

In a large pot heat some salted water, about 75mm deep (3in) to a point where its just about boiling and then reduce the heat to a very low simmer with only small bubbles raising from the base. I put a small amount of white vinegar in the water to set the egg whites and hold the egg together while its cooking. 

Hold each bowl with an egg in it close to surface of the low simmering water and one at a time gently let the eggs slide into the water. Do not stir the water at any stage. 

Cook the eggs for 3-5 minutes and remove with a slotted spoon and drain on a paper towels. The whites should be set and the yolk thickened with a warm center. 

Serve with a warm pattie with an egg placed on top, some roasted tomatoes, ½ a sliced avocado and some rocket (arugula) on the side. I drizzle some olive or avocado oil over the greens. Season lightly with salt and pepper and if you like a squeeze of lemon juice over the avocado and greens.

Sweet and Sour Glazed Meatballs

Meatballs-Lamb-webIngredients 

500g (1.1lb) ground lamb, turkey, beef or pork mince

3 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp fresh thyme, leaves removed from stems

3 tbsp fresh bread crumbs, use gluten free as required

1 egg, slightly beaten

1/2 tsp salt

1/4 tsp freshly ground pepper

olive or coconut oil 

Sweet & Sour Glaze 

1/2 cup honey

1/4 cup plum sauce

1/3 cup dried cranberries

2 tbsp rice vinegar

1 tsp minced ginger

1/4 cup pineapple juice

1 tbsp tomato sauce of choice (ketchup)

1 tsp GMO free cornflour (cornstarch) 

Method 

Combine beef, garlic, parsley, thyme, bread crumbs, egg, salt & pepper. Mix well and shape into 25mm (1 inch) balls. Place on a flat tray, cover and rest in the fridge for 1 hour. 

Preheat oven to 175C (350F) 

Heat the oil in a large skillet or heavy based frying pan over medium high heat. Cook the meatballs straight from the fridge in 2-3 batches for 3 minutes per side or until the center is cooked. 

Drain on paper towels. Add more oil if necessary between batches. 

Place the meatballs in a large casserole dish and cover with the sweet & sour glaze and bake for 15 minutes. 

Sauce 

Combine all ingredients in a small saucepan and cook over medium low heat for minutes until slightly thickened.

Easy Herb Roast Lamb Leg

Herb-Lamb-roast-webThis is my fall back lamb leg roast recipe. Its quick and easy to prep and I often use it to make pulled lamb. 

The juices from the lag roasting make a wonderful base for a tasty gravy. 

Serves 4-6

 Ingredients

1.8 kg (4 lb) Leg of lamb 

2 tbsp olive oil

3 cloves Garlic, peeled and sliced lengthways into 24 slivers

2-3 stems Rosemary, cut into 24 pieces (preferably with thick, mature stems)

2 onions, peeled and cut in half

Several sprigs fresh thyme

Salt and fresh ground black pepper

½ cup stock (broth) of choice. I use chicken.

 

Pre-heat the oven to 190 °C (375F). 

Rub the olive oil all over the lamb leg and season with salt and pepper to taste. 

Make 24 small but deep slits all over the leg of lamb, spacing them out evenly.

Insert 1 garlic sliver and 1 rosemary piece into each slit and season generously with salt and pepper.  

Place the cut onion halves and thyme in the roasting tray and position the leg of lamb on top, making sure it is stable and add the stock to the base of the tray. 

Cover the tray loosely with foil and cook for 90 minutes. After 90 minutes remove the foil and cook for another 30 minutes, uncovered.  The lamb will be well done; cook for less time for medium well or medium rare.  

Remove from the oven and cover again with foil and let stand for 20 minutes before carving.

Meatball and Egg Tagine

Meatball-tagine-webIngredients 

Meatballs 

500g (1.1lb) ground beef or lamb (mince),or combination

1/2 onion, grated

2 garlic cloves, grated

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp hot paprika

1/4 cup parsley, finely minced

1/4 cup cilantro, finely minced

salt and pepper to taste 

Sauce 

Olive oil or ghee for pan

1 onion, thinly sliced or chopped

2 (14.5 ounce) cans diced tomatoes

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cinnamon

1/2 tsp hot paprika

3 tbsp chopped parsley

3 tbsp chopped coriander (cilantro)

4 eggs 

Method 

In a medium bowl, combine ground mince meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 20mm (3/4 inch) round meatballs. 

Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. 

Add the sliced onion and cook until soft. Sprinkle with the minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides. 

Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. 

Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, coriander (cilantro), salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.

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