Category Archives: Lamb

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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.

Lamb Tagine with Sweet Potatoes

lamb-tagine-1-webIngredients 

3 tsp ground cumin

3 tsp ground coriander

3/4 tsp black pepper

2 tsp paprika

1 tsp grated ginger

2 tsp salt

2 tbsp olive oil

1kg (2.2lb) boneless lamb leg, cut into cubes

1 onion, cut in half and thinly sliced

4 garlic cloves, finely chopped

1/4 cup water

4 small sweet potatoes, cut into eighths

1/4 cup coriander, chopped

2 cups canned chickpeas, rinsed and drained (optional)

1/4 cup lemon juice 

Method 

Mix all the spices together and set aside.   

Add 1 tbsp of olive oil to the tagine base over a medium heat and brown the lamb cubes. Remove and set aside.   

Add the onions and the remaining olive oil to the tagine and cook until soft, about 5 minutes.   Add the garlic and spices and cook for 2 minutes. 

Add the water, sweet potatoes, lamb and coriander, stir well and bring to a boil then simmer on low heat with the top on for 45 minutes.   Add the chickpeas, lemon juice and continue to simmer for an additional 45 minutes. 

Serve with your choice of rice, couscous or cauliflower rice for paleo.

Venison Meatballs With Cheesy Bites

cheese-meatballsI love to use venison mince as it takes on the flavours of the herbs, especially the garlic and rosemary. I use the lovely mince from Duncan Venison 

This recipe is the same base as I use for my paddies which is another old time favourite for me. People love to come for dinner when I am cooking either of these. They are basic to prepare but taste so good. 

I also make these as a starter and they are usually the first to go. 

Ingredients 

500g (1.1lb) venison mince
½ onion chopped finely
1 egg, lightly beaten
1/2 cup GF bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g (1/2lb) mozzarella, the dryer the better, diced into small chunks 

Sauce 

1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
Salt and pepper to season 

Method

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 mixed evenly.    

Lightly oil the palms of the hands, and shape into medium sized, 2.5cm (1in)  meatballs.  Push back any mozzarella pieces that poke through the meat – they can  melt and burn. 

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently.  

Sauce 

In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. 

Serve the meatballs with sauce poured over with tooth picks.

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