lamb

Mint and Mushroom Stuffed Roast lamb

Serves: 2 | Preparation Time: 20 min

Ingredients

  • ½ boned and butterflied leg of lamb
  • 1 head garlic
  • Olive oil
  • 200g mushrooms, roughly chopped
  • 50g butter
  • 1 red onion
  • 1 bunch English spinach, leaves only
  • ¼ cup mint leaves
  • ½ cup pure cream, plus ½ tbsp
  • 1 tsp hot English mustard
  • 800g chat or nadine potatoes

Instructions

Pre-heat oven to 180°C. Pound lamb with a meat mallet until it is 5mm thick.
 
Finely chop 2 cloves of garlic and reserve. Place remaining head of garlic on oven tray and drizzle with olive oil. Cook in oven for 30 minutes.

Process mushroom in a food processor until finely diced. Heat oil and 20g butter in a frying pan over high heat. Add shallot, 1/2 of the reserved chopped garlic and the mushroom, cook 4-5 minutes or until mushroom has softened. Season to taste and add 1 tbsp of parsley. Set aside to cool.

In a small saucepan of boiling water, blanch the spinach and mint for 30-40 seconds or until spinach has just wilted. Drain and place in iced water to cool.

Drain spinach mixture, squeezing out excess water. Blend in a blender with 2 cloves of the roasted garlic, 20g of butter and ½ cup cream, until smooth.

Place potatoes in a saucepan with cold water. Cook, over medium heat for 12 minutes or until tender. Drain.

Combine mustard with ½ tbsp cream in a small bowl. Spread thin layer of mustard cream on top of lamb, top with even layer of mushroom mixture, roll tightly from long side and tie with kitchen string at 3cm intervals.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Place in oven for a further 10-12 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Heat oil and remaining butter in a frying pan over high heat. Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic and parsley, cook for a further 2 minutes, season with salt and pepper.

Spoon the spinach and mint puree on a serving plate, top with lamb, place potatoes on the side
 

Recipe courtesy of Master Chef's Justine

 

Lamb shanks with beans and herbs

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme rosemary, oregano or parsley are all great.
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve

Instructions

Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat.
 
Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
 
Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined.
 
Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
 
Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
 
Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.

 

Lamb & Apricot Tangine

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 tbs olive oil
  • 8 lamb neck chops
  • 1 large onion, halved and sliced lengthways
  • 2 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 1 tbs sweet paprika
  • 2 tsp ground cumin
  • 1 cup (250 ml) vegetable stock
  • 1/2 cinnamon stick
  • 3/4 cup (140g) dried apricots or 4-5 fresh apricots
  • 1/2 cup (100g) pitted prunes
  • 2 tbs toasted slivered almonds
  • Steamed couscous, to serve

Instructions 

Preheat oven to 160°C. Heat olive oil in a flameproof casserole dish and brown chops on both sides. Remove and set aside. Add onion to pan and cook over medium heat for 5 minutes, until soft. Add garlic, ginger, paprika and cumin, and cook for 1 minute.

Pour in stock, stirring and scraping the bottom of the pan. Add cinnamon stick. Return chops to pan, and cover tightly with a lid.

Bake for 1 hour, then add apricots and prunes. Bake for a further 30 minutes. Serve sprinkled with almonds and with couscous on the side to soak up the juices.

 

Brown Rice Risotto with Lamb

Serves: 8 | Preparation Time: 30 min

Ingredients

  • 1kg (boneless) lamb shoulder roast
  • 1 tbsp vegetable oil
  • 2 1/2 cups hot-style vegetable juice
  • 1 cup brown rice
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 medium carrots, chopped
  • 3/4 cup chopped green capsicum

Instructions 

Trim fat from meat. If necessary, cut meat to fit into a slow cooker (or baking dish with lid). Coat an unheated large nonstick pan with vegetable oil.
 
Preheat the pan over medium heat. Cook meat until browned, turning to brown evenly. Drain off fat. In the slow cooker/ dish, combine vegetable juice, uncooked brown rice, curry powder  and cumin, and salt. Top with carrots. Place meat on carrots.
 
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In a dish set to 150°C and leave to cook for 4-5 hrs. Check regularly as it may need topping up with water.
 
Add the capsicum to the slow cooker. Cover and let stand for 5 to 10 minutes or until capsicum is tender. 

 

Lamb & turnip curry

Serves: 4-5 | Preparation Time: 45 min

Ingredients 

  • 400g small white turnips 
  • salt 
  • 400g onions, chopped 
  • 2 cloves garlic, minced 
  • 2 tbsp ginger, finely chopped 
  • 1 can tomatoes, about 400 g 
  • 300g lamb bones for stock 
  • 1bay leave 
  • oil, vegetable oil or ghee 
  • 1 tbsp chili powder 
  • ½ tsp paprika 
  • 1 tsp turmeric 
  • 1 tsp fennel, ground in a mortar 
  • ½ tsp ground coriander 
  • 4 black cardamom pods 
  • 6 green cardamom pods 
  • 1 stick cinnamon 
  • 800g lamb for stewing, cubed, without fat 

Instructions 

Cook lamb bones with ½ litre of water, 1 clove of garlic and bay leaf for 1 hour. Then pour through a sieve.

Peel the white turnips and cut into slices, not too thin. Sprinkle with salt, rub well and let stand at least 1 hour at room temperature. Then rinse off salt and drain turnips.
Heat 3 tablespoons of oil in a frying pan, fry turnips for about 20 minutes until they are golden brown and slightly crispy. Turn over a few times, so that they brown on all sides. Remove from pan and drain on kitchen paper.

Heat oil in a saucepan. Cook the onions for about 20 minutes, at low to medium heat until they are golden brown.

Add chopped ginger and one half of the garlic and cook for 5 more minutes.
Now add chili powder, paprika powder, ground turmeric, fennel, coriander, cardamom, cinnamon, 1 tablespoon oil, 2 tablespoons of water, add lamb and mix well. Stir meat constantly for about 2 minutes, it should be completely coated with the spices. Cover and let simmer for about 10 minutes over medium heat.

Once the liquid is almost completely absorbed, remove the lid. Stir with a wooden spoon for about 5 minutes, stir constantly.

Add salt and tomatoes mix well. Add broth, cover with a lid and let it simmer for about 30 minutes. About 5 minutes before serving, add the white turnips.

Add salt if necessary, cook a few more minutes, then serve.

Lamb cutlets wrapped in bacon with cannellini bean salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 8 frenched lamb cutlets
  • 2 tsp English mustard
  • 4 rashers of streaky bacon, halved widthways
  • 1/4 cup (60ml) olive oil
  • 800g canned cannellini beans, rinsed, drained
  • 1 fenel bulb, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup fresh parsley leaves

Instructions 

Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
 
Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
 
Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
 
Season and serve with lamb cutlets.

Moroccan Lamb Rissoles with Cucumber Salad

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 400 Gram lamb mince (ask your local butcher for his best)
  • 1 egg, beaten
  • 0.5 Cup rolled oats
  • 1  roasted/fried capsicum, diced
  • 1 tbsp tomato paste
  • olive oil
  • 0.25 Cup ricotta
  • 200g tzatziki, to serve
  • Unit flat bread, for two
  • 2 tsp moroccan spice
  • cucumber, sliced
  • rocket leaves to serve
  • lemon juice

Instructions 

You can make your own Moroccan spice - grind up your own cumin, cinnamon quill, dry chilli flakes, garlic & sugar. About ¼ tsp of each but you can play around with it with the flavours you like more. Taste the dry mix before adding garlic to get a feel for it.

Combine all ingredients in bowl and roll into 6 balls, place on a tray. Have some warm water to dip your hands in this helps to get an even finish to your patties.

With a flat hand lightly press the balls to form patties and rest in the fridge for half an hour. This will help them to keep their shape during cooking. On a medium heat the oil in pan and cook patties for about 15 minutes turning occasionally.

Salad - Combine lemon juice, sugar, oil and seasoning in bowl and whisk to form a dressing.
Toss cucumber and rocket in dressing and plate. Add the rissoles and spoon out some tzatziki and enjoy with warm flatbread.

Lamb with pomegranate

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 0.5 Cup verjuice
  • 0.5 Cup extra virgin olive oil
  • 1 Unit lemon, sliced
  • 1 Tablespoon (Metric) pomegranate seeds
  • 1 Unit sprig of rosemary
  • 1 Pinch pepper
  • 200 Gram barossa milk fed lamb loins (x2)
  • 1 Teaspoon (Metric) butter
  • 0.5 Bunch silverbeet, cleaned and removed from stem
  • 1 Tablespoon (Metric) preserved lemon, pith removed, sliced thin and soaked in verjuice

Instructions 

Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Season lamb with salt and pepper.Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is resting, add olive oil to the same pan and toss in silverbeet. Toss until silverbeet has started to wilt add preserved lemon and a little verjuice. Once silverbeet is wilted place on plate. Top with sliced lamb and drizzle with bath ingredients.

'I didn't roast my kipfler' recipe...

Serves: 2 | Preparation Time: Depends how much you've been drinking...

Ingredients 

500g boiled kipfler potatoes, peeled, thickly sliced diagonally
1 bunch asparagus, woody ends trimmed, halved diagonally
200g of broken up slow cooked lamb or thinly sliced
100g (1/5 cup) good-quality whole-egg mayonnaise
2 tbsp seeded mustard
1 tablespoon finely chopped fresh dill & picked mint
Salt & freshly ground black pepper
100g mixed leaf salad

Instructions 

Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 8 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cook the asparagus in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Mix mayo and seeded mustard together.

Heat lamb (if using leftovers) in microwave for 2-3 mins.

Mix lamb into potatoes with mustard mayo, season and place in a bowl.

Pick your mint leaves and dill and add to the salad mix. Make a basic olive oil and lemon dressing and toss.

Place your salad on top of the lamb potato mix and enjoy!