Tag Archives: Lamb

Barbecued Butterflied Leg of Lamb Korean-Inspired

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Barbecued Butterflied Leg of Lamb Korean-Inspired

Barbecued Butterflied Leg of Lamb Korean-Inspired

Ingredients

Serves: 10
  • 160ml hoisin sauce
  • 90ml rice vinegar
  • 6 spring onions, thinly sliced
  • 4 tablespoons soy sauce
  • 4 tablespoons crushed garlic
  • 2 tablespoons honey
  • 1/2 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2.5kg boneless butterflied leg of lamb

Preparation method
Prep: 10 minutes | Cook: 30 minutes | Extra time: 8 hours, marinating

In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat your barbecue for high heat.
Oil the cooking grate. Place lamb on the grate and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.

Minted Lamb And Vegetable Soup

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Minted Lamb And Vegetable Soup

Minted Lamb And Vegetable Soup

Ingredients

Serves : 4

  • 3 large carrots
  • 2 cups frozen peas
  • 3 medium potatoes
  • lamb leg joint or shank
  • enough water to cover the meat
  • 5 tablespons mint sauce
  • salt and pepper to taste

Directions

Preparation:5min  –  Cook:2hours  –  Extra time:25min  –  Ready in:2hours30min

  1. Boil water add the meat and cook for approx 30 mins.
  2. Add chopped carrots, potatoes and frozen peas and a dash of salt and pepper to taste.
  3. Leave to simmer for one and a half hours (keep scraping the froth off).
  4. 5 minutes before serving, add 4-5 heaped teaspoons of mint sauce maybe more depending on how much flavour you require.
  5. Serve with a nice uncut crusty loaf of bread

Recipe source…..allrecipes.com.au

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Lamb Shank Casserole

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Lamb Shank Casserole

Lamb Shank Casserole

Ingredients

Serves : 4

  • 4-6 tablespoons olive oil
  • 4 lamb shanks, trimmed
  • 5 tablespoons flour
  • 1 leek, halved and cut into 1cm pieces
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 medium onions, chopped
  • 12 garlic cloves, unpeeled
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 350ml red wine
  • 600ml chicken stock
  • Sea salt

Directions

Preparation:20min  –  Cook:2hours30min  –  Ready in:2hours50min

  1. Pre-heat oven to 150 degrees C .
  2. Heat the olive oil in a heavy, metal baking dish on a hotplate over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from the dish and set aside.
  3. Add the leek, celery, carrot, onion and garlic to the baking dish. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
  4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high and bring to a simmer.
  5. Season to taste with sea salt and place the lamb shanks on top of the vegetables.
  6. Cover the baking dish tightly with foil and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours.
  7. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Recipe source…..allrecipes.com.au

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Lamb Moussaka – Quick Recipe

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Lamb Moussaka – Quick Recipe

Lamb Moussaka - Quick Recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, crushed
3 cups (560g) chopped cooked lamb
400g can diced tomatoes
¼ cup chopped parsley
1 eggplant, sliced and grilled (see tip)
500g low-fat natural yogurt (see tip)
2 eggs, beaten
1 cup (100g) grated mozzarella
Salad, to serve

Preparation method

1. Preheat oven to 180°C.

2. Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.

3. Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.

4. In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.

Tips: To cook eggplant, cut into 0.5cm slices, brush with a little olive oil and grill until both sides are golden.

Light sour cream can be used instead of yogurt.

Recipe Source: food.ninemsn.com.au

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Greek Style Mini Spring Lamb Roasts

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Greek Style Mini Spring Lamb Roasts

Greek Style Mini Spring Lamb Roasts

Ingredients

1kg baby or chat potatoes, halved
Handful oregano leaves
12 garlic cloves, unpeeled & bases removed
3 tbsp olive oil
1½ tbsp chopped oregano
2 tsp chopped rosemary
2 garlic cloves, minced
1 tsp lemon zest
1 tbsp lemon juice
1½ tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
2 x 400g lamb mini roasts
Green salad to serve

Equipment
2 x non-stick baking trays
Medium mixing bowl
Spoon
Tongs
Aluminium foil
Carving knife

Preparation method

1. Roast potatoes Preheat oven to 200°C (180°C fan). Place potatoes on baking tray and scatter over oregano and garlic cloves, drizzle with olive oil and toss to coat. Place on top rack of oven for 30 mins.

2. Marinate meat Meanwhile, place oregano, rosemary, garlic, zest, juice, olive oil, salt and pepper in bowl, stir to combine. Put mini roasts in bowl and coat with marinade. Place on second baking tray.

3. Remove potatoes from oven, turn and crush lightly using back of spoon, and return to top rack. Roast lamb with potatoes for 20 to 25 mins for medium, or until cooked to your liking.

4. Rest lamb Remove lamb from oven, cover loosely with foil and rest for 10 mins. While lamb is resting, increase oven temp to 250°C (230°C fan) to crisp up potatoes for 10 mins. Remove potatoes from oven and season with salt and pepper.

5. Serve Carve lamb and serve with roast spuds and green salad.
Mini lamb roasts are a great alternative to a large leg as they’re much faster to cook and carve.

Recipe Source: food.ninemsn.com.au

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Greek-style Roast Lamb With Potatoes

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Greek-style roast lamb with potatoes

Greek-style Roast Lamb With Potatoes

Ingredients

2 tablespoons olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, chopped coarsely
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) beef stock

Preparation method

1. Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2. Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season.
3. Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.
4. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.
5. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

Not suitable to freeze or microwave.

COOK’S NOTE: Lamb can be covered and refrigerated overnight at step 2. If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.

Recipe Source: food.ninemsn.com.au

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Lamb Korma Recipe

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Lamb Korma Recipe

Lamb Korma Recipe

INGREDIENTS: 

1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled
and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder
1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
TOTAL TIME: 2 hours
DIRECTIONS:

1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.

2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.

3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.

 
Salman’s Tips:
  • “Trim all excess fat first, then cut the meat into medium-size cubes, deboning some pieces and keeping others on the bone.”
  • ”After 30 minutes, you may need to add some water. But if your gravy is too watery, you added too much! Turn the heat up and boil some off. A korma should have a thick sauce.”

KITCHEN COUNTER:

Serves 8. Per serving: 450 calories, 7g carbs, 25g protein, 36g fat, 550mg sodium, 1g fiber, 120mg cholesterol

Recipe Source: Dash Rrecipes

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