Lamb Recipes

Roasted Rack Of Lamb With Baby Vegetables Recipe

Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.

RELATED: 3 Easy No-Bake Desserts

Ingredients

2 x 8 cutlet lamb rack

1/2 bunch orange carrots

1/2 bunch yellow carrots

1 bunch spring onions

50 gm podded peas (blanched)

1 bunch baby leeks

100 gm shemiji mushrooms

50 gm shallots (finely diced)

100 ml chicken stock

½ bun tarragon

160 ml lamb jus

Roasted Rack Of Spring Lamb With Baby Vegetables Recipe

Method

  1. Pre heat oven to 180 degrees.
  2. Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
  3. Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
  4. Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
  5. Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
  6. Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.

Recipe courtesy of Tefal

September 17, 2015

One Pot Lamb, Chickpea And Pumpkin Stew Recipe

In the midst of winter there’s nothing more satisfying than a hearty hotpot and this lamb, chickpea and pumpkin stew recipe ticks all the boxes: warming, healthy, convenient and delicious! What’s more it can be frozen and reheated for meals down the track.

RELATED: Tofu Stir-Fry With Almond, Miso Sauce Recipe

Ingredients

300 g diced lamb leg

2 tbsp olive oil

200 g pumpkin, diced (Japanese or butternut are both good)

2 celery stalks, diced

1 onion, diced

1 red capsicum, diced

2 cloves garlic, finely chopped

1 1⁄2 tsp ground ginger

1 1⁄2 tsp ground cumin

1 1⁄2 tsp smoked paprika

1 cinnamon quill

1 litre vegetable stock

2 400g canned chickpeas, drained and rinsed

400 g canned cherry tomatoes or chopped tomatoes

To serve

Coarsely chopped flat-leaf parsley and coriander

Thick natural yoghurt

Juice of 1 lemon

Extra lemon wedges to serve

One Pot Lamb, Chickpea And Pumpkin Stew Recipe

Method

  1. Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
  2. Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.
  3. Meanwhile, heat 11⁄2 tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through.
  4. Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning.
  5. Serve hot with thick natural yoghurt and scattered with extra smoked paprika.

Recipe courtesy of BeefandLamb.com.au

August 18, 2015

Lamb Shoulder With Chickpea Puree And Mint Bread Recipe

Lamb shoulder is one of the most economical cuts, however it’s also one of the most succulent and tender. Paired with a creamy chickpea puree and the fresh flavours of a mint, garlic and parsley bread sauce, this recipe takes your typical roast lamb to a whole new level!

RELATED: Easy Lamb Roulade Recipe

Serves 2

Ingredients

For the lamb

1x lamb shoulder (including bone)

10ml olive oil

Salt

Pepper

For the chickpea puree

1x tin cooked chickpeas

250ml cream

For the mint bread sauce

10g crustless sourdough

30ml milk

1/2 bunch of mint

1/2 clove of garlic

1/4 bunch of parsley

150ml olive oil

25ml chardonnay vinegar

Method

1. Pre-heat the oven to 170°C.

2. Lightly season the lamb with salt and pepper.

3. Place lamb in oven and cook for 4 hours, until meat is falling off the bone.

4. Drain the chickpeas and add to 250ml of cream. Bring to a simmer and cook for 20 minutes over very low heat.

5. Season chickpeas and blend until smooth.

6. Remove from oven and rest, keeping lamb warm.

7. For the minted bread sauce, soak the sourdough in bowl of milk for 5 minutes. Remove and squeeze out excess milk.

8. Add the soaked bread to the mint and parsley and place in a blender.

9. Add olive oil and garlic and blend until smooth. Do not add the chardonnay vinegar until serving.

10. On a large oval platter, spoon on the smooth chickpea puree and spread evenly across the plate.

11. Place the lamb on top of the puree and spoon the mint bread sauce generously over the top.

12. To add an extra element, oven-roast some tomatoes until the skin is just blistered.

Recipe Courtesy of Award-Winning Bistro, Le Pub

June 18, 2015

Lamb And Vegetable Samosa Pie With Sweet Potato Recipe

If you’re a fan of Indian samosas, then you’re going to love Zoey Bingley-Pullin’s modern lamb and vegetable samosa pie spin-off. Packed full of nutrition, this recipe can also be altered to suit the littlies, by opting to leave out the spicy ingredients. Who said kids couldn’t enjoy nutritious food!?

RELATED: Tofu Stir-Fry With Almond Miso Sauce Recipe

Serves 4-5

Ingredients

Pie top

3 sweet potato, peeled and cut into

3-4cm cubes

1 tbsp olive oil

1 can brown lentils, drained and rinsed

Pie Filling

1 tbsp olive oil C

2 cloves garlic, minced

1 onion, finely chopped

2 teaspoons ground cumin (optional, adults)

1/2 tsp grated ginger

3 tsp bombay curry powder (optional, adults)

500g lamb mince

200g green beans, ends trimmed and cut into 1cm pieces

1 carrot, grated

1 can tomatoes

1 egg, whisked

Salad

1 sweet gem lettuce, broken into leaves

1 lebanese cucumber, diced

Salad dressing of your choice

Method

  1. Preheat oven to 220°C. Bring a large pot of salted water to the boil.
  2. Cook sweet potato in the pot of boiling water for 10-12 minutes, until very soft.
  3. Heat olive oil in a large fry-pan on medium-high heat. Add the garlic and onion and cook for 2 minutes, until softened. Add the cumin, ginger and Bombay curry powder and cook, stirring constantly for a further minute, until fragrant.
  4. Add the lamb mince and cook, stirring with a wooden spoon to break up the mince, for 5-6 minutes, until browned. Stir through the green beans, carrot and can of tomatoes and cook for 4-5 minutes, until the beans are tender. Allow to cool slightly, stir through the whisked egg.
  5. Drain the sweet potato and roughly mash with olive oil and lentils.
  6. Season to taste with salt and pepper.
  7. Pour lamb filling into an oven-proof pie or casserole dish and top with mashed sweet potato lentil mixture. Bake for 15-20 minutes until the pie is bubbly and sweet potato starts to colour.
  8. While the pie is cooking, toss the salad ingredients together.
  9. Spoon pie onto plates and serve salad on the side.

Recipe courtesy of My Food Bag

April 14, 2015

Easy Lamb Roulade Recipe

Are you looking for delicious and easy dinner recipes to reinvigorate your weekly meal plan? This easy lamb roulade has only 5 ingredients and makes the perfect mid-week meal.

Serves: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

120g fresh goat cheese

2 250g lamb loins

2-3 Tablespoons olive oil

120g baby spinach

1 Tablespoon chopped or minced garlic

Method

1. Heat 2 Tablespoon olive oil in a sauté pan over medium high heat.

2. Add the garlic and sauté for 10 seconds then add the spinach and sauté until the spinach is lightly wilted.

3. Set aside to cool.

4. Butterfly the lamb loins until they lay flat.

5. Season the loin with salt and pepper.

6. Squeeze the excess water from the spinach and spread evenly over the lamb loin.

7. Split the goat cheese lengthwise into four equal portions. (If you have it on hand, cream cheese could be used, but goat cheese is a healthier alternative to with almost twice as much protein and half the fat and cholesterol of regular cream cheese.)

8. Place 2 pieces of the goat cheese end to end on each prepared lamb loin.
Tightly roll the loins and truss with butcher’s string. (String works best, but other options such as toothpicks will work in a pinch.)

9. Preheat oven to 170°G.

10. In a large sauté pan, heat olive oil over medium high heat and sear each loin for 3-4 minutes on all sides. (Do not skip this step. Searing the meat caramelises the sugars and browns the proteins in lamb, resulting in more appealing colour and flavour.)

11. Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached. (Be mindful that you do not overcook. Lamb should be served slightly pink on the inside.)

12. Remove from the oven and let rest for 10 minutes. (Loins will continue to cook and the internal temperature will rise slightly as they rest.)

13. Remove string and slice into medallions.

14. Divide between 2 plates and serve.

Tip: Like most easy dinner recipes, the right choice of wine to compliment can elevate the meal to an even greater gourmet experience. A nice red wine such as Cabernet Sauvignon or Merlot pairs nicely with lamb loins.

March 17, 2014

Gorgeous Grilled Moroccan Lamb Chops Recipe

Jamie Oliver’s super-sexy lamb chops are hands-on and are great for sharing – just don’t forget the napkins (or do!). The flavours are incredible, and if these don’t impress, I don’t know what will. I’ve even made this recipe serve double so you can pop them in the fridge and enjoy them the next night too.

Serves 4

Ingredients
8 quality lamb cutlets
sea salt and freshly ground black pepper
1 teaspoon dried mint
1 teaspoon mild smoked paprika
zest and juice of ½ lemon
olive oil
1 tablespoon fennel seeds
1 tablespoon cumin seeds
200g blanched almonds
200g houmous
2 tablespoon harissa paste
extra virgin olive oil

For the coleslaw
2 carrots, peeled
½ a celeriac, peeled
¼ a small red cabbage, core removed
½ an onion, peeled
6 tablespoons natural yoghurt
zest and juice of 1 lime
½ a bunch of fresh coriander, leaves picked and stalks finely chopped

Method
1. Preheat the oven to 180°C/ 350ºF/gas 4. Sprinkle the lamb chops with sea salt, freshly ground black pepper, mint, paprika and lemon zest. Squeeze over the lemon juice, drizzle with olive oil and massage the flavours into the meat, then leave to marinate for an hour or so.

2. Crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray along with the almonds. Drizzle with olive oil, season lightly and toss together until all the nuts are coated in the spice mixture. Toast in the hot oven until lightly golden, then leave aside to cool.

3. To make the coleslaw, shred the carrots and celeriac on a mandolin. Slice the cabbage and onion as finely as you can with a sharp knife, then place the veg in a bowl with the yoghurt, lime zest and juice and the coriander stalks. Mix well and season to taste.

4. Scoop the houmous into a nice bowl, then add a spoon of harissa and a lug of extra virgin olive oil on top and swirl them half in with a spoon to get a rippled effect. Put aside. Put the cooled spiced nuts in a sandwich bag and smash them up with the bottom of a pan or a rolling pin.

5. Preheat a griddle pan on a high heat and cook the lamb for 2 minutes on each side for medium, or until cooked to your liking.

6. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts around them, then garnish with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw.

View more Jamie Oliver recipes developed for Woolworths here!

February 17, 2014

Moroccan Lamb Chops Recipe

Juicy lamb chops are one of our go-to quick dinner ideas, taking no time to cook, and these Moroccan lamb chops with crunchy pistachios and pine nuts, will become a favourite for your midweek dinners too.

Ingredients
1 tablespoon Gourmet Garden Moroccan Seasoning
1 tablespoon honey
1/2 teaspoon ground turmeric powder
Salt
800g lamb loin chops
1 tablespoon pine nuts
1 tablespoon pistachios
Tomato, pistachio and chickpea salad, to serve

Method
1. Mix the Moroccan Seasoning with the honey, 1/4 teaspoon turmeric and salt then brush on to the loin chops. Grill in a pan on each side until fragrant and golden.

2. Toast the pistachios, 1/4 teaspoon turmeric and pine nuts in a dry frying pan for 3 minutes, making sure you keep them stirred, and then either crush with a pestle and mortar, or serve sprinkled over the chops.

3. Serve with a tomato, pistachio and chickpea salad. Fresh lime juice

What are your favourite dinner ideas with lamb?

February 11, 2014

Lamb and Asian Greens Stir Fry Recipe

Stir-fries are one of our go-to quick dinner ideas, and we love this Michelle Bridges recipe from her new cookbook Superfoods, ready in under 30 minutes!

I’m a huge fan of stir-fries. They are quick to prepare, adaptable so you can use whatever ingredients you have on hand, and the cooking method means they are not drowning in oil. Here I’ve used gai lan, but you can substitute ordinary broccoli as well; just cut it up quite small so it cooks through quickly.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 15 minutes. Cook: 10 minutes. Calories per serve: 421

Ingredients
75 g dried pad thai rice noodles
1 teaspoon peanut oil
250 g boneless lamb loin, trimmed and thickly sliced 1 bunch gai lan (Chinese broccoli), cut into chunks, leaves and stalks separated
100 g snow peas, halved on the diagonal 5 spring onions, cut into 5 cm length
3 garlic cloves, crushed
3 teaspoons dark soy sauce
3 teaspoons light soy sauce
1 egg
sliced fresh red chilli, to serve

Method
1. Cook the noodles in a saucepan of boiling water for 4 minutes or until tender. Drain and cool under cold running water. Drain well.

2. Meanwhile, heat the oil in a wok on high. Stir-fry the lamb, in two batches, for 2–3 minutes or until browned. Set aside.

3. Reduce the heat to medium–high. Stir-fry the gai lan stalks and snow peas for 2 minutes. Add the spring onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the noodles and sauces and stir-fry until the noodles are well coated. Make a well in the centre of the mixture and crack an egg into the middle. Cook, stirring the egg, for 1 minute, then return the lamb to the wok with the gai lan leaves and stir-fry until hot and the leaves have just wilted.

Tip: When stir-frying Asian greens such as gai lan, choy sum or bok choy, separate the leaves from the stalks and only add the leaves at the end as they take no time to wilt.

Variation: For a vegetarian version, replace the lamb with 200 g firm tofu, cut into cubes (407 calories per serve).

What’s your favourite stir fry recipe?

superfoods

February 3, 2014

Rosemary Lamb With Balsamic Roasted Vegetables Recipe

Get two meals out of one of our favourite dinner ideas: succulent rosemary lamb becomes lamb pita pockets for the kids’ school lunch boxes the next day.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes Cooking time: 40 minutes

Ingredients
1kg whole lamb rumps (about 4-5), trimmed of fat
2 red capsicum, cut into wedges
1kg pumpkin, cut into wedges
2 red onions, cut into wedges
2 1⁄2 tbsp olive oil
250g haloumi cheese, cut into 2cm pieces
1 tbsp balsamic vinegar
2 tbsp rosemary leaves, chopped
1⁄2 cup basil leaves
Green salad, to serve

Method
1. Take the lamb out of the fridge to allow it to come to room temperature.

2. Preheat oven to 180oC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

3. Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

4. Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

5. Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

lambpita

Turn leftovers into lunch: Homemade lamb pita pockets

Serves: 2
Preparation time: 5 minutes

Split 2 wholemeal pita pockets and spread with hummus, sliced lamb, sliced tomato and shredded iceberg lettuce.

What’s your favourite leftover recipe?

January 29, 2014

BBQ Lamb Cutlets Recipe

Looking for Australia Day recipes? You have to have a BBQ, and you have to have lamb! These BBQ lamb cutlets with rosemary, honey and balsamic glaze take only minutes to prepare and cook, so you can enjoy the long weekend! It also makes a great quick dinner idea for summer. From the 4 Ingredients Herb It Up cookbook.

Ingredients
12 lamb cutlets
2 tablespoons balsamic vinegar
1 tablespoons Gourmet Garden Garlic
1 tablespoons Gourmet Garden Rosemary
2 tablespoons honey

Method
1. Heat BBQ and cook lamb cutlets for 2 minutes each side until just starting to brown.

2. For the glaze, stir together the vinegar, garlic rosemary and honey and season with salt and pepper.

3. Brush over cutlets on both sides and BBQ for another 2-3 minutes or until they’re cooked to your liking.

4. Serve cutlets with a crisp green salad juice.

What are you cooking for Australia Day?

January 24, 2014

Lamb, Mint and Macadamia Sausage Rolls Recipe

You can’t beat a homemade sausage roll, and this lamb sausage roll recipe, flavoured with mint and crunchy macadamia nuts, is one of the best Australian recipes. Bake a batch on Australia Day and watch them disappear.

Makes 12

Ingredients

500g lamb sausage mince or remove the meat from lamb sausages
1/2 brown onion, grated
1 garlic clove, crushed
1 zucchini, grated
1 carrot, peeled and grated
1 stick celery, finely chopped
1/2 cup fresh mint
1 tablespoon lemon zest
2 teaspoons Worcestershire sauce
1 egg
1/2 cup macadamias, toasted and coarsely chopped
Salt and pepper
2 sheets puff pastry, cut in half
Sesame seeds for sprinkling
1 egg, (extra) lightly whisked with 1 tablespoon of water

Method

1. Preheat oven to 200°C, fan-forced. Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together.

2. Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.

What are you cooking for Australia Day? Share it in the comments!

January 23, 2014

Real Shepherd’s Pie Recipe

Matthew Evans’ authentic shepherd’s pie recipe from the beautiful OzHarvest Cookbook is a great way to use up leftover cooked lamb after a weekend roast.

Shepherds ate lamb and potato pie before there was such a thing as ‘Shepherd’s pie’. This is my version, using leftover roast or braised lamb. You could use beef, but then it would be a cottage pie – Matthew Evans.

Serves 5-6

Ingredients

40g of butter
3 onions, finely diced
3 small carrots, finely diced
4 celery sticks, finely diced
500g leftover cooked lamb, finely diced
125ml (1/2 cup) Worcestershire sauce
2 tablespoons tomato paste or sauce (passata)
1 tablespoon white wine vinegar
1 sprig thyme
1 bay leaf
1kg potatoes, cooked and mashed
Melted butter to brush

Method

1. Melt the butter in a large frying pan and fry the vegetables for 10 minutes without letting them colour too much.

2. Add the lamb and 250ml (1 cup) water and stir in all the remaining ingredients except the potato.

3. Simmer for about 1 ½ hours until everything is soft and cohesive. Longer is better than shorter here. The mixture should be wet, but not runny, so add a touch more water if dry, or simmer to reduce if too sloppy. Season to taste with salt and pepper.

4. Meanwhile, preheat the oven to 200°C. Spread the lamb filling into a larger casserole dish. Spoon the mash over the top and run a fork over it to make bits that crisp up when cooked. Brush with melted butter. Bake for 20-30 minutes until lightly coloured and leave to rest for 5 minutes before serving.

From the OzHarvest Cookbook. Australia’s most celebrated chefs share their favourite ‘food rescue’ recipes, including contributions from Matt Moran, Neil Perry, Maggie Beer, George Calombaris plus many more.

November 25, 2013

Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.

The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.

Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread

1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.

3. Combine the mixed salad leaves, mint and tomatoes.

4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.

Tips:

* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.

* Sprinkle dukkah on bread before toasting for more flavour.

What’s your favourite spring lamb recipe?

September 4, 2013

Filipino Recipes: Lamb Adobo

This lamb adobo recipe comes from Yasmin Newman’s beautiful new cookbook 7000 Islands – A Food Portrait of the Philippines.

Adobo is both the national dish and the country’s most popular. In my humble opinion, its simplicity, versatility and distinctive use of vinegar deserve all the attention. I would happily eat it every day and proudly serve it when entertaining.

This recipe was kindly shared by the renowned LJC Restaurant group where goat, a traditional Filipino meat, is used for its signature adobo. For accessibility, this version slow braises lamb shoulder. Lamb is a similarly strong-flavoured meat widely available elsewhere and works beautifully in this dish.

Serves: 4–6

Ingredients

2 tablespoons vegetable oil

1 garlic bulb, finely chopped

1 small onion, finely chopped

1.4 kg lamb shoulder, bone in, trimmed and cut through the bone into 6 pieces

60 ml soy sauce

190 ml cane or rice vinegar

250 ml beef stock

3 bay leaves

1 teaspoon salt flakes

2 teaspoons freshly cracked

black pepper

2 long dried red chillies

2 short dried red chillies

Crisp-fried garlic (optional) and steamed rice, to serve

Method

1. Heat the vegetable oil in a casserole dish or large, deep saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring until fragrant. Add the onion and cook, stirring, for 3 minutes, or until softened. Increase the heat to high, add the lamb and cook for 1 minute on each side, or until just browned.

2. Add the soy sauce, vinegar, stock, bay leaves, salt and pepper to the dish and stir gently to combine. Bring to the boil, then reduce the heat to low, cover, and cook for 1 1⁄2–2 hours, stirring occasionally, until the lamb is very tender (add more stock or water if necessary).

3. Using tongs, remove the lamb and transfer to a plate. Return the liquid in the dish to medium–high heat, add the dried chillies and cook for 15 minutes, stirring occasionally, until the sauce is slightly thickened and reduced.

4. Tear the lamb into large pieces, discarding the bones, then return the meat to the pan. Stir gently over low–medium heat until warmed through. Season with freshly cracked black pepper, transfer to a serving bowl, scatter with crisp-fried garlic, if using, and serve with steamed rice.

Read our Q&A with Filipino cooking expert Yasmin Newman here.

August 13, 2013

Lamb And Kumara Tagine With Macadamias

Warm up tonight with this aromatic Moroccan lamb and kumara tagine. Macadamia nuts give the tagine a wonderful crunch. Simply serve with couscous or rice.

Serves 6

Ingredients

2 teaspoons ground coriander seed

2 teaspoons ground cumin

2 teaspoons paprika

1 bunch coriander leaves, with stems, torn

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons lemon juice

2 tablespoons Suncoast Gold Australian Macadamia Oil

1.2kg boned lamb shoulder, trimmed, cut into 5cm cubes

1 1/2 cups reduced salt chicken stock

1 cup dry roasted unsalted Suncoast Gold Australian Macadamias

500g kumara, peeled and cut into 5cm chunks

12 seedless dates


Method

1. Preheat oven to 150°C.

2. Combine the ground coriander, cumin and paprika, fresh coriander, onion, garlic and lemon juice in a blender or food processor and blend until almost smooth.

3. Heat the oil in a large frying pan, add 1/3 of the lamb, fry until browned on all sides. Transfer to a baking dish. Repeat with the remaining lamb.

4. Add the coriander mixture and stock to the frying pan, bring to boil and add to the lamb. Cover the baking dish with foil and bake for 2 hours. Add the macadamias, kumara and dates and cook a further hour or until the lamb and kumara are tender. Serve with couscous or rice.

What’s your favourite way to cook with macadamia nuts?

June 4, 2013

Lamb and Plantain Koftas with Tomato Yoghurt Sauce

Fire up the BBQ this weekend and make these tasty Middle Eastern koftas – just like meatballs but grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.

Makes 6. Prep Time: 25 minutes. Cook Time: 25 minutes

Ingredients

1 can (410g) diced tomatoes

4 McCormick® Cinnamon Quills

Tomato Yoghurt Sauce:

1 cup plain whole milk Greek-style yogurt

1/2 teaspoon McCormick® Ground Cinnamon

1/2 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Sea Salt, finely ground

1/4 teaspoon McCormick® Ground Black Pepper

Lamb and Plantain Koftas:

1 tablespoon vegetable oil

1/2 cup finely chopped ripe plantain (or a green banana)

250g lamb mince

1/4 cup finely chopped red onion

2 tablespoons plain dry bread crumbs

4 teaspoons McCormick® Parsley Flakes

1 1/2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Onion Powder

1 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Ground Black Pepper

1/2 teaspoon McCormick® Sea Salt, finely chopped

12 wooden skewers (12cm)

Method

1. Place tomatoes and cinnamon quills in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas.

2. For the Tomato Yoghurt Sauce, place remaining tomato mixture, yogurt and seasonings in small food processor. Cover. Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.

3. For the Lamb and Plantain Koftas, heat oil in small frying pan pan Frying pan on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 6cm long roll. Carefully slide a wooden skewer through the center of each roll.

4. Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato Yoghurt Sauce.

Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.

Plantains are available at Asian grocery stores.

What are you cooking this weekend?

March 22, 2013

Cherry Quinoa Salad With Lamb

This is one of those easy recipes that is perfect served as part of a summer buffet. You’ll love the combination of succulent lamb, fluffy quinoa and juicy cherries. Plus any leftovers make a delicious and healthy lunch.

Ingredients – serves 4

1 cup tri-colour or white quinoa, rinsed and drained

1/3 cup (80ml) olive oil

6 lamb tenderloin fillets

1/4 cup (60ml) lemon juice

1½ cups pitted fresh cherries, halved

3 spring onions, thinly sliced

½ cup finely chopped parsley

¼ cup finely chopped mint

1/2 cup toasted pistachios, coarsely chopped

200g Greek feta

3 cups water

Method

1. Combine water and quinoa in a saucepan and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender. Drain, then transfer to a large bowl and set aside to cool.

2. Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper.

3. Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes.

4. Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat.

5. Add remaining ingredients to bowl and toss well to combine. Slice lamb and serve on top of salad.

Note: For a vegetarian option, omit lamb and replace with zucchini.

What’s your favourite spring lamb recipe?

November 21, 2012

Mini Greek Lamb Burgers

The kids will love these mini lamb burgers and so will you: bursting with flavour, stuff these tasty patties into pita bread with feta and tzatziki, or serve on their own with a crisp salad.

Serves: 6 Preparation time: 10 minutes Cooking time: 10 minutes


?Ingredients

500 g lamb mince
?2 spring onions, finely chopped
?2 tbsp chopped fresh dill?
1 clove crushed garlic?
grated rind and juice one small lemon
?½ cup fresh white breadcrumbs?
1 egg?
2 tbsp fennel seeds
?pita bread, lettuce, chopped cucumber and roasted capsicum, feta and tzatziki, to serve?

Method

1. Combine mince, onions, dill, garlic, lemon rind and juice, breadcrumbs and the egg. Mix lightly, shape into 12 small burgers. Lightly brush the burgers with a little oil and sprinkle with the fennel seeds.

2. Preheat the barbecue plate or pan to moderately high. Add burgers, lower the heat to moderate. Cook for 4-5 minutes each side, or until cooked. Turn them once only.

3. Serve burgers with pita, lettuce, cucumber, capsicum, feta and tzatziki.

Tips

Use wet hands to shape the burgers, this tops the lamb sticking to your hands, helping you to roll and shape them easily.??

Oil the burgers rather than oiling the barbecue or pan. This ensures the burgers don’t stick to the grill or pan allowing them to sear well. If they sear well in the first few minutes of cooking they’ll be golden brown and tasty. To make it easy, brush the burgers with a brush dipped in oil or easier still use a spray can of oil.??

Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.

What’s your favourite burger recipe?

August 28, 2012

Warm Lamb Noodle Salad

Ditch the takeaway and whip up a delicious, zingy warm lamb noodle salad, fragrant with sesame and ginger. It only takes 20 minutes to make and it super healthy, too.

Serves: 4

Preparation time: 12 minutes. Cooking time: 8 minutes

Ingredients

500 g lamb stir-fry strips

2 tsp oil

2 tsp grated ginger

90 g soba noodles, cooked

1 bunch asparagus, thinly sliced diagonally, cooked

150 g snow peas, finely shredded, blanched

1 red capsicum, cut into thin strips, blanched

2 tbsp soy sauce

1 tbsp sesame oil

juice of one lime

2 spring onions, finely shredded

1 tbsp toasted sesame seeds

lime wedges to serve

Method

1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.

2. Toss the noodles, vegetables and lamb together in a large bowl, add the combined soy, sesame oil and lime juice.

3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.

Tips

Best lamb cuts for stir-frying; stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks.

Stir-fries are all about preparation. Prepare everything you need before you even place the wok on the heat. You won’t have time to chop the vegetables or measure the sauces while the meat cooks.

When you stir-fry meat, cook it in batches and set it aside. Return the meat to the pan with any sauces once the vegetables are cooked. Stir-fry only to combine – do not reheat meat for too long or it will toughen.

What are you making for dinner tonight?

March 20, 2012

Lemon And Rosemary Lamb Kebabs

This is such a versatile recipe, you’ll find yourself making it over and over again. Serve these succulent lamb skewers at a cocktail party, for a healthy midweek dinner, or at an Australia Day BBQ of course!

Preparation time: 10 minutes. Cooking time: 8 minutes. Serves: 4

Ingredients

600g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

Juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

Capsicum, Roma tomatoes, red onions and mixed salad greens

Balsamic vinegar and lemon wedges

Method

1. Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of lamb on each skewer.

2. Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs. Marinate for 20 minutes.

3. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

4. Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

5. Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.

What’s your favourite lamb dish?

January 17, 2012

Dukkah-Crusted Lamb Chops

Your new year’s resolution might be to eat healthier, but that doesn’t mean you’re confined to rabbit food. We’ll be showcasing our favourite tasty yet nutritious recipes, like these juicy lamb chops using a surprise ingredient!

Masterchef Philip Vakos is a true lover and believer of Greek cuisine, and shares this easy recipe that’s perfect for family meals – using Greek hommus and dukkah dip! Ingredients 2 x 4 cutlet lamb racks (trimmed and frenched by butcher) ¼ cup pistachio dukkah 200g cherry tomatoes on the vine 1 garlic blub, cloves separated 4 Tblsp olive oil 200g tub Chris’ Delicatessen Hommus & Dukkah lemon wedges to serve Method 1. Preheat oven at 190 degrees. Brush lamb racks with oil and roll in dukkah. 2. Place lamb racks on baking dish with tomatoes and garlic. Drizzle with olive oil. Place in oven for 15-20 minutes. Remove from oven and allow to rest in warm place for 5-10 minutes. 3. Cut racks in half. To serve, smear Chris’ Hommus & Dukkah Dip in centre of each plate. Top with cutlets and scatter with tomatoes, garlic and lemon. Phil’s tip: this recipe is also really nice with chicken or salmon fillets. What’s one secret ingredient that’s always in your fridge?

January 4, 2012

Dinner Tonight: Smoked Paprika Lamb Cutlets

Midweek dinners mean getting something on the table quickly, but it has to be delicious. These juicy lamb cutlets, served with garlic spinach, might just be your new favourite meal in minutes.

Serves 4-6

Ingredients

Moro Extra Virgin Olive Oil Spray

12 lamb cutlets, trimmed

smoked paprika, for sprinkling

lemon pepper, for sprinkling

sea salt and freshly ground black pepper, to taste

150g baby spinach, washed

1 clove garlic, crushed

Potato Wedges

6 roasting potatoes, unpeeled (Royal Blue)

Moro Extra Virgin Olive Oil Spray

1 teaspoon garlic salt

1 teaspoon smoked paprik
a
1 teaspoon oregano

freshly ground black pepper, to taste

Method

Lightly spray a chargrill pan or BBQ with Moro Extra Virgin
Olive Oil Spray and heat. Spray lamb cutlets on both sides with
Moro Extra Virgin Olive Oil Spray and sprinkle with smoked
paprika and lemon pepper.

Chargrill or BBQ for 3-5 minutes
on each side until done to your liking. Spray a frypan with
Moro Extra Virgin Olive Oil, heat and sauté garlic until softened.

Add spinach, sauté until softened and season to taste.

Serve lamb cutlets with garlic spinach and potato wedges.

For the potato wedges:

Cut potatoes into wedges. Spray a roasting dish with
Moro Extra Virgin Olive Oil Spray, add potatoes and spray
liberally with oil until well coated. Sprinkle with garlic salt,
paprika, oregano and pepper. Roast at 200°C for 45 minutes
until golden. Serve with lamb.

What’s your favourite midweek dinner?

December 8, 2011

Tuscan Grilled Lamb With Mustard Yoghurt

Tuscan Grilled Lamb With Mustard Yoghurt

Cooking time: 12 minutes

8 lamb fillets, trimmed or 16 lamb cutlets, trimmed
1 tablespoon olive oil
MASTERFOODS Cracked Black Pepper
2 tablespoons MASTERFOODS Tuscan Seasoning
2 teaspoons MASTERFOODS Seeded Honey Mustard
1 teaspoon MASTERFOODS Minced Garlic
250ml thick Greek style yoghurt
2 Lebanese cucumbers, seeded and grated
1 tablespoon freshly chopped parsley
sliced roasted kumara

1. Remove silverskin from fillets
2. Place lamb fillets in a flat dish, brush lightly with olive oil and season with MASTERFOODS Tuscan seasoning
3. Combine MASTERFOODS Mustard, garlic, yoghurt, cucumber and parsley in a small mixing bowl, mix well
4. Place prepared lamb onto hot grill plate, cook until done to the desired tenderness, remove and stand for several minutes
5. Slice and serve with prepared yoghurt to the side
6. Serve on a bed of sliced roasted kumera

Serves 4

Wine suggestions from Winsor Dobbin
Preece 2004 Cabernet Sauvignon – Smart label, very smart wine. This is a cool-climate cabernet from the Mitchelton winery at Nagambie in central Victoria that has developed enough ripeness to be appealing without overpowering grunt. You?ll find berry fruit, nutty and chocolatey nuances and a lovely soft mouthfeel in a wine made to accompany food, not overpower it. Excellent with roast lamb or beef, or a grilled kangaroo fillet. This won a trophy at the National Wine Show but you can find it for around $16. That?s smart buying.

After dinner mints
Want to serve your guests something a bit different to after dinner mints? How about mint rocky road?! Voodooo is bring rocky road back into fashion with its new varieties. Created by confectionary expert March Nicolls, it’s the perfect dessert to share with friends. Try Cappuccino, White, Original or Mint. Our personal favourite is mint, with its fluffy white marshmellows surrounded by rich dark chocolate and refreshing mint chips. Delicious! RRP $11.95 for 250g or $7.95 for 130g.

March 14, 2006

Sizzling Lamb Satay!

SheSaid Lamb SatayIngredients

  • 2 teaspoons turmeric

 

  • 2 teaspoons cumin seeds, crushed

 

  • 2 teaspoons fennel seeds, crushed

 

  • 1 1/2 teaspoons salt

 

  • 6 tablespoons thick canned coconut cream

 

  • zest of 1 lemon

 

  • 1 tablespoon sugar

 

  • 750g lamb – leg meat trimmed and cubed

Method

In a glass or ceramic bowl combine all the ingredients except the lamb, and stir to

dissolve the sugar.

Add the lamb cubes and mix to coat with the spice mixture. Cover and refrigerate for at least two hours, though overnight is preferable turning the lamb occasionally. While you’re marinating the meat, soak your bamboo skewers in water so they don’t burn when you’re cooking.

When you’re ready to cook, thread the lamb onto the skewers – about 6 cubes per skewer. Heat a grill or barbecue and when very hot put the skewers on. Cook until brown and crunchy and serve with a peanut sauce! Yum! Wash down with a frosty cold beer!

STOP THE CHOP ? from World Food Indonesia

THE SATE TOUR pg 48

“Meat on a stick is by no means a patentable invention, it was probably the Neanderthal cooking method of choice, but skewered meat cooked over coals and called sate is an Indonesian institution. Any meat can be used: goat, chicken, mutton, rabbit, pork, entrails or even horse and snake can find their way on to a sate skewer. Cooking the sate over coals produces aromas delicious enough to lure a vegetarian. Sate is nearly always prepared 10 to a serve with spicy peanut sauce and rice or lontong (rice steamed in banana leaves). Here are a few of the more well-known sate.

In Jakarta, Jl Sabang is famed as the sate capital of Indonesia. Dozens of sate hawkers set up on the street in the evening and the pungent smoke from their charcoal braziers fills the air. Most business is takeaway ? some very expensive cars pull up here ? but benches are scattered along the street for a sit-down meal.

The road between Bandung and Lembang, and in Tawangmangu (both in Java) you’ll find eateries serving up sate kelinci (rabbit sate).

Sate served with lontong and a smooth, spicy, yellow-coloured, turmeric-heavy sauce is a West Sumatran speciality and is sold all over Indonesia as sate Padang.

Balinese sate, sate lilit, is made with minced, spiced meat that’s pressed onto skewers.

The Madurese are famous for their sate, served with rice and a sweet and spicy soy sauce. It may not differ much from other sate varieties, but sate Madura is still an experience. It is traditionally sold at night from boat-shaped carts plying the streets in search of the hungry. And when the shadow of a Madurese sate boat floats by, the bells on its bow jingling with each ebb and flow, it’s hard to resist a late-night meal of spicy sate Madura.

The regional government office in Bandung is known, because of its peculiar spire, as Gedung Sate (the Sate Building).” p 48

April 23, 2002