Meat2eat - Lamb Recipes

BEEF RECIPES | CHICKEN RECIPES | PORK RECIPES | LAMB RECIPES | DUCK RECIPES

Garlic Lamb with Mustard Horseradish Cream.

2 cloves crushed garlic

4 lamb leg steaks

Mustard horseradish cream

3/4 qtr cup sour cream

3 tsp horseradish cream

1 tbsp chopped fresh mint

1 tbsp seeded mustard.

Rub garlic over lamb and BBQ until brown and tender. Combine rest of ingredients in bowl and mix well. Serve over lamb steaks.

Anchovy and Garlic Mini Lamb Roast

1 Mini lamb roast per serve ( lamb rump)

4 Anchovies finely chopped

1 Tbsp fresh Rosemary leaves chopped

2 Tbsp finely chopped parsley

1/2 clove crushed garlic

1 Tbsp olive oil

1/4 cup Red wine

1/4 cup Beef stock

2 Tbsp Red current jelly

Steamed green vegies to serve

Preheat oven to 220C. Combine chopped anchovy, rosemary, parsley, garlic and oil in a small bowl. Brush over the lamb. Place the lamb on a rack in a small roasting dish. Roast for 15 mins for rare and slightly longer for medium, well, etc. Remove Lamb from oven and cover with foil. Place roasting pan over heat and add red wine, beef stock and red currant jelly. Bring to boil and reduce heat to simmer until mixture reduces by about 1/3rd or until slightly syrupy.

Serve lamb on plates drizzled with sauce and serve with steamed vegies. 

Slow Simmered Lamb Shanks with Chorizo

8 x lamb shanks

1 tbsp olive oil

1 x Small Onion- finely chopped

2 x Chorizo sausage cut into 1cm pieces

2 cups tomato pasta sauce

2 cups beef stock

1 tsp ground oregano leaves

400 gm white beans

1/4 cup finely chopped parsley and steamed beans to serve

Brown lamb shanks in a preheated pan over a medium heat. Set aside. Add oil to pan and place in onion and chorizo, cook , stirring occasionally for about 5 mins until onion is soft. Add tomato pasta sauce , stock and oregano. Bring to boil then reduce heat to simmer. Add shanks, cover with a tight fitting lid or foil and simmer for 50 mins. remove lid and cook uncovered for another 40 mins.

Stir occasionally. Stir through white beans until they are warm, then add parsley.

Serve with steamed green beans

Warm Lamb Rump Salad

1 x Tray fresh Victorian Lamb Rumps

1 x Bunch coriander

1 x Bunch shallots

1 x Red onion

1 Bag rocket and baby spinach

1 Pear - not quite ripe

1 x clove garlic crushed -brown sugar, red wine vinegar, coriander leaves.

Roughly chop all herbs and lettuce/onion into a salad bowl. Dice pear and hold until serving. Place uncovered lamb rumps in pre heated 160C  (fan Forced) oven for 20 mins - (this will be medium rare so if med to well required add a few minutes extra.)  Remove from oven and thinly slice across the grain.

In a small container mix the crushed garlic, approx 3 tablespoons of red wine vinegar, 1 tablespoon of brown sugar and finely chopped coriander leaves.

Place pear and warm lamb rump into salad and add dressing before tossing. Serve immediately with a chilled glass of white wine.

Superb.
 

BBQ Butter Flied Leg of Lamb  

11/2kg leg of lamb
1 Tbsp chopped fresh rosemary leaves
1 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar

Grilled vegies
1 zucchini, sliced lengthways
400g pumpkin, peeled, cut into 1 cm slices and steamed until just tender
600g Desiree potatoes, cut into 1 cm slices and steamed until just tender
1 red capsicum, seeded and sliced
2 tbsp olive oil

Combine lamb with other ingredients and marinade for at least 1 hour or overnight.
Cook lamb on medium heat on BBQ for 25-30 minutes each side or until cooked to your liking. Leave to stand for 15 minutes before serving.
Brush the vegetables with olive oil and grill until golden. 

Roast Leg of Lamb with Moroccan Spices

50gms Unsalted Butter at room temp
3 Cloves of Garlic minced
11/2 Tbsp Ginger minced
1/2 Tbsp Paprika
1/2 Tbsp Cumin ground
1 Tsp Coriander Seed ground
1.3kg Boneless Lamb Roast most of the fat trimmed
Kosher (coarse salt)
2 Cups Dry Red Wine
1 Cup Mint Leaves chopped
1 Cup Raspberry Vinegar
1/2 Cup Rice Wine Vinegar
1/3 Cup Sugar
Black Pepper fresh ground

Lamb

1. Preheat oven to 230c

2. Mash butter, garlic and ginger together in a small bowl, then add paprika, cumin and coriander.

3. Trim the fat on the lamb to a thin layer. Make about 20 small incisions all over it. Pat it very dry.

4. Spread the butter spice mixture liberally all over the lamb.

5. Put the lamb in an oiled roasting pan and sprinkle with kosher salt. Add wine

6. Put lamb in preheated oven, then immediately turn down the temperature to 160c. Roast 1/2hour per 500g or slightly less to internal tempo of 65c. (as low as 60c for medium-rare, or higher if you like well done)

7. Remove lamb from over and let sit for 10-15mins. Slice the lamb thinly and serve with fresh ground pepper and the mint sauce on the side to drizzle over it.

Sauce

1. While the lamb is roasting prepare the sauce

2. Stir the mint leaves into the two vinegars, muddle it and stir in the sugar.

Option - try adding about a half cup of the red wine left from cooking the lamb.

- David Bond, Jaz Restaurant & Wine Bar, Toowong.

Summer Lamb Cutlets

12 lamb cutlets marinated in olive oil and rosemary

1kg of potatoes peeled and cut into quarters
2 tablespoons of butter
2 tablespoons of cream
2 tablespoons of whole grain mustard
Salt and pepper to taste

300gr green beans
salt

200gr Danish feta - sliced in 1 inch squares about half a centimetre thick

3 vine ripened tomatoes chopped in quarters and seeds removed
1 teaspoon of Worcestershire sauce
8 leaves of fresh basil
2 tablespoons of oil
salt and pepper to taste

Place potatoes in a saucepan of hot salted water and allow to cook till soft strain potatoes and immediately add butter cream mustard and seasoning rush potatoes with a fork and put lid on pan and keep in warm spot.

Seal lamb cutlets in a hot frypan on both sides till golden remove from heat and place on a baking tray and top with squares of feta

In a pan of boiling salted water add beans that have been topped and tailed and allow to boil for 3 minutes then remove from hot water and leave in strainer

Put cutlets that are on tray in oven preheated on 200 degrees for 4 minutes

Put quarter and seeded tomatoes Worcestershire sauce basil and oil and seasoning in a mixing jug and blend with hand mixer or in a food processor till sauce is smooth

To plate up place a spoonful of the crushed potatoes in the middle of a plate on top of that place the beans then place 3 cutlets with the feta on top of the potatoes and beans. Then finish the dish by drizzling the tomato salsa over and around the dish.

Steve Parry  - Cafe Divita  Wilston

Try cooking your Leg of Lamb this way.

Stab the leg with a thin blade knife and insert whole garlic cloves and rosemary sprigs wrapped with prosciutto (at least 6 or more times)
Rub some oil, salt and pepper over the lamb and place the roast directly on the top shelf of a hot over and the roasting tray on the bottom shelf to catch the fat as it cooks.

When it looks like the lamb is almost cooked put all your favourite vegetables in the roasting tray and cook.

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