Category Archives: Lamb

Slow Roast Lamb With Ancho Chilli And Garlic Marinade

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Spring is finally here in Western Australia and lamb is back on the menu!

This is a great recipe of you are feeding people who aren’t too keen on chilli, bags of flavour and not too spicy. It is also slow cooked so, ideal if you are entertaining as you really have very little to do once the lamb is in the oven.

It can easily feed a bigger crowd, just add more side dishes but the leftovers are divine too, I’ll share my Mexican Stir Fried Rice recipe soon using leftovers from this lamb!

I serve this with steamed rice, fresh salsa, salad, guacamole, tostades and refried beans, that way everyone can have as little or as much as they like!

Serves 10.

2.5kg leg of lamb

3 red onions, peeled and sliced into 1cm rings

3 dried ancho chillies

3 tablespoons cider vinegar

200mls water, just under boiling point

8 garlic cloves

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon salt

2 tablespoons brown sugar

1.5 litres chicken stock

Method

Preheat the oven to 150 degrees Centigrade. Line the base of a roasting tin with the onion rings to create  a rack to keep the meat off the base, initially.

Prepare the marinade now. Place the chillies in a heat proof bowl, add the nearly boiled water and cider vinegar. Set aside for 15 minutes.

Once the chillies have soaked, carefully lift them from the water, remove the stem and seeds and return to the water. Now add all of the remaining ingredients except the onions, lamb and stock.

Using a stick blender, whizz the marinade to a thick paste.

Take the leg of lamb, using a sharp knife, stab it multiple times to at least 5cm at its thickest part.

Pour the marinade over and push it down into the cuts, make sure all of the meat is covered, underside too.

Lay the lamb onto the bed of onion rings, pour the chicken stock around the lamb, seal completely with foil and slide into the oven.

Bake for 6 hours, turn the oven up to 200 degrees Centigrade, spoon off as much of the fat as you can and return the lamb to the oven to crisp up a little, around 30 minute

Now, using tongs, pull off large chunks of meat and drop them into the pan juices, as you come across the bones remove them all. You should now have a pan of meat, juices and onions, I give this a gentle stir and then serve.

 

Leg Of Lamb With Red Wine And Garlic

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This is one of the simplest ways to roast lamb and gives you spoonable, moist meat, full of flavour with the added benefit of the potatoes cooking with the meat and pan juices to save you making gravy.

While the oven is on for this I like to roast some veggies at the same time, tonight it was beetroot, carrot and parsnip with some fresh parsley, thyme and rosemary.

Use the pan juices to pour over the meat as you serve, any leftover meat and juices can be used to make shepherds pie the following night.

Serves 8-10 depending on portions

Ingredients

2.8kg leg of lamb

4 cloves garlic, peeled and sliced

50mls olive oil

2 onions, peeled and cut into 1cm rings

750mls red wine

750mls stock or water

salt and pepper

2-2.5kg baby potatoes, skin on

Method

Preheat the oven to 220 degrees Centigrade.

Take the leg of lamb and stab all over with a sharp knife, slide a slice of garlic into each stab hole. Drizzle with a little olive oil. Season well with salt and pepper.

Lay the solid onion rings into the base of a roasting tin, place the lamb on top and pop into the oven for 20 minutes.

Remove from the oven, pour in the wine and stock, cover tightly with foil, return to the oven and turn down the temperature to 160 degrees Centigrade. Roast for four hours.

After the four hour roast, add the potatoes to the pan, cover again and roast for 1 hour.

Now, carefully pour as much of the pan juice as you can out of the roasting tin into a small pan.

Return to the oven to let the meat and potatoe colour up, around an hour, basting occasionally.

The meat will be spoonable so no need to carve, I just use some tongs to pull it off and reheat the pan juices to pour over the top.

Barbecued Lamb And Haloumi Salad

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In a family of males, meat features regularly on the menu but this is a favourite, known as cave man salad by the boys and with the added bonus of bribing them to eat the salad as it has the meaty juices all over it!

Serves 6.

Ingredients

1.4kgs well trimmed lamb cutlets

4 garlic cloves, crushed

8 teaspoon zatar

2 teaspoons sumac

2 teaspoons ground cumin

zest and juice of 1 lime

50 mls oil

200g haloumi

200g mixed lettuce leaves

1 carrot, grated

1 capsicum, thinly sliced

6 tomatoes, quartered

1 pomegranate, seeds only

Method

Combine the lamb, garlic, zatar, sumac, cumin, lime zest and juice, salt, pepper and oil, allow to marinade for thirty minutes.

Heat the barbecue flat plate over a high flame.

Mix all the salad ingredients and plate up.

Cook the haloumi on both sides and then place it on the salad.

Now pop the meat into the BBQ and cook, turning once, to your liking.

Place the cooked meat on the salad, sprinkle over the pomegranate seeds and serve.

Dukkah

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Dukkah, what can I say, one of my favourite ingredients for so many things!

On its own with bread and olive oil, as a crust for chicken and fish, spooned over salads, sprinkled over rice, popped into soups, sprinkled over a mashed avocado, added to an egg for breakfast and even sprinkled over the top of barbecued meat.

This is a totally non traditional recipe, no hazelnuts and no roasting of spices but it works for us and keeps in a jar for a couple of weeks so this is the minimum quantity that I make.

Ingredients

60g macadamia nuts

50g pistachio nuts

4 teaspoons sesame seeds

3 teaspoons ground cumin

2 teaspoons ground coriander

a pinch of ground cinnamon

2 teaspoons nigella seeds

a really good grinding of fresh ly ground pepper

salt to taste

Method

In a frying pan, toast the nuts until just beginning to colour. Tip onto a plate to cool.

In a large mortar and pestle, crush the nuts so that it’s mostly powdery with a few bigger pieces, don’t over do it or it will be oily and stick.

Add the remaining ingredients and mix well.

Taste and add a little more salt if needed.

Store in an airtight container.

Pomegranate Lamb Chops

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Known as caveman food in our house, these chops have to be eaten with you hands for complete enjoyment and satisfaction!

By cooking these in a very hot oven you get a lovely spicy crust on the outside that I think goes rather well with the garlicky green dressing.

Serves 4-6.

Ingredients

850g lamb chops

3 large garlic cloves, crushed

3 tablespoons pomegranate molasses

3 tablespoons ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground cinnamon

4 tablespoons olive oil

salt and pepper

DRESSING

100mls olive oil

1 garlic clove

small bunch fresh parsley, leaves picked

2 large stalks of fresh oregano, leaves picked

juice of 1 lemon

salt and pepper

Method

Combine all of the lamb ingredients and leave to marinade in the fridge for 8-24 hours.

When you are ready to cook, take the lamb out of the fridge 20 minutes before cooking.

Preheat the oven as high as it goes, I cook these at 240 degrees Centigrade.

Line a baking tray with baking parchment.

Lay the chops on the prepared tray and pour over any excess marinade.

Pop the tray into the oven and bake for 8-12 minutes depending on the thickness of your chops, the meat in the photo baked for 10 minutes.

While the chops bake process the dressing ingredients to form a thick green dressing.

Once the chops are cooked, allow to rest for 5 minutes and then plate them up with the dressing poured over the top.

 

 

Garlic And Herb Lamb Fillets

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This is a great speedy way of preparing meat and leaving it to marinade through the day until you cook it in the evening.

I like my lamb pink as you can see but really cook it the way you like it, the marinating in garlic will make it soo tender and tasty.

Serves 4-6.

Ingredients

4 lamb fillets, around 450g total

3 cloves garlic, crushed

2 teaspoons finely chopped fresh rosemary

3 tablespoons finely chopped fresh parsley

2 teaspoons olive oil

salt and pepper

Method

Combine all of the ingredients in a zip lock bag and leave to marinade in the fridge for 6-8 hours.

Heat a non stick frying pan or a barbecue plate until very hot.

Pop the lamb fillets onto the hot pan or barbecue plate and turn regularly until cooked the way you like them.

Allow to rest somewhere warm for 5 minutes before slicing and serving.

Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar

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I have mentioned before my love of all things slow cooked and this is yet another option that we love!

The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!

Serves 8.

Ingredients

3kg leg of lamb

80mls olive oil

zest and juice of 1 lemon

2 tablespoons ras el hanout

1 tablespoon ground coriander

2 tablespoon smoked paprika

3 garlic cloves

1/2 red onion

2 fire roasted capsicums, skin and seeds removed

salt and pepper

Method

Start this recipe the day before cooking.

Process all of the ingredients, except the lamb and zatar, to form a thick paste.

Place the lamb on a chopping board and stab it all over with a large knife.

Spread the paste over the entire leg and pop into the fridge, covered, for the night.

The following day, preheat the oven to 140 degrees Centigrade.

Place the lamb in a roasting tin and spread over any excess marinade.

Sprinkle the zatar over the top.

Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.

Next, cover the parchment with foil.

Place the meat in the oven and roast for 7 hours.

After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.

Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.

Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.