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LAMB CUTLETS WITH SATAY SAUCE

Serves 4

  • 2 teaspoon ground turmeric
  • 1/2 teaspoon caster sugar
  • 1/4 cup (60mls) light olive oil
  • 12 French-trimmed lamb cutlets
  • Handful coriander leaves
  • Handful mint leaves
  • 1 red onion, thinly sliced
SATAY SAUCE
  • 1 cup (250mls) coconut cream
  • 1 tablespoon Thai red curry paste
  • 2/3 cup (100g) coarsely chopped dry-roasted peanuts
  • 1 tablespoon brown sugar
  • 1 tablespoon tamarind paste
For the satay sauce, heat 1/2 cup (125mls) coconut cream in a saucepan over medium-high heat for 6-7 minutes or until cream has split and most of the water has evaporated. Reduce heat to medium, add curry paste and fry, stirring, for 1-2 minutes until fragrant and paste loses its rawness. Add peanuts, sugar, tamarind paste and remaining 1/2 cup (125mls) coconut cream, and cook for 2-3 minutes until thoroughly combined but still saucy. Set aside.
Whisk the turmeric, sugar, 2 tablespoons oil and 1 teaspoon sea salt together in a shallow dish. Add lamb cutlets and set aside to marinate for 5 minutes.
Preheat a chargrill pan to medium-high and drizzle with the remaining 1 tablespoon oil. Grill the lamb cutlets for 3 minutes on each side or until crusty on the outside, but still pink in the centre.
Transfer to a platter and scatter with herbs and onion. Serve with satay sauce, a green salad and steamed rice.
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ROAST LAMB WITH BOULANGERE POTATOES AND STEAMED BROCOLLI

I have been working all day – this doesn’t stop us from having a tasty meal tonight.  Our local butcher sells lamb loins stuffed with spinach, pine nuts and apricots, if you are not as fortune as us with your local butcher you could use lamb cutlets, fillets or back straps.  The potatoes do take a bit of time to cook if you don’t have time make mashed potatoes.  First prepare the potatoes.

BOULANGERE POTATOES

Preparation: 25 minutes     Cooking: 90 minutes    Serves 6

  • 1kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 2 onions
  • 25g butter
  • 300mls hot chicken stock or vegetable stock (gluten free)
  • sea salt
  • freshly ground black pepper
  • a few sprigs of thyme

Heat the oven to 180C/Gas 4.

Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.

Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.

Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.

Remove the foil and bake for a further 30 minutes. The potato should be soft al the way through and the top layer golden brown.

This recipe if from The French Kitchen by Joanne Harris and Fran Warde

After you have removed the foil from the potatoes, put the lamb loin in a roasting pan and roast for 25-40 minutes or until cooked through.

Serve with Boulangere Potatoes and steamed brocolli.

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GRILLED LAMB, FENNEL AND CITRUS SALAD

Serves 4

  • 1 pink grapefruit
  • 2 oranges or mandarins
  • 1 large or 2 medium fennel bulbs
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 8 well-trimmed lamb chops
  • 1 teaspoon dried oregano
  • 150g feta, crumbled
  • 2 tablespoons kalamata olives
  • 3 tablespoons mint leaves

Heat the grill or barbecue. Using a small, sharp knife, cut the skin and pith from the grapefruit and mandarins. Holding each one in the palm of your hand over a bowl, cut out and remove each segment, leaving the skin that separates them on the fruit. Squeeze the remnants of the fruit into the bowl until you have 3 tablespoons of juices.

Trim the fennel and finely shave crossways. Whisk 2 tablespoons of olive oil, sea salt and pepper into the citrus juices, add the fennel and citrus segments and toss well. Brush the lamb chops with 1 tablespoon olive oil and scatter with dried oregano. Grill until well-marked on one side, then turn and briefly cook the other side, leave in the inside slightly pink.

Arrange fennel and remaining citrus on four serving plates, top with lamb chops and scatter with crumbled feta, olives, mint leaves and pepper.

This recipe is from The Sydney Morning Herald Summer Food by Jill Dupleix

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COTTAGE PIE

SERVES 4-6

  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 500g beef or lamb, minced
  • 2 carrots, grated or 1 sweet potato, grated
  • 1 zucchini, grated
  • 2 tsp Worcester Sauce
  • 1 tbsp tomato paste
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp plain flour
  • 450 mls beef stock
  • mashed potato (recipe below)

Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a frying pan and gently cook the onion, allow to brown slightly.  Add the mince break up the beef or lamb into the pan and, using a fork, keep turning it to separate it as the meat browns.  Add Worcestershire sauce, tomato paste, thyme. Sprinkle with flour and stir inot the meat.  Cook over a gentle heat for 2 minutes.

Add the stock and bring to the boil stirring continuously. Add the grated carrots or sweet potato and zucchini.  Simmer for 20 minutes adding more stock if necessary. Season with salt and pepper.

Tip into a pie dish and allow to cook slightly. Spread the mashed potato on the top. Fork it up to leave the surface rough or draw the fork over the surface to mark with a pattern. Dot the top with butter.

Place the pie on a baking tray in the oven for 20-30 minutes or until the potato is golden brown and crisp.

MASHED POTATO

  • 800g Desiree pototoes, peeled and cut into chunks
  • 125mls/1/2 cup milk
  • 25g butter
  • Sea salt and freshly ground black pepper

Cook the potatoes in boiling salted water until tender, then drain and mash. Heat the milk and butter in a saucepan until the butter has melted and then beat into the mash until smooth. Season with salt and pepper.

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LAMB KEBABS WITH CAPSICUM AND TOMATOES

LAMB KEBABS WITH CAPSICUM AND TOMATOES

Serves 4

  • 500g lean lamb leg steaks
  • 1 large red capsicum
  • 1 large yellow capsicum
  • 8 chestnut mushrooms
  • 8 cherry tomatoes
  • Olive oil, to drizzle

HERB PASTE

  • Finely grated zest and juice of 1 lemon
  • 2 garlic cloves, peeled and finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground rosemary
  • ½ teaspoon dried tarragon
  • 1 tablespoon olive oil
  • Sea salt and black pepper

Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with cling film and leave to marinate in the fridge for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.

Halve the capsicum, remove the core and seeds, then cut into 2.5cm pieces. Thread the peppers, lamb, mushrooms and cherry tomatoes alternately on the soaked bamboo skewers.

Heat the barbecue or place a griddle or frying pan over a high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbecue or grill the skewers for 21/2 – 3 minutes on each side. Leave to rest for a minute or two then serve with a side salad of your choice.

This recipe is from Healthy Appetite by Gordon Ramsay

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LAMB CASSEROLE

Serves 4-6 

  • 3 tablespoons light olive oil
  • 1-1.5kg lamb shoulder or leg, boned and cut into cubes (ask your butcher to do this)
  • 1 tablespoon plain flour
  • 2 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 8 small pickling onion  – if you don’t have these add an extra onion
  • 4 carrots, peeled and cut into short lengths
  • 2 parsnips, peeled and cut into short lengths
  • 8 small potatoes, peeled
  • 400g tomatoes, peeled and seeded
  • Sprigs of thyme
  • 2 tablespoon finely chopped parsley
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 2 cups chicken stock or water
  • 200g (7oz) green beans, blanched 

Heat oven to 180C/350F. Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove the meat, add a little more olive oil, and continue process until all the meat is browned. Sprinkle the last of the meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns.  Add remaining meat and mix well. 

Remove meat, and add remaining 2 tablespoons of oil. Add garlic and chopped onion and cook until soft. Add celery, pickling onions and carrots and cook for 5 minutes. Return meat to pan, then add parsnips, potatoes, tomatoes, thyme, parsley, bay leaf and salt and pepper and chicken stock or water to come two-thirds of the way up the side of the casserole. Bring to the boil on top of stove then place in oven for 11/2 hours. Remove once or twice during that time and turn meat and vegetables over so that they cook evenly. Toss blanched green beans into the casserole for the last 5 minutes of cooking, and serve. 

Serve with mashed potatoes. 

This recipe is from Old Food by Jill Dupleix

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Lamb Cutlets with Tumeric, lime and mango chutney

Serves 4

• 1/4 cup olive oil
• 1 tablespoon lime juice
• 1-2 tablespoons sweet chilli
• 1 teaspoon grated ginger
• 2 garlic cloves, crushed or finely chopped
• 1 teaspoon garam masala (you can get this from the supermarket)
• 1 teaspoon turmeric
• 3-4 lamb backstraps or 8-10 fillets, or 12 cutlets
Stir oil, juice, sweet chilli, ginger, garlic, garam masala and tumeric in a large dish. Add lamb and turn to coat. Cover and marinate in the fridge for 30 minutes or up to 4 hours or overnight if that’s easier.

Depending on how you want to cook them. Preheat a lightly oiled BBQ or frying pan on high. Drain excess lamb marinade, then cook meat, in batches if necessary, for 2 minutes on each side if you are using cutlets or 4-6 minutes on each side if you are using backstraps. Don’t forget to let it rest to create the sauce it tastes great. Our kids LOVE this dish.

If you have the time and you can get mangos it’s an added bonus to have the chutney.

MANGO CHUTNEY
Makes about 1 cup
• 2 tablespoons olive oil
• 2 mangoes, flesh chopped
• 1/3 cup sugar
• 1 small red chilli, finely chopped (I usually can’t be bothered fresh chilli so I would use between 1/4 to 1/2 dried chilli
• 11/2 tablespoons lime juice.
Heat oil in a pan over medium-high heat. Add seeds and stir for 1 minute or until they start to pop. Stir in mango, sugar, chilli and salt to taste. Cook over low heat stirring, for about 15 minutes until syrupy. Add lime juice, season, then cool. It will keep refrigerated, for up to 2 weeks.

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