Category: Lamb

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Other Filters: Beef, Chicken, Pork, Other

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Lamb Hind Shanks

Roasted Lamb Shank

 

 

Prep Time : 15 Minutes
Cook Time : 2 Hours

Ingredients :

1 small cinnamon stick (approximately 4cm in length)
4 cloves
1 star anise
400 g canned tomatoes – chopped
Salt
Freshly ground black pepper
0.25 tsp chilli powder
1 tsp garam masala
1 tsp coriander cumin powder
500 mL chicken stock
1 Green Chilli – finely chopped
4 cloves Garlic, chopped
10 shallots, peeled
2 Lamb Hind Shanks
2 Tbsp olive Oil

Directions :

Preheat the oven to 170 degrees C.
Heat the oil over a high heat in a large ovenproof dish (choose one that has a lid).
Season the lamb Hind shanks with salt and pepper.
When the oil is hot, add the lamb shanks and brown on all sides.
Remove the lamb shanks and leave to one side.
Add the shallots to the oil and brown them.
Now turn down the heat and add the garlic, green chilli, cinnamon stick, cloves and star anise. Stir and cook for 1-2 minutes.
Add the tomatoes, chilli powder, garam masala. coriander-cumin powder and 0.5 teaspoon salt.  Stir well and leave the mixture to cook for 5 minutes.
Now add the chicken stock and stir again.
Put the lamb shanks back in the pot.  Place a lid on the pot and bring the contents to the boil.
Place the pot (with the lid still on) in the oven for 50 minutes.
Turn the lamb shanks over, put the lid back on the pot and return to the oven for another 50 minutes.
Turn the lamb again.  Reduce the heat to 150 degrees centigrade and leaving the lid off cook for a further 20 minutes or until the lamb is falling away from the bone.
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Peppered Lamb Chops

Prep Time : 60 mins

Cook Time : 30 mins

Ingredients :

4 lamb loin chops (about 4-5 ounces each; about 1 1/2″ – 1 3/4″ thick)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon paprika
2 tablespoons olive oil, additional

Directions :

Place lamb chops in a zip-style bag.
Mix remaining ingredients, except the 2 tablespoons additional olive oil, and pour into bag with chops. Marinate from 30 minutes to 2 hours in refrigerator.
Remove chops from marinade and allow to come to room temperature (20-30 minutes), then pat lamb chops dry with paper towels.
Heat the additional olive oil in a heavy skillet over medium-high heat. When skillet is hot, add chops and cook 5 minutes; turn and cook 5 minutes longer. For medium-rare chops, temperature should be 145ºF. (Reduce heat a bit if chops are cooking too fast.)
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Roast Boneless Lamb


Prep Time …………  10 Minutes
Cook Time ………… 30 Minutes

Ingredients :

1 boneless rolled and netted lamb
1 onion, roughly chopped
125ml (¼ pt) water
Topping
2 large cloves of garlic, peeled
2 dessertsp. root ginger, chopped
Grated rind of a small lemon
2 tablesp. fresh parsley, chopped
2 tablesp. fresh mint, chopped
1 tablesp. fresh rosemary, chopped
1-2 tablesp. olive oil

Directions :

Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Switch on for a minute or two until everything is finely chopped. Switch on again and add the oil slowly until you have a bright green mixture. Set the mixture aside.
Place the lamb in a roasting pan with the onion and water, cook, allowing 20-25 minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove from the oven, spread the herby mixture over the joint. Return to the oven and finish cooking. Keep an eye on the water level. Top it up if necessary.
When the lamb is cooked remove from the pan and keep warm. Discard the onion and remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb.
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Parmesan Crusted Lamb Rack Roast

Description:

A delicious Parmesan crusted Lamb Rack roast

Ingredients

2 Frenched Lamb Racks

1 Cup fresh breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup parsley, chopped finely

2 tablespoons olive oil

Freshly ground black pepper

Directions

Preheat  oven to 200 degrees C. In  a bowl combine the breadcrumbs, parmesan cheese, parsley, oil and pepper. Pile on top of the lamb rack.  Place in a baking dish and bake at 200 degrees C for 15-20 minutes. Removefrom the oven, cover and leave to rest for 5 minutes before slicing.

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Oven Roasted Lamb Rack

Roasted-Rack-of-Lamb-with-fresh-Lamb-Rack-Frenched
Rack of Lamb

Oven Roasted Lamb Rack

Prep Time : 30 Mins

Cook Time : 1 hour

Ingredients :

3 thick slices bread wholemeal or sourdough
7 g finely chopped Flat-leaf parsley
1 finely grated Lemon zest
1 crushed Garlic Clove
60 ml Olive Oil
sea salt
freshly ground Black pepper
2  French-trimmed Rack of Lamb
Olive Oil extra
2 tablespoons Dijon mustard

Directions :

Preheat the oven to 180ºC (350°F/Gas 4).
Place the bread on a baking tray and toast for 20 minutes, or until lightly golden.
Remove from the oven and leave to cool.
Crumble the toasted bread with your hands or process in a food processor until breadcrumbs form.
Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt and pepper into a bowl and stir to combine.
Rub a little of the extra olive oil over the lamb racks.
Season the lamb rack liberally with salt and pepper.
Heat a large frying pan over a high heat for 2 minutes.
Place the racks, fat-side down, in the pan and cook for 2 minutes.
Remove to a baking tray.
Spread the top of the lamb rack with mustard and press on the breadcrumb mixture.
Cook for 25 to 30 minutes, or until the lamb is cooked and nicely pink.
Remove the lamb from the oven and leave to rest in a baking tray loosely covered with foil for 5 minutes.
Cut each rack in half then serve.
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Lamb Stuffed Zucchini

Ingredients:

  • 2 large zucchini
  • 1 (28 ounce) can chopped tomatoes with juice
  • 2 tablespoons tomato paste
  • 3/4 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 pound ground lamb
  • 3/4 cup basmati rice
  • 2 tablespoons olive oil
  • 1/2 cup water
  • 2 tablespoons dried mint
  • 2 teaspoons salt

Method:

 

  1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
  2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
  3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
  4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.