Tag: Lamb

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Lamb Boneless Rolled Shoulder Roast

Lamb Boneless Rolled Shoulder Roast
Lamb Boneless Rolled Shoulder Roast
Lamb Boneless Rolled Shoulder Roast

Lamb Boneless Rolled Shoulder Roast

Prep Time : 10 Minutes

Cook Time : 60 Minutes

Serves : 4 to 6

Ingredients :

Directions :

  • Take your lamb boneless rolled shoulder out of the fridge 30 minutes before cooking to allow it to come to room temperature.(for frozen lamb boneless rolled shoulder defrost in fridge overnight first)
  • Preheat the oven to 200°C.
  • Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil.
  • Season the meat with the salt and thyme, rubbing the seasoning over the entire surface of the meat.
  • Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.
  • Reduce the heat down to 160°C and roast the lamb for a further 20 minutes per 500 g, basting occasionally with the juices from the pan.
  • Remove the roasting dish from the oven and let the meat rest for 20 minutes.
  • Then remove the mesh string from the Lamb and carve across the grain.

 

 

Recipe brought to you by In House Butchers providing the best selection of lamb cuts with the best value for your money in Malta.

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Massaman Lamb Curry with coconut and peanuts

Massaman-Lamb-Curry-with-coconut-and-peanuts
Massaman-Lamb-Curry-with-coconut-and-peanuts
Massaman-Lamb-Curry-with-coconut-and-peanuts

Massaman Lamb Curry with coconut and peanuts

This Thai-style Massaman  Lamb curry with potatoes, peanuts and a creamy coconut sauce, is less spicy than the more familiar green or red Thai curries.

Prep Time :  5 Minutes

Cook Time : 1 Hour & 45 Minutes

Ingredients :

  • 1 tbsp rapeseed or ground nut oil
  • 1 large onion, sliced
  • 2 tbsp Massaman Thai Curry Paste
  • 1 kg lean diced lamb, such as leg
  • 400 ml can Reduced Fat Coconut Milk
  • 150 ml Lamb stock
  • 350 g potatoes, cut into large chunks
  • 75 g  Roasted Peanuts

Directions : 

  • Heat the oil in a large pan, add the onion and cook for 3-4 minutes until softened.
  • Stir in the curry paste and cook for 1-2 minutes.
  • Add the lamb and cook for a further 5-6 minutes until lightly browned and coated in the curry paste
  • Pour in the coconut milk and stock, stir well then cover and simmer for 1 hour, continuing to stir occasionally.
  • Add the potatoes and simmer for a further 30 minutes, until both the lamb and potatoes are tender.
  • Stir in the peanuts.
  • Serve the curry in bowls, garnished with fresh coriander and accompanied by Thai fragrant rice.

Cook’s tips for this Lamb Curry

  • Reheat thoroughly before adding the potatoes and continuing to cook as above, before adding the peanuts.
  • Make the Lamb Curry in advance, up to the stage of adding the potatoes.

 

 

 

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Adana Kebab

Lamb-and-Veal-Adana-Kebab
Lamb-and-Veal-Adana-Kebab
Lamb-and-Veal-Adana-Kebab

Adana Kebab

Prep Time : Overnight

Cook Time : 30 Minutes

Ingredients : 

  • 500 gm Minced Lamb
  • 500 gm Minced Veal
  • 4 teaspoons olive oil for brushing on pita’s
  • 4 teaspoons salted butter
  • 1 Red Bell Pepper minced
  • 1 medium yellow onion minced
  • 3 garlic cloves minced
  • 1 cup plain yogurt
  • 2 medium red onions sliced very thin
  • 1 teaspoon sumac
  • 1 teaspoon lemon juice
  • 8 pieces pita bread or 8 pieces naan bread
  • 2 teaspoons chili pepper flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons Cumin
  • 2teaspoons black pepper
  • 2 teaspoons salt

Directions :  

  • In a large mixing bowl add lamb and veal.
  • Then add minced bell peppers and onions.
  • Add all spices and mix well.
  • Cover and kebab mix put in fridge overnight.
  • Mix red onion, sumac, and lemon juice in small bowl, cover and put in fridge.
  • Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
  • Place on a hot grill and cook for 3-4 minutes on each side.
  • Kebab will be done when they feel spongy.
  • When done place kebab inside of pita.
  • top with yogurt sauce and sliced red onion mixture.
  • This can also be served with a side of Turkish Pilaf.

 

 

 

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Indian Korma Lamb Shanks

Indian-Korma-Lamb-Shanks
Indian-Korma-Lamb-Shanks
Indian-Korma-Lamb-Shanks

Prep Time : 15 Minutes

Cook Time :  2 Hours

Indian Korma Lamb Shanks

Ingredients :

  • 1 tablespoon olive oil
  • 6 lamb shanks, french trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 1/3 cup Korma curry paste
  • 2 teaspoons finely grated fresh ginger
  • 2 cups  Beef Stock
  • 400 g can diced tomatoes
  • 1 1/2 cups frozen peas
  • 2 tablespoons shredded fresh mint
  • Steamed Basmati Rice, to serve
  • Raita or Tzatziki, to serve

 

Directions :

  • Heat half the oil in a large stock pot over medium-high heat.
  • Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
  • Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
  • Add the stock and tomatoes, and bring to the boil. Reduce heat to low.
  • Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
  • Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
  • Divide the rice among serving plates. Top with the lamb and drizzle with the sauce.
  • Serve with raita or tzatziki dip.

 

 

 

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Roast leg Of Lamb with Rosemary and Garlic

Leg of Lamb with rosemary and Garlic, ready for roasting.
Leg of Lamb with rosemary and Garlic, ready for roasting.
Leg of Lamb with Rosemary and Garlic, ready for roasting.

Prep Time : 20 Minutes

Cook Time : 1 to 2 Hours

 

Ingredients :

  • 2 kg to 3 kg  Lamb Leg
  • 1 bulb Garlic
  • large bunch rosemary
  • sea salt and black pepper
  • 2 carrots roughly chopped
  • 3 white onions, quartered
  • 250 ml/9 fl oz dry white wine
  • Olive Oil

For the mint sauce

  • 1 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 6 sprigs mint,  leaves only, finely chopped

 

Directions :

  • Preheat the oven to 200 C/400 F/Gas 6.
  • Use a small, sharp knife to make 12-14 slits all over the lamb leg.
  • Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
  • Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb leg  and season with plenty of salt and pepper.
  • Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper.
  • Lay the lamb on top and roast in the preheated oven for 45 minutes.
  • For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
  • Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
  • When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
  • Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

 

 

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BBQ Greek Lamb Gyros with Tzatziki Dip

BBQ-Greek-Lamb-Gyros-with-Tzatziki-Dip
BBQ-Greek-Lamb-Gyros-with-Tzatziki-Dip
BBQ-Greek-Lamb-Gyros-with-Tzatziki-Dip

Prep Time : 40 Minutes

Cook Time : 40 Minutes

 

Ingredients :

  • 4 garlic cloves
  • 4 tbsp olive oil
  • juice 1 lemon
  • 1 tbsp dried oregano
  • 1 tbsp thyme leaf
  • 2 bay leaves
  • 1 leg of lamb, deboned and  butterflied
  • flatbreads, to serve
  • For the tzatziki
  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped

Directions :

  • Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper.
  • Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
  • To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7.
  • To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done.
  • To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through.
  • Leave the meat to rest for 10 mins before carving. Meanwhile, make the tzatziki.
  • Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid.
  • Tip into a bowl with the yogurt, garlic and mint, and mix well.
  • Carve the lamb into thick slices and wrap up in warm flatbread and serve with the tzatziki.

 

 

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Lamb Steaks With Rosemary & Sweet Potatoes

Lamb-Steaks-With-Rosemary-Sweet-Potatoes

Lamb-Steaks-With-Rosemary-Sweet-Potatoes

Prep Time : 10 Minutes

Cook Time : 20 Minutes

 

Ingredients :

 

2 tbsp Olive Oil

4 Lamb  leg steaks or Lamb Loin Chops

3 Sweet Potatoes

1 red onion, halved & sliced

1 sprig fresh Rosemary  or 1 tsp of dried

2 tbsp wholegrain Mustard

 

Directions :

Heat oven to 220C/fan 200C/gas 7.

Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside.

Toss the sweet potatoes, onions, remaining oil and half the rosemary  into the roasting tray, then lay the steaks on top.

Brush the Lamb steaks with the mustard,  scatter the remaining rosemary on top and roast everything for 20 mins until the potatoes are softened and the Lamb Steaks are  cooked.

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Greek Style Easter Lamb

Traditional Greek oven-baked lamb stew served with lemon roast potatoes.
Traditional Greek oven-baked lamb stew served with lemon roast potatoes.
Traditional Greek oven-baked lamb stew served with lemon roast potatoes.

Prep Time : 15 Minutes

Cook Time : 1 Hour 45 Minutes

 

Ingredients:

1 large Leg of Lamb about 3 kgs

6 garlic cloves

1 bunch oregano

zest and juice of 1 lemon

6 tbsp olive oil

1&1/2 kg new potatoes

400 g chopped tomatoes

large handful pitted baby Kalamata olives

 

Directions :

Heat oven to 240 C /fan 220 C/gas 9.

Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, the add the lemon juice and a drizzle of olive oil.

Stab the Lamb Leg all over with a sharp knife, then push as much of the herb paste as you can into holes.

Tip the potatoes into a large roasting tin and toss in the remaining olive oil and any remaining herb paste.

Nestle the Lamb Leg  amongst the potatoes, roast for 20 mins, then reduce the temperature to 180 C/fan 160 C/gas mark 4.

Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium.

Baste the lamb once or twice with the juices and toss the potatoes.

When the lamb is done to your liking, remove from tin and let rest.

Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm

Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins.

Serve the lamb with the potatoes and sauce and a simple salad

 

 

 

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Roast Leg of Lamb

Roast Leg Of Lamb

Prep Time : 30 Minutes

Cook Time : 40 to 60 Minutes
Roast Leg Of Lamb

1  whole leg of lamb (approx 3 to 4 Kg)

salt to taste

ground black pepper to taste

17 grms prepared mustard

1 dash Worcestershire sauce

2 tablespoons all-purpose flour

4 cloves garlic, sliced (optional)

 

Directions :

Preheat oven to 325 degrees F (165 degrees C).

Generously salt and paper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.

Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per kilo for a pink roast. Remove from pan to a heated platter. Use the drippings from the lamb  to make a gravy by adding, a little flour and water.  Season with salt and paper.

 

 

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Lamb Loin & Fillet ‘En Crepinette’

Prep Time : 40 Minutes

Cook Time : 50 Minutes

 

Ingredients :

 

1 whole Lamb Rack, Butchered Ready

120g Lamb Sweetbreads

100g Puff Pastry

2 Local Asparagus

150g Parsnips

100g Crepinette

1 Red Pepper

1 Yellow Pepper

6 Slices of white bread without crust

25g Toasted Almonds

2 Leeks

2 Tomatoes

400ml Good Quality Sherry

 

Directions :

For the parsnip mash: Peel the parsnips, and in a pan sweat the finely cut leeks and parsnips, without colour. Fill the pan with chicken stock until you immerse the parsnips, and cook all the way trough. When ready blend in a liquidizer.

For the Lamb: Ask your butcher to clean a whole rack of lamb and clean any excess fat from the loin. Tie the loin with a butcher string, and seal both the loin and fillet quickly, until it has a nice golden brown colour. Cook the loin for 15 mins on 185c and the fillet for 6 mins. Take out of the oven and rest for 10 mins.

For the Puff Pastry: Roll out the puff pastry and dock with a fork from both sides. Cook whole with some weight on top of the puff to rise evenly. Cook for 24 mins on 165c. When golden brown take out of the oven and cut into slices of 8cm in lenght and 1.5cm in width.

For the sweetbread: Leave the sweetbread in cold water for 6 hours beforehand and change the water frequently Poach the sweetbread from cold water until it almost boils, and leave under cold running water to cool off. Remove the membrane on top of the sweetbread carefully without puncturing the meat, and dry out on a kitchen towel. Warm a pot with butter and seal the sweetbreads with the butter frothing for a nice golden colour. Do this quickly or it will over cook.

Peel the asparagus and boil quickly in salted water.

Cut the peppers, leeks and tomatoes into a fine brunoises, and sweat nicely without giving colour. Mix the ingredients with fresh breadcrumbs and cover the fillet with it.

Reduce the sherry until a glaze consistency

Assembling the plate: Put some mash in the bottom of the plate horizontally and thin. Cut loin in a thick slice and place it on the left hand side. Fill the tart with almonds, sweetbreads and cress, place in the middle. Trim the edges of the fillet and top with peppers and place on the right of the plate. Place the asparagus and other vegetables accordingly and dress with the sherry glaze.