Recipes — Lamb

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 2 hours
    •    Yield: Serves 8-10

Ingredients

    •    2 tbsps lemon juice
    •    Pinch dried oregano
    •    2 tbsps olive oil, divided
    •    One 6½ pound leg of lamb
    •    4 garlic cloves, thinly sliced
    •    Kosher salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-lamb-leg-recipe?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Prep Time

    •    Prep and cook time: 1 hour & 5 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp butter
    •    4 leaves lettuce
    •    1 tbsp canola oil
    •    1 tbsp kosher salt
    •    1 egg, lightly beaten
    •    1/2 tsp ground cumin
    •    1 pound ground lamb
    •    1 tbsp chopped fresh mint
    •    1 medium red onion, sliced
    •    1 tbsp prepared horseadish
    •    1 tbsp spicy brown mustard
    •    1 tbsp Worcestershire sauce
    •    2 large cloves garlic, minced
    •    2 tbsps finely chopped onion
    •    1/2 tsp freshly ground pepper
    •    4 tbsps crumbled blue cheese
    •    2 tbsps chopped fresh parsley
    •    4 brioche hamburger buns, halved
    •    1 large beefsteak tomato, sliced 1/4 to 1/2 inch thick

Method

1. In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
2. Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
3. Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
4. Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-burgers-3211814

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    4 cups walnut breading
    •    1 rack trimmed Australian lamb chops

Garnish:

    •    Goat cheese polenta as desired
    •    Sherry vinegar gastric as desired
    •    Roasted tomato and wilted spinach salad as desired

Method

1. For the lamb: Using a standard breading procedure, coat the lamb rack with the walnut breading. Preheat an oven to 350F and roast the rack for 15 minutes, or until an internal temperature of 125F. Let the rack rest for 10 minutes before slicing.
2. To serve: place sliced chops over the goat cheese polenta with a side of the roasted tomato and spinach salad. Drizzle with the sherry vinegar gastric and serve immediately.

This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/walnut-crusted-aussie-lamb-chops/

This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 8 hours
    •    Yield: Serves 6

Ingredients

    •    2 tbsps honey
    •    2 tbsps olive oil
    •    1 cinnamon stick
    •    pinch saffron threads
    •    2/3 cup dried apricots
    •    3 garlic cloves, crushed
    •    1/2 cup coriander sprigs
    •    buttered couscous, to serve
    •    2 tbsps moroccan seasoning
    •    steamed green beans, to serve
    •    2 cups salt-reduced beef stock
    •    1 brown onion, coarsely chopped
    •    1/4 cup Australiam almonds, chopped, toasted
    •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces

Method

1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
4. Serve with couscous and green beans, sprinkled with almonds and coriander.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb/4688b0bd-db03-4050-873e-2b270d289a1c

Prep Time

• Prep time: 20 minutes
• Cook time: 9 hours
• Yield: Serves 6-8

Ingredients

• 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

Spice rub:

• 3 whole dried bay leaves
• 1 tablespoon garlic powder
• 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1/4 teaspoon black peppercorns
• salt to taste
• 2 tablespoons red wine vinegar
• 2 tablespoons macadamia oil
• drizzle of olive oil at the end of cooking time

Method

1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
4. Leave the lamb shoulder in the marinade in the fridge overnight.
5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)

This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY