Recipes — Lamb

This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes, plus 45 minutes marinating
    •    Yield: Serves 4

Ingredients

    •    4 lamb rumps, each weighing approx. 130g

Marinated Romano Peppers:

    •    25g of fresh thyme
    •    25ml of sherry vinegar
    •    500g of romano pepper
    •    25ml of balsamic vinegar
    •    150ml of extra virgin olive oil
    •    25g of fresh rosemary, whole sprigs
    •    50g of garlic cloves, whole cloves lightly crushed in the skins

To serve:

    •    240g of burrata, (4 balls approx. 60g each)
    •    1 bunch of Greek basil, leaves shredded
    •    extra virgin olive oil

Method

1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.

This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    2 lamb mini roasts
    •    Few sprigs fresh thyme leaves
    •    2 cloves garlic, peeled and cut
    •    Mashed parsnip and cavolo nero (Tuscan cabbage), to serve

Balsamic Syrup:

    •    ½ cup brown sugar
    •    ½ cup balsamic vinegar

Method

1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb, brush with a little oil, sprinkle with thyme leaves and season with salt and pepper.
2. Sear in hot pan to brown and finish in the oven for 20 minutes for medium rare.
3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb against the grain and drizzle with the Balsamic syrup.
4. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
5. Served with mashed parsnip and cavolo nero (Tuscan cabbage).

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-mini-roast-with-balsamic-syrup/#

The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4

Ingredients

    •    25g butter
    •    100ml red wine
    •    4 rosemary sprigs
    •    1 tsp redcurrant jelly
    •    200g baby spinach, washed
    •    500ml lamb stock or beef stock
    •    12 garlic cloves, skin left on, bashed
    •    75ml cold-pressed rapeseed oil, or olive oil, for frying
    •    8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
    •    16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on (or 4 medium-sized carrots, scrubbed)
    •    4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)

Method

1. Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
   
   
2. Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
   
   
3. Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
   
   
4. Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
   
   
5. While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
   
   
6. Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
   
   
7. To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/loin-lamb-wilted-spinach-carrots-rosemary-potatoes

Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4-5

Ingredients

    •    1 tbsp kosher salt
    •    2 tbsps heavy cream
    •    1 pound ground lamb
    •    ½ cup manchego, shredded
    •    1 tbsp fresh parsley, chopped
    •    2 tbsps fresh thyme, chopped
    •    1 tbsp fresh rosemary, chopped
    •    1 tsp fresh cracked black pepper
    •    ¼ cup piquillo peppers, small dice

For the Chickpea Puree:

    •    1 tsp kosher salt
    •    1 tbsp lemon zest
    •    1 tbsp lemon juice
    •    ¼ cup extra virgin olive oil
    •    1 tbsp fresh mint, chopped
    •    1 tbsp fresh cilantro, chopped
    •    1/2 tsp fresh cracked black pepper
    •    3 cups unsalted canned chickpeas, pre-cooked

For the Yogurt/Quince Vinaigrette:

    •    ¼ cup yogurt
    •    2 tbsps quince
    •    ¼ cup sherry vinegar
    •    2 tsps smoked paprika

Plate Garnish:

    •    Celery leaves as needed
    •    Fresh cilantro as needed

Method

1. Preheat oven to 350F. In a small bowl combine all ingredients and mix well. Form into 1.5 ounce meatballs and place onto a baking sheet with parchment paper. Place in oven for 12-15 minutes, or until cooked through. Reserve until ready to use.
   
   
2. For the Chickpea Puree: In a food processor, add chickpeas, olive oil, lemon zest, lemon juice, salt and black pepper. Process until smooth. Next, add fresh herbs and process until incorporated. Reserve until ready to use.
   
   
3. For the Yogurt/Quince Vinaigrette: In a food processor, combine all ingredients and mix until smooth. Reserve until ready to use.

This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/australian-lamb-albondigas/#

Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops w/ Tomato & Mozzarella Salad from the Australian Lamb experts!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 6 minutes
    •    Yield: Serves 4

Ingredients

For the Lamb:

    •    olive oil
    •    oregano leaves
    •    salt and freshly ground pepper
    •    8 Australian Lamb T-bone Chops, trimmed

For the Salad:

    •    1 pound cherry or grape tomatoes, halved
    •    1 cup diced fresh mozzarella
    •    4 radishes, very finely sliced
    •    6 leaves fresh basil, torn

For Tomato Mustard Dressing:

    •    3 tbsps olive oil
    •    2 tbsps sherry vinegar
    •    1 tsp wholegrain mustard

Method

1. Grill 3-4 tomatoes until just soft and place in a blender with 2 tablespoons of olive oil, 1 tablespoon sherry vinegar and mustard. Pulse to combine. Set aside.
2. In large bowl, combine tomatoes, cheese, radishes, and basil. Toss with remaining oil and vinegar. Season to taste and set aside.
3. Brush chops generously with oil and season to taste. Cook over medium to high heat on a barbecue or grill for 2-3 minutes each side for medium rare, or until cooked as desired.
4. Serve chops with the salad and drizzle with tomato mustard dressing.

This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-lamb-t-bone-chops-with-tomato-and-mozzarella-salad/#