Recipes — Lamb

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

Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

Prep Time

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

Ingredients

    •    1 tsp sea salt
    •    2 tbsps olive oil
    •    1/4 cup lemon juice
    •    1 tsp rosemary leaves
    •    4 inch lamb loin chops
    •    1 dash cayenne pepper
    •    2 tsps finely chopped garlic about 4 cloves

Method

1. Mix ingredients, except for lamb, in a bowl.
2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
8. Drizzle with the pan juices before serving.

This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 24

Ingredients

For the meatballs:

    •    kosher salt
    •    2 large eggs
    •    1/2 cup diced onion
    •    1 pound ground lamb
    •    1/2 cup breadcrumbs
    •    1/2 tsp ground coriander
    •    3 tbsps extra virgin olive oil
    •    1 tsp fennel seeds, chopped
    •    1 clove garlic, finely chopped
    •    1 tbsp chopped fresh rosemary
    •    2 ounces fresh goat cheese (1/4 cup)
    •    1/2 pound merguez (spicy lamb sausage) or hot Itlian sausage, castings removed

For the sauce:

    •    kosher salt
    •    1/2 tsp sugar
    •    1/2 tsp dried oregano
    •    1 medium onion, diced
    •    1/4 tsp red pepper flakes
    •    1/4 cup extra virgin olive oil
    •    1 28-ounce can whole San Marzano tomatoes, crushed by hand

For the sliders:

    •    24 slider rolls
    •    1/8 tsp dried oregano
    •    1 1/2 tbsps whole milk
    •    1/4 tsp chopped fresh dill
    •    1/4 tsp chopped fresh thyme
    •    1/4 tsp chopped fresh rosemary
    •    2 1/2 tbsps marscarpone cheese
    •    1/2 pounds fresh goat cheese (1 cup)
    •    pickled sliced cucumbers, for serving
    •    kosher salt and freshly ground pepper

Method

1. Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.
   
   
2. Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.
   
   
3. Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
   
   
4. Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.
   
   
5. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.
   
   
6. Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
   
   
7. Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-meatball-sliders-recipe-1973304

Prep Time

    •    Prep and Cook Time: 20 minutes
    •    Yield: Serves 2-3

Ingredients

    •    1 tsp paprika
    •    1 tsp ground cumin
    •    3 garlic cloves, crushed
    •    2-3 lamb fillets (backstrap)

Method

1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
3. Remove lamb from heat and allow to rest 5 minutes, slice thickly and serve.

This great family recipe is thanks to Food Recipes at https://www.food.com/recipe/moroccan-lamb-fillet-backstrap-378666