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    Recipes — Lamb

    Lamb Flatbreads (lamb mince)

    Prep Time

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


        •    1/2 tsp salt
        •    1/2 tsp allspice
        •    250 lamb mince
        •    1 tsp cumin seeds
        •    100g feta, crumbled
        •    mint leaves, to serve
        •    1/2 tsp ground ginger
        •    1 tsp ground coriander
        •    1/2 tsp ground turmeric
        •    natural yoghurt, to serve
        •    1/2 cup (125ml) hot water
        •    1 1/2 cups (225g) plain flour
        •    1 brown onion, finely chopped
        •    1/4 cup (45g) toasted pine nuts
        •    1 pomegranated, seeds removed
        •    1/4 cup (60ml) extra virgin olive oil


    1. Place the flour and salt in a medium bowl; make a well in the centre. Add the water and 1 1/2 tablespoons of oil and stir until combined. Gently knead in the bowl until a soft dough forms. Cover with plastic wrap and set aside for 1 hour to rest.

    2. Preheat oven to 230°C. Place a pizza stone or baking tray in the oven to heat.

    3. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the cumin, coriander, allspice, ginger and turmeric and cook, stirring, for 1 minute or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour and is cooked through. Remove from heat. Taste and season with salt and pepper.

    4. Divide the dough into 4 even portions. Roll a dough portion out on a lightly floured surface to a 20cm diameter disc. Repeat with remaining dough portions. Remove the preheated tray from the oven. Place 2 discs on the tray. Spoon the lamb mixture over each flatbread. Sprinkle with pine nuts and feta. Return to oven and bake for 10 minutes or until the bread is golden and crisp. Remove from oven. Repeat with remaining flatbreads, lamb, pine nuts and feta.

    5. Place the flatbreads on serving plates. Drizzle with yoghurt and sprinkle with pomegranate and mint leaves. Serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-flatbreads/a8248d29-c4a0-4dc3-8c4e-b2b072c34692

    Greek Saganaki-Style Lamb (lamb loin chops)

    Prep Time

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


        •    8 lamb loin chops


        •    2 tbsps olive oil
        •    juice of 1 lemon
        •    3 cloves garlic, crushed
        •    225g haloumi, cut into 4 slices
        •    lemons and crusty bread, to serve
        •    400g punnet heirloom tomatoes, halved
        •    1 red and 1 yellow capsicum, large wedges
        •    baby spinach leaves, washed and spun dry
        •    1 tbsp chopped fresh oregano, plus extra to serve


    1. Place lamb on a large plate or tray. Combine marinade ingredients in a small bowl with freshly cracked black pepper. Place capsicum and haloumi in a large bowl and add a little of the marinade, toss to coat evenly. Brush remaining marinade over the lamb.
    2. Heat a BBQ to medium hot and grill lamb for 4 minutes per side. Remove lamb to a clean plate and allow to rest.
    3. Grill haloumi for 1-2 minutes per side, grill capsicum until char marks appear.
    4. Return haloumi and capsicum to the bowl and squeeze lamb and vegetables generously with lemon. Serve with salad leaves, tomato and bread.


    1. Once you've cooked the lamb on both sides, stack them up next to each other on their sides so the edges can get crisp as well. Stacking them next to each other means they hold each other up.
    2. Cook haloumi just before serving as its best while still warm and soft. It will firm up on cooling. You can also put it back on the BBQ to soften up again if need be.
    3. Try with lamb cutlets or lamb rump steaks.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/greek-saganaki-style-lamb/#

    Spiced Lamb Rack with Cheesy Corn Cobs

    Lamb rack rubbed with olive oil, Mexican chilli powder and fresh oregano leaves roasted and served with corn cobs with a parmesan and chilli topping and sweet potato wedges.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 corn cobs
        •    3 tbsps extra virgin olive oil
        •    600g sweet potato, cut into wedges
        •    4 tbsps finely grated parmesan cheese
        •    1 tbsp Mexican chilli powder, plus extra
        •    1 tbsp oregano leaves, plus extra to serve
        •    2 x 4 - 5 point lamb racks, French trimmed


    1. Preheat oven to 200 fan forced.

    2. Place lamb on a baking tray, brush with 1 tablespoon oil and sprinkle with chilli powder and rub in. Scatter oregano leaves over lamb and season with salt and pepper. Allow to come up to room temperature. Roast lamb for 20 minutes for medium-medium rare. Rest for 10 minutes before slicing.

    3. Place sweet potato wedges in a bowl with 1 tablespoon oil and toss to coat. Place on a baking tray and roast for 30-40 minutes until crisp and golden.

    4. Preheat a char grill over high heat and cook corn cobs on all sides until cooked with some grill marks. Lightly brush with oil, sprinkle with a little chilli powder and a generous grating of parmesan.

    5. Serve well rested lamb, sliced into individual cutlets with corn, sweet potato wedges and extra oregano leaves.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/spiced-lamb-rack-with-cheesy-corn-cobs/#

    Braised Lamb Shanks with Rosemary

    A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

    Prep Time

        •    Prep and cook time: about 3 hours
        •    Yield: Serves 6


        •    2 tbsps olive oil
        •    10 garlic cloves, minced
        •    2 tsps grated lemon peel
        •    1 750ml bottle dry red wine
        •    2 medium onions, chopped
        •    2 tsps chopped fresh thyme
        •    1 14 1/2-ounce can beef broth
        •    5 tsps chopped fresh rosemary
        •    6 lamb shanks (about 5 pounds total)
        •    1 14 1/2-ounce can low-salt chicken broth
        •    1 28-ounce can diced tomatoes with juices
        •    3 large carrots, peeled, cut into 1/4 inch thick rounds


    1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
    2. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
    3. Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

    This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rosemary-3123

    Roast Leg of Lamb

    Prep Time

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


        •    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


    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