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    Recipes — lamb eye of loin

    Moroccan Lamb Salad

    We love the melt-in-your-mouth soft feta and pumpkin pieces in this lamb recipe.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps water
        •    2 tsps olive oil
        •    olive oil, to drizzle
        •    300g natural yoghurt
        •    1 garlic clove, crushed
        •    55g (1/3 cup) pine nuts
        •    100g baby spinach leaves
        •    2 tbsps Moroccan seasoning
        •    1/3 cup fresh mint leaves, chopped
        •    2 Lebanese cucumbers, thinly sliced
        •    1 Lebanese cucumber, finely chopped
        •    2 (about 500g lamb eye of loin (backstraps)
        •    1 small fresh red chilli, halved, deseeded, finely chopped
        •    1 x 180g ctn South Cape Persian feta, drained, crumbled
        •    750g butternut pumpkin, deseeded, peeled, cut into 2cm pieces

    Method

    1. Preheat oven to 200°C. Place the pumpkin on a baking tray. Drizzle over a little oil and toss to coat. Roast for 20 minutes or until tender. (Alternatively, place pumpkin in a microwave-safe dish. Cook, covered, on High/800watts/100% for 4-5 minutes or until tender).

    2. Meanwhile, combine the yoghurt, garlic, mint, cucumber, chilli and water in a bowl. Season with salt and pepper.

    3. Heat a large frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl.

    4. Heat the oil in the frying pan over medium-high heat. Sprinkle seasoning over the lamb. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thickly slice across the grain.

    5. Place the pumpkin, lamb, spinach, cucumber and pine nuts in a large bowl and gently toss until just combined. Divide among serving plates. Top with feta. Serve with the yoghurt mixture.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb-salad/cee4bea0-56d8-41cd-8076-1d32654bd55c

    Moroccan Lamb Fillet (eye of loin)

    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

    Lamb Wrap (eye of loin)

    Prep Time

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

    Ingredients

        •    1 avocado
        •    sour cream
        •    juice of one lime
        •    shredded lettuce
        •    4 tortillas, warmed
        •    1 tbsp Mexican seasoning
        •    1 few halved cherry tomatoes
        •    ½ a small red onion, finely diced
        •    600g lamb backstrap (eye of loin)
        •    ¼ cup coriander leaves, roughly chopped

    Method

    1. Preheat barbecue to hot. Brush lamb with oil and rub in seasoning.
    2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
    3. To make the guacamole, smash the avocado and mix with the onion, coriander and lime juice.
    4. Slice lamb and serve on torillas with lettuce, tomatoes, guacamole and sour cream.



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

    Loin of Lamb, Wilted Spinach, Carrots & Rosemary Potatoes

    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

    Balsamic Lamb with Roasted Herb Potatoes

    Serve tender barbecued lamb with oven roasted potatoes and tomatoes for a complete mid-week meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 (150g each) lamb backstraps (eye of loin) or 6 lamb fillets
        •    60ml (1/4 cup) balsamic vinegar
        •    2 1/2 tbsps olive oil
        •    1 tbsp chopped fresh rosemary leaves
        •    1 garlic clove, crushed
        •    800g chat (small coliban) potatoes, halved
        •    1 x 35g pkt Italian herb potatoes (McCormick brand)
        •    250g (1 punnet) cherry tomatoes
        •    1/2 cup loosely packed fresh basil leaves, shredded
        •    50g baby rocket leaves, to serve

    Method

    1. Combine lamb, vinegar, 1 tablespoon oil, rosemary and garlic in a glass dish. Cover and set aside in fridge for 2 hours to marinate.
    2. Preheat oven to 190°C. Toss potatoes with 1 tablespoon oil in a bowl. Add Italian herb mix. Spread potatoes in a single layer over a large roasting pan and cook for 20 minutes or until tender. Toss tomatoes in the remaining oil and add to pan. Roast for a further 10 minutes.
    3. Meanwhile, preheat barbecue grill on high. Drain lamb and cook for 4 minutes each side for medium (3 minutes for fillets). Rest 5 minutes, then slice. Add basil and rocket to potatoes and serve with lamb.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/balsamic-lamb-roasted-herb-potatoes/3ebfe1cf-49c0-4db7-a17c-714fc1a91800