Recipes — lamb shoulder

Prep Time

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

Ingredients

    •    1.5kg lamb shoulder, boned and butterflied
    •    Juice of one lemon
    •    1 tbsp dried oregano
    •    4 medium tomatoes cut into chunks
    •    2 Lebanese cucumbers cut into chunks
    •    12 kalamata olives
    •    100g feta, cubed
    •    4 tbsps extra virgin olive oil
    •    1 tsps red wine vinegar
    •    10 mint leaves, finely chopped
    •    Fresh oregano leaves and barbecued lemon wedges, to serve

Method

1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
3. Cook haloumi until golden brown. Squeeze with lemon.
4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

Yukon gold, red skinned, and round white potatoes are all good choices for this tasty lamb stew. This is a tasty stew for an everyday meal, and it makes a great choice for family dinner.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 90 minutes
    •    Yield: Serves 4-6

Ingredients

    •    1 tbsp extra virgin olive oil
    •    1 1/2 to 2 pounds lamb shoulder (trimmed and cut into 1-inch pieces)
    •    2 to 3 medium onions (quartered and sliced)
    •    1 tsp dried leaf thyme
    •    1 1/2 cups carrots (diced or sliced peeled)
    •    1 large bay leaf
    •    3 cups chicken stock (or broth)
    •    1 1/2 pounds potatoes (cut into 1-inch chunks)
    •    Salt (to taste)
    •    Freshly ground black pepper (to taste)
    •    Optional: 2 tablespoons fresh chopped parsley
    •    2 tbsps all-purpose flour

Method

1. In a large, deep sauté pan or Dutch oven over medium-high heat, sauté the lamb in the oil, stirring, for 2 minutes.
   
   
2. Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.
   
   
3. Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour.
   
   
4. Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.
   
   
5. In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.
   
   
6. Serve the lamb stew with a salad and crusty rolls for a delicious meal.

This great family recipe is thanks to The-Spruce-Eats Recipes at https://www.thespruceeats.com/classic-irish-stew-with-lamb-3057969?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly