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    Recipes — leg of lamb

    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

    Moroccan Lamb (diced 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


        •    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


    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

    Lamb Kebabs & Greek Salad

    Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta.

    Prep Time

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


        •    juice ½ lemon
        •    2 tbsps olive oil
        •    600g diced lamb leg
        •    1 garlic clove, crushed

    For the salad:

        •    1 cucumber, chopped
        •    bunch of mint, chopped
        •    4 large tomatoes, chopped
        •    200g pack feta cheese, crumbled
        •    large handful black olives, roughly chopped


    1. Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
    2. Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
    3. Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2220665/lamb-kebabs-and-greek-salad

    Lamb Biryani (diced lamb)

    This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tsp chilli powder
        •    1 tsp ground turmeric
        •    3 tsps ground coriander
        •    3 garlic cloves, chopped
        •    2 tbsps fresh lemon juice
        •    80g (1/2 cup) frozen peas
        •    Salt & ground black pepper
        •    2 large brown onions, halved, thinly sliced
        •    185ml (3/4 cup) Massel vegetable liquid stock
        •    3cm piece fresh ginger, peeled, finely chopped
        •    500g Trim Lamb leg steaks, cut into 3cm pieces
        •    natural yoghurt mixed with diced cucumber, to serve


    1. To cook the rice, combine saffron and hot water in a small bowl, and set aside. Heat oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring often, for 10 minutes or until light golden. Add the cumin, cardamom and cinnamon, and cook, stirring, for 30 seconds or until aromatic. Remove from the heat.

    2. Rinse rice under cold running water until water runs clear. Drain. Add the rice, saffron mixture and stock to pan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 18 minutes. Remove from heat and set aside, covered, for 10 minutes.

    3. Meanwhile, combine coriander, turmeric and chilli powder in a medium bowl. Add lamb and toss to coat. Cover and set aside.

    4. Combine stock, onions, garlic, ginger, salt and pepper in a medium saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes or until onions are soft. Add lamb mixture, peas and lemon juice. Cook, covered, stirring often, for 5 minutes or until lamb is just cooked. Remove from heat.

    5. Place 1/2 the rice in a heatproof serving dish. Spoon over 1/2 the lamb mixture. Repeat with the remaining rice and lamb mixture. Serve with the cucumber yoghurt.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-biryani-2/43572aff-6695-4f2c-b34a-2d8f474414c0

    Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes

    A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for a special Sunday dinner.

    Roast diners are always good, I sometimes enjoy using the leftovers even more so I often get larger cuts of meat than needed planning to get lots of leftovers! I kicked off using the lamb leftovers this morning by making some roast lamb gyros, with tomatoes, onion, tzatziki and feta for breakfast and I served them with some of the leftover roast potato wedges and a salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 4


        •    4 lemons
        •    1 tsp paprika
        •    2 tsps pepper
        •    1 tbsp sea salt
        •    2 tsps oregano
        •    1/2 tsp oregano
        •    1/3 cup olive oil
        •    1 tbsp dijon mustard
        •    salt and pepper to taste
        •    2 tbsps thyme, chopped
        •    2 tbsps rosemary, chopped
        •    1 (4 pound) leg of lamb with bone in
        •    8 cloves garlic, half slivered and half chopped
        •    2 pounds potatoes, optionally peeled and cut into wedges


    1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

    2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

    3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

    4. Cover in foil and roast in a preheated 450F/230C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

    5. Reduce the heat to 350F/180C and roast until browned, remove from the oven cover in foil and let rest.

    6. Remove the drippings from the pan reserving them.

    7. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

    8. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F/230C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.

    This great family recipe is thanks to Closet Cooking Recipes at https://www.closetcooking.com/greek-style-roast-leg-of-lamb-with/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly