BBQ spiced butterflied leg of lamb

 

BBQ spiced butterflied leg of lamb

Course Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 6

Ingredients
  

For the lamb

  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve

For the marinade

  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped

Instructions
 

  • Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  • Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  • Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
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Posted on Categories Lamb

Lamb rump steaks with Chinese-style salad

Lamb rump steaks with Chinese-style salad

Prep Time 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine Asian
Servings 4

Ingredients
  

  • 600 g lamb rump steak trimmed

Marinade

  • 2 cloves garlic finely chopped
  • 2 tsp canola oil
  • 1 tsp sugar
  • 1 tsp Chinese five spice
  • 1 tsp salt reduced soy sauce

Pickled carrot

  • 3 tsp sugar
  • 1 tsp fine salt
  • 1 tbsp rice wine vinegar
  • 1 carrot shaved into ribbons

Salad

  • 4 cups shredded Chinese cabbage
  • 1 small red capsicum cut into strips
  • 1/2 cup snow peas finely sliced
  • 1 cup coriander leaves
  • 1 tbsp toasted sesame seeds
  • 3 tsp rice wine vinegar
  • 2 tsp salt reduced soy sauce
  • 1 tsp sesame oil

Instructions
 

  • o pickle the carrots: Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
  • Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
  • Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2 ½ minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
  • To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
  • Slice lamb against the grain and serve with the salad.
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Posted on Categories Lamb

Lamb Shanks W. Red Wine Sauce & Gremolata

 

Lamb Shanks W. Red Wine Sauce & Gremolata

Prep Time 30 minutes
Cook Time 4 hours
Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3 tablespoons vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper

For the Gremolata

  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon

Instructions
 

  • Preheat the oven to 350°F (180°C) (without fan).
  • Heat the oil in a large oven-proof pot which will fit all of the ingredients comfortably.
  • Sear the lamb shanks in batches until they are golden brown on all sides.
  • While you are searing the lamb shanks, place the onion, celery and garlic into a food processor until finely chopped.
  • Remove the lamb shanks to a plate & turn down the heat. Add the onion mixture and cook for a few minutes until the vegetables have softenend.
  • Stir in the tomato paste and cook for a few more minutes. Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
  • Add the tomatoes, stock, sugar, bay leaves, and orange peel. Bring the mixture to a boil and let it simmer gently for a few minutes.
  • Return the lamb shanks to the pan, together with any meat juices on the plate. Make sure the shanks are well-submerged in the sauce. Place the lid on the pan, and place the pan into the oven for 2 hours to braise. Check the pan every 30 minutes or so to give it a stir.
  • After 2 hours, place the pan back on the stove on low heat. Remove the lid.
  • Skim off and discard as much fat as you can from the sauce. At this stage, the sauce should look quite thin.
  • Let everything simmer gently, without the lid, for about 1 hour, or until the sauce has thickened nicely and the meat is very tender. Stir the sauce occasionally to make sure that it is not sticking to the bottom of the pan.
  • Taste the sauce for seasoning, and add salt and pepper. If it tastes too tart or sour, you might need more sugar.
  • Make the gremolata by mixing together the parsley, garlic and lemon zest.
  • Serve the lamb shanks with mashed potatoes and top with gremolata.
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Posted on Categories Lamb

Roast Lamb Leg & Port Gravy

 

Roast Lamb Leg & Port Gravy

Course Main Dish
Cuisine Modern Australian
Servings 8

Ingredients
  

  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper

Instructions
 

  • Preheat the oven to 200C
  • Make incisions all over the lamb and stuff a garlic slice with an anchovy and pinch of rosemary leaves (use half of what you have and keep the rest of the rosemary aside) into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.
  • Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml of the port and 300ml water into the tin and return to the oven for 30 minutes.
  • Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.
  • Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Port and another 300ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.
  • Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy and your favourite sides.
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Posted on Categories Lamb

MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD

 

MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 4 x 160g lamb rump
  • !Marinade
  • 1 tsp cumin
  • A small knob of ginger peeled and grated
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tsp coriander root finely chopped
  • 1/4 cup tamarind sauce or light soy sauce
  • 1 tsp vegetable oil
  • !Noodle salad
  • 200 g vermicelli noodles
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 handful salted peanuts roasted
  • 1 long fresh red chilli
  • 3 spring onions
  • 1 carrot 1 tsp black pepper
  • Juice of 1 lime
  • 3 tsp sweet chilli sauce

Instructions
 

  • Mix all the lamb marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 mins.
  • Follow packet instructions to cook the vermicelli noodles. Once cooked, cool the noodles under cold running water.
  • Mix the dressing ingredients together, pour over the noodles and toss through. Add the picked mint, coriander, salted peanuts, and pepper. Peel the carrots into ribbons and slice the chilli and spring onion to garnish.
  • Place the lamb rumps on the BBQ and cook on a medium heat for 6 mins on each side. Allow the lamb to rest for 5 mins before slicing.
Keyword Lamb
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Posted on Categories Lamb

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Course Entree, Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 2

Ingredients
  

Cutlets

  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100 g Greek yogurt plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve

Salsa

  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped

Instructions
 

  • Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
  • Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the salsa with some seasoning.
  • Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb cutlets and season. Grill the cutlets for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the salsa, roti or naan and a little seasoned yogurt.
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Posted on Categories Lamb

Lamb sliders with harrissa and mint

Lamb sliders with harrissa and mint

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 10 sliders

Ingredients
  

  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups Chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve

Instructions
 

  • Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  • Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  • Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
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Posted on Categories Lamb

Best Ever Oven Braised Lamb Shanks

Best Ever Oven Braised Lamb Shanks

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season

Instructions
 

  • Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  • Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  • Transfer to a plate, tent with foil to keep warm, set aside.
  • To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  • Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  • Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  • Gently transfer the shanks onto a plate; tent to keep warm.
  • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  • Garnish with parsley and serve with mashed potato.
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Posted on Categories Lamb

Rosemary roast lamb chops

Rosemary roast lamb chops

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar

Instructions
 

  • Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  • Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
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Posted on Categories Lamb

BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

Course Main Dish, Platter
Cuisine Modern Australian

Ingredients
  

  • 1.6 kg butterflied leg of lamb

Marinade and baste

  • 1/2 cup of white wine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 cloves garlic crushed
  • 1/2 cup firmly packed oregano or mix or mint parsley or rosemary

Potatoes

  • 1 kg potatoes peeled
  • 2 lemons cut into wedges
  • 2 cups black olives
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • flaked rock salt
  • 1/4 cup flat leaf parsley chopped Parsley, oregano, mint or rosemary leaves to serve

Instructions
 

  • Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
  • Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
  • Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
  • Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  • Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.

Notes

If you don't have a hooded BBQ, cook in a 180C oven for 45 min - 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.
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Posted on Categories BBQ, Lamb