Rosemary roast lamb chops

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Rosemary roast lamb chops
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Course Main Dish
Servings
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
Course Main Dish
Servings
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
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Instructions
  1. 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.
  2. 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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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives
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Servings
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
Servings
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
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  5. 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.
Recipe 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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Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

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Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
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Servings
Ingredients
  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers
For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt
To serve
  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano
Servings
Ingredients
  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers
For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt
To serve
  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano
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Instructions
  1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
  2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
  3. In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
  4. To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
  5. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
  6. While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
  7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE
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Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
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Instructions
  1. Pound the marinade ingredients using a pestle and mortar or whizz in a food processor until almost finely chopped. Cut 2cm-deep slashes in the lamb, then rub in the marinade. Cover and leave overnight in the refrigerator.
  2. To make the sauce, combine all the ingredients, except the extra mint and pomegranate seeds, in a food processor or blender until smooth. Refrigerate until needed.
  3. Preheat the oven or a charcoal barbecue to 190°C. If oven-roasting the lamb, place it in a small roasting pan in the middle of the oven. If using the barbecue, make sure the coals are glowing and place the meat directly onto the grill. Roast for about 70 minutes. Test with a skewer to ensure the juices are almost clear. Once the meat is cooked but still juicy, remove from the heat, cover with foil and leave to rest for about 15 minutes.
  4. Carve into neat slices and spoon over the sauce. Top with sliced mint leaves and pomegranate seeds. Fresh cherries will give a more festive look.
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Pulled Leg Of Lamb with Home Made Naan Bread

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Pulled Leg Of Lamb with Home Made Naan Bread
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Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
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Instructions
  1. For the Lamb, pat the lamb dry with paper towels.
  2. In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  3. When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  4. Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  5. For the naan - Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  6. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  7. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point, using plenty of flour to avoid sticking.
  8. Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs - around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.
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BBQ spiced butterflied leg of lamb

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BBQ spiced butterflied leg of lamb
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Servings
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
Servings
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
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Instructions
  1. 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.
  2. 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.
  3. 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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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD
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Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
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Instructions
  1. For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  2. Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  3. Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  4. Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
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BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA

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BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA
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Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
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Instructions
  1. For brine, bring ingredients and 3 litres of water to the boil in a saucepan. Set aside to cool, then chill in the refrigerator (45 minutes to 1 hour).
  2. Place lamb in a container, pour in brine to cover, place a plate on top to keep submerged and refrigerate for 3 hours to lightly brine. Remove lamb and pat dry with paper towels.
  3. Preheat oven to 110C. Place lamb in a deep roasting pan with garlic, rosemary and chicken stock. Cover with foil and braise until meat is falling off the bone (6-7 hours).
  4. For tomato and pickled onion salad, place onion in a bowl. Combine vinegars, sugar, ginger, chilli, garlic, spices and 120ml water in a saucepan and bring to the boil. Strain liquid through a fine sieve over onion, reserving pickling liquid for another use. Cover with plastic wrap and set aside until completely cold (30-40 minutes). Drain onion, place in a bowl with remaining ingredients and toss to combine.
  5. Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
  6. For mint salsa, process mint, parsley, garlic and grapeseed oil in a food processor until smooth. Transfer to a bowl, stir in vinegar, season to taste.
  7. Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.
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Lamb Shoulder and Broccolini Braise

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Lamb Shoulder and Broccolini Braise
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Course Main Dish
Prep Time 60 minutes
Cook Time 5 hours
Passive Time 2 days
Servings
Ingredients
Lamb
  • cup ¼sugar
  • cup ¾kosher salt plus more
  • 1 - 1.5 kg bone-in lamb shoulder
  • 2 tablespoons vegetable oil
  • 4 medium onions coarsely chopped
  • 4 garlic cloves chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup dry white wine
  • 8 cups low salt chicken stock
Garlic Emulsion And Garnish
  • 2 large eggs
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice or more
  • teaspoon ½kosher salt plus more
  • cup ¾vegetable oil
  • 1 bunch broccolini stems reserved for another use, cut into small pieces
  • leaves Flat-leaf parsley and fresh tarragon for garnish
Course Main Dish
Prep Time 60 minutes
Cook Time 5 hours
Passive Time 2 days
Servings
Ingredients
Lamb
  • cup ¼sugar
  • cup ¾kosher salt plus more
  • 1 - 1.5 kg bone-in lamb shoulder
  • 2 tablespoons vegetable oil
  • 4 medium onions coarsely chopped
  • 4 garlic cloves chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup dry white wine
  • 8 cups low salt chicken stock
Garlic Emulsion And Garnish
  • 2 large eggs
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice or more
  • teaspoon ½kosher salt plus more
  • cup ¾vegetable oil
  • 1 bunch broccolini stems reserved for another use, cut into small pieces
  • leaves Flat-leaf parsley and fresh tarragon for garnish
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Instructions
  1. Whisk sugar, ¾ cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days.
  2. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes.
  3. Remove lamb shoulder from brine; add to pot, along with stock. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours.
  4. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot.
Garlic Emulsion and Garnish
  1. Place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel.
  2. Combine eggs, garlic, 3 tablespoons lemon juice, and ½ teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce forms. Season garlic emulsion with salt and more lemon juice, if desired.
  3. Cook broccolini in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
  4. Divide lamb braise among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion.
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Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

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Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange
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Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
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