Categories
Lamb

Stuffed Forequarter of Lamb

Stuffed Forequarter of Lamb
Ingredients
  • 2 kg boned lamb forequarter
  • salt and pepper
  • 1.5 tbls butter
  • Stuffing
  • 1 large onion
  • 3 tbls butter
  • 4 cups fresh breadcrumbs
  • 2 tbls fresh chopped parsley
  • 1 tbls lemon rind
  • 2 tbls mixed herbs
  • ½ tsp salt
  • pinch pepper
  • 1 egg
Instructions
  1. Peel and finely chop onion.
  2. Melt butter in a pan and fry onion until transparent.
  3. Combine onion and butter with breadcrumbs, parsley, lemon rind, herbs, salt and pepper.
  4. Beat egg, add to mix and mix well.
  5. Press the lamb down as flat as possible.
  6. Spread the stuffing over it.
  7. Pull flap over tightly to enclose the stuffing and secure with skewers.
  8. Sprinkle with salt and pepper.
  9. Place in a baking dish with butter.
  10. Bake ina moderate oven for 2 to 2.5 hours.

 

Categories
Lamb

Orange and Ginger Lamb Chops

Orange and Ginger Lamb Chops
Ingredients
  • 8 lamb chops
  • ½ cup oil
  • 1 tablespoon grated lemon rind
  • Grated rind and juice of 1 big orange
  • 1cm finely chopped fresh ginger
  • 3 tablespoons of soy sauce
  • 3 tablespoons of brown sugar
  • Salt and pepper to taste
  • Orange wedges to garnish
Instructions
  1. Trim any extra fat from the chops and make a layer in a dish. Mix the other ingredients except the orange wedges. Pour the mixture over the chops and let marinate for at least 4 hours. Turn over a few times.
  2. Drain off the marinade and grill or bbq the chops until cooked, basting often with the marinade. Serve garnished with orange wedges.

 

Categories
Lamb

May Ross Lamb Shanks

May Ross Lamb Shanks
This recipe originates from Tasmania in Australia.
Ingredients
  • 4 large lamb shanks (preferably French cut, but not essential)
  • 2 Tbls. flour
  • salt
  • pepper
  • oil
  • 1 large onion, finely diced
  • 1 rasher of bacon, finely diced
  • 1 minced clove of garlic
  • 1 Tbls. ketchup
  • 1 Tbls. soy sauce
  • 1 Tbls. Worcestershire sauce
  • 1 Tbls. brown sugar
  • 1 tsp. dry mustard
  • ¼ cup vinegar
  • ½ cup water
Instructions
  1. Trim shanks of excess fat and roll in flour seasoned with salt and pepper. Brown shanks in a heavy based pan. Remove.
  2. Saute onion, bacon and garlic and then add browned shanks.
  3. Combine all other ingredient and pour over shanks.
  4. Bring to a boil, turn down to very low simmer, cover and cook on the stove-top or in a low oven (better) for about 2-2½ hours.

 

Categories
Lamb

Lamb Shanks in Red Wine

Lamb Shanks in Red Wine
Ingredients
  • 2 whole lamb shanks or french cut
  • 1 jar of pasta sauce 500-700ml
  • 1½ cups of red wine
  • Seasoned flour
Instructions
  1. Roll the lamb shanks in seasoned flour and place in the slow cooker that contains the sauce and red wine mixed.
  2. Cook for 3-4 hours on high or 8 hours on low.
  3. To make this a gluten free slow cooker recipe just check the sauce and use gf flour or rice flour (or no flour)

 

Categories
Lamb

Lamb Kofta Curry

Lamb Kofta Curry
Ingredients
meat balls
  • 500grams lamb mince
  • 1 medium onion
  • 1 tbsp minced garlic
  • ½ tbsp minced ginger
  • 45ml tomato sauce
  • ¼ cup chopped coriander
Ingredients for sauce
  • 2 tbsp vegetable oil
  • 1 medium onion
  • 1 tbsp minced garlic
  • ½ tbsp minced ginger
  • 1 tsp coriander
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ½ tsp chilli
  • ½ tsp garam masala
  • 1 tin of tomatoes
Instructions
  1. Put the minced lamb, 1 of the chopped onions, 1 tbsps garlic paste, ½ tbsp ginger paste, 1 tbsps garam masala, tomato sauce and coriander leaves in a large bowl and mix well.
  2. Form the mixture into equal sized balls and keep on a plate.
  3. Heat the oil in a pan and add the remaining onion. Fry until they are light brown then add the ginger and garlic. Fry for a minute.
  4. Add all the powdered spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
  5. Add the tomatoes and mix well.
  6. Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
  7. Stir gently so as not to break the meatballs.
  8. Cook uncovered till the meatballs are done. The sauce can be as thick as you like so add or dry up the water as required.

 

Categories
Lamb

Lamb Burgers

Lamb Burgers
Ingredients
  • 500g lamb mince
  • 2 eggs
  • 1 onion grated
  • 1 carrot grated
  • 1 zuchinni grated
  • 1 cup milk
  • 1 cup water
  • 1 cup SRF
  • 1 pkt chicken noodle soup
  • 2 Tbl chopped parsley (or mint if using with lamb)
  • salt and pepper according to taste
Instructions
  1. Mix all ingredients thoroughly together and allow to sit for two hours in the fridge. Spoon with a serving spoon straight onto a hot B.B.Q plate until cooked .
  2. SERVING SUGGESTION:Place burgers in bread rolls with coleslaw or plated with salad.
Notes
I have used all kinds of mince for this recipe eg kangaroo, beef and chicken and it tastes fantastic even if it sounds a little odd. Beauty is it can be made ahead and there is no mucking around with making burgers as you spoon it straight onto the B.B.Q

 

Categories
Lamb

Lamb and Bacon Casserole

Lamb and Bacon Casserole
Ingredients
  • 750 g lamb neck chops
  • 1 teaspoon worcestershire sauce
  • 250 g bacon pieces
  • 2 teaspoons tomato sauce
  • 1 large onion
  • ½ green capsicum
  • 1½ cups water
  • 1½ tablespoons flour
  • 1 chicken stock cube
  • salt
  • pepper
Instructions
  1. Fry bacon and peeled, chopped onion lightly, remove from pan. Add chops to the pan and brown well. Add a little butter to pan, if necessary. When chops are browned on both sides, remove from pan.
  2. Add flour to pan drippings, cook until brown but not burnt. Add water gradually, bringing it to the boil, stirring. Add seasonings, sauces and crumbled stock cube. Put onion and bacon in casserole dish, pour sauce over. Cover, cook in moderate oven 1½ hours. Add chopped green capsicum for last 15 minutes of cooking time.

 

Categories
Lamb

Honey Roast Lamb

Honey Roast Lamb
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 kg leg of lamb
  • Salt and pepper
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 teaspoons dried marjoram or 1 tablespoon fresh
Instructions
  1. Rub salt and pepper into the lamb.
  2. Put lamb on a rack in a baking dish and roast in a moderately slow oven (160c) for 1¾ hours or until tender, basting every now and then with juices.
  3. Mix together honey, lemon and marjoram and when there is 20 mins left in the cooking time brush over the lamb. Baste it every 5 minutes or so until cooked.

 

Categories
Lamb

French Onion Lamb Chops

French Onion Lamb Chops
Ingredients
  • 1 kg of bbq loin lamb chops
  • 1 packet of french onion soup
  • Butter
Instructions
  1. Heat oven 180C
  2. Place a large dob of butter into roasting tray. Melt butter and cut chops in half and lay in roasting tray
  3. sprinkle french onion soup over chops until covered.
  4. Back in oven for 30-40 mins turning once
  5. **this is a delicious as the flavour goes right through the meat**
  6. Serve with vegetables or chips

 

Categories
Lamb

Devilled Wine Chops

Devilled Wine Chops
Ingredients
  • 750g lamb neck
  • salt and pepper
  • 1 onion
  • 2 teaspoon prepared mustard
  • 1 tablespoon lemon juice
  • 315g can tomato soup
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • 1 tablespoon worcestshire sauce
  • 2 tablespoons dry sherry
Instructions
  1. Arrange chops in well greased casserole dish. Sprinkle with salt and pepper, cover, bake in moderate oven 45 minutes. Pour off excess fat. Chop onion, crush garlic, combine these with all remaining ingredients, including undiluted soup. Bring to the boil, pour over chops. Cover. Bake further 45 minutes or until chop are tender, basting occasionaly.