Categories
Lamb

Curried Chops

Curried Chops
Ingredients
  • 1 tablespoon curry powder
  • (or less to taste)
  • 1 tablespoon plain flour
  • 750g chops, trimmed of fat
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1½ cups water or stock
  • 1 tablespoon desiccated coconut
  • 1 tablespoon sultanas
  • salt and pepper
  • 1 tablespoon tomato sauce
  • 1 tablespoon Worcestershire sauce
  • ½ apple, chopped
  • 1 tomato, chopped
Instructions
  1. Rub curry powder and flour into chops. Fry in hot oil on both sides. Remove from pan and fry onion in the same oil. Add water or stock and bring to the boil. Return chops to pan with all remaining ingredients and simmer for 1.5 hours or until chops are tender. 4 servings.

 

Categories
Lamb

Basil and Lamb Stir Fry

Basil and Lamb Stir Fry
Ingredients
  • 1 onion sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon oil
  • 500g lamb strips
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chilli
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 250g broccoli
  • 250g bokchoy or other asian greens
  • 1 cup snow peas
Instructions
  1. Stir fry onion and garlic in a wok or large frypan with oil.
  2. Add the lamb strips and fry for 4 minutes. Add vegetables and fry until almost cooked.
  3. Stir through other ingredients for one minute.
  4. Serve with steamed rice or noodles.

 

Categories
Lamb

Balsamic Marinated Lamb

Balsamic Marinated Lamb
Ingredients
  • ¼ cup balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 lamb rump steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
Instructions
  1. Combine balsamic vinegar, garlic and lamb. Mix well and marinate for 15 minutes.
  2. Remove lamb from marinade, reserving the marinade for sauce. Heat remaining oil in a non-stick frying pan over medium high heat. Season the lamb with salt and pepper and cook 2-3 minutes each side, or until cooked to your liking. Remove and keep warm, covered with foil.
  3. Pour marinade into the same pan along with ¼ cup water and brown sugar. Bring to the boil and simmer for a few minutes or until sauce thickens slightly. Taste and adjust seasoning.

 

Categories
Lamb Native Foods

Lamb in Wattle Seed and Macadamia

Lamb in Wattle Seed and Macadamia
Ingredients
Instructions
  1. Length-wise, roll one half into the macadamia nuts and the other half into the Wattleseed
  2. Place the leg into a hot oven and cover with aluminum foil ensuring that the plasticized metal does not touch the food. Use a piece of baking paper, if necessary. Roast for 1 and a half hours at 200 degrees C and then remove the covering and roast until the nuts are just browned. Use a meat thermometer for accurate measurement of the doneness. Remove from the oven and allow to rest for 15 minutes before carving, remembering to remove the string.
  3. Place the mango puree, Mintbush marinade, butter, salt and pepper into a saucepan. Warm for a few minutes on a medium heat.
  4. Slice the lamb leg and fan on a plate over Lemon myrtle infused rice, Rainforest herb fettuccini or Alpine pepper polenta. Drizzle with the mango sauce and accompany with your favorite steamed greens or baked vegetables.

 

Categories
Lamb

Crusted Rack

Crusted Rack
Ingredients
  • 4 cutlet pork lamb or beef rack
  • 100g macadamia nut pieces
  • 50g breadcrumbs
  • 1g native mint*
  • 25g soft butter
  • pinch salt
  • pinch pepper
  • 50ml Cherikoff Mountain pepper BBQ sauce*
  • 150ml demi glace
  • 50ml red wine
  • 5g native pepperberries*
  • *Aussie foods available here: Vic Cherikoff Foods
Instructions
  1. Trim the rack and cut the bone at the base.
  2. · In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with salt and pepper.
  3. · Press this mixture all over the outside of the rack.
  4. · Bake in a medium oven for approximately 40 minutes or till the rack is just medium.
  5. · In a pan, put the demi, Mountain pepper BBQ sauce, red wine and native pepperberries, bring to the boil.
  6. · Carve the rack (1 cutlet per person) and serve with the Pepperberry and red wine sauce.