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Archive for the ‘Lamb’ Category

This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

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This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1.1kg Leg lamb, de-boned and sliced open ready to stuff
1/2 Packet sage and onion stuffing mix, made up
1 Shallot, chopped finely
5 Cloves garlic, 3 crushed, 2 sliced thinly
1 Tablespoon rosemary, chopped finely
8 Sun-dried tomatoes, chopped finely
Sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.)

3. Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. Place in an ovenproof dish and roast for about 1hr 30-45 Min’s or until cooked as desired.

Let meat stand before slicing.

All photos taken by me unless otherwise stated.

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I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream

Method

1. Process the basil, garlic, nuts, oil and parmesan until smooth.

2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.

All photos taken by me unless otherwise stated.

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These are one of the best recipes I have tried for lamb patties/burgers, the flavour is wonderful and they come out so deliciously moist and tender. I served mine over a salad but you could also serve these in a bun. They would also make great finger food at parties, if you made them as mini patties. If you would like to read more reviews or view more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground lamb
1 (200g) Box frozen chopped spinach, thawed and drained
1 Small onion, finely chopped
2 Cloves garlic, crushed
1/2 Cup breadcrumbs
1 Egg
100g Feta cheese, crumbled
3 Tablespoons grated parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon chopped fresh mint
3 Tablespoons chopped fresh parsley
Salt & freshly ground black pepper

Method

1. Mix the ingredients together in a large bowl.

2. Form into 8 patties about 8cm (3inches) in diameter.

3. Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

All photos taken by me unless otherwise stated.

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This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice

Method

1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.

2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.

3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.

4 Mix 1 tablespoon pesto with the drained grilled vegetables.

5. Toss spinach in the lemon juice.

To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

All photos taken by me unless otherwise stated.

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I do a recipe swap every month and this is the first recipe I decided to make for the swap I am in. It was very good and quick and easy to make with a great end result to the lamb chops. I served mine over carrot slices, parsnip slices sprinkled with lemon pepper and zucchini slices that I dipped into the BBQ sauce before cooking. It was absolutely excellent and the vegetables were perfect and went really well. This will become a recipe that we will enjoy often. If you want to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/4 Cup soy sauce
1/2 Cup malt vinegar
1/2 Cup sugar
1/2 Cup plum jam
2 Tablespoons tomato sauce
2 Tablespoons lemon juice
1/2 Teaspoon salt (I omitted this)


Method

1. Mix together, and marinate lamb chops before cooking on the barbecue or in the oven.

2. Baste occasionally during cooking.

Yields 2 cups

All photos taken by me unless otherwise stated.

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This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn’t measure exact.)

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Lamb fillets
90g Chantrelle mushrooms, finely chopped
4 Swiss brown mushrooms, finely chopped
25g Butter
2 Green onions, sliced finely
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon double cream
salt and pepper to taste
50g Pate (chicken or duck liver, I used duck)
1 Sheet puff pastry
2 Pancakes, large enough to cover fillets

Sauce

1/2 Cup Madeira
1 Teaspoon beef stock
1 Teaspoon Cornflour
10g Dried Morels, soaked in water and chopped (see note above)

Method

1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.

2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 seperate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.

3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.

4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.

5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min’s or until pastry is browned and risen.

Sauce

1. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.

To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

All photos taken by me unless otherwise stated.

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