Lemon Pepper Lamb

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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Sun-Dried Tomato and Herb Stuffed Leg of Lamb

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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