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Posts Tagged ‘Lamb’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

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

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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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 is a truly delicious lamb shank recipe the flavour of the sauce is yummo and the meat is so tender when cooked. I just cooked ours on the stove top on a low heat for about 3 hours and they really were just falling off the bone. I served ours over courgette mash with spinach as vegetable and it was a really good meal. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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

4 Lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 Slices bacon
1 Ounce butter
1 Onion
1 Ounce plain flour
1 (5 ounce) Can tomato paste
1 1/2 Cups stock
1 Teaspoon salt
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1/2 Cup vinegar
1 Teaspoon dry mustard

Method

1. Wipe the lamb shanks with a damp cloth.

2. Remove the rind from the bacon and chop.

3. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole.

4. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil.

5. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. (I just did mine on the stove top on a low heat for about 3 hours.)

Serve with creamy mashed potatoes and a green vegetable.

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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We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or 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

3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve

Method

1. Preheat oven to 150°C.

2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

4. Add ginger, garlic, coriander and cumin, and mix well.

5. Add stock, saffron, sambal, honey, seasonings and apricots.

6. Return lamb to pot, stir, cover.

7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.

Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.

All photos taken by me unless otherwise stated.

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I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

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

4 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour

Method

1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.

2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.

3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.

4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.

5. About 10 Min’s before the end of cooking, add apricots, stir to combine.

6. Remove shanks and cover with foil to keep warm.

7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.

I served ours over couscous and poured the sauce around the dish.

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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