Easy but Delicious Lamb Recipes
Cumin and Rosemary Lamb Cutlets
Ingredients:
24 French lamb cutlets
1 heaped tablespoon ground cumin
Finely grated zest of one lemon
4 cloves garlic, finely grated or crushed
3 tablespoons finely chopped rosemary
1⁄2 cup olive oil
1 tablespoon sea salt
1 teaspoon freshly grated black pepper
Combine all ingredients in a bowl and marinate covered in the fridge for 2-4 hours.
Bring back to room temperature and grill or barbecue over very high heat to medium rare. Sprinkle with sea salt and serve with lemon wedges.
Turkish Shish Kebabs
Ingredients:
Shish kebabs:
1 kg lamb leg, diced into 3cm pieces
500ml plain or Greek style yoghurt
2 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 teaspoon dried red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Vegetable kebabs:
2 medium zucchini, cut into 1⁄2 cm slices
1 red onion, peeled and cut into 2 cm pieces
1 red capsicum, cut into 2 cm pieces
1 green capsicum, cut into 2 cm pieces
8 cherry tomatoes
12 metal skewers or wooden ones soaked in water for at least an hour.
Combine all ingredients for the shish kebabs and marinate overnight or up to twenty four hours.
Place the meat on eight skewers and cook over high heat.
While the meat is cooking, divide the vegetables among four skewers and cook along side the meat.
Serve two lamb and one vegetable kebab per person with pita or Turkish bread.
Serves 4.
Quince Baked Mirrool Creek Lamb Shoulder
Ingredients:
1 lamb butterfly cut shoulder
3-4 tablespoons of quality quince paste
400g course rock salt
Take the shoulder out of the net and cut off most of the fat. Rub a generous amount of quince paste all over the meat and place on a salt bed.
Bake in the oven at 180c for approximately 40 minutes.
How to make the salt bed.
Use any course rock salt and fill the baking dish to a depth of approximately 2cm.
One shoulder serves 4-5 people.
Mirrool Creek Lamb Burgers with Minted Yoghurt and Beetroot Relish
Ingredients:
500g premium lamb mince
1 egg
1 tablespoon BBQ sauce
1 small onion finely diced
1 tin of beetroot
1 tub natural yoghurt
2 tablespoons sour cream
Bread of your choice. Turkish bread is fantastic.
Rocket
Combine mince, onion and BBQ sauce with hands and roll mixture in patties.
Place in fridge for one hour prior to cooking.
Beetroot Relish:
Drain all liquid of beetroot and then blend up the beetroot until it is an even consistency. Mix through sour cream.
Minted Yoghurt:
Add chopped mint to natural yoghurt. If you desire you can add 1/2 teaspoon of minced garlic.
Fry or BBQ patties and then place in toasted bread. Add one generous teaspoon of minted yoghurt and beetroot relish and top with rocket.
Mirrool Creek Lamb Shanks in Tomato, White Wine and Rosemary
Ingredients:
8 medium Frenched shanks
Plain flower for dusting
Sea salt and cracked pepper
2 tablespoons olive oil
2 onions sliced
2 cloves of garlic chopped
2 x 400g tins of diced Italian tomatoes
1 cup chicken stock
1 cup white wine
2 tablespoons rosemary leaves
1/2 cup chopped flat leaf parsley
Place lamb shanks in a bowl and dust with combined flour, salt and pepper. Heat oil in a large heavy based pan or casserole dish.
Over medium heat brown the shanks in batches then remove. Add the onion and garlic and cook for 3-4 minutes until just softened. Add the tomatoes, stock, wine and rosemary, stirring to combine.
Return the shanks to the pan and bring to the boil, reduce heat and simmer for 1 hour, stirring occasionally. Remove the lid and continue cooking for 45 minutes to 1 hour or until the lamb is very tender.
Stir through the parsley and season with extra pepper and salt.
Butterflied Mirrool Creek Leg of Lamb with Olive Tapenade
Ingredients:
1 x 1.5 kg leg of Mirrool Creek Lamb - boned out and butterflied, Trim the fat and score the flesh both sides with a shark knife.
Place metal skewers through the meat to keep it flat when cooking
4 tblsp black olive tapenade
1 tblsp extra virgin olive oil
50g ground almonds
1 garlic clove, crushed
2 teaspoons rosemary
Sea salt
Freshly ground black pepper
Mix the tapenade with the rest of the ingredients and
Smear it all over the lamb on both sides. Set aside to marinate for 30 minutes at room temperature.
Preheat the oven to 200C
Place the lamb onto a baking tray and cook in the oven for 20-30 minutes until medium rare or a little longer if medium is preferred.
Remove from the oven and rest loosely covered with foil for 15 minutes before carving.
Sauce:
1/2 cup black olive Tapenade mixed with 4 tbls of freshly chopped herbs (basil, rosemary leaves, parsley, chives)
Juice of 1 lemon
4 table extra virgin olive oil
Grilled Mirrool Creek Lamb Fillets/Backstraps with Sweet Potato Mash
Marinade:
600 grams lamb fillets or backstraps
80 ml (1/3 cup) lemon juice
2 garlic cloves, crushed
1 tablespoon fresh rosemary leaves, chopped
2 tablespoon extra virgin olive oil
1 tablespoon floral Australian honey
1 tablespoon light soy sauce
Freshly ground black pepper
Sweet Potato Mash:
800 grams sweet potato, peeled and chopped
30 grams of butter
2 cloves of garlic, crushed
1-2 tbls of vegetable or chicken stock
12 stems of rockets, trimmed and roughly chopped
Marinate lamb for 2 hours or overnight. Drain off most of the marinade, and grill or barbeque for 4-6 minutes each side. Remove from the heat and rest loosely covered with foil for 15 minutes before carving into slices.
To serve - spoon a little sweet potato mash on to a plate and serve slices of lamb on the top and any lamb juices spooned over the top. Garnish with sprigs of rosemary.
Cook the sweet potato in a saucepan of salted boiling over medium heat for about 15 minutes, or until sweet potato is tender. Drain and return to saucepan. Mash with butter and garlic over low heat and add just enough stock to form a firm puree. Remove from heat, season to taste, add rocket and stir until just wilted.
Slow Roasted Mirrool Creek Lamb with Oregano Potatoes
Ingredients for Lamb:
1.3kg Mirrool Creek Lamb shoulder
2 cloves of garlic
Juice of one lemon
1 tablespoon of dried Greek oregano
2 medium onions cut into quarters
2 celery sticks cut into 4cm lengths
2 bay leaves
2 tablespoons of olive oil
1 cup of chicken stock
1 tin of crushed tomatoes
Ingredients for Potatoes:
1kg of potatoes, peeled and halved
2 tablespoons of olive oil
2 cloves of garlic crushed
1 tablespoon chopped fresh oregano
Preheat oven to 180C.
For the lamb:
Using a knife make incisions over the lamb and insert garlic slices. Season well and squeeze over lemon juice. Sprinkle with oregano.
Place onion quarters, celery and bay leaves on the base of a heavy-based roasting pan.
Place the lamb on top and drizzle with oil. Cook for one hour. Check to make sure that juices are not burning. Pour off any excess oil.
Reduce heat to 140C. pour in the chicken stock and cover the roasting dish tightly with foil. Cook for a further two hours. Pour in the crushed tomatoes and cook for a further one-hour until the meat is falling off the bone.
Serve the meat in chunks with the tomato sauce and oregano potatoes.
Note: you may add balsamic vinegar or brown sugar with the tomatoes.
For the potatoes:
Place the potatoes in a pot of cold water. Bring to the boil and then simmer until cooked. Drain well. Heat the olive oil in a large heavy-based pan. Throw in the potatoes along with garlic and oregano. Mash potatoes as soon as you fry them. Cook until golden. Season well.