Tag-Archive for » Lamb «

04
Nov
Greek Lamb Kebabs
Brigita

Ingredients:

1 kg lamb (Shoulder, roast, shank, etc.), cubed

Lamb Marinade:

1/4 cup of fresh rosemary, minced

1 clove garlic, minced fine

1 Tbsp Dijon Mustard

1 Tbsp red wine vinegar

3 Tbsp Extra Virgin Olive Oil

salt & fresh cracked pepper to taste

1 Tbsp fresh thyme, minced

1 tbsp fresh oregano, minced

Note: If you have to use dry herbs, crush them into a powder in a mortar and pestle and use less. How much less? That depends on the freshness of your dried herbs.

Method:

1. Combine all, except lamb, in a small bowl. Stir to combine.

2. In a plastic bag or any deep sided dish, add lamb and pour marinade over. Marinate for at least 2hours, preferably more (like 4).

3. When finished marinating, skewer meat cubes onto metal or wooden skewers. If using wood, make sure to soak for at least 20 minutes in warm water prior to cooking, to avoid charring.

4. Heat BBQ to medium high and grill for a few minutes on each side. Lamb should be served medium rare, so don’t cook it longer than 10 minutes. Allow to rest for 5 minutes before serving.

Category: Appetisers, Mains, Middle Eastern  Tags: , , ,  Leave a Comment
01
Nov
Lamb Madras
Brigita

Ingredients:

* 3-4 tbsps vegetable or sunflower cooking oil

* 1 kg lamb, chopped into cubes

* 2 onions, finely chopped

* 2 tsps garlic, ground to a paste

* 1 tsp ginger, ground to a paste

* 4 large tomatoes, finely chopped

* 1 tsp cumin seeds

* 6 peppercorns

* 6 cloves

* 2 tbsps coriander seeds

* 1 tbsp mustard seeds

* 1 tsp cinnamon

* 1 bay leaf

* 1 tsp fennel seeds

* 1/2 tsp chilli powder

* 1 cup thick coconut milk

* Salt

Method:

1. On a medium heated dry pan, roast the fennel seeds, mustard seeds, cumin seeds, coriander seeds, cloves and peppercorns until they are slightly dark and aromatic. Remove from heat and grind to a fine powder mix.

2. Place the mix with the garlic and ginger pastes, red chilli powder, cinnamon and 3-4 tbsps of water in a food processor and grind until it’s a smooth paste.

3. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Fry the onion until golden, add the above masala paste and bay leaf and reduce heat slightly. Stirring often, fry until the oil separates from the spice paste. If required, add water to keep the masala from sticking to the pan.

4. Add the meat and brown it, then add the tomatoes, coconut milk and 1 cup of hot water. Season with salt. Cook until the lamb is soft and the gravy is thick. If required add hot water to maintain the amount of gravy as you cook.

Remove bay leaf and serve with brown or pilau rice and naan bread.

Note: This rather hot, but absolutely delicious dish, takes its’ name from the city of Madras in Southern India. In Southern India dishes tend to be made ‘hotter’ than other areas in India, designed to make you perspire, thus cooling you down… It is supposed to be a hot dish but if you find it ‘too hot’ then use less Chilli Powder

Category: Indian, Mains  Tags: , , ,  Leave a Comment
26
Oct
Persian Style Lamb with Couscous
Brigita

Ingredients:

(serves 4)

• 600g lamb meat, trimmed of fat and cubed

• 400g couscous

Marinade:

• 250g thick Greek style yoghurt

• 2 cloves crushed garlic

• Salt and pepper to taste

• Chilli flakes to taste

• Persian mild Seasoning (Masterfood or own mix*)

To Cook:

• 2 tablespoon olive oil

• 2 garlic cloves, finely chopped

• 1 tablespoons finely chopped fresh root ginger

• 1 large brown onion, halved and finely sliced

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground nutmeg

• Aprox. 250 mls water or chicken stock

• Salt and pepper to tatse

• 2 pinches of saffron threads

*Persian Mild Seasoning:

• 2 tbs ground coriander

• 2 tbs ground cumin

• 1tsp ground ginger

• 1tsp fenugreek

• ½ tsp ground allspice

• ½ tsp thyme

To garnish:

• 15g fresh coriander, chopped

• 25g pistachio and/or walnuts, roughly chopped

• seeds of 1 pomegranate

Method:

Marinate the lamb cubes with yoghurt, salt, pepper, minced garlic, chilli flakes and Persian seasoning by mixing it well to cover it all over. Refrigerate for at least 4 hrs or overnight.

Heat the oil in the pan, then add the garlic, onions and ginger. Fry over a low heat, stirring frequently, until transparent and soft. Add ground cumin, coriander and nutmeg, stir for couple of minutes to just release the fragrance.

Add the marinated lamb to the pan along with complete marinade and fry on low for about 10min or until meat is browned and marinade half cooked by constant stirring. Add water to cover it well, salt and pepper to taste. Simmer on low for about an hour or until meat is tender and water evaporated enough to create a thick sauce.

Sprinkle it with chopped coriander leaves and garnish with nuts and pomegranate seeds (optional) for authentic Persian dish.

Serve with Persian seasoned couscous or rice and fresh mixed greens salad or cucumber raita.

Persian seasoned Couscous:

Measure 400 ml water and bring to the boil (electrical jug is just right). Put couccous with salt, pepper and Persian seasoning into serving bowl and mix it well dry. Pour hot water over, add 1-2 tbs oil, tightly cover and set aside for 2-3 min. Use a fork to lightly fluff up the grains of couscous, then garnish (optional) with pistachios, coriander leaves and pomegranate seeds. Serve immediately.

Category: Mains, Middle Eastern  Tags: , ,  Leave a Comment
16
Oct
Rogan Josh
Brigita

Ingredients:

* 1 tbs lemon juice

* 1 cup plain yoghurt

* 1 tsp salt

* 2 cloves garlic crushed

* 1 tbs freshly grated ginger

* 1 kg boneless lean meat of lamb, trimmed cubes

* 4 tbs oil

* 1/2 tsp cumin seeds

* 2 tsp ground coriander

* 2 bay leaves

* 4 green cardamon pods

* 1 onion finely chopped

* 2 tsp ground coriander

* 2 tsp ground cumin

* 1 tsp chili powder

* 400 g chopped tomatoes

* 2 tbs tomato puree (paste)

* 3/4 cup water

* chopped fresh coriander, toasted cumin seeds and bay leaves for garnish

Method:

1. In a large bowl mix well the lemon juice, yoghurt, salt, one crushed garlic clove, ginger and lamb cubes. marinate in the refrigerator overnight.

2.Heat the oil in a large pan, fry cumin seeds until splutter, add bay leaves and cardamon and fry 2 min.

3. Add onion, one crushed clove of garlic, coriander, cumin, chilly powder and fry for 2 min.

4.  Add lamb mixture; cook 5 min, stirring constantly. Add the tomatoes, tomato puree and wateran; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Garnish and serve.

Category: Indian, Mains  Tags: , ,  Leave a Comment
14
Oct
Chargrilled Lamb and Vegetables
Brigita

Ingredients:

(serves 4)

* 400g lamb fillet or backstrap

* 2 tablespoons olive oil

* ½ teaspoon ground cumin

* 1 clove garlic, crushed

* sea salt and black pepper

* 1 red or yellow capsicum

* 1 eggplant

* 1 cucumber, sliced

* 2 tablespoons continental parsley, chopped

* 2 tablespoons dukkah

Method:

Heat a chargrill pan over medium-high heat. Slice eggplant lengthways into 3-4mm strips. Brush with some of the oil and sprinkle with cumin. Cook on the chargrill 2-3 minutes each side. Transfer to a plate. Slice capsicums from stem into 4 flat ‘sheets’. Chargrill 5 minutes each side until tender. Transfer to plate with eggplant.

Brush lamb with oil and season with salt and pepper. Chargrill for about 5 minutes each side (this will be medium-ish) or until cooked to your liking. Set aside for a few minutes, then thickly slice.

Combine roasted vegetables with cucumber, parsley and lemon juice. Place vegetables on serving plates, top with lamb and sprinkle with dukkah.

Note: If you don’t have a chargrill pan or plate, just pan fry the lamb in a non-stick pan. You could roast the capsicum and eggplant (or buy from Deli) or just serve with a simple tomato and cucumber salad.

Category: Mains  Tags: ,  Leave a Comment
23
Sep
Roasted Leg of Lamb
Brigita

Ingredients:

(Serves 4-6)

* 1 leg of lamb

* 2 tablespoons of olive oil

* 3-5 garlic cloves, sliced

* 6-8 sprigs of rosemary

* salt and freshly ground black pepper to taste

* mixed vegetables, peeled and chopped

Method:

Preheat the oven to 400 ° F (200 ° C).

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin and surround with a selection of peeled and chopped vegetables. Drizzle the vegetables with the remaining oil.

Roast the lamb in the oven for about 1 hour, maybe a bit longer. Approximately every 20 minutes coat the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to cool down before carving. Keep the vegetables warm until ready to serve.

Note: You can make a gravy using the pan juices, which is a great accompaniment for the leg of lamb to pack it with flavor.

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21
Sep
Grilled Rosemary Lamb Chops
Brigita

Ingredients:

(Serves 4)

* 4 lean lamb chops,

* 3 cloves garlic, crushed

* 4 tsp extra-virgin olive oil

* 1 tbsp fresh rosemary leaves

* salt and fresh ground pepper

Method:

Combine olive oil, garlic and rosemary. Season the lamb with salt and pepper and cover with garlic mixture. Marinate at least 1 hour, overnight if possible.

Grill over medium high heat to desired liking. Alternatively shallow fry pan.

Note: Some people are sensitive to the smell and taste of lamb. Classy rosemary and garlic seasoning combination will surely take care of this and convert many consumers. Serve with roasted vegies and seasonal salad.

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14
Sep
Grilled Moroccan Lamb with Burghul Salad
Brigita

Ingredients:

¾ cup burghul

1 tablespoon olive oil

1 tablespoon ras el hanout / Morrocan dukkah

800g lamb backstraps

½ cup roasted pistachios

1 red onion

¾ cup fresh parsley

¾ cup fresh mint

1/3 cup dried currants

1 tablespoon lemon zest

1 clove garlic

¼ cup lemon juice

2 tablespoons olive oil

yogurt (optional)

Method:

Place burghul in medium bowl, cover with water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.

Combine oil, spice and lamb in medium bowl, turn to coat lamb in mixture. Cook lamb, in batches, on heated oiled grill plate (or grill of barbecue) until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.

Combine burghul in medium bowl with remaining ingredients; toss gently.

Serve salad topped with sliced lamb and, if desired, yogurt.

Category: African, Mains, Middle Eastern  Tags: , , ,  Leave a Comment
12
Sep
Grilled Lamb Chops with Mint
Brigita

Ingredients:

(Serves 6)

* 1/4 cup chopped fresh mint

* 2 tablespoons chopped fresh rosemary

* 2 tablespoons extra-virgin olive oil

* 6 cloves garlic , minced

* 1 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 12 lamb chops (cut 3cm thick)

* Minty gremolata sauce

Method:

In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.

Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm—but not springy—to touch). Alternatively, use oven grill to 200°C and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.

Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with minty gremolata sauce on side.

Note: Use either juicy rib chops (cut from the rib section of the lamb) or loin chops (cut from the loin and the tenderloin), and serve two per person.

Category: Mains, Middle Eastern  Tags: , ,  Leave a Comment
09
Sep
Lamb Shanks in Red Wine
Brigita

Ingredients:

4 frenched Lamb Shanks

To season the Lamb Shanks

Fresh cracked Black Pepper and Salt

1/2 bunch fresh Thyme picked clean

1/2 bunch fresh Rosemary picked clean and chopped

Flour to lightly coat the Lamb Shanks

1cm dice all the following vegetables and chop the garlic

1 large Yellow Onion, chopped large

2 ribs Celery, chopped large ( or you may use fennel bulb)

2 peeled Carrots cut in chunks

4 cloves Garlic, peeled and crushed

Olive Oil (to brown the Lamb Shanks)

Your braising liquid

2 cups chopped Plum Tomatoes

2 to 3 cups Cabernet Wine

2 cups Chicken stock (homemade or low sodium purchased)

2 Bay leaves

Water to replenish evaporation during the cooking process

To finish your presentation

Fresh sprig of Rosemary

Method:

First you want to pat dry the Lamb Shanks of any excess moisture with a paper towel. Season each generously with salt, fresh cracked black pepper, rosemary and thyme. Coat a roasting pan or electric skillet (set at 220 degrees C) big enough to fit all the meat and diced vegetables with olive oil and bring to a high heat on the stove.

Lightly coat the seasoned Lamb with flour then add the seasoned floured Shanks to the pan and brown very well on all sides, about 3 minutes per side, this depends on the heat of pan. Do not stuff the pan with or they won’t brown. Better to cook in separate batches if necessary.

Preheat the oven to200 degrees C. ( if using an electric skillet you are already there at220 degrees C.)

When the Lamb Shanks are browned all around remove them from the pan. Leave the fat in the pan to help cook vegetables, add a drizzle of olive oil, bring up to temperature and add chopped vegetables.

Lamb Shanks were seasoned but not vegetables so proceed to season vegetables with salt and fresh cracked black pepper and if you like a touch of cinnamon.

Cook down vegetables till they begin to caramelize, there will be a natural glaze of browned vegetable and meat juices on the bottom of pan (this is a good thing to happen!)

Now time to de-glaze

Add Cabernet and chopped tomatoes along with the bay leaf and bring to a simmer scraping the bottom to assure all the caramelized vegetables and meat juices are returned into the braising liquid.

The whole process will take a few minutes and will result in a reduction of the braising liquid, don’t worry that’s why you are adding the Chicken stock.

Return the seasoned browned Lamb Shanks to the pan and add 2 cups of Chicken stock or enough stock where they are nearly covered.

Cover the roasting pan and place in the preheated oven for 3 hours ( or cover your electric skillet and reduce the heat down to a simmer.)

Check periodically while cooking and add water if needed to keep the liquid level just under the Lamb Shanks.

Halfway during cooking you will want to turn the them over to allow even cooking and tenderness.

When braising in the oven: during the last 20 minutes you will want to remove the lid, this will give them a wonderful caramelized crust on the exterior and also reduce the braising liquid to a finished sauce. (this step is not possible if you are using a electric skillet, your Lamb Shanks will still be moisture in texture) When done the meat should be very tender and pull easily from the bone, but not soft and have a nice bite.

Serving and Accompaniments:

Serve Lamb Shanks with roasted garlic mashed potatoes,truffled mashed potatoes, polenta, or pull the meat and toss it with sautéed mushrooms and Parparadelle pasta. Extra Lamb Shanks may by be cleaned and minced and added into pasta fillings for Ravioli and Tomato sauces as well!

If cooking Lamb Shanks in advance, remove them when finished cooking, separate the broth, and wrap them individually when cooled. When cooking to order heat a sauté pan with some olive oil. Place the refrigerated Lamb Shank in the hot sauté pan and sear both sides. Add some of the Sauce, some water, and a pat of unsalted butter. Cover and bring to temperature or place the entire sauté pan in a preheated oven until the Lamb Shanks are hot and glazed.

Finish the plating with a sprig of fresh Rosemary.

Category: French, Italian, Mains  Tags: , , ,  Leave a Comment