My Lamb Recipes

My Lamb Recipes.

 

Lamb is an Australian favourite meat that we consume a lot of. On Australia Day lamb is heavily promoted as a meal must for that day. Lamb is certainly one of my favourite meats and I love roast lamb lunches. With Australia having a wide range of nationalities across our land, lamb recipes included here are some of those from around the World. I have made everyone listed here and I know you will enjoy these as well. Let me know if you’ve tried them…

 

GREEK STYLE MARINATED LAMB CHOPS

 greek-lamb-chops

  1. 1kg of Lamb Loin Chops.
  2. 5 00g White Wine
  3. 160g Olive Oil
  4. 80g Fresh Parsley chopped coarsely
  5. 40g Fresh Garlic chopped finely
  6. 20g Lemon Zest
  7. 20g Fresh Rosemary Leaves
  8. Medium pinch of Cracked Black Pepper and medium pinch of Salt.

 

  1. Combined all ingredients except Lamb and mix thoroughly.
  2. Marinade Lamb overnight.
  3. Cook by Pan Fry or BBQ for 7 to 10 minutes each side or Bake in an oven for 15 to 20 minutes at 180°.

 

**Order a Butterfly Leg of Lamb and marinade for 3 days. Roast in a baking dish with the fat side facing up. A 1kg Roast will take approx 1hr to 1hr and 20 minutes at 180°. A great Sunday Roast for the family.

 

TASTY LAMB RAGOUT STEW

 

  1. 600g Diced Lamb or Lamb Chops.
  2. 1 Large Onion chopped large
  3. 2 Garlic Cloves chopped or minced
  4. 1/2 Teaspoon Ginger chopped fine
  5. 1/4 Teaspoon Cumin Powder
  6. 1 Teaspoon Salt
  7. 1/4 Teaspoon White Pepper Powder
  8. 1/4 Teaspoon Dry Rosemary Leaves
  9. 2 Tablespoons Plain Flour
  10. 1 Can Diced Tomatoes
  11. Cooking Oil

 

  1. Combine Cumin, Pepper, Salt, Rosemary and Flour together. Roll Lamb in Flour seasoning mix.
  2. In a saucepan heat oil and fry onion, garlic and ginger until soft.
  3. Add Lamb and cook until brown and then add can of diced tomatoes and 1 cup of water.
  4. Bring to boil stirring occasionally.
  5. Cover and turn down heat and let simmer for 30 minutes to 1 hour until meat is tender. Stir occasionally.

 

Serve over Penne Pasta or mashed potato. Garnish with a little fresh chopped parsley if desired. Spice the next one with a little chilli during cooking. Great recipe for Pork Tenderloin and Beef.

 

MIDDLE EASTERN LAMB KEBABS

 

An easy recipe for anyone to make.

 

  1. 500g Diced Lamb steaks or Lamb Filletsmiddle-eastern-lamb-kebabs
  2. 1 Garlic Clove crushed
  3. 1 Teaspoon grated Ginger
  4. Grated Rind and Juice of 1 Lemon
  5. 2 Teaspoon of Olive Oil
  6. 1/2 Teaspoon Turmeric Powder
  7. 1/2 Teaspoon Cinnamon Powder
  8. 1/2 Teaspoon Ground Coriander
  9. 1/2 Teaspoon Ground Cumin
  10. 1 Tablespoon Gravy Powder
  11. Sour Cream for dipping
  12. 8-10 Bamboo Skewers soaked in water for 15 minutes.

 

  1. Combine all ingredients, mix well. Cover and refrigerate for 1-2 hours.
  2. Thread marinated Lamb onto skewers.
  3. Pan fry or BBQ for 6-7 minutes or until cooked.

 

Serve with Sour Cream or Tzatziki Dip with a crisp green salad.

 

** Pork or Chicken can be substituted for Lamb. Add 1/2 Teaspoon of Chilli Flakes to spice it up.

 

CHILLI LAMB PITA POCKETS

 

  1. 500g Lamb Steak cut into thin strips or Lamb Fillet thin strips.
  2. 3/4 Cup Water
  3. 1 Can Baked Beans
  4. 1 Tablespoon Tomato Paste
  5. 1 Tablespoon Thai Sweet Chilli Sauce
  6. 1/2 Cup Fresh Coriander chopped
  7. 6 Small Pita Breads
  8. Shredded Lettuce Leaves or Tabouli
  9. 1/2 Cup Grated Cheddar Cheese or other Tasty Cheese.
  10. Cooking Oil

 

  1. Heat oil in a Sauce Pan and brown Lamb well.
  2. Reduce heat and add Baked Beans, Water, Tomato Paste, Sweet Thai Chilli Sauce and Coriander. Stir cooking until thickens.
  3. Split Pita Breads to form an opening and fill with Lamb mix. Use a spoon.
  4. Top with shredded Lettuce or Tabouli and sprinkle with grated cheese.

 

Serve and enjoy. A great summer snack.

 

LAMB FILLET AND PRUNE MEDALLIONS

 

  1. 8 Lamb Fillets Tenderized Flat
  2. 8 Dry Pitted Prunes plus 1/2 cup chopped prunes
  3. 1/2 Cup Dry Apricots chopped
  4. 1/3 Cup Dry Raisins or Sultanas (optional)
  5. 1/2 Cup Almonds or any other nuts
  6. Plain Flour
  7. 1 Cup of Wine. Red or White to your taste
  8. Toothpicks for fastening
  9. Cooking Oil
  10. Frying Pan with a Lid

 

  1. Roll Lamb Fillets around Whole Prune. Overlap a little and fasten with toothpicks. You may get more than 1 medallion from each Lamb Fillet depending on the size. Just make more.
  2. Roll Lamb Medallions in flour.
  3. Heat oil in pan and cook Lamb until brown 5-7 minutes.
  4. Sprinkle chopped Prunes, Apricots, Raisins and Almonds over Lamb.
  5. Pour Wine over Lamb add Lid and turn heat down to simmer. 10-15 minutes or until flour thickens into a gravy sauce.

 

Serve with mashed potatoes or Cous Cous. A little sweetness with lamb is great for a change.

 

LAMB AND EGGPLANT STEW

 

  1. 500g Diced Lamblamb-and-egg-plant-stew
  2. 2 Medium Eggplants sliced
  3. 2 Small Onions sliced
  4. 2 Tins Diced or Crushed Tomatoes.
  5. 2 Tablespoon Turmeric. (If not available use 1 Tablespoon Curry Powder)
  6. Cooking Oil

 

  1. Preheat oven to 220° line a baking tray with baking paper. Arrange eggplants on tray and drizzle oil over slices. Bake for 25 minutes or until brown. Remove and set aside.
  2. Meanwhile, heat oil in a Saucepan and cook Onions until soft.
  3. Add Lamb, stir and cook until brown.
  4. Add Turmeric, Tomatoes and Eggplant and stir gently to combine.
  5. Simmer uncovered for 30 minutes.

 

Season to taste and serve with buttered warm bead rolls.

 

** Substitute lamb for beef, chicken or pork and add chilli to spice it up if you like.

 

LAMB FILLET SALAD WITH CHILLIES AND FETA YOGHURT DRESSING

 

  1. 500g Lamb Fillet diced in diagonals 3cm
  2. 100g Feta Cheese Crumbled
  3. 6 Tablespoons Natural Plain Yoghurt
  4. 1 Fresh Chilli De-seeded finely chopped
  5. 8 Salad Leaves sliced (any you like)
  6. 4 Tomatoes chopped roughly
  7. Salt and Pepper
  8. Cooking Oil

 

  1. Lightly season Lamb with Salt and pepper and pan fry until cooked. 5-7 minutes.
  2. To make dressing, combine feta, yoghurt and chill in a bowl and mix well.
  3. Arrange salad and tomatoes onto serving plates. Top with lamb and dollops of dressing.

 

Serve with toasted bread or pita bread.

 

** For a twist add some thin sliced grilled Haloumi Cheese. Substitute Chilli with a teaspoon of Sweet Thai Chilli Sauce for a different taste.

For my selection of  great meat recipe books click HERE…

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