Lamb

Honey Leg of Lamb (an old favourite of mine)

2- 2.5 kg leg of Lamb

2 teaspoons of salt

1/2 tsp of ground pepper

1 tsp of curry powder

3/4 cup of honey

50 g butter

1 medium onion, finely chopped

1/2 cup of chopped dried apricots

1 cup of beef stock

1 Tbsp lemon juice

2 Tbsp tomato sauce

1 tsp ground ginger

1 tsp cornflour

1 Tbsp cold water

150 g sour cream

1. Mix salt, pepper and curry powder together and rub all over the lamb
2. Place lamb in a roasting dish
3. Heat the butter, onion and honey until it is boiling, pour over meat
4. Mix apricots, stock, lemon juice, tomato sauce and ginger and pour around the meat
5. Cover roasting dish with lid or tinfoil
6. Cook 180 degrees for 2- 2 1/2 hours
7. transfer meat to a plate and keep warm
8. Pour off excess fat from roasting dish
9. Mix cornflour and cold water together and stir with sour cream into the pan juices and mix until smooth
10. Cut meat and serve with sauce

Maree's Lamb Rack

2-3 Rack of Lamb

3 sprigs of rosemary or thyme

2 cloves garlic, crushed

1-2 tsp of dijon or english or grainy mustard

dash white wine vinegar

rock salt and freshly ground black pepper

1. Halve the racks and trim of fat and sinew.
2. Drizzle oil in pan and brown on all sides and then slightly cool.
3. Chopped herbs, crush garlic.
4. Add mustard, salt & pepper, wine vinegar.
5. Smear paste over lamb racks.
6. Cook in oven 180-190 degrees C for 13-16 minutes. (depending how rare or medium you like)
7. Rest for 5 minutes or so, covered with foil to keep warm.

RACK OF LAMB WITH RED WINE AND BALSAMIC SAUCE

2 x 8 bone racks of lamb, French trimmed

1 tablespoon olive oil

2 cloves garlic, crushed

1 tablespoon Dijon mustard

1 tablespoon finely chopped rosemary or thyme

sea salt and freshly ground pepper

Red wine and balsamic Sauce

2 teaspoons olive oil

small knob of butter

1 small onion, finely chopped

4 medium button mushrooms, thinly sliced

2 cloves garlic, crushed

1 teaspoon finely chopped rosemary

1 teaspoon sugar

2 tablespoons balsamic vinegar

1 cup red wine

2 cups good beef stock

TO FINISH

1 tablespoon butter at room temperature

1 tablespoon plain flour

Preheat the oven to 200 ̊C.
LAMB:
1. Score the fat of the lamb in a criss-cross pattern and season.
2. Heat an ovenproof sauté pan with a little olive oil until very hot and sear the lamb quickly on both sides until golden.
3. Cool for 5 minutes.
4. Combine the remaining ingredients and spread over the fat side of the lamb.
5. Place the racks upright in the pan and roast for 25 minutes for medium-rare lamb. Cooking time will depend on the thickness of the lamb.
6. Transfer to a platter and rest, loosely covered, for 10 minutes.
7. Brush the tomatoes with a little olive and season.
8. Place in the pan the lamb was roasted in and roast for 5 minutes or until the skins just start to crack.
TO SERVE: Cut the lamb racks into single cutlets and arrange on serving plates. Serve with the roasted tomatoes, a wedge of potato gratin and the Red Wine and Balsamic Sauce.

Red wine and balsamic Sauce

SAUCE:
1. Heat the oil and butter in a medium saucepan.
2. Add the onion, mushrooms, garlic and rosemary with a good pinch of salt, cover and cook until the onion is very tender.
3. Add the sugar and cook for another two minutes to caramelize the onions. Don’t let the onions burn.
4. Add the vinegar and stir to deglaze the base of the saucepan.
5. Add the wine and stock, bring to the boil then reduce the heat and cook at a steady simmer for 30 minutes or until reduced by half.
6. Strain into a clean saucepan, pushing gently to release all the liquids. Discard the solids. Season.

TO FINISH: Put the butter and flour in a small bowl and mash together with the back of a spoon to make a smooth paste. Gradually whisk small pieces into the simmering sauce until it is smooth and glossy. Simmer for 5 minutes to cook out the flour. MAKES ABOUT 1 1⁄4 CUPS.

Spiced Lamb and double tomato couscous salad

Lamb

4 lamb pieces with fat and bone removed

2 cloves crushed garlic

1/2 cup plain Greek yoghurt

1 tbsp cumin

1 tsp cinnamon

1 tsp tumeric

1 tsp ginger

2 hot chillies chopped

Couscous Salad

1 and 1/2 cup couscous

1 tsp of salt

6 tbsp olive oil

boiling water

1/2 cup parsley

4 spring onion thinly sliced

1 roasted pepper thinly sliced

4 tomatoes cut into wedges

8 sundried tomatoes

zest and juice of 1 lemon

1. Mix garlic, yoghurt, cumin, cinnamon, turmeric, ginger and chillies.
2. Spread over lamb, cover and marinate in fridge.
3. Put couscous, salt, oil and enough boiling water to cover by 1 cm
4. Cover bowl with tinfoil and leave for 20 mins
5. Uncover and fluff couscous
6. Cool and add other salad ingredients including rest of olive oil, salt and pepper
7. Panfry or BBQ lamb over high heat.
8. Rest and then slice thinly
9. Serve with Couscous

Roast Lamb with Sumac and Red Onion Salad

2 kg leg of lamb

2 tbsp olive oil

3 cloves of garlic, crushed

grated zest of lemon

1 tsp ground cumin

2 tsp dried oregano

1 tsp ground pepper

sea salt

2 onions sliced

1 cup of white wine or water

make incisions in the lamb
1. Combine oil, garlic, lemon zest, cumin, oregano, and pepper
2. Rub the lamb with the marinade
3. Cover and leave to marinate in a cool place for at least 2 hours
4. Season lamb
5. Put onions and wine in the roasting dish and place lamb on top
6. Roast for 1 1/2 hours, baste occasionally and add water if necessary
7. Rest lamb for 15 minutes
8. Slice and scatter Sumac and Red Onion salad

Onion Salad

1 red onion, thinly sliced

1/2 tsp salt

2 tsp lemon juice

2 tbsp olive oil

1 extra tbsp lemon juice

1 tsp sumac

1 clove garlic crushed

sea salt and pepper

small handful of mint and parsley

1/4 cup dried cranberries

2 tbsp pine nuts toasted

Mix onion, salt and 1st lot of lemon juice together, leave for 30 minutes, then drain of liquid
1. Squeeze out the moisture
2. Whisk olive oil, lemon juice, sumac and garlic together, season then stir in onions
3. Add herbs, cranberries and pine nuts

Miso Crusted Lamb Rack

4 x 3 bones racks of lamb

1 tbsp olive oil

3 tbsp miso paste

1 egg

1/3 cup panko breadcrumbs (bread crumbs)

Heat frying pan
1. Rub lamb racks with oil and pepper
2. Sear for about 30 secs on each side, remove from pan
3. Put miso in a small bowl, whisk in egg until a thick paste
4. Spread over top of meat, pat on panko breadcrumbs, set aside
5. Drizzle lamb rack with a little olive oil, roast for about 15-20 mins. Leave to rest for 5 mins

Spice Rubbed, Slow Roasted Leg of Lamb

2 kg leg of lamb

4 red onions

3 bay leaves

juice of one orange

Mustard Sauce

1 cup plain thick yoghurt

2 tsp Dijon mustard

2 cloves garlic, crushed

2 tbsp shredded mint

Lamb

1. Preheat oven to 220 degree C.
2. Place lamb in lightly oiled roasting dish
3. Peel and halve the onions and place in pan with Bay leaves
4. Season onions and pour over the orange juice and 1/2 cup of water
5. Cover with a lid or foil, reduce heat to 160 degrees C and cook lamb for 3 hours
6. Transfer lamb and onions to a platter, cover lightly and rest for 15 mins

Mustard Sauce

1. Combine ingredients in a bowl and season

Spiced Butter

50g butter

3 cloves garlic, crushed

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp paprika

1/2 tsp turmeric

1 tsp salt

finely grated zest of 1 orange

ground pepper

Spiced Butter

1. Combine butter with other ingredients and season with pepper.
2. Cut a few deep incisions in the lamb and push butter mixture into incisions, spread remaining butter over lamb
3. Leave for at least an hour

Lamb Shanks

butter

rosemary

thyme

garlic cloves

onions

lamb shanks

olive oil

wine

Preheat oven to Fanbake 180 degrees
1. Make herb butter by processing butter, herbs, salt and pepper until well mixed
2. Cut a hole in the base of the shanks to make a large cavity
3. Stuff butter into the cavity
4. Lay flat one large piece of tinfoil for each shank
5. Lay sliced onions on the timfoil
6. Place shanks on top. add garlic cloves around
7. Sprinkle some olive oil over shanks
8. Start to tightly cover the shanks with tinfoil, splash some wine into the package and continue to wrap tightly
9. Place in a oven dish, and cook for an hour, check to see if cooked, if not cook a bit longer

Buddha's Slamming Lamb shoulder

1.8 - 2 kg lamb shoulder

2 tbsp olive oil

2 tbsp coriander seeds, toasted and ground

2 tsp chilli powder or to taste

2 tsp ground tumeric

2 tsp garam masala

3-6 green chillies, pounded into a paste

4 cm knob of ginger, pounded into a paste

5 whole cloves

2 cinnamon sticks

1 bulb garlic, unpeeled and sliced in half

salt and pepper

Preheat oven to 200 degree C
Place lamb in roasting tray
Make a few cuts in the flesh, rub oil all over the meat
Place coriander seeds, chilli powder, tumeric, masala, chillies and ginger in a small bowl and combine
Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper
Place in a tray with 1/2 cup of water
Tightly cover the tray with tinfoil and place in oven
Turn the oven down to 170 degree C and cook for 4 hours
Remove the lamb from the oven and discard cloves and cinnamon sticks
Place on a chopping board, cover with tinfoil, then a tea towel and leave to rest for 10 minutes before pulling it apart with two forks

Greek-Style Lamb with Orzo and Roasted Tomato Salad

3 garlic cloves, crushed

1 1/2 tbsp chopped oregano leaves

1 tbsp lemon zest

3 tbsp extra virgin olive oil

2 x 300g lamb backstraps

Feta Puffs

100g Feta, crumbled

1/2 cup milk

200g plain flour

1 tsp dried yeast

1 tsp salt

1 tbsp chopped oregano

vegetable oil, to deep-fry

Orzo and toasted Tomato Salad

200g punnet mixed cherry tomatoes

1 red onion, cut into wedges

3 garlic cloves, sliced

1/2 cup pitted Sicilian olives, crushed

2 tbsp baby capers

1/3 cup extra virgin olive oil

1 1/4 cups orzo pasta (risoni)

2 cups flat-leaf parsley leaves

4 tbsp lemon juice

100g feta crumbled

In a medium sized bowl, mix garlic, oregano, lemon zest and olive oil
Add lamb and season with sea salt and black pepper, rub marinade all over lamb.
Cover bowl in plastic wrap and refrigerate for at least 3 hours

Make Feta puffs

Place feta in a food processor
Add milk and 1/2 cup water and bled until smooth
In a bowl, combine flour, yeast, salt and oregano
Pour in feta mixture and stir to combine
Cover with plastic wrap and allow to sit in a warm area for 1 hour or until puffed

Make Orzo and roasted tomato sald

Preheat oven to 200 degrees C
Grease and line a baking tray, add tomatoes, onion, garlic, olives, capers, and olive oil
Season with sea salt flakes and pepper
Lightly toss, roast for 20 minutes or until tomatoes soften and vegetables are golden
Bring a large saucepan of water to boil
Cook orzo following pack instructions
Drain, toss vegies and juices with cooked orzo
Add parsley, lemon juice and feta, toss again

To cook feta puffs

Pour veg oil into a medium saucepan until 1/3 full
Heat to 180 degree C, then drop in heaped tsps of batter
Cook in batches for 3 minutes or until golden
Drain on paper towel

Cook Lamb

Heat a medium frying pan over a medium heat
Cook lamb for 5-6 minutes each side
Cover lamb lightly with foil and allow to sit for 10 minutes and then slide
To serve, place sliced lamb on a bed of orzo and roasted tomato salad, with feta puffs on the side

Lamb Shortloins with Eggplant, Cumin and Yoghurt

3 tablespoons olive oil

sea salt and ground pepper

3-4 lamb shortloins

2 teaspoons sesame oil

1 large eggplant, diced in 2cm pieces

1 teaspoon cumin seeds

1 teaspoon smoked paprika

2 cloves garlic

handful mint, chopped

To serve

thick plain yoghurt

¼ cup roastedcpumpkin seeds

1 tablespoon toasted sesame seeds

Heat 1 tablespoon of the oil in a large sauté pan. Season the lamb and cook for 2-3 minutes each side for medium rare. Transfer to a plate and cover to keep warm.

Add the remaining olive oil, the sesame oil, eggplant and cumin seeds to the pan. Season generously and cook for 10 minutes, turning occasionally to brown evenly. Add a splash of water if the pan gets too dry. Sprinkle over the paprika, add the garlic and cook for another 2-3 minutes or until the eggplant is tender but still holding its shape. Stir in half the mint and the resting juices from the lamb.

To serve: Slice the lamb and either plate up individually or add it back to the pan. Top with dollops of yoghurt, the pumpkin and sesame seeds, remaining mint and a grind of pepper.

Lamb Fillet with herb butter, radishes and peas

For the Herb butter

75 g butter at room temperature

3 tbsp chopped parsley mixed with chives

1 tbsp dry white vermouth or Chardonnay

For the lamb and vegetables

500g frozen peas

25g butter

3 tbsp olive oil

150ml dry white vermouth or Chardonnay

150g spring onions, trimmed

300g radishes, halved lengthways

2 x 225g lamb loin fillets, trimmed

squeeze of lemon juice

handful of mint leaves, torn

Kleftiko

4-8 goat or lamb shanks, depending on size

sea salt and ground pepper

100ml extra virgin olive oil

200ml dry white wine

6 garlic cloves

2 onions, sliced

3 sprigs fresh oregano

2 lemons

4 waxy potatoes, peeled, cut lengthways into wedges

4 tomatoes, halved

200 grams feta, broken into pieces

METHOD

Equipment: One oven tray or casserole.

Season the shanks well a few hours before cooking. Heat half of the olive oil over high heat in a heavy-based pan and sear the shanks until browned all over. Add to the tray and deglaze the pan with dry white wine, and add the liquid to the tray.

Add a few bashed garlic cloves, onion and fresh oregano.

Squeeze the lemons over the meat and add the squeezed halves to the tray. Pour the remaining oil over everything and seal the tray tightly with tin foil. Place in the oven at 180°C for 2 hours.

Add the potatoes, tomatoes and feta to the pan. Toss to coat in oil and juices and return to the oven for 40 minutes, or until the meat is falling off the bone. Serve in a shallow bowl with flat bread

to mop up the juices.

Roast Leg of Lamb with Anchovy Cream

1.5-kilogram leg of lamb

6 Lorea anchovies, halved

4 cloves garlic, peeled, sliced

2 long sprigs rosemary

2 teaspoons oil from the jar of anchovies

sea salt and ground pepper

2 onions, cut into wedges

2 bay leaves

1 cup white wine

Anchovy cream

1½ cups cream

6 Lorea anchovy fillets, finely chopped

2 cloves garlic, crushed

1 tablespoon butter, diced, chilled

ground pepper

Preheat the oven to 160oC.

Make 12 incisions in the top fat-side of the lamb using a sharp knife, then pack each cut with an anchovy half, sliced garlic and rosemary. Brush with the anchovy oil and season with salt and pepper.

Place the onions, bay leaves and wine in a roasting dish and place the lamb on top.

Cover with foil and roast for 3 hours. Remove the foil and roast for a further 1 hour until the meat is very tender when pierced with a skewer. Rest lightly covered for 10 minutes. Carve and serve with the Anchovy Cream.

Anchovy cream

Place the cream, anchovies and garlic in a medium saucepan. Simmer over a medium-low heat, stirring often until thick and reduced by half, about 15-20 minutes.

Take off the heat and, using an immersion blender, gradually blend in the butter to make a thick, creamy sauce. Season generously with black pepper. If making ahead, warm over a low heat until smooth but don’t let it boil.

(Makes about ¾ cup)

Lamb Boneless Rolled Shoulder Roast

Ingredients

800-1 kg lamb boneless rolled shoulder
1 Tbsp olive oil
2 Tbsp sea salt
2 Tbsp fresh thyme, leaves

Method

Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.

Preheat the oven to 200°C.

Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil.

Season the meat with the salt and thyme, rubbing the seasoning over the entire surface of the meat.

Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.

Reduce the heat down to 160°C and roast the lamb for a further 20 minutes per 500g, basting occasionally with the juices from the pan.

Remove the roasting dish from the oven and let the meat rest for 20 minutes. Then remove the mesh string from the meat and carve across the grain.

Lamb Cutlets with Lentils, Eggplant and Fresh Herb Relish

12 lamb cutlets

2 tsp turmeric

2 tsp smoked paprika

sea salt and pepper

2 large eggplants, sliced into 1 1/2 cm thick rounds

olive oil

Herb Relish

1 packed cup roughly chopped rocket leaves

1/3 packed cup each parsley and mint

1/4 cup olive oil

2 tbsp drained capers

2 cloves garlic, crushed

1 tbsp lemon juice

1 tsp sea salt

1/4 tsp caster sugar

To serve

1 cup thick plain yoghurt

400 g tin brown lentils, drained and rinsed

1 small red onion, very thinly sliced

mint, dill and toasted sesame seeds

Sprinkle both sides of the cutlets with the combined spices and season with salt
Brush both sides of the eggplant rounds with olive oil and season with salt and pepper and roast in oven at 180 C for 10-15 mins each side
Heat olive oil in the pan and cook the cutlets for about 2 minutes each side for medium-rare

Herb Relish

Place all the ingredients in a food processor and blitz until finely chopped

To Serve

Spread the yoghurt over a serving platter and top with lentils, eggplant and the cutlets.

Top with dollops of relish, red onion, herbs and sesame seeds.

Lamb and tomato salad with pesto dressing

8 lamb fillets

1 clove garlic crushed

1 tbsp extra virgin olive oil

4 baby cucumbers

250g punnet cherry tomatoes, halved

150g small vine tomatoes

180g baby rocket leaves

1/2 cup soft marinated goat's cheese

Pesto Dressing

1/2 cup pesto

1/4 cup marinating oil from goat's cheese

Combine lamb, garlic and oil in a bowl
Thinly slice cucumbers into ribbons
Cook lamb on barbecue for about 5 minutes on each side
Cover, stand for 5 mins then slice
To make pesto dressing, place pesto and oil in small jar, shake well to combine
Combine cucumber, tomatoes, rocket and lamb in a bowl, season to taste
Serve salad topped with crumbled cheese, drizzle with the pesto

Lamb ribs

2 lamb short rib racks

1 tbsp grated ginger

2 tbsp Chinese rice wine

1 tsp sesame oil

3 tbsp hoisin sauce

1 tbsp honey

1 tsp soy sauce

2 tsp toasted sesame seeds

Place the ribs into a large container with the ginger, rice wine, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
Preheat the oven to 170ºC. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
Increase the temperature to 220ºC. Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.
Sprinkle with the sesame seeds and serve

BBQ Butterflied Leg of Lamb with Agrodolce SalsaTry this recipe during BBQ season! A butterflied leg of lamb with chargrilled zucchini and flavoursome agrodolce salsa, perfect for a delicious outdoor dinner.

Lamb and Pomegranate TagineDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques, t

Chipotle and Red Wine Braised Lamb ShanksDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques, t

Lamb shanks with balsamic vinegar, orange and cinnamon (this was awesome) Takes 3 and a half hours

4 lamb shanks

1 tablespoon olive oil

12 pickling onions, peeled with root end left intact

2 carrots, cut into thick batons

2 bay leaves

3 cloves garlic, crushed

1 tablespoon finely chopped rosemary

long strips of zest and juice 1 orange

1 teaspoon ground cumin

½ teaspoon each ground ginger and cinnamon

¼ cup balsamic vinegar

2 teaspoons brown sugar

½ cup red wine

1 cup beef stock

1 x 400 gram tin whole cherry tomatoes

chopped mint for garnish, optional

sea salt and freshly ground pepper

Preheat the oven to 160°C.

Season the lamb with salt and pepper. Heat the oil in a large ovenproof casserole dish or sauté pan and brown the lamb on all sides. Transfer to a plate.

Add the onions, carrots and bay leaves to the pan, season and cook for 5 minutes. Stir in the garlic, rosemary, orange zest and juice, all the spices, balsamic vinegar and the sugar. Cook for 3 minutes then stir in the wine and stock.

Return the lamb shanks to the pan along with any meat juices and stir everything together. Pour over the tomatoes and bring to the boil.

Cover the lamb with a piece of baking paper then cover tightly with a lid or foil. Braise for 2½ hours until the lamb is very tender. Uncover and cook for a further 30 minutes to reduce the liquids.

If serving straight away tilt the pan and use a spoon to skim the fat from the surface of the sauce. (See below for preparing ahead of time.) If the sauce is still quite thin, use a slotted spoon to carefully remove the shanks, onions and carrots to a large shallow dish. Cover to keep warm. Place the pan over a medium high heat and boil until reduced to a thicker sauce. Alternatively, combine 2 teaspoons of cornflour with 2 teaspoons of water and stir into the sauce. Simmer for a few minutes until thick and glossy. (you don't have to make the sauce)

TO SERVE: Place the shanks and vegetables on a large serving platter and pour over the sauce. Sprinkle with the mint and serve with cooked green beans and creamy mashed potatoes or kumara.

COOK’S TIP: If making ahead of time, carefully remove the shanks, onions and carrots using a slotted spoon and place in a large shallow dish. Cool the lamb and the pan with the cooking liquids then cover both and refrigerate for up to 2 days. When you're ready to serve lift the set fat off the surface of the cooking liquid, return the lamb and vegetables to the pan, cover and reheat in a 180°C oven until piping hot.

Lamb Salad Greek Style

1 pack Silver Fern Lamb steaks

1 tbsp olive oil

salt and pepper

Greek Style Salad

6 handfuls spinach or rocket leaves

2 spring onions, finely chopped

300g cherry tomatoes, halved

2 lebanese cucumbers, sliced

400g green beans, lightly cooked, drained and refreshed

2 tbsp capers

finely grated zest and juice of 1 lemon

60g feta or goat cheese

4 tbsp pesto thinned with 2 tbsp extra virgin olive oil

Rub lamb with oil and season with salt and pepper
Heat a heavy frypan over medium high heat and sear lamb for 4 mins each side
For medium rare it should feel quite soft when you press the centre
Remove from pan, cover with tin foil and a clean tea towel and allow to rest
While lamb rests make salad by placing spinach or rocket, spring onions, tomatoes, cucumbers, beans and capers in a salad bowl
Slice lamb thinly across the grain and add to salad along with meat juices from the board and lemon zest and juice
Toss to combine then sprinkle with feta and drizzle with thinned pesto

SLOW-BRAISED AROMATIC LAMB SHOULDER WITH GREEN CHILLI RELISH

SERVES: 6-8

INGREDIENTS

SPICE PASTE

5 cloves garlic

1 tablespoon each ground coriander and cumin

1 teaspoon each ground cardamom, allspice and sea salt

½ teaspoon ground cayenne pepper

2 tablespoons pomegranate molasses

¼ cup olive oil

1.5-kilogram boneless lamb shoulder

TO COOK

2 large brown onions, peeled and thickly sliced

1½ teaspoons sea salt

1 teaspoon cumin seeds

GREEN CHILLI RELISH

1 cup each parsley, mint and coriander leaves

3 cloves garlic, roughly chopped

finely grated zest 1 lemon

3-4 green chillies, roughly chopped (not de-seeded)

½ cup extra-virgin olive oil

2 tablespoons cider vinegar

1 teaspoon honey

1 teaspoon sea salt

METHOD

Preheat the oven to 150°C regular bake.

SPICE PASTE: Blitz all the ingredients except the lamb in a food processor to a smooth paste.

Spread the spice paste all over the flesh of the lamb, avoiding the fat on top and pushing it into all the nooks and crannies. Cover in plastic wrap and chill for 6 hours, or up to overnight.

TO COOK: Scatter the onions over the base of a deep roasting tray that will hold the lamb snugly. Pour in 2 cups of water, then place the lamb on top, skin side up. Sprinkle with sea salt. Cover tightly with foil to seal, then bake for 4 hours.

Increase the heat to 180°C regular bake.

Uncover the lamb, sprinkle with the cumin seeds and bake for a further 45 minutes, until meltingly tender.

GREEN CHILLI RELSH: Blitz all the ingredients in a small food processor.

TO SERVE: Carefully transfer the lamb to a serving plate and spoon over some of the cooking juices. Serve with the Green Chilli Relish.

Donna Hay's Roast Lamb

½ CUP (125ML) MALT VINEGAR
½ CUP (90G) BROWN SUGAR
1 TABLESPOON OLIVE OIL
SEA SALT AND CRACKED BLACK PEPPER
2KG LAMB SHOULDER, BONE IN
18 SINGLE-CLOVE GARLIC, UNPEELED
6 SPRIGS ROSEMARY
1½ CUPS (375ML) CHICKEN STOCK

Preheat oven to 180°C (350°F). Place the vinegar, ¼ cup (45g) sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes.
Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours and 30 minutes. Remove the foil and roast for a further 30 minutes or until the lamb is cooked to your liking.
Serve with the garlic. Serves 4–6

SLOW-BRAISED SHOULDER OF LAMB WITH OREGANO AND LEMON SALSA

SERVES: 6-8

INGREDIENTS

1.5- to 2-kilogram bone-in lamb shoulder
1 head of garlic, cloves separated and peeled
2 big sprigs rosemary
2 brown onions, thickly sliced
1 cup chicken stock
sea salt and ground pepper
2 tablespoons brown sugar
1 tablespoon red wine vinegar
Oregano and Lemon Salsa, to serve (see recipe below)

OREGANO AND LEMON SALSA (GF) (V)
1/3 packed cup parsley leaves
2 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons lemon juice
sea salt and ground pepper

METHOD

Preheat the oven to 200°C fan bake.
Make 6 deep slits in the lamb and press a clove of garlic into each one. Put the remaining garlic, rosemary, onions and the stock in the base of a roasting dish and season.
Stir the brown sugar and vinegar together, rub all over the lamb and season with salt and pepper. Place fat side up in the dish and roast for 30 minutes.
Take out of the oven, cover with a piece of baking paper then seal the dish tightly with foil.
Reduce the heat to 150°C regular bake.
Cook for about 3½ hours, or until the lamb is very tender when pierced with a skewer. Remove the paper and foil and roast for a further 30 minutes. Let the meat rest for 20 minutes before serving.
TO SERVE: Pull the meat off the bones, discarding any excess fat. Spoon over some the cooking juices and cloves of garlic from the dish, and a good dollop of salsa.
COOK’S NOTE: We served the lamb over hot polenta (click here to see the recipe). A creamy potato or parsnip mash would also be delicious. The lamb can be cooked 2-3 days ahead. Cool then cover and chill. Lift off and discard the layer of fat that will have set over the jellied cooking juices. Re-cover the baking dish and place back in a 180°C oven for about 1-1½ hours, or until fully heated through to the bone.

OREGANO AND LEMON SALSA (GF) (V)
Stir all the ingredients together and season generously with salt and pepper.
Makes ½ cup

Lamb Shanks in red wine sauce

4 lamb shanks , around 13 oz / 400g each (Note 1)
1 tsp EACH cooking/kosher salt and pepper
2 – 3 tbsp olive oil , separated
1 onion , finely diced (brown, yellow or white)
3 garlic cloves , minced
1 cup carrot , peeled, finely diced (Note 2)
1 cup celery , finely diced (Note 2)
625 ml red wine
800 g / 28oz can crushed tomatoes
2 tbsp tomato paste
500 ml chicken stock , low sodium (or water)
5 sprigs of thyme or 2 tsp dried thyme
2 dried bay leaves (or 4 fresh)

Preheat the oven to 180°C/350°F (all oven types – fan and standard).
Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.
Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
Sauté aromatics – Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Braising liquid – Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
Add shanks – Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
Oven 2 hours covered – Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
Uncovered 30 minutes – Remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
Sauce – Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency. Taste then add salt and pepper to taste.
Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

Braised Lamb shanks

4 large lamb shanks (or 6 small lamb shanks)
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter, divided
1 onion, chopped
2 medium carrots, peeled and finely chopped
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
2 sprigs rosemary
1 c. red wine

Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
Step 2
In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
Step 3
Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
Step 4
Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
Step 5
Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.

Slow cooked lamb shanks (Chelsea Winter)

4-5 large lamb shanks

Grape seed or rice bran oil, for frying

3 tbsp olive oil

25g butter

2 onions, finely chopped

1 large carrot, finely chopped

2 sticks celery, finely chopped

2 shallots, chopped

7 cloves garlic, roughly chopped

1 1/2 cups red wine (any kind)

1/4 cup tomato paste

1 bunch thyme, leaves finely chopped

2-3 sprigs fresh rosemary, leaves chopped

1 1/2 cups lamb stock (or use 1/2 beef 1/2 chicken)

1 x 400g can chopped tomatoes

Pinch cayenne pepper (optional)

2 bay leaves (fresh if you can find them)

1 1/2 tsp sugar

25g butter

Chopped fresh parsley, to serve

Preheat the oven to 140c conventional bake.
Bring the shanks out of the fridge 20-30 minutes before frying if you can.
Cut through the tendon that connects the meat to the bone at the bottom of the shank – this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.
Heat a large frying pan over a very high heat. Add 2 tablespoons of grape seed or rice bran oil, then brown the shanks a couple at a time, turning until really dark brown all over (browning creates a great depth of flavour you get once they’re cooked). Set the shanks aside in a large casserole dish (or a slow cooker).
Reduce the heat to medium and add the olive oil, butter, onions, carrot, celery, garlic and shallots to the same frying pan. Cook, stirring, for 10 minutes until the veges are golden and soft.
Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
Add the tomato paste, thyme, rosemary, lamb (or other) stock, tomatoes, cayenne pepper, bay leaves and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid (or 2 layers of tinfoil) and bake in the oven for 4 hours (or about 8 hours in the slow cooker on low), spooning cooking liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil (at 50c in the oven if you want them to stay warm).
Strain the cooking liquid and veges through a colander/sieve into a large saucepan (you don’t have to strain it if you like a chunky sauce). Discard the veges (unless you want to eat them) but keep any bits of meat. How much cooking liquid you have leftover depends on how much steam evaporated during cooking. There’s no right or wrong amount.
Add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it’ a nice pouring sauce. You may need to add 2-3 tsp cornflour mixed with 1/4 cup water to thicken it up.
Season to taste with salt and cracked pepper.
Serve the shanks over creamy mashed potatoes, alongside steamed green vegetables drizzled with olive oil and sprinkled with lemon zest. Pour the sauce generously over the top. Sprinkle with parsley and lemon zest if you like.

Morrocan Lamb shanks

2/3 cup (160ml) olive oil
8 x 350g Frenched lamb shanks
2 leeks, cut into 1cm pieces
2 onions, chopped
4 garlic cloves, chopped
¼ cup (75g) harissa paste
2 cinnamon quills
2 star anise
1 pinch saffron threads
Finely grated zest & juice of 1 orange
1/2 cup (125ml) white wine
1/2 cup (110g) dried apricots, chopped
2/3 cup (110g) pitted dates, chopped
400g can chickpeas, rinsed, drained
3 x 400g cans chopped tomatoes
2 cups (500ml) chicken stock
100g Sicilian olives
Coriander leaves & chopped smoked almonds, to serve

Preheat the oven to 150°C.
Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.
Return casserole to medium-high heat and add remaining 1/3 cup (80ml) oil. Add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil.
Cook, scraping bottom of casserole with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil
Return lamb to casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
Meanwhile, using the heel of your hand, squash olives and discard pits.
Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

Beer Braised lamb shanks

1 tbs olive oil
4 French-trimmed lamb shanks
75g thickly sliced pancetta, cut into strips
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 tbs tomato paste
1 bay leaf
2 rosemary sprigs
375ml golden ale or pale ale
2 cups (500ml) Massel Chicken Style Liquid Stock
1 cauliflower
1 cup (80g) grated parmesan
100ml pure (thin) cream
1 cup (120g) frozen peas, blanched

Preheat oven to 180°C. Place 1 tbs oil in a flameproof casserole over high heat and cook lamb, turning, for 6-7 minutes until browned all over. Transfer lamb to a plate, reduce heat to medium and add pancetta to the casserole. Cook for 2 minutes or until golden and fat has slightly rendered. Add carrot, celery and onion, then cook for 2-3 minutes until softened. Add garlic and cook for 1 minute or until fragrant, then add tomato paste and cook for 2 minutes. Add bay leaf, rosemary, ale and stock, then season and bring to simmer.
Return lamb to casserole and make sure it is submerged in the liquid (top up with ale, stock or water, if necessary).
Cover casserole with a sheet of baking paper followed by a sheet of foil, then bake for 2 hours or until meat is tender and falling off the bone. Uncover casserole, then simmer over low heat for 30 minutes or until sauce has thickened to a gravy consistency..

Meanwhile, cook cauliflower in a pan of salted, boiling water over medium heat for 10-12 minutes until tender. Drain, return to the pan and roughly mash with a fork. Fold through parmesan and cream, then season. Serve the lamb shanks, sauce and peas on top of the cauliflower smash.

Boneless lamb leg with fresh mint sauce

1 tbsp extra virgin olive oil

2 tbsp oregano leaves

1 large boneless leg of lamb (1.8 kg)

1/4 cup pine nuts, toasted

fresh mint leaves to serve

Mint Sauce

1//4 cup chopped parsley

1/4 cup chopped mint leaves

2 anchovy fillets

1 clove garlic

2 tbsp lemon juice

1/3 cup extra virgin olive oil

Preheat oven to 200 C/180 C fanbake
Rub oil and oregano all over the lamb. Season well with salt and ground pepper
Heat a large flameproof baking dish or frying pan that fits in your over a high heat until searing hot. Sear lamb for 3-4 mins on both sides until browned
Roast for 35 mins or until done
Cover meat with foil and rest for 20 mins

Mint Sauce

Combine all ingredients in a small food processor
Pulse until a chunky sauce forms

Transfer lamb to a board
Slice 2/3 of the lamb thinly (after resting), reserving the remaining for lamb, eggplant and tomato bakes (see recipe)
Sprinkle meat with pine nuts and mint leaves
Drizzle with fresh mint sauce to serve

Make ahead Greek style Braised Shoulder of lamb with olives

1 1/2 - 2 k bone in, lamb shoulder

salt and pepper

Rub

2 tbsp extra virgin olive oil

1 tbsp each dried oregano and thyme

1 tbsp Dijon mustard

fine grated zest 1 large lemon

6 cloves garlic, crushed

1 tsp paprika

To cook

3 large onions

12 green olives

Preheat oven to 140 C regular bake
Stir all ingredients of rub in a bowl
Make shallow cuts with a sharp knife across both sides of the lamb
Spread the rub over both sides of the lamb, rubbing it into all the cuts, Season with salt and pepper
Place in a roasting dish, cover with baking paper, then foil to seal tightly
Cook for 2 1/2 hours then uncover and add the onions and olives. Seal tightly again and cook for a further 2hours or until very tender
Uncover and leave to cool then chill overnight
Lift off all the fat that has set on the surface and discard
Cover tightly again and cook at 170 C for 1 hour or until the lamb is hot through the bone
If reheating straight from fridge, it may take 2 hours
If cooking and serving the same day, pour the liquid from the dish into a glass jug and let the fat rise to the top. Cover the lamb and let rest. Scoop off the fat and discard, there will be a lot of fat. Reheat in the microwave, season with salt and pepper if needed then pour back over the lamb to serve
Serves 6-8 Serve with herby, caper and garlic yoghurt sauce

Herby, Caper and Garlic yoghurt sauce

3/4 cup Greek Yoghurt

1/4 cup sour cream

1/4 cup capers, drained

2 cloves garlic, crushed

1/2 packed cup each mint and parsley leaves

1/4 cup oregano leaves

finely grated lemon zest

2 tbsp lemon juice

2 tbsp extra virgin olive oil

salt and pepper

Put all ingredients in a small food processor, season well with salt and pepper and blitz until smooth and bright green

Stout braised lamb shanks

2 tbsp vegetable oil

4 lamb shanks

1 diced onion

3 cloves of garlic, crushed

1 cup of stout

2 cups beef stock

1 tbsp tomato paste

Heat the oven to 140 C
Heat 2 tbsp vegetable oil in large dutch oven
Add 4 lamb shanks and sear until browned
Add 1 diced onion to the pan and cook until softened
Add garlic and cook for another minute
Add beef stock and tomato paste
Return lamb shanks to to dutch oven
Bring to a simmer then cover and put in oven
Braise for about 2 1/2-3 hours or until lamb is tender

Roast lamb

2kg leg of lamb
100g butter, softened
8 cloves of garlic, minced
20g rosemary, picked and chopped
Juice and zest of 1 lemon
25ml olive oil
100g butter, softened
Salt
Pepper

Preheat the oven to 200°C/190°C fan.

Remove the lamb from its packaging and pat dry with paper towel. Place in a Le Creuset 29cm Signature Oval Casserole. Leave for an hour to come up to room temperature.

With a sharp knife, poke holes into the skin of the lamb, about 1 to 1 ½ cm deep. This will allow the marinade to penetrate the lamb.

Place the softened butter into a bowl with the garlic, rosemary, lemon juice and zest, olive oil, salt and pepper and stir well to combine. Spread all over the lamb.

Place the lamb in the oven and cook for 1 hour, after 1 hour remove the lid and allow the lamb to brown for 30 minutes.

When the lamb is cooked, remove, and allow to rest for 10-15 minutes.

Lamb parsi in spicy gravy with lemon rice

100-150ml neutral oil for frying

3cm cinnamon stick

1-2 bay leaves

1-2 whole cloves

2 red onions, finely sliced

1 kg boneless lamb cut into bite sized chunks

2-3 cloves of garlic, crushed

thumb of ginger, grated

2 tsp Kashmiri chilli powder

1 tsp ground paprika

1 tsp ground turmeric

2 tsp salt

400g chopped tomatoes (canned or fresh)

3 tbsp brown sugar

40ml white vinegar

1 tsp garam masala

Lemon Rice

2 1/2 cups basmati rice

1 tbsp butter

1 tbsp olive oil

1 onion, sliced

5 cups of just boiled water

2 tsp salt

zest and juice of 1 lemon

handful of chopped fresh coriander

Serve with roti or naan

Lamb

Heat the oil in large saucepan or dutch oven
Add the cinnamon, bay leaves and whole cloves and stir for a minute
Add onions and cook gently until soft and caramelised
Add the lamb, garlic and ginger and cook for a few minutes
Add chilli powder, paprika, tumeric and salt and cook for 3-4 mins
Stir in chopped tomatoes and cook over a low heat until oil has separates from the tomatoes (do not rush this)
Add a splash of water if the meat starts sticking to the pan but not too much
Pour in enough water to cover the lamb (about 200ml)
Cover with lid and simmer over a low heat for 1.5 hours, or until lamb is tender
Top up with a little more water if needed
When lamb is cooked add the brown sugar, vinegar and garam masala and cook for a further 10-15 mins

Lemon Rice

Soak the rice in water for 20-30 mins
Drain then wash the rice until the water runs clear
Heat butter and oil in a heavy based saucepan with a lid
Add onion and cook until pale golden
Add the drained, washed rice, stirring with a wooden spoon until it starts to look translucent and sticks to the pan, about 3-4 mins
Add the just boiled water, then the salt, lemon zest and juice
Bring to boil then reduce heat to the lowest setting and cover
Cook for 15-20 mins until all water has evaporated
Rice should be fluffy and grains separated, not sticking together
Add chopped coriander

Plain Naan

3 cups plain flour

1 1/2 tsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/4 cup milk

1/3 cup greek yoghurt

1 tbsp melted butter, plus extra

3/4 cup warm water

Toppings (optional)

poppy seeds,, cumin seeds, chilli flakes, chopped fresh coriander or mint

Turn oven onto grill
Sift flour into a bowl, then add sugar, salt, baking powder and baking soda and mix to combine
Make a well in the centre and add milk, yoghurt, butter and water, mixing to a soft, pliable dough
On floured work surface knead for 5-7 mins until smooth
Divide dough into 6-8 portions
Roll out into oblong naan shapes about 15-17 cm long
Heat a non-stick frying pan over a medium high heat
Cook each naan on one side and then place on a baking tray and brush the uncooked side with melted butter and any toppings you want
Grill naan in oven until browned and blistered
Serve warm

Slow roasted Greek Lamb with chilli garlic broccolini

1 medium onion cut into wedges

4 garlic cloves, unpeeled, bruised

2 bay leaves

3 x 10cm sprigs fresh rosemary

1 x 1.6 bone in lamb shoulders

1 tbsp virgin olive oil

1 tsps dried oregano leaves

salt and pepper

1/2 cup chicken stock

1 medium lemon cut into wedges

Chilli Garlic Broccolini

1/2 cup water

2 long fresh red chillies, halved lengthways

2 garlic cloves, crushed

20 g butter

400g broccolini, trimmed

Preheat oven to 160 C
Oil the base of 1 large shallow sided oven tray
Add onion, garlic, bay leaves and rosemary to tray
Place a lamb shoulder on ech tray
Rub lamb with oil, then sprinkle with oregano. Season well.
Pour stock into base of tray and cover tray tightly with foil. Roast lamb for 5 hours
Increase oven temp to 200 C, remove foil from lamb, skim fat from the liquid and spoon pan juices over lamb
Roast lamb, uncovered for a further 10 mins or until juices are reduced and lamb is golden

Chilli Garlic Broccolini

Bring water, chilli, garlic and butter to the boil in a large saucepan over medium heat
Add broccolini, then cook covered for 4 mins or until broccolini is tender and water is almost evaporated
Serve lamb and pan juices with chilli garlic broccolini

Slow braised Tunisian Spiced Leg of Lamb (serves 8)

2 kilo leg of lamb

3 large red onions, halved through the root end

400g tin whole cherry tomatoes in juice

3 bay leaves

1 1/2 cups raw Farro or Barley cooked to the packet instructions

2 stems vine tomatoes

Lemon, Coriander and Pistachio salsa (see below)

Spice Glaze

1/4 cup apricot jam

1 tbsp runny honey

3 tbsp harissa paster

2 tsp cumin seeds

2 tsps smoked paprika

1 tsp each ground turmeric and cinnamon

4 cloves garlic, crushed

finely grated zest 1 lemon

salt and pepper

Preheat oven 140 C

Spice Glaze

Mix all the ingredients together in a bowl and season

Score the top and bottom sides of the leg 1cm deep in a crosshatch pattern and season generously with sea salt
Put the onions, tomatoes and bay leaves in the base of a large roasting dish and season with salt
Rub the underside of the lamb with a 1/4 of the glaze then place over the vegetables
Rub the top side with the remaining glaze pushing it into all the cuts
Cover with crumbled piece of baking paper, then foil, sealing tightly around the edges so no steam can escape and cook for 4 hours
Increase the oven temperature to 180 C fan bake
Transfer meat to a plate and cover lightly to rest
Stir the cooked grains into the pan juices then put back in the oven for 15 mins to heat through
Place the vine tomatoes in a baking dish and roast until the skins are starting break but not collapsing
Put the lamb back in the dish and pop the tomatoes around the outside or transfer everything from the pan to a large serving dish and add the lamb and tomatoes
Serve with the lemon, coriander and pistachio salsa

Lemon, Coriander and Pistachio salsa

4 tbsp olive oil

2 tbsp apple cider vinegar

2 cloves garlic, crushed

1 tsp runny honey

finely grated zest 1 lemon

1/2 cup pistachios, finely chopped

1 long red chilli, seeded and finely chopped

2 tbsp chopped coriander

sea salt and pepper

Whisk the oil, vinegar, garlic, honey and zest together in a bowl and season well
When ready to serve, stir in the remaining ingredients

Old school Lamb and Barley Soup

2 large hind leg lamb shanks

Sea salt and ground pepper

2 tbsp olive oil

1 each large carrot, brown onion and celery stick, chopped roughly

3 cloves garlic, crushed

2 bay leaves

2 tbsp thyme laves

3 tbsp tomato paste

5 cups chicken stock

3/4 cup barley, rinsed

2 cups thinly shredded white cabbage

1 cup frozen peas

2 tsp lemon juice

Preheat the oven to 150 degrees C
Season the lamb shanks well with salt and pepper
Heat the oil in large lidded ovenproof pot over a medium heat and brown the shanks on all sides
Transfer to a plate. Don't wash the pot
Add the carrot, onion, celery, garlic, bay leaves and thyme to the pot with a good pinch of salt
Cover and cook for 10 minutes, adding a splash of water if needed
Stir in the tomato paste and cook for 1 minute
Add the stock and the lamb shanks with their resting juices back to the pot and season with salt and pepper
Bring to the boil then cover with a lid and place in the oven for 2 hours
Uncover and stir in the barley then cover again and cook for a further 1 hour, or until the lamb is very tender and falling off the bone
Carefully lift out the shanks with a slotted spoon and place in a bowl
Add the cabbage and peas to the soup and cook on the stove top for a few minutes to wilt the cabbage
Strip the lamb off the bone, discarding any fat or gristle
Pull into in large bite sized pieces and add back to the soup along with the lemon juice

To serve

Ladle the soup into warm bowls. Serve with bread

Rosemary Garlic Shoulder Lamb

1 kg Boneless Lamb Shoulder

500g Baby potatoes

¼ cup Olive oil

1.5 tablespoon Garlic crushed

1 teaspoon Paprika

3-4 sprigs Rosemary

1.5 teaspoon Thyme

3/4-1 teaspoons Salt

½ teaspoon fresh crushed black pepper

Preheat the oven to 220 degrees °C.
Mix olive oil, minced garlic, finely chopped herb, paprika, salt and pepper.
Distribute the marinade evenly
Spread baby potatoes on a large roasting tray. Season with salt, pepper, and 2 teaspoons of oil. Place a trivet at the center and place the seasoned lamb.
Place the roasting tray at the center rack, make sure the lamb is positioned at the center of the oven.
Bake for 12 minutes at @220°C, reduce the temperature to 200°C, and bake until the internal temperature of the thickest part of the meat reaches 54–60°C internal temperature for medium rare. The lamb will cook further while resting and the temperature will reach up to 62°C.
Once out of the oven, cover the lamb loosely with foil and let it rest for at least 20 minutes.

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