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Lamb Recipes

Slow-Cooked Lamb with Garlic and Rosemary

Ingredients

  • 1/2 cup malt vinegar
  • 1/2 cup brown sugar
  • 1 tbsp olive oil
  • Sea salt and cracked black pepper
  • 1 x 2.5kg lamb shoulder bone in
  • 18 single-cloves of garlic
  • 6 sprigs of rosemary
  • SERVES 6

Method

  1. Preheat oven to 180c
  2. Place the vinegar, 1/4 cup sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes
  3. 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 30 minutes
  4. Remove the foil and roast for a further 30 minutes or until lamb is cooked to your liking. Serve with the roasted garlic

Recipe source: Donna Hay (2013) The New Classics

Red Wine and Herb Lamb Shanks

Ingredients

  • 2 tbsp olive oil
  • 8x 250g lamb shanks
  • 2 leeks, trimmed and sliced
  • 1 onion, sliced
  • 6 cloves garlic
  • 6 sprigs each thyme and oregano
  • 2 tbsp plain flour
  • 2 cups (500ml) red wine
  • 1 litre beef stock
  • SERVES 8

Method

  1. Preheat oven to 180c
  2. Heat the oil in a large non-stick pan over high heat. Cook the shanks, in batches, for 1-2 minutes each side or until browned. Remove from pan and place in a baking dish. Set aside
  3. Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2-3 minutes. Add the flour and stir to combine. Cook for a further 1-2 minutes, add the wine and stock and bring to the boil
  4. Pour over the shanks, cover and roast for 2 1/2 hours, turning every 30 minutes
  5. Serve with polenta or mash

Recipe source: Donna Hay (2013) The New Classics

Lamb Rack with Cauliflower, Almonds and Anchovies

Ingredients

  • 1 head cauliflower
  • Olive oil, for cooking
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried chilli flakes
  • 1 large (8-10 bone) lamb rack, French trimmed
  • Sea salt
  • 10 white anchovies, chopped
  • 1/4 bunch parsley, roughly chopped
  • 1/4 bunch mint, roughly chopped
  • 2 tbsp toasted almonds
  • 1 tbsp olive oil
  • Zest and juice of 1 lemon
  • Freshly ground black pepper
  • 4 fresh anchovies
  • SERVES 4

Method

  1. Preheat oven to 180c
  2. Trim two-thirds of the cauliflower into golf ball sized florets, grate the rest to make up 1 cup and set aside
  3. Drizzle the florets with olive oil and then toss in the fennel, cumin and coriander seeds and the chilli, then place in a roasting tray
  4. Season the lamb rack with sea salt and then seal in a little oil in a hot frying pan until golden brown all over
  5. Lay the rack on top of the cauliflower florets and roast for 10-12 minutes
  6. Combine the grated cauliflower, anchovies, parsley, mint, almonds and olive oil in a bowl
  7. Add the lemon zest and juice to taste. Season well with salt and pepper
  8. Arrange the lamb and florets on a serving plate then sprinkle the grated cauliflower over the top and add an anchovy as garnish

Recipe source: Josh Emett (2013) Cut

Char-Grilled Capsicum and Lamb Burger

Char-Grilled Capsicum and Lamb Burger

Ingredients

  • 2 red capsicums
  • Olive oil, for brushing
  • 400g lamb mince
  • Sea salt and cracked black pepper
  • 4 burger buns, halved
  • Cucumber raita (see recipe below)
  • Jalapeno relish (see recipe below)
  • Baby spinach leaves
  • SERVES 4

Method

  1. Heat a char-grill pan or BBQ over high heat
  2. Brush the capsicum with oil and char-grill or BBQ, turning occasionally, for 20 minutes or until blackened
  3. Place in a bowl, cover with plastic wrap and allow to cool slightly. Peel off the skins, slice and set aside
  4. Place the mince, salt and pepper in a bowl and mix well to combine
  5. Divide into 4 and shape into thin patties
  6. Brush the patties with oil and char-grill or BBQ for 2-3 minutes each side or until cooked through
  7. Brush the bun halves with oil and place on a baking tray
  8. Grill under a preheated hot grill for 1 minute or until golden. Set aside.
  9. Spoon the cucumber raita and jalapeño relish onto the buns
  10. Top with patties, capsicum and baby spinach to serve

Cucumber Raita

Ingredients

  • 1 cup thick Greek-style yoghurt
  • 1/4 cup grated Lebanese cucumber
  • 1 tbsp finely chopped mint leaves
  • 1 clove garlic, crushed
  • Sea salt

Method

  1. Place all the ingredients in a bowl and stir to combine

Recipe source: Donna Hay (2013) The New Classics

Jalapeno Relish

Ingredients

  • 1 1/4 cup pickled jalapeno peppers
  • 1 clove garlic, crushed
  • 1/4 cup caster sugar
  • 1 cup tomato puree
  • Sea salt

Method

  1. Place all the ingredients in a small saucepan over high heat
  2. Bring to the boil and cook for 5 minutes or until thickened. Set aside to cool

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