Category: Lamb

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Lamb

Moroccan Lamb with Baked Pineapple Risotto

moroccan-lambIngredients

Risotto

  • 1/5 fresh King of Fruit pineapple
  • 1 cup rice
  • 1/2 a Spanish onion
  • 3/4 bunch of coriander stems
  • 5 garlic cloves
  • 2 cinnamon sticks
  • 3 apricots
  • 1 vanilla bean
  • 2 tbsp cumin seeds
  • 1 cup pinot gris
  • 500ml chicken stock

Lamb Cutlets

  • 12 frenched lamb cutlets
  • 3 garlic cloves
  • 1 red capsicum
  • 1/2 red onion
  • 1/4 bunch coriander stems
  • 2 tbsp cumin seeds
  • 1 bunch coriander leaves
  • 2 lemons
  • 4 tbsp olive oil

Method

Risotto

Dice the pineapple and apricots into centimetre cubes
Put the fruit, wine, rice, stock, cinnamon sticks and vanilla into a tagine (or a casserole dish)
Finely dice all remaining ingredients, grind the cumin seeds, and fry on high heat in a heavy saucepan
Mix everything in the tagine and bake at 180 degrees for half an hour, or until rice is cooked, fluffing up regularly with a fork

Lamb Cutlets

Dice 1/2 capsicum and other bits into a salsa, add the oil, juice from one lemon and marinate the cutlets for as long as you can. Ideally a few hours. A week might be too long. Don’t get carried away.
BBQ them with the 2 cinnamon sticks from the risotto, nom
Garnish with coriander leaves, cinnamon, lemon wedges and julienne capsicum
Drink some red wine. Lots of red wine.

Categories
Lamb

Mediterranean Lamb, Aubergine and Bean Salad

The flavours and ideas are a mix of Greek and Spanish. You’ve got to dice the lamb yourself, it’s much juicier that way. Roll the bits in salt, rosemary and mint. Dice the eggplant, roll that in salt and rosemary, cook them seperately in olive oil, deglaze with fresh lime juice. Cook the beans, keep them whole but take off any stumpy bits. Let it cool a little and add diced tomatoes, kalamata olives, fetta and shaved parmesan. Make a dressing with the deglazed lime juice and vino cotto (or a good balsamic vinegar).

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Lamb

Crusty Lamb Pies

Cheap cuts or chops if you’ve got time to slice, buy it diced if you haven’t. Roll in flour, braise with garlic, onion and rosemary. Simmer on low heat for an hour with tomatoes and tomato paste. Blind bake the pastry base, add the (strained) filling (freeze the meat  juice for stock). Put the top layer on and sprinkle the lid with lots of sea salt and finely diced rosemary. Bake until crispy. Serve with mash and tomato sauce if you must.

Categories
Lamb

Lamb and Mango Tagine

No garlic. That’s the rule. Silly I suppose when I have a kitchen full of it, but at least this dude won’t be bothering me. Garlic had become my crutch. I had to learn to walk without it.

Ingredients

  • Half a dozen or so of the shittest, cheapest lamb chops you can find, ripped in half
  • Handful of almonds
  • White Wine
  • Tomato Paste to taste
  • Salt, Pepper
  • Apricots, fresh if you can, tinned otherwise. Dried ones are too sweet, too dry and too Margaret Fulton
  • A mango or two, finely diced
  • Heaps of torn mint leaves
  • Cherry tomatoes, cut in half
  • Cinnamon
  • Zuccini
  • Kalamata Olives
  • Two Onions, diced and slightly caramelised in turmeric and cumin
  • Cumin
  • Cinnamon
  • Cumin
  • Cinnamon
  • Coriander seeds, beaten badly
  • Coriander leaves

Method

  • Put everything red or brown into a pot with half the apricots and simmer for 3 hours on a low heat with the white wine
  • Add everything else in five minutes before you want to serve it
  • Garnish
  • Cous Cous

Cost

You could feed about six people on this for $30 if you had some spices in the cupboard.

Photo

Looks terrible the next day plated up with zero love at work for lunch, but trust me, the taste is smashing. Sprinkle some fresh mint on this, dollop some yoghurt on the side and nail the cous cous et voila…

Categories
Lamb

Lamb Heart Pies

Sadly, not made with lamb’s heart. Just in heart shapes. I had to make dinner for 8 last night on a $5 a head budget in one hour. I diced a cheap leg into pie-size pieces, braised the bits and pulled it off with money and time to spare. The rocket was a little weary though, that brought the presentation marks down. Crispy garlic mash was a hit too.

Categories
Lamb

Teppanyaki Garlic Corn with BBQ Lamb

I started messing around with mirin a while ago, but now that I have my own brand new shit-hot BBQ I can really start teppanyaking like a king. The corn came out the best. Slightly charred on the char-grill, I basted the kernels with sweet sweet mirin, finely diced garlic and melted butter. I had a series of small (chef-like) oil-fires on my hands and the neighbours upstairs poked their heads out the window looking slightly concerend with all the smoke, but the results were outstanding. The lamb steaks were basted in mirin, garlic and rosemary. Bambino Bocconcini and basil made an appearance in the salad, along with some super-finely diced red cabbage for colour.

BBQ Lamb
BBQ Lamb