Category Archives: Lamb

Lamb Recipe’s

Slow-braised shoulder of lamb with onions, thyme, rosemary and balsamic

Balsamiclamb

Photography Andy Arnfield – The Gourmet Grocer

Here is one of my favourite ways to cook a delicious shoulder of lamb.  Full of rustic charm,  packed full of flavour and drenched in a rich sauce,  The meat just falls from the bone and is best served with a generous helping of creamy mashed potato!!! I just love winter !!!! Enjoy

Serves: 4

Cooking time: 8 hours

Ingredients

Braised shoulder of lamb

1 shoulder of lamb, rested for an hour at room temperature before cooking

8 sprigs of fresh thyme

2 sprigs fresh rosemary

8 medium onions, whole and peeled

250ml of balsamic vinegar

2 tbs brown sugar

Olive oil

Sea Salt

Black pepper

2 bulbs of garlic, peeled

Method

1. Preheat the oven to 180ºC

2. Rub olive oil into the shoulder of lamb, and season with salt and pepper. Add a little olive oil to the bottom of a large casserole pan/dutch oven, alongside the onions, thyme and rosemary. Sit the lamb on top and cook in the oven for 30 minutes until the lamb and onions have coloured.

3. Remove from the oven and add  the garlic to the dish. Turn the oven down to 120ºC, place the lid on the pan and cook the lamb for approximately 5 hours.

4. Now add the balsamic vinegar and brown sugar and continue to cook without the lid for a further 1-1 ½ hours, basting the lamb and onions in the vinegar liquid every 20 minutes.

5. Remove the lamb from the oven and place on the stove over a low heat. Reduce any excess liquid. Continue to baste the lamb in the liquid as you reduce.

7. Cut the lamb into 4 portions, and serve immediately with the onions, garlic and mashed potatoes.

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Massaman Lamb Shanks

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Photography Andy Arnfield – The Gourmet Grocer

It’s so cold in Sydney this weekend, due to the first significant snowfall in the mountain ranges so something big, bold and hearty was needed. Since moving to Australia I have developed a love for Thai food, as when I left the UK Thai restaurants were very few and far between. There are a few very well known curries from Thailand which include red, green, yellow, panang and the one I am using today the good old Massaman which is a rich salty sweet meaty curry, traditionally to which potatoes are added. This recipe is absolutely delicious and I like to serve with Roti Cani, which you can buy frozen from and good Asian foodstore. So this weekend wrap up warm and get your Massaman on!!!

Ingredients

1 tablespoon peanut oil
4 lamb shanks
1 brown onion
400ml  can coconut milk
3 tbs Massaman curry paste (I love Mae Ploy Brand)
2 star anise
1 cinnamon stick
1 cup chicken stock
400g small new potatoes
½ tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated (or coconut sugar)
chopped cashews, to serve
fresh coriander  leaves, to serve

Method

Preheat oven 180 degrees

Heat the peanut oil in a broad pan big enough to accommodate all the lamb shanks in a single layer, over a medium-high heat and brown the lamb shanks all over. Take your time with this, sealing the meat well and letting it develop a deep colour. Remove and transfer to a plate.

Halve and slice the onion thickly and fry it until soft. Open the can of coconut milk without shaking it, and spoon the top third of it into the pan. Add the Massaman curry paste, stirring until well combined and fragrant.

Add the remaining coconut milk, the star anise and cinnamon stick. Pour in the chicken stock and return the lamb to the pan, along with any juices which have collected on the plate. Bring everything up to the edge of a boil, cover and put into oven and cook for 1 hours.

Quarter the potatoes and add to pan. Stir in the fish sauce, lime juice and palm sugar. Return to the oven and let it cook for a further 1 hour, until the potatoes are tender and cooked through and the shank meat is falling from the bone.

Sprinkle with chopped cashews and fresh coriander leaves to serve.

 

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Moroccan Lamb Meatballs

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Photography Andy Arnfield – The Gourmet Grocer

Saturday night and the smell of cumin and coriander are wafting through the house, as dinner tonight comes in the form of delicious Moroccan meatballs, in a rich tomato sauce. The hardest thing about this dish, is rolling the little fellas,  and that’s not difficult. I like to serve this dish with a leafy feta salad and nutty brown rice.  I always make extras, as this dish warms up perfectly and there is nothing better for a midnight snack than a meatball sub, with lashings of mustard to help you sleep. Enjoy!

Serves 4

700g lamb mince
2 garlic cloves, crushed
2 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
1 tsp hot paprika
3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish
1 tsp salt
2-4 tbsp olive oil, plus extra for oiling
2 medium onions, finely chopped
3 x 7.5cm cinnamon sticks
3cm piece of fresh ginger, finely grated
400g can chopped tomatoes
1 tbsp clear honey
300ml lamb or chicken stock

For the chermoula
2 garlic cloves, roughly chopped
¼ tsp salt
1 tsp harissa paste or ½ tsp minced red chilli from a jar
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander ?seeds
¾ tsp paprika
Small pinch of saffron strands (optional)
1 tbsp lemon juice
20g fresh mint, leaves picked
2 tbsp olive oil

*Note you could also use a store bought chermoula paste.  The one from Simon Johnson and Christine Manfield are particularly good and available from the Gourmet Grocer store. www.gourmetgroceronline.com.au

01.Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
02.For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin and coriander seeds, paprika, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.
03.Heat 2 tbsp of the olive oil in a small flameproof casserole or large saucepan, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
04.Add the remaining oil (if needed), chopped onions and cinnamon sticks to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden. Stir in the grated ginger and fry for 1 minute more. Add the tomatoes, honey, lamb stock and 2 tbsp of the chermoula, then bring to a simmer. Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely. Stir in the remaining chermoula, season, scatter with the shredded mint leaves and serve with buttered couscous or pasta.

Adapted from recipe http://www.deliciousmagazine.co.uk/recipes/lamb-and-mint-meatball-tagine-with-chermoula/

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Sticky Asian Lamb Ribs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

I don’t know anyone who cannot resist a big bowl of lamb ribs which are slow cooked to perfection. There are so many ways you can make these delicious morsels but my favorite has to be sticky Asian style. The video above shows you how quick and simple they are to prepare and also I didn’t leave to marinate on this occasion,  but if you have the time it really adds to the flavour. Serve as a scrummy entree or as a snack to have with drinks!

Ingredients

1 Kilo Lamb ribs
1 tbsp grated ginger
2 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp hoisin sauce
1 tbsp honey
1 tsp soy sauce
1 the juice from lime
2 tsp toasted sesame seeds

Method

1.Place the ribs into a large bowl with the ginger, Chinese rice wine, sesame oil and 3 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.

2.Preheat the oven to 175ºC. Place the ribs and marinade into a large baking dish, cover with a sheet of baking paper (this prevents burning)  cook for 2 ½ hours or until very tender. Set the ribs aside and allow to cool slightly.
 3.Sprinkle with the sesame seeds a squeeze of lime and serve.-

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by | May 2, 2016 · 2:26 am

Sticky Asian Lamb Ribs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

I don’t know anyone who cannot resist a big bowl of lamb ribs which are slow cooked to perfection. There are so many ways you can make these delicious morsels but my favorite has to be sticky Asian style. The video above shows you how quick and simple they are to prepare and also I didn’t leave to marinate on this occasion,  but if you have the time it really adds to the flavour. Serve as a scrummy entree or as a snack to have with drinks!

Ingredients

1 Kilo Lamb ribs
1 tbsp grated ginger
2 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp hoisin sauce
1 tbsp honey
1 tsp soy sauce
1 the juice from lime
2 tsp toasted sesame seeds

Method

1.Place the ribs into a large bowl with the ginger, Chinese rice wine, sesame oil and 3 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.

2.Preheat the oven to 175ºC. Place the ribs and marinade into a large baking dish, cover with a sheet of baking paper (this prevents burning)  cook for 2 ½ hours or until very tender. Set the ribs aside and allow to cool slightly.
 3.Sprinkle with the sesame seeds a squeeze of lime and serve.-

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Indian Toad In The Hole

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Photography Andy Arnfield – The Gourmet Grocer

OK I know we are moving away from something conventional, but I’m sure you will love it! We have all heard of the famous British dish, toad in the hole, made by cooking delicious pork sausages in Yorkshire pudding batter. I thought  however, I would incorporate this institution with my favourite cuisine Indian in the vise of lamb seekh kababs. Cooking the delicious lamb kababs in the fluffy spiced up Yorkshire pudding then topping with mint raita, mango chutney plus fresh onion tomato salad is simply delicious. I hope you enjoy this as much as we do and challenge you to not to scoff more than just one ;0)

 

Seekh Kabab

INGREDIENTS
1 kilo lean minced lamb
1 egg
2 tablespoons green chilli paste
1 onion finely chopped
1 tablespoon freshly roasted and ground coriander powder
1 tablespoon garam masala
1 large bunch finely chopped fresh coriander
1 teaspoon salt

INSTRUCTIONS
Place the lamb mince in a large bowl
Mix in the other ingredients and begin working the minced lamb with your hands.
When all the ingredients are nicely mixed
Once it’s all ready, after about five minutes of kneading, form the meat into kebab shapes. If you have large skewers , be sure to squeeze the meat onto the skewers.
Place the sheek kebabs over hot coals or grill, turning regularly until the meat is cooked through.

Yorkshire Pudding Batter

1 cup flour
1 cup milk
1 cup eggs
1tbs curry powder
salt and pepper to season

Whisk all together and let rest for one hour

To make your Indian toad in the hole, preheat your oven to 200C degrees slice your cooked seekh kabab and fill half a Yorkie tin and then cover with batter 3/4 way up the pan. Cook until golden brown and all puffed up. Serve immediately with tomato onion salad, mint raita and mango chutney

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Wasabi Mustard Honey Lamb Racks with Parmesan Rosemary Crust

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Photography Andy Arnfield – The Gourmet Grocer

Who doesn’t like lamb! And especially when combined with wasabi mustard!!! This dish is simply divine, especially with the “herby” Parmesan crust.  I like to serve this dish with a cheesy potato bake and fresh green salad. Enjoy ;0)

3 Tbsp wasabi mustard

3 Tbsp honey

2 garlic cloves, crushed

2 x 8 rib lamb racks

1/2 cup grated Parmesan

1/2 cup fresh bread crumbs

2 Tbsp finely chopped fresh rosemary

Olive oil

1.Preheat oven to 180 degrees.

2. Heat roasting pan on stove top and add tablespoon of olive oil. Once smoking hot brown lamb racks on all sides.

2.Mix together the honey, mustard and garlic in a small bowl then spread evenly over lamb racks.

3. Combine bread crumbs, Parmesan, and rosemary and  press mixture evenly across the lamb racks to coat.

4.Place lamb racks, crust-side up, on an appropriate sized tray. Drizzle with olive oil and bake for 25 minutes for medium rare.

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Lamb Biryani with Saffron Butter and Whole Spices

Biriyani

 

Photography Andy Arnfield – The Gourmet Grocer

Recipe Maunika Gowardhan

I just love the flavours of Indian food and one of my favourites it the good old Biryani.  There are a multitude of recipes out there and is made differently depending on where you are in India or Pakistan, but this is one I love and use all the time. There are various communities in India that make finger licking biryanis with recipes handed down through generations and are renowned for melt in your mouth slow cooked pots of meat & rice ensuring the juices are soaked in by the rice grains. Sealed pots ensure the moisture is intact and opening dish at your dinner table serving out the biryani with the steam and aromas wafting through make for a delightful meal. You could always use chicken in this recipe instead of the lamb and reduce to cooking time to suit.  I also like to top mine off with fried red onions and fresh green chilli. Enjoy !

Ingredients

Serves 6

600gms shoulder of lamb on the bone cut into cubes
1 tsp turmeric powder
3 tbsp Greek yoghurt
Pinch of salt

To cook the lamb;

4 tbsp vegetable oil
1 bay leaf
5 green cardamom pods
4 cloves
3cm cinnamon stick broken
2 medium onions finely sliced
6 cloves of garlic pounded to a paste
2” peeled ginger pounded to a paste
1 tsp Kashmiri red chilli powder
1 tsp cumin powder
½ tsp fennel powder
2 tbsp tomato puree
80mls water
2 tbsp melted butter
Generous pinch of saffron infused in 2tbsp of warm water
1 tbsp finely chopped mint
1 tbsp finely chopped coriander
Red onion, lemon wedges and mint chutney to serve

For the rice;

500gms basmati rice washed & drained
2 bay leaves
3 green cardamom pods
1lt water or vegetable stock
Salt to taste

Method

In a mixing bowl add the lamb, turmeric powder, Greek yoghurt and salt. Mix well making sure all the pieces are well coated. Set aside and leave to marinate for 2 hours or overnight.

Heat the vegetable oil in a heavy based pan and add all the whole spices. As they start to crackle add the chopped onions. Sauté the onions on a medium heat for 10-12 minute until they soften and turn light brown. Add the garlic and ginger paste and fry stirring well for a couple of minutes. Add the powdered spices and cook for a further two minutes. At this stage add the marinated meat stir well making sure to mix the spices with the lamb pieces. Tip in the tomato puree and fry sealing the lamb cubes for a 3-4 minutes. At this stage add the water. bring to a simmer and cover the sauce pan cooking the lamb for 45minutes. Give it a stir half way through making sure the lamb is tender and the masala thickens. The masala should reduce and coat the lamb pieces.

Preheat the oven to 180c (Gas mark 4). Ten minutes before the lamb is ready bring a large sauce pan with a litre of water to boil. Add the rice, bay leaf, cardamom pods and salt. Bring to a boil and cook the rice for 7-10 mins until three quarters done (the rice grain if broken should have a slight bite to it) Drain the rice and set aside.

Brush the base of a deep casserole with melted butter. Cover the base with a layer of rice about a third followed by a third of the lamb along with its sauce followed by another layer of rice and a teaspoon of the saffron water. Repeat each layer finishing off with a layer of rice and a drizzle of saffron water, chopped mint and leftover melted butter. Cover the dish with grease proof paper and a tight fitting lid. Place the dish in the oven for a final cooking time of 25minutes. Once done fork the rice gently, garnish with coriander and serve warm with onion rings, mint chutney and lemon wedges.

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Lamb Pea and Peach Salad

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I decided to do a bit of shopping at Gourmet Grocer HQ, and decided to use three of my favourite products in this yummy salad. Noble Handcrafted French Orleans White Wine Vinegar infused with Egyptian Heirloom Organic Lemon Peel. Noble Handcrafted Bourbon Barrel Maple Syrup and Joseph La Casetta balsamic, barrel aged for a minimum of five years following a slow woodfire reduction. Lingering, madeirized and slightly sweet, this powerful vinegar instantly transforms any dish. This salad is delicious and is always a show stopper enjoy. ;0)

Serves 4

Ingredients

2 tablespoons Joseph La Casetta balsamic vinegar
1 tablespoon Noble Handcrafted maple syrup
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon light soy sauce
1 clove garlic, finely chopped
3 x 250g lamb backstraps

For The Salad Dressing

2 tablespoons extra virgin olive oil
1 tablespoons Noble Handcrafted White Wine  vinegar
2 teaspoons Dijon mustard
salt and pepper to taste

For the Salad

1/2 small red onion, thinly sliced
2 ripe peaches, halved, stoned, cut into thin wedges and charred
100g frozen peas
100g snow peas, blanched
1 Lebanese cucumber halved and sliced
1 tablespoon pine nuts, roasted
150g Persian feta cheese
1 cup mint leaves

Method

Place vinegar, maple syrup, oil, mustard, soy sauce and garlic in a ziplock bag. Add the lamb and give the bag a good rub making sure the meat is well coated, make sure there is no air left in the bag and refrigerate for 3 hours or overnight.

Heat an oiled chargrill pan or barbecue over medium–high heat. Drain lamb and reserve marinade. Cook lamb, turning every minute and lightly basting with reserved marinade, for 6 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 8 minutes. Season with salt.

Meanwhile, to make salad dressing, combine oil, vinegar, and mustard in a small bowl and whisk until emulsified. Season with salt and pepper

Combine onion, peaches, snow peas, peas cucumber and pine nuts in a large bowl. Drizzle over dressing and toss gently to combine.

Cut each lamb backstrap on the diagonal into thick slices. Divide salad among plates, then top with lamb. Scatter with feta cheese and season to serve.

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Lamb Shank Guinness Pot Pie

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Photography Andy Arnfield – The Gourmet Grocer

Pulling out the winter warmers at the moment so a visit to my local butcher Darling Street Meats to get some delicious lamb shanks is in order. I love lamb shanks as when slow cooked you can do loads of stuff with them from sliders to soups and pies to stews. Here is a show stopper that always gets a gasp when it is brought to the table! It’s a really easy dish to prepare and the result are not only stunning but delicious. Tip! in my opinion the best store bought puff pastry is by Careme which is available in good gourmet food stores and deli’s. Enjoy ;0)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Serves 4

Ingredients

100g plain flour
2 tbsp olive oil
4 lamb shanks, approx. 350g each
1 red onion, peel, roughly chopped
1 celery stalk, chopped
1 parsnip, chopped
2 carrots, chopped
3 garlic cloves, peel, chopped
4 sprigs fresh rosemary, chopped
4 large dates, pitted, roughly chopped
1 tbsp Worcestershire sauce
350ml Guinness
750ml good quality chicken stock
1 tbsp tomato paste
Juice of 1 lemon
2 sheets good quality store-bought puff pastry
Egg yolk mixed with a little milk for glazing
Olsson’s sea salt
Freshly ground black pepper
Method

Preheat the oven to 160C.
Place the flour in a plastic bag, add a pinch of salt and pepper, add the lamb shanks and shake well to coat.
Heat 1 tbsp of olive oil in a large pan, add shanks and cook to brown then remove to a plate.
Add onions, carrot, celery, and garlic to the pan with the rest of the oil and cook for 5 minutes until softened.
Stir in the remaining flour from the bag. Add rosemary, dates, Worcestershire sauce, Guinness, stock, tomato paste, and lemon juice, and stir well to incorporate. Bring to the boil.
Return lamb shanks to the pan, cover with a heavy lid or foil and place in the oven to cook for 3-3½ hours, or until the meat is falling off the bone easily. The sauce should be nice and thick – if it’s not, boil it down to reduce it a little more.
Take the lamb shanks from the oven and set aside to cool.
When cool enough to handle, remove the meat from the bones (keeping the bones to one side for presentation later) and cut into chunks.
Mix with the thickened sauce and divide between 4 small (500ml) oven-safe bowls.
Turn the oven up to 200C.
Cut out lids from the pastry, making sure that they are about 2cm larger than the bowls all the way around and cut a small criss-cross in the centre of each.
Stand the bone in the middle of each pie then place the pastry over the top, with the bone sticking up through the criss-cross and the edges of the pastry overhang the sides of the bowl.
Brush pastry lids with a little egg wash and return to the oven to bake for 20-25 minutes, until pies are hot and the pastry is puffed and golden. Serve.

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