Pinenut and Rosemary-Crusted Lamb Racks

Ingredients:

  • 1/2 cup fresh breadcrumbs
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped rosemary leaves
  • 50g butter, grated
  • 1/2 cup pinenuts
  • 1 rasher bacon, finely chopped (optional)
  • 2 lamb racks with 8 chops, well trimmed
  • 4 medium tomatoes, blanched and peeled
  • 1/2 cup beef or chicken stock
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped black or green olives

Method:

  1. In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.
  2. Roast at 2200C for 25-30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.
    Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
  3. Carve each loin in half.
  4. Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.

Braised Easy Carve Lamb Leg with Spring Vegetables

Ingredients:

  • 1 1/2 kg easy carve Lamb leg
  • 1/2 cup chicken stock
  • 400 g can cannelini beans, rinsed and drained
  • 600 g assorted spring vegetables (eg green beans, baby carrots, asparagus)

Method:

  1. Preheat the oven to 220C. Place the easy carve leg of lamb into a large baking pan and season with salt and pepper. Bake for 30 minutes. Remove from the oven, add the stock to the baking pan and cover tightly with foil.
  2. Reduce the oven temperature to 170C and return the lamb to the oven for 40 minutes. Remove from the oven and rest the lamb for 10 minutes in a warm place.
  3. Pour the cooking juices into a saucepan and add the beans and other vegetables. Bring to the boil and simmer covered until the vegetables are just tender.
  4. Serving Suggestion
    Serve lamb with cous cous and the vegetables. Accompany with cooking juices
  5. Preparation Time: 15 minutes
    Cooking Time: 1 hour 30 minutes

Spicy Lamb & Spinach Casserole

Ingredients:

  • 3 Tbsp vegetable oil
  • 500g diced lamb
  • 1 onion chopped
  • 3 garlic cloves, finely chopped
  • 1 Tbsp freshly chopped ginger
  • 6 black peppercorns, 4 whole cloves
  • 1 bay leaf & 3 cardamon pods, crushed
  • 1 tsp ground cumin &1 tsp ground coriander
  • 2 tomatoes, peeled, seeded and diced
  • 400g fresh spinach leaves, finely chopped
  • 1 tsp Garam Masala & 1/2 tsp cayenne pepper

Method:

  1. Heat a heavy based saucepan with 2 Tbsp vegetable oil, add diced lamb pieces in small batches and stir fry until evenly browned. Remove and set aside.
  2. Add remaining oil and sauté onion, garlic and ginger for 2-3 minutes.
  3. Add peppercorns, cloves, bay leaf, cardamom pods and all other spices, except garam masala. Stir fry for a few minutes until spices are fragrant.
  4. Return lamb to the saucepan, add 150ml water, tomatoes and season with salt; Bring to the boil.
  5. Simmer covered over low heat for approx 1 hour. Stir occasionally until lamb is tender and fragrant.
  6. Increase heat, stir through the spinach until wilted and all liquid has reduced to a thick green sauce.
  7. Stir in garam masala and fresh coriander leaves. Serve with steamed basmati rice and Indian style breads.
  8. Serve with fluffy mashed potato or steamed white rice.