Thyme Lamb Cutlets

Fresh thyme leaves and zesty lemon rind and juice keep these cutlets moist as they cook. The warm bean salad is a great side with the lamb.

---

Preparation time: 10 min • Cooking time: 15 min
Difficulty: Easy • Serves: 4

---

Ingredients

12 lamb cutlets
Grated rind and juice one lemon
2 tbsp fresh thyme leaves, roughly chopped
150g baby green beans, trimmed
2 tomatoes, diced
2 tbsp French dressing
Lemon wedges

Method

1. Brush each cutlet lightly with oil. Season with salt and pepper and sprinkle each with lemon rind and thyme. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets.
2. Cook cutlets on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only.
3. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing.
4. Serve with the lamb cutlets and lemon wedges.

Recipe notes

Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.

Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Roast Lamb Shoulder with Rosemary, Garlic and Lemon

---

Preparation time: 10 min • Cooking time: 1¾ hrs
Difficulty: Easy • Serves: 4

---

Ingredients

1 lamb shoulder, bone-in
4 x 10cm rosemary sprigs
10 organic garlic cloves
1 lemon (zest and juice)
3 cloves garlic
⅓ cup lemon thyme leaves
50 ml extra virgin olive oil
salt flakes and freshly milled black pepper to taste
4 brown onions (unpeeled and halved)
3 capsicums (red, yellow and green)

Method

1. Pre set the oven to grill mode. Using a sharp paring knife, make 10 small incisions into the lamb and insert a rosemary sprig and a garlic clove into each cut. Combine in a blender the olive oil, lemon zest and juice, 3 garlic cloves, lemon thyme and seasoning. Rub this well into the lamb and place onto a roasting tray.
2. Place into the oven and allow to brown using the grill mode, watching carefully so that it does not burn. Turn over and brown the bottom side. Switch the oven to convection mode and set to 180°C. Turn the leg so that the skin and meat face the top and roast for 45 minutes, basting several times.
3. After 45 minutes, add the halved capsicums and onions to the lamb tray and roast for 30 minutes. Remove from the oven and allow to rest (covered) for 20 minutes.
4. Remove the skins from the capsicums and discard. Carve the Lamb and present with the onions and roasted capsicums.

Lamb Wrap

A quick and nutritious pack lunch staple, wraps are a delicious sandwich option. Add lamb, lettuce, tomatoes, onion, basil and extra rosemary to each, and then roll up the flat bread.

---

Preparation time: 10 min • Cooking time: 10 min
Difficulty: Easy • Serves: 2

---

Ingredients

300g lamb round or topside steaks
½ tbsp fresh rosemary leaves
2 Lebanese bread rounds or tortillas, warmed
A little mayonaise (optional)
Shredded lettuce
A few halved cherry tomatoes
1 spring onions, chopped
A few basil leaves
Extra 1 tsp fresh rosemary leaves

Method

1. Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.
2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
3. Slice lamb. Spread bread with mayonnaise. Add Lamb, lettuce, tomatoes, onion, basil and extra rosemary to each, and then roll up the bread.

Recipe notes

You can replace the Lamb round or topside steaks with Lamb eye of shortloin/backstrap or fillet/tenderloin.

You can use a brush to lightly oil the meat or a light spray of oil.

Always rest meat after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the Lamb from the barbecue to a plate and loosely cover with foil. Allow the Lamb to rest in a warm place.

Lamb Curry With Kumara and Spinach

Its true, casseroles and curries taste even better the next day; their flavour mellows beautifully. This lamb curry is certainly one to do ahead, add the spinach when you reheat it.

A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.

---

Preparation time: 15 min • Cooking time: 1½ hrs
Difficulty: Easy • Serves: 4

---

Ingredients

750g diced lamb forequarter
2 tbsp mild curry paste
2 cups beef stock
400g kumara (orange sweet potato), peeled and diced
½rac12; cup coconut milk
150g pkt of baby leaf spinach
steamed rice to serve

Method

1. Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a medium-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
2. Add the curry paste to the pan and heat until fragrant. Pour in the stock. Bring to the boil, and then reduce heat to simmering point.
3. Return the lamb to the pan, simmer partially covered for 1 hour. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed. Add a little water if needed.
4. Add kumara and coconut milk, simmer partially covered for a further 30 minutes. Add spinach just before serving. Serve with steamed rice.

Recipe notes

Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.

Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.

Lamb and Red Bean Casserole

An uncomplicated recipe that brings lamb and other simple ingredients like carrots, tomatoes and kidney beans together beautifully. It makes for a great family meal.

A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.

The best lamb cuts for or casseroling or braising include diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.

---

Preparation time: 15 min • Cooking time: 1½ hrs
Difficulty: Easy • Serves: 4

---

Ingredients

750 gm diced lamb forequarter
2 small carrots, chopped
2 sticks celery, chopped
2 can can peeled tomatoes
2 cups beef stock
½ cup red wine
310g can red kidney beans, rinsed
Mashed potato to serve

Method

1. Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a moderately-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
2. Add the carrots and celery to the pan and cook for 1 minute or until softened. Add the tomatoes and stock. Bring to the boil, and then reduce heat to simmering point.
3. Return the lamb to the pan, simmer partially covered for 1 hour. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed. Add a little water if needed. Add the kidney beans and cook 30 minutes more until Lamb is very tender. Serve with mashed potato.

Recipe notes

Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.

Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.

Braised lamb shanks, cumin, coriander, chilli and chutney

---

Preparation time: 45 min • Cooking time: 3 hrs
Difficulty: Easy • Serves: 4

---

Ingredients

4 medium lamb shanks (trimmed and frenched)
500 ml Extra Virgin Olive oil
salt flakes and pepper to taste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tbsp dried chilli flakes
1 medium brown onion (diced)
1 carrot (peeled and diced)
2 sticks celery (washed and diced)
2 springs fresh rosemary (12cm length)
3 tbsp tomato chutney
150 ml Chianti (light Italian red wine)
330 gm tinned diced tomato
1 Litre Beef stock
2 Bay leaves
4 small brown onions (cut into halves and roasted cut side down)
400 gm butternut pumpkin (cut into cylinders and roasted)
400 gm parsnips
50 gm unsalted butter
200 ml cream
150 ml milk
1 cup assorted herbs

Method

1. Heat a large heavy based braising pan and add the oil. Season the lamb shanks well, place into the pan and brown well on all sides, then transfer to a holding plate.
2. Place the cumin and coriander seeds into a saucepan and heat up until fragrant. Transfer to a mortar and pestle and grind until fine.
3. Place the onions into a heated pan with a little oil and cook until lightly brown. Then add the carrots, celery and whole rosemary sprigs. Continue until lightly browned, then add the red wine and stir well to dissolve all the sediments.
4. Add the stock, diced tomato, chutney, spices, bay leaves and lamb shanks. Place a lid on the pan and transfer to a pre-heated oven set at 160°C.
5. Cook slowly for two to three hours or until very tender. Remove from the oven, discard the rosemary and bay leaf and check for seasoning.
6. Remove the lamb shanks to a plate and set aside. Place the strained sauce into a saucepan, bring to a boil and reduce until slightly thick. Combine the shanks and reduced sauce, cover and keep warm until required.

Parsnip puree

Peel and core the parsnips, cut into dice and place into a saucepan with the butter. Cook gently for 5 minutes then add in the cream and milk. Cook until tender, drain, place into a blender and puree with a little of the strained liquid. Season well and set aside.

Barbecued butterflied lamb leg with herb mayonnaise

Recipe notes:

Ask your butcher to bone and butterfly the leg of lamb for you. Barbecue this lamb cut to more than medium, so all of the meats stays juicy, and always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.

---

Preparation time: 20 min • Cooking time: 40 min
Difficulty: Easy • Serves: 4

---

Ingredients

1.5kg leg of lamb, boned and butterflied
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
1 tbsp Dijon mustard
A selection of raw and blanched seasonal vegetables

Herb mayonnaise
1/2 cup whole egg style mayonnaise
Fresh chives, dill, parsley or coriander, chopped lemon juice

Method

1. Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.
2. Place the Lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the Lamb for 20 minutes, turn and cook for a further 20 minutes.
3. Place the Lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the Lamb for 20 minutes, turn and cook for a further 20 minutes.
4. To make Herb mayonnaise: Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.