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| | From:  ANNIE24447 (Original Message) | Sent: 8/29/2007 2:33 AM |
Tomato Berbere Lamb Shanks
Serves 4-6
Lamb shanks like you’ve never had them before �? garnished with ginger and Berbere spices in a thick tomato sauce for a perfect winter treat.
Ingredients
2 tsp Gregg’s Roasted Berbere
Spice Seasoning
2 Tblsp flour
4-6 lamb shanks
1 Tblsp oil
1 onion, peeled and sliced
1 tsp each minced garlic and ginger
2 stalks celery, sliced
2 parsnips, peeled and sliced
3-4 tsp Gregg’s Roasted Berbere
Spice Seasoning
420g can Wattie’s Extra Rich and
thick Condensed Tomato Soup
2 Tblsp chopped fresh coriander or mint
Method
Combine Gregg’s Roasted Berbere Spice
Seasoning and flour in a plastic bag;
toss lamb shanks one at a time in the seasoning.
Heat the oil in a large non-stick frying pan brown
the lamb shanks evenly, turning frequently.
Transfer them to a casserole dish.
Gently fry onion, garlic, ginger, celery and
parsnips in the residue oil, until tender,
but not brown. Increase heat, stir in Gregg’s
Roasted Berbere Spice Seasoning and cook
for 1 minute. Add Wattie’s Extra Rich and
Thick Condensed Tomato Soup with a can
of water, stir to combine until the sauce is boiling.
Pour over the browned lamb shanks,
cover and cook at 180°C for 1 hour 40 minutes
or until the shanks are tender.
Just before serving, season with salt and pepper.
Garnish with coriander or mint.
Serve with rice or mashed potatoes,
and your favourite winter greens. |
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Honey Mustard Lamb Cutlets
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
8 New Zealand Lamb cutlets
15ml/3 tsp honey mustard
40g/1½oz porridge oats
30ml/2 tbsp sesame seeds
Salt and freshly ground black pepper
30ml/2 tbsp freshly chopped mint For the sauce
200g creamy fromage frais
30ml/2 tbsp freshly chopped mint
2 spring onions, finely chopped
2.5ml/ ½ tsp paprika Method
Pre-heat oven to 200°C/400°F/Gas Mark 6.
Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat.
Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they are completely coated.
Arrange on a baking tray and cook for 20 minutes until just tender.
Meanwhile, mix the fromage frais with the mint and spring onions and add almost all the paprika. Turn it into a bowl and sprinkle the top with the remaining paprika, and garnish with a sprig of mint, if available.
Serve as a dipping sauce for the cutlets. Hints and Tips
Fry the cutlets, if preferred: heat 15ml/1 tbsp oil in a pan, add the cutlets and cook for about 5 minutes on each side until golden brown and tender.
Greek yoghurt makes a good substitute for fromage frais. |
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Lamb and Bean Hotpot
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 2
Ingredients
2 New Zealand Lamb chump chops, trimmed
15ml/1 tbsp sunflower oil
1 medium onion, chopped
100g/4oz baby mushrooms
1 medium leek, trimmed and chopped
1 medium carrot, thickly sliced
200g can butterbeans
5ml/1 tsp caraway seeds
15ml/1 tbsp plain flour
450ml/¾ pt lamb stock
15ml/1 tbsp dry sherry (optional)
Salt and freshly ground black pepper Method
Heat the oil in a heavy base pan, add the chops and brown quickly.
Remove from the pan, add the onion to the remaining fat and cook until starting to colour, then stir in the mushrooms, leek and carrot.
Cook for 2 more minutes then blend in the flour and, off the heat, gradually stir it the stock.
Bring the sauce to the boil, return the chops to the pan, reduce the heat, check for seasoning then cover the pan and simmer gently for 20 minutes.
Check the dish occasionally in case it starts to stick. Stir in the beans and sherry if used, check for seasoning then simmer for a further 10 minutes until heated through and the lamb is tender. Hints and Tips
If preferred the hot pot can be cooked in the oven. It will take 45 minutes at 180°C/350°F/Gas mark 4 plus an extra 15 minutes once the beans have been added.
Double quantity of this recipe would make an ideal meal for four people. ---
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Lamb Cutlet Dip
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
4 New Zealand Lamb cutlets, trimmed For the Glaze
15ml/1 tbsp tomato ketchup
30ml/2 tbsp plum jam
10ml/2 tsp Worcestershire sauce
2.5ml/½ tsp French mustard
10ml/2 tsp lemon juice
90ml/6 tbsp mayonnaise
Whole radish, carrot, cucumber and celery sticks to accompany the cutlets
Tacos chips, optional
Method
Preheat the grill, arrange the cutlets on the grill pan.
Blend together the tomato ketchup with the jam, Worcestershire sauce, mustard and lemon juice.
Brush the glaze over the cutlets and grill for 5-10 minutes until golden brown. Turn cutlets again and cook until tender.
Blend the mayonnaise into the remaining glaze. Check for seasoning and turn into a small bowl.
Arrange the cutlets around the bowl with whole radish, carrot, celery, cucumber sticks and tacos chips, so all the ingredients can be dipped into the sauce. Hints and Tips
Kids will love this way of eating cutlets but make sure there are plenty of paper serviettes at hand.
When the weather is fine try cooking these cutlets on the barbecue.
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Lamb Cutlet Wraps
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6
Ingredients
6 New Zealand Lamb cutlets, French trimmed
200g/7oz mozzarella cheese, chopped
50g/2oz sun-dried tomatoes in oil, chopped
15ml/1 tbsp freshly chopped rosemary
1 garlic clove, crushed
450g/1lb puff pastry
Fresh rosemary sprigs
Beaten egg for glaze Method
Preheat oven to 200°C/400°F/Gas Mark 6. Quickly brown the trimmed cutlets in a dry pan so they are evenly browned.
Roll out the pastry and cut it into 6 x 15cm/6in squares.
Mix the cheese with the tomato, rosemary and garlic and place a little in the centre of each square.
Place a cutlet on top of the filling then add more cheese mixture.
Fold three corners of the pastry over the cutlet as a folded envelope and secure the corners together with a cocktail stick.
Egg glaze the pastry then bake the wraps for 15-20 minutes until well risen and golden brown.
Replace the cocktail sticks with rosemary sprigs and serve slightly warm. Hints and Tips
Perfect finger food for an outdoor party but don't forget to provide lots of serviettes.
Grated Cheddar cheese could be used in place of mozzarella.
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Lamb Pears
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Serves: 4
Ingredients
8 New Zealand Lamb cutlets, trimmed
375g ready-to-use puff pastry
Beaten egg for glaze
50g/2oz continental liver sausage
1 small onion, grated
Grated rind of ½ lemon
10ml/1 dsp port
10/ml/1 dsp redcurrant jelly For the sauce
60ml/4 tbsp port
30ml/2 tbsp redcurrant jelly
Juice of ½ lemon
5ml/1tsp arrowroot Method
Dry fry the cutlets until brown on each side. Leave to cool. Beat the liver sausage together with the onion, lemon rind, port and jelly.
Remove the bone completely from 4 of the cutlets and sandwich together one boneless and one bone-in cutlet with a quarter of the liver sausage mixture.
Roll the pastry to 50cm/20in length and cut our 4 x 7.5cm/3in rounds then cut the rest into 2.5cm/1in strips.
Heat the oven to 220ºC/425ºF/Gas Mark 7.
Stand a cutlet parcel on each pastry round, moisten the pastry strips and wrap them around each pair of cutlets, overlapping the edges so the meat is encased and resembles a pear with the bone as the stalk.
Use the pastry trimmings for leaves, then brush with egg and bake for 10-15 minutes until golden brown.
In a small pan blend the arrowroot for the sauce, with the lemon juice, add the other ingredients, then stirring all the time, bring the sauce to the boil. Simmer until clear and serve with the pears. Hints and Tips
Keep the prepared pears for up to 12 hours in a cool place. Glaze again then cook as in the recipe although you may find they require a little longer.
Try a sweet sherry in place of the port.
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One Pan Lamb
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
4 New Zealand Lamb chump chops, thawed if frozen
350g tub arrabiata sauce
400g can butterbeans, drained
Olive oil
Microwaveable rice
Broccoli
Method
Heat a small amount of olive oil in a large pan. Add the chump chops and brown all over. Remove and set aside.
Tip in the jar of arrabiata sauce. Half fill the tub with water and add to the pan. Bring to the boil.
Stir in the butterbeans along with the chump chops, and a little salt and pepper. Cover with a lid, reduce the heat and simmer for 10 minutes until the lamb is completely cooked through. Serve with a selection of mcirowaveable accompaniments such as rice and broccoli. Hints and Tips
Ready-made fresh pasta sauces are not just for pasta. They're great to make bases for quick casseroles and stews, as they already contain onions, herbs and seasoning. So there is no need for chopping and lengthy cooking - that job is already done. Any ready-made tomato based sauce would work well with this recipe.
Use whatever cut of lamb you can get. Neck fillets would work just as well.
Add a splash of red wine to the sauce instead of water in step 2 for a richer, more sophisticated flavour.
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Salt and pepper chops
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
1 tbsp flaky sea salt
1 tbsp coarse ground black pepper
8 New Zealand Lamb loin chops, thawed if frozen
2 tbsp lemon juice
2 x 170g tub tzatziki
Ready-roasted vegetables Method
Preheat the grill to its highest setting. Mix together the salt and pepper and spread out on a plate. Dip the fat of the chops in the salt and pepper mixture.
Put the chops on a grill pan and drizzle with the lemon juice. Grill for 8-10 minutes, turning halfway through the cooking time until the chops are cooked through.
While the chops are cooking, heat your vegetables. Serve two chops per portion with a spoonful of tzatziki and roasted vegetables. Hints and Tips
This recipe will be delicious with any combination of mash and vegetables for example, microwaveable ready mash and peas.
For a dinner party :
Press the salt and pepper mixture on to the outside of a rack of lamb. Roast in a hot oven (200°C/425°F/Gas Mark 7) for 25-30 minutes until cooked through. Serve with green vegetables and new potatoes.
If you don't like salt, use different coloured peppercorns as a delicious and peppery alternative.
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Spicy Chinese Lamb
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
6 New Zealand Lamb loin chops
1 large onion, sliced
2 cloves garlic, crushed
2.5cm/1in ginger, grated
100g/4oz carrots, cut into matchsticks
30ml/2 tbsp dark soy sauce
5ml/1tsp Chinese Five Spice
200g can pineapple pieces in natural juice
100g/4oz mange tout, trimmed Method
Trim the loin chops and secure the tail of each around the eye with a cocktail stick.
Dry fry the chops until brown and sealed, remove from the pan. Add the onion, garlic, ginger and carrots and fry until starting to soften.
Return the chops to the pan, add the soy sauce, Chinese Five Spice, pineapple and juice, and mange tout. Simmer, covered, for 5 - 10 minutes until tender.
Remove the cocktail sticks, then serve the meal with rice and a bean sprout salad if liked. Hints and Tips
Try trimmed French beans in place of the mange tout.
New Zealand Lamb cutlets could also be used for this recipe
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Braised Lamb Shanks with Pasta
and Feta Cheese
This easy, but delicious, one-dish supper would make even
economical company fare. You can substitute stock for the vermouth,
but vermouth adds a lovely herbal flavour to these sweet shanks.
Avoid stock that's overly salty. 4 New Zealand Lamb shanks
Salt & pepper to taste
2 large Onions, sliced
4 Large Cloves of garlic, minced
2-1/2 cups (750 ml) Chicken stock
1-1/4 cups (325 ml) Dry vermouth or additional stock
1/2 tsp (2ml) each Dried oregano, rosemary, thyme and Lemon rind
1-1/2 cups (360 ml) Orzo or other small pasta
1-1/3 cups (325 ml Crumbled rinsed feta cheese
2-1/2 tbsp (30 ml) Chopped parsley, preferably flat leaf
In a large saucepan, heat oil over medium-high heat.
Brown shanks all over, sprinkling lightly with salt and pepper.
Remove to warm plate. Cook onions over medium heat for 3
minutes or until soft. Stir in garlic, stock, vermouth, oregano,
rosemary, thyme and lemon rind. Add back lamb; bring to boil,
reduce heat, cover and simmer for about 2 hours or until meat
is very tender.
Raise heat to medium; add orzo and cook, uncovered,
for about 15 minutes or until tender. Sprinkle with
cheese and parsley to serve.
Makes 4 servings.
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Butterflied Rack of Lamb with Shallots
Shallots and red wine make an elegant finish for strips of
boneless rack of lamb sautéed quickly. Add crisply fried potato
chunks and asparagus spears to complement the lamb. 2 boneless racks of New Zealand Lamb (about 8oz each) butterflied
2 tablespoons butter or margarine
2 teaspoons salad oil
Coarsely ground black pepper and salt
4 shallots, finely chopped (about 1/2 cup)
1 clove garlic, minced or pressed
1/4 cup of dry red wine
Chopped fresh parsley (garnish)
Cut each butterflied piece in half lengthwise to make 2 steaks.
Sprinkle the 4 pieces of lamb on all sides with pepper.
In a large heavy frying pan melt butter with oil over medium
high heat. Cook lamb, turning each piece once, until well browned,
2 to 2 1/2 minutes on each side. As lamb browns, remove pieces
to a warm serving plate, sprinkle lightly with salt, and keep warm.
To pan add shallots and garlic, stirring until lightly browned
. Pour in wine. Cook, stirring to blend in pan drippings, until liquid
is reduced by about half. Spoon shallot mixture evenly over lamb.
Sprinkle with parsley and serve at once.
Makes 4 servings.
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Braised Lamb Shanks
6 New Zealand Lamb shanks
1/3 cup cooking oil
2 medium sized onions, chopped
1 cup chopped celery
2 carrots, sliced
1/4 teaspoon garlic powder
1 teaspoon salt, 1/4 teaspoon pepper
1/2 teaspoon rosemary
1 bay leaf
1 beef bouillon cube
1 cup boiling water
1 can (7 1/2 oz) tomato sauce
4 tablespoons flour
1/3 cup water
Heat oil in large saucepan; brown shanks in hot oil; remove shanks.
Add vegetables and sauté for 5 minutes. Add vegetables and sauté
for 5 minutes. Add shanks; add garlic powder, salt, pepper,
rosemary, and bay leaf.
Combine bouillon cube and boiling water; add to meat
and vegetable mixture.
Stir in tomato sauce. Cover tightly and simmer for about 2 hours
or until shanks are tender �?stir occasionally.
Remove bay leaf.
Combine flour and water; stir into mixture, stir, and cook
until thickened.
Makes 6 servings.
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Honey and Herb Loin Chops
4 New Zealand Lamb loin chops
3 tablespoons lemon juice
Salt and freshly ground black pepper
1/4 cup water
1 teaspoon dry mustard
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh lemon thyme
1 tablespoon honey
1 teaspoon arrowroot
1/2 cup water
Heat heavy based frying pan. Brown chops on both sides.
Sprinkle with salt and pepper.
In a small bowl, mix lemon juice, first measure of water,
mustard, chopped parsley and lemon thyme. Pour mixture over the chops.
Cover with lid or foil and simmer gently about 1 hour or until tender.
Remove chops and keep warm. Skim liquid fat from surface.
Mix remaining liquid, honey, arrowroot, and water.
Cook until thickened and spoon over chops.
Serves 4.
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Lamb Marinade Serving For 4
1/2 cup dry red wine
1/4 cup vegetable oil
1/4 cup finely chopped shallots
1 teaspoon dried rosemary, crushed
1/4 teaspoon thyme
1/4 teaspoon each of freshly ground black pepper and salt
Place lamb in a dish just large enough to hold meat.
Whisk marinade ingredients together and pour over top.
Refrigerate for 4 hours, turning once.
Drain, and cook as desired. Any piece of lamb is good for this . leg/ shoulder/ racks /loin chops |
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Roast Leg of Lamb With Rhubarb Mint Chutney
Two of spring's best flavors combine in a refreshing sauce for
a succulent leg of lamb
1 New Zealand Spring Lamb short cut leg*
1 tbsp. vegetable oil
2 tsp. Dried mint
1 tsp. grated lemon zest
1 tbsp. butter
1 small onion, minced
3 cups chopped rhubarb
2/3 cup granulated sugar
1/3 cup fresh lemon juice
Salt and pepper
Trim any excess fat from lamb and make several slits in meaty side.
Stir together oil, half the mint, and half the lemon zest.
Rub all over leg, making sure it goes into slits.
(Leg can be prepared to this point, covered and refrigerated for
up to one day.)
To make Rhubarb Mint Chutney, melt butter in large skillet
over medium heat; cook onion for 3 minutes or until soft.
Add rhubarb, sugar, lemon juice, remaining mint and remaining
lemon zest. Bring to boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, for 5 to 7 minutes or
until thickened. Season to taste with salt and pepper.
(Chutney can be prepared, cooled, covered, and refrigerated
for up to 2 days.)
Place lamb on rack in shallow roast pan; roast, uncovered,
in 450°F (230°C) oven for 15 minutes. Reduce temperature
to 325°F (160°C) and continue roasting for about 1 hour and
15 minutes longer or until internal temperature is 130°F (54°C)
to 140°F (60°C) on meat thermometer. Remove lamb and let
rest for 15 minutes under tent of foil before carving.
Accompany with rhubarb Mint Chutney to serve.
Makes 6 to 8 servings.
*Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.
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Rack of Lamb With Toasted Hazelnut Butter
4 New Zealand Lamb racks
1/2 cup hazelnuts
1/3 cup butter
Pinch hot pepper flakes
1/4 cup Dijon mustard
1 tsp. coarse salt
Toast hazelnuts in dry, heavy skillet for 5 to 8 minutes or
until they become fragrant. Place in clean tea towel and rub
to remove some of the skins. Puree to smooth paste in food
processor or blender with butter and hot pepper flakes;
Form into 1-inch (2.5cm) cylinder and wrap in waxed paper.
Refrigerate for at least 1 hour to up to 2 days. (Freeze for
up to 2 months if making ahead).
Set shallow roast pan in oven and preheat to 450°F (230°C).
Mix mustard with salt and coat lamb well.
Place racks in not pan fat side up and roast for 10 minutes.
Reduce heat to 350°F (180°C) and roast another 20 minutes
or until internal temperature reaches 130°F (54°C).
Transfer to cutting board and let stand, covered with tent of foil,
for 5 minutes. Carve between ribs and top each chop with
slices of hazelnut butter.
Makes 6 to 8 servings. |
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