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| | From:  ANNIE24447 (Original Message) | Sent: 4/7/2006 3:08 AM |
| 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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Leg of lamb
Best if roasted in oven |  Preheat oven to 425°. Roast for 30 minutes. Reduce oven to 350°. Roast until the pop-up timer activates which occurs when the meat reaches an internal temperature of 155° or "medium" if you prefer the meat medium. For well done roast for an additional 10 minutes. Let stand covered for 10 minutes before carving. Skim any fat from the pan and spoon the residual juices over the sliced lamb. | |
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and to the above Roast Vegetables
Carrots, potatoes, parsnips, mushrooms and capsicum roasted together.
Potatoes and parsnip go in first; carrots 15 minutes later; mushrooms another five minutes; then capsicum five minutes later. After another ten to fifteen minutes, roast veges are go! . Optional are onions whole , garlic whole,pumpkin , kumara, all these make for a very tasty meal . any leftovers can make for a real meal in itself .In my home they don't go far |
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A roast leg of New Zealand lamb is as Kiwi as the All Blacks, so add Kiwi flavours to accompany. ingredients - 1 New Zealand Quality Mark leg of lamb, boned out
4 rashers of bacon, finely chopped
2 tsp minced fresh garlic
¼ cup finely chopped mint
Salt and pepper to season
1 Tbsp prepared mustard
1-2 Tbsp honey Walnut, Feijoa and Mint Salsa 4 feijoas
½ cup chopped toasted walnuts
2 Tbsp chopped fresh mint
1 red chilli, deseeded and finely chopped
Grated rind and juice of 1 lemon or lime
2 Tbsp oil
2 Tbsp honey method Lamb Leg
Trim the leg and, using a long knife, make about 16 deep small slits over the meat. Finely chop the bacon and mix with the garlic and mint and push small amounts of bacon mixture into the deep slits. Season well with salt and pepper and spread the mustard over the lamb. Roast, skin-side down at 190° on fanbake for 45 minutes. Spread over the honey and cook a further 5 minutes. Cover with foil and stand 15 minutes before carving and serve with the Walnut and Feijoa Salsa. Walnut and Feijoa Salsa
Peel and finely dice the feijoas. In a bowl mix the feijoas, walnuts, mint, chilli, lemon rind and juice (or lime), oil and honey. Season with salt and pepper.Use soon after making. Serves 6 A new twist to our new zealand roast of lamb! |
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MINT-MARINATED LEG OF LAMB
Roasted pumpkin and yams . boiled carrots and hollandaise sauce over cauli florets .
Sautéed zucchini or spinach makes a delicious accompaniment.
Serve with a dry red wine . Baklava from a local Middle Eastern market is the ideal after-dinner sweet.
 1/2 cup olive oil 1/2 cup dry red wine 1/4 cup packed minced fresh mint 4 large garlic cloves, minced 2 bay leaves, crumbled 1 5-pound leg of lamb, boned, butterflied Fresh mint sprigs  Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight. Preheat oven to 450oF. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375oF and continue roasting until thermometer inserted in thickest part of lamb registers 130oF for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
Serves 8.
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Jane's Rack of Lamb
Ingredients
2 racks of lamb (about 1 lb)
1/4 cup olive oil
2 tbsp chopped garlic cloves
2 tbsp tarragon chopped
2 tbsp fresh thyme
salt/pepper Mustard sauce
2 cups lamb or beef stock
1/4 cup red wine
2 tsp grainymustard
1 tsp Dujon mustard
1/4 cup mixed tarragon, thyme parsley
salt/pepper
2-3 drops hot pepper sauce
2-3 drops Worcestershire sauce
Combine 2 tbsp oil with garlic and spices.
Brush over lamb racks.
Marinate for 30 minutes.
In pot bring stock to boil and reduce to 1/2 cup.
Add wine, mustards, spices and bring to boil.
Reduce to low and simmer 20 minutes until slightly thickened.
Season with salt pepper, worcestershire and hot pepper sauces.
Preheat oven to 400 degrees.
Add remaining oil to skillet and brown rack both sides (2 minutes each side).
Place in oven and bake 15-25 minutes until just pink.
Carve rack into chops andd serve with mustard sauce.
~`
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Roast Leg of Lamb
Many recipes for lamb call for rosemary, but try tarragon instead.
Ingredients
1/2 lemon
3 cloves garlic sliced thin
Tarragon
Salt/pepper
Wash a leg of lamb in cold water and dry.
Rub 1/2 lemon over skin.
With sharp knife cut 1/2 inch wide holes,
some right down to the bone, and insert a
sliver of garlic and a good pinch of Tarragon.
Repeat all over the lamb 10-12 times.
Salt and pepper outside skin and cover with
more tarragon.
Cook the lamb slowly in a low oven 275 for
3-4 hours, but if you prefer, cook it faster at 375
for
Pink - 10 minutes/lb+ 20 minutes
Medium - 13 minutes/lb+ 20 minutes
Well done - 20 minutes/lb+ 20 minutes
When lamb is done, remove and set aside to
keep warm. Gravy
Ingredients
3 tbsp butter
3 tbsp flour
Salt/pepper
White wine
Tarragon
Cream
Scrape bottom of roasting pan for brown bits and put into a pot.
Add butter, melt, and stir in flour.
Add 2-3 tbsp tarragon. Add salt/pepper to taste.
As it thickens add white wine and stir.
Continue cooking until it thickens again.
Add more tarragon if needed.
Lower heat and add 1/2 cup of cream.
Stir and warm for 5 minutes ~~~~~
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Daisy's Lamb Roast (Leg or Shoulder) Ingredients 1 tablespoon of pounded ginger
1 tablespoon of pounded garlic
1 cup of natural yoghurt
1 big onion (sliced)
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1/2 teaspoon of nutmeg
5 cardamons
5 cloves
1 cinnamon stick
Marinate lamb overnight or at least for 4 hours
with ginger, garlic and yoghurt in a plastic bag.
When you are ready to cook it, separate the
marinade from the meat. You can then just
remove lamb from the bag and squeeze the
marinade out later to cook with the dry spices.
Heat up enough oil to slightly brown the onion
(more onion will give you more gravy).
Add all the dry ingredients and some water
(maybe 1/2 a cup) to cook the spices.
Add the marinade now. If you do not have
enough fresh garlic and ginger in the marinade,
add a teaspoon of garlic and ginger powder
each with the spices.
If it is too little gravy, use another 2 or 3 tablespoon
of yoghurt. To prevent the gravy from sticking
the pot, lower the heat and add water as needed.
Cook the gravy until a layer of oil is bubbling.
Then place the leg of lamb in the pot and turn
it a few times to absorb the gravy.
You have two ways to cook it from now.
Either you leave it in the pot on low heat and
turn the meat every so often to prevent from
drying out or roast it in the oven just like normal
roasting (or slowly for 5 hrs in 225 oven) with a
lid or foil to keep the gravy from drying out.
Don't forget about the salt, a tablespoon of sugar
(to taste, if the yoghurt is too sour) and some
raisins if you like. Serve this with some sweet
chutney on oiled rice.
Oiled Rice
Brown some thinly sliced onion with oil.
Pour in the rice (washed and drained) and stir
for a few minutes until it feels like it is going to
stick or go lumpy.
Add boiling water (measure the water first and
boil it in a kettle), a pinch of salt and spices
(cinnamon, bay leaves and cardamon - is optional).
Bring to boil and simmer over low heat until it is cooked.
Add some raisins or almond/pistachio if you like.
You can also use the rice cooker after stir-frying
the rice with oil and onion. The consistency of
water use for the rice is just as normal.
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 «¤pîlgrîmgîrl¤»«JE» recipe for
Lamb with Apple and Ginger Stuffing
Serves 4
1350g (3lb) Boned Loin of Lamb
750ml (1¼ pint) Dry Cider
2 Cooking Apples
2 Cloves Garlic
1 tsp Sugar
1 tsp Ground Ginger
Juice of 1 Lemon
Salt and Black Pepper Preheat oven to 200°C: 400°F: Gas 6
To make the stuffing.
Peel, core and thinly slice the apples and place in a
saucepan with the lemon juice, sugar and ginger.
Cook over a gentle heat until the apples are just soft,
then allow to cool.
Trim and skin the lamb, then score the fat
Place the joint out on a board, fat side down and
spoon the apple mixture along the centre.
Roll up and tie with twine.
Peel the garlic and cut it into slivers, then pierce the
outside joint with the point of a sharp knife and slip
the slivers of garlic into the pockets formed.
Season well, place the in a roasting tin and cook in
the hot oven for 30 minutes.
Heat the cider in a small saucepan and pour over
the lamb.
Reduce the heat to 180°C: 350°F: Gas 4 and cook for
another 40 minutes, basting frequently.
When the lamb is cooked, put it onto a heated serving
dish and keep warm.
Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb. yummy! |
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