New Zealand Lamb
The perfect recipe for lamb
Lovely Lamb Curry
1. Heat the oil in a large saucepan and fry the onion for 3 minutes until lightly browned. Stir in the lamb and curry paste and cook for 2 minutes. 2. Add the potatoes and 450ml cold water. Bring to the boil and simmer for 15 minutes. Stir in the tomatoes and
Slow Roasted Lamb
1. Preheat the oven to 130C/300F/Gas 2. Heat the oil in a large frying pan and gently fry the onion, carrots and celery for 6-8 mins until slightly softened and pale golden brown. Spoon into a roasting tin. Unwrap lamb and place on top of the vegetables. Pour wine over. Season
Mediterranean Lamb
1. Preheat the oven to 180C/350F/Gas 4. Unwrap lamb and slash meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with 1 tbsp of the oil. Season with salt and pepper. Cover loosely with foil and roast for 1½ hours.
Minted Thyme Roasted Lamb
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in an oiled roasting tin. Roast for 30 minutes. Remove from oven and sprinkle with thyme. Season with black pepper. Return to the oven for a further 2½ hours until the lamb is cooked.
2. Meanwhile,
Roast Lamb with Sweet Onion Sauce
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in an oiled roasting tin. Season with ground black pepper and sprinkle with thyme, if using. Roast for 3¼ hours.
2. Twenty minutes before the end of cooking time, melt the butter in a large saucepan
Roasted Lamb with Bean Broth
1. Preheat the oven to 150C/300F/Gas 2. Pour the oil into a small roasting tin. Unwrap lamb and place in the tin. Roast for 2½ hours, seasoning lamb with ground black pepper after 30 minutes.
2. Remove tin from oven, carefully spoon off fat, and add wine and
Best-ever Moussaka
1. Preheat the oven to 200C/400F/Gas 6. Brush a baking sheet lightly with oil and top with slices of aubergine. Drizzle with 3 tbsp oil and bake for 20 minutes until golden brown, turning once.
2. Heat remaining oil in a large frying pan and gently fry the onion,
Easter Roasted Lamb with Creamy Vegetable Bake
1. Unwrap the lamb and place in a large shallow ovenproof dish or small roasting tin. Cover lamb with foil and cook in the oven at 150C/300F/Gas 2 for 2½ hours.
2. Remove lamb from oven and transfer to a plate. Drain fat from dish or tin and sprinkle with garlic.
Luscious Fireworks Night Lamb Curry
1. Heat the oil in a large frying pan and fry the onion for 5 minutes until softened. Stir in the curry paste and fry with the onion for 5 minutes, stirring. Tip into a large casserole and stir in the chopped tomatoes. Unwrap the lamb and place on top. Cover and cook in the oven at 150C/300F/Gas
Rockin' Rolls
1. Preheat oven to 220°C/Gas 7/fan oven 200°C. Heat oil in a small pan and fry onion for 4-5 minutes until well softened, stirring regularly. Tip into a mixing bowl and add the lamb, cheese, ketchup or brown sauce and herbs. Season with salt and freshly ground black pepper. Mix the
Easy-peasy Lamb Pie
1. Preheat oven to 200C/400F/Gas 6. Mix the lamb with the cornflour and stir in the gravy and mixed vegetables. Unroll the pastry onto a large baking sheet. Spoon lamb mixture over one half, leaving a 2.5cm border. Brush border with egg and fold pastry over to cover the filling.
Really Nice Roast Lamb Sandwich
1. Spread soft cheese on each slice of bread. Top two slices with shredded lettuce and tomatoes.
2. Spoon over a little mint jelly and top with cold roast lamb.
3. Finish with remaining bread, cut in half and serve.
Braised Shanks with Barley Broth
1. Place the barley in a small pan, cover with 3cm of water and bring to the boil. Simmer for 20 minutes, then drain the barley.
2. Place a heavy-based pot with a tight fitting lid on the stove, one that holds the shanks comfortably. Add a few tablespoons of
Sweet Ginger Lamb - Fathers Day
1. Unwrap the lamb. Place a large piece of foil in a large roasting tin. Put the lamb on top and bring up the sides of the foil to cover loosely. Roast for 2¼ hours at 150C/300F/Gas Mark 2.
2. Mix the remaining ingredients in a small bowl. Remove the lamb and open
Rosemary Lamb with Tomato and Pepper Relish
1. Place 1tbsp olive oil, lemon juice and rosemary in a bowl. Add plenty of black pepper. Unwrap the lamb and place into the marinade. Cover and leave to defrost at room temperature for 4-5 hours or in the fridge overnight, turning occasionally and separating the chops.
2.
Italian Style Loin Chops
1. Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook.
2. For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté
Baked Shoulder on Sweet Potato Gratin
1. Set oven at 180ºC. Poke a thin sharp knife into the lamb in 10 places and insert half a clove of garlic in each slit.
2. Heat up a pan and sauté the onions in the butter until caramelised, then mix in the oregano and vinegar and simmer for one minute. Stir
Butterflied Barbecue Lamb - Bank Holiday BBQs
1. Mix the oil, soy sauce, sugar, lemon juice, ginger and garlic. Place in a large dish or large plastic bag. Season the lamb with lots of ground black pepper on both sides and place into the marinade. Turn a couple of times then cover or seal the bag and chill for 24 hours, turning
Smoked Paprika Neck Fillets with Ratatouille
1. Mix the smoked paprika with 2 tablespoons of the olive oil, 1 teaspoon of salt and the yoghurt. Toss the neck fillets in this and leave to marinate for at least 2 hours, or overnight.
2. An hour before you?re ready to eat, turn the oven to 220ºC. Heat up an
Oriental Chump Chops
1. Mix the hoi-sin with the ginger, garlic and 1 tablespoon of the sesame oil. Rub into the lamb and leave to marinate for 1 hour.
2. Turn the grill to full heat, lay the lamb on a tray covered with lightly oiled foil and grill for 6-8 minutes each side, taking
Poached and Roasted Spicy Leg
1. Place the lamb, onion, the split chilli, bay leaves and garlic into a pot large enough to hold everything comfortably. Cover with cold water, add two teaspoons of salt, then bring to the boil and simmer for 45 minutes, ideally with a lid on.
2. Turn the oven
Spicy Sage & Bacon Dumplings with Tomato & Basil Sauce
1. Heat up a deep frying pan or saucepan, that has a tight fitting lid, and pour in half the vegetable oil. Add the bacon and onion and sauté for 4-5 minutes to colour the onion. Add the sage, Tabasco sauce and some salt and pepper and cook for a further minute.
2.
Crazy Cola Kebabs with BBQ Relish
1. Cut the lamb into 3cm pieces and place in a non-metallic dish. Pour over the Cola , cover with cling film and chill for 2-3 hours. Heat 1 tbsp oil in a medium pan and cook the onion and garlic for 5 minutes, until softened. Add the tomatoes, sugar and vinegar. Simmer gently for
Simple Sweet 'N' Sour
1. Heat 1 tbsp of the oil in a large frying pan or wok and stir-fry the garlic, onion and peppers for 5 minutes. Tip onto a clean plate. Return pan to the heat and add remaining 1 tbsp oil. Cook lamb over a high heat for 3 minutes, turning frequently.
2. Put
Fuss-Free Lamb Fajitas
1. Cut the lamb into thin strips and mix with the chilli, cumin, coriander and 1 tbsp oil. Cover with cling film and leave for 10 minutes. Cut the onion in half and then each piece into 8 wedges. Cut the peppers in half and throw away the seeds and core. Cut peppers into strips.
Easy Cheesy Shepherd's Pie
1. Tip the mince and onion into a frying pan and cook over a medium heat for 4-5 minutes until the lamb loses its pink colour and the onion softens, stirring regularly.
2. Add pasta sauce to the pan. Half fill the empty jar with cold water and stir in. Add carrots
Sticky Dippy Lamp Chops
1. Heat the oil in a large frying pan and fry the chops over a medium heat for 4-5 minutes on each side until nicely browned. Mix the ketchup, soy sauce, honey, garlic and chilli in a bowl.
2. Stir the ketchup mixture into the pan and heat until bubbling. Cook
Lazy Lamb
1. Preheat oven to 150°C/Gas 2/ fan oven 130°C. Put the lamb in a large roasting tin and drizzle with the oil. Season with freshly ground black pepper and sprinkle with rosemary.
2. Dissolve the stock cube in 450ml boiling water and add to the pan. Stir in
Roast Lamb with Rosemary and Garlic
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in a roasting tin. Spoon over 1 tbsp oil, sprinkle with rosemary and season with salt and pepper. Roast for 3 hours.
2. Place the garlic bulbs around the meat. Drizzle with remaining oil and continue
Roasted Lamb Lyonnaise
1. Preheat the oven to 150C/300F/Gas 2. Unwrap the lamb and place in a lightly oiled shallow ovenproof dish or small roasting tin. Cover dish with foil and roast for 2½ hours.
2. After 2 hours bring a large saucepan of water to the boil. Add the potatoes, return
Sizzling Chinese-style Lamb
1. Heat 1 tbsp of the oil in a large saucepan and stir-fry the lamb for 5 minutes until hot and lightly browned. Meanwhile, heat remaining oil in a frying pan and stir-fry the vegetables and noodles for 5-6 minutes until hot. Sprinkle with soy sauce.
2. Add hoisin
Moroccan-style Roast Lamb
1. Preheat the oven to 150C/300F/Gas 2. Place the onions, garlic, mint, coriander, oil and spices in a large casserole. Mix well together. Cook over a medium heat for 10-15 minutes until onions are softened, stirring occasionally.
2. Stir in the tomatoes, lemon
Lamb and Roasted Pepper Melts
1. Cut the bread in half and spread cut sides with the pesto. Place on a rack above a grill pan.
2. Place roasted peppers and lamb on top and finish with slices of cheese.
3. Cook under a preheated hot grill for 3-4 minutes until the bread
Ghoulish Stew - Halloween
1. Preheat the oven to 180C/350F/Gas 4. Unwrap the frozen chops and place in a large casserole. Scatter the onion over and pour the sauce on top. Cover and cook for 1 hour, stirring halfway through the cooking time.
2. Remove from oven and stir. Place butternut
Marvellous Minted Lamb Hotpot
1. Heat the oil in a large saucepan and fry the onion for 3 minutes until lightly browned. Stir in the lamb, stock cube, 700ml water, mint and potatoes. Bring to the boil and simmer for 20 minutes.
2. Stir in the peas and cornflour mixture and cook for a further
Lovely Lamb Curry
1. Heat the oil in a large saucepan and fry the onion for 3 minutes until lightly browned. Stir in the lamb and curry paste and cook for 2 minutes.
2. Add the potatoes and 450ml cold water. Bring to the boil and simmer for 15 minutes. Stir in the tomatoes and
So-simple Lamb Stew
1. Heat the oil in a large saucepan and fry the shallots or onion for 3 minutes until lightly browned. Stir in the lamb, carrots, tomatoes and stock cube. Refill the tomato can with cold water and add to the pan. Bring to the boil and simmer for 20 minutes, stirring occasionally.
Lamb with Oven-Roasted Tomatoes - Picnics
1. Place lamb on a large piece of foil covering a large roasting tin, add a few sprigs of rosemary if liked, and bring sides up to cover. Fold the top over to seal lamb inside. Roast at 150C/300F/Gas 2 for 2 1/2 hours.
2. Remove seeds from tomatoes and place cut
Moroccan-style Leg chops - Al Fresco Sunday Lunch
1. Place the onion, garlic, lemon juice, oil, herbs and spices in a large bowl. Add plenty of black pepper. Unwrap lamb chops and place into the marinade. Cover and leave to defrost at room temperature for 4-5 hours or in the fridge overnight, turning occasionally and separating the
Lamb and Spinach Bhaji
1. Heat a wok or large frying pan. Mix the lamb with whole, unpeeled garlic gloves, ginger, onion, cumin, coriander and caraway seeds.
2. Add this mixture to the pan and fry with no oil until the meat is sealed and starting to brown.
3. Add
Foolproof Curry in a hurry
1. Preheat oven to 190°C/375°F/Gas Mark 5. Heat oil in a frying pan. Add the lamb and cook for 2-3 minutes, stirring until well browned. Do this in batches ? the meat will brown quicker.
2. Spoon cooked lamb into a large ovenproof dish then add the onion to
Twisted Lamb Kebabs
1. Blend together the red wine, oil, garlic, Worcestershire sauce and paprika. Add the lamb.
2. Cut the courgette into 12 thick slices and add the pieces to the marinade with the whole mushrooms and the pepper pieces. Cover and leave the ingredients for 1 hour
Chill-Out Chow Mein
1. Cut the neck fillets into strips.. Heat the oil in a wok or large frying pan and stir in the lamb. Cook over a high heat for 5 minutes until the lamb is almost cooked through.
2. Stir in the vegetables and heat through for 2 minutes. Tip in the jar of sauce
Lamb and Bean Hot Pot
1. Heat the oil in a heavy base pan, add the chops and brown quickly.
2. 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.
3. Cook for 2 more minutes then
Spicy Chinese Lamb
1. Trim the loin chops and secure the tail of each around the eye with a cocktail stick.
2. 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.
3. Return
Rosemary lamb Chops with Salsa
1. Trim the chops. Make a slit through the tail and into the eye of each, and secure the tail around the chop with a sprig of rosemary.
2. Grill the chops under a pre-heated grill for about 8 minutes each side until brown and cooked.
3. Put
Simplest Roast Ever
1. Preheat oven to 190º/375º/Gas Mark 5. Check label or weigh the joint and calculate cooking time at 25 minutes per 450g/1 lb plus 25 minutes. Put the joint into a large roasting tin. Season with salt.
2. Put potatoes and tomatoes around the meat. Drizzle the
Leg Bone Steaks
1. Quickly brown each leg bone steak on both sides in a frying pan.
2. Taking 4 large pieces of foil, mix together the onion, carrot and celery and divide evenly between each piece of foil.
3. Place a leg bone steak on each with a pineapple
Super Quick Stir Fry
1. Stir fries need to be cooked really quickly so get your ingredients ready before you start cooking, including cutting the meat into strips if using leg steaks, and chopping up vegetables if necessary.
2. Heat the oil in a wok or large frying pan. Add lamb and
Lamb and Black Bean Bap
1. Dry fry the meat in a hot pan until almost cooked, about 5 minutes.
2. Stir in the onion and pepper and cook until just tender.
3. Off the heat, mix in the black bean sauce and soy sauce. Check for seasoning.
4. Cut
Crispy Topped Pie
1. Heat oven to 180°C/350°F/Gas Mark 4.
2. Heat the oil in a pan, add the lamb and fry quickly until brown.
3. Mix in the fennel and mushrooms, and when starting to cook add the walnuts with the flour and paprika.
4. Off
Take Five
Five variations on this recipe are listed below
Honey, Lemon and Mustard
Blend together 5ml/1 tsp clear honey, 2.5ml/½ tsp grated lemon rind, 15ml/1 tbsp lemon juice and 5ml/1 tsp wholegrain mustard. Brush over meat before and during cooking.
One Pot Wonder
1. Preheat oven to 220°C/425°F/Gas Mark 7. Tip vegetables into a shallow ovenproof dish like a roasting tin or gratin dish. Arrange the lamb chops over the top. Sprinkle oregano over each chop, season with salt and pepper then roast in oven for 15 minutes.
2.
Chinatown Stir Fry
1. In a bowl mix the lamb with the soy sauce, cumin, garlic, ginger and oil, cover and marinade for 30 minutes.
2. Heat a wok or large frying pan and add all the marinated ingredients.
3. Fry until sealed then add the onion and fry until starting
Lamb and Spinach Loaf
1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Stretch the bacon rashers out with the blade of a knife then use them to line a 1kg/2lb-loaf tin.
3. Mix the lamb with the onion, tomato puree, breadcrumbs and plenty of seasoning.
4.
Stir-Fried Lamb with Red Peppers
1. Marinade the lamb with the ginger, garlic, white parts of the spring onions (keep the green tops for garnish) and black bean sauce for 30 minutes.
2. Heat the oil, add the lamb and marinade ingredients and stir-fry for 5 minutes until sealed and starting to brown.
The Ultimate Roast Lamb
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Check label or weigh the joint and calculate cooking time at 25-30 minutes per 500g/1 lb depending on personal preference. If you prefer the meat well done opt for the longer time.
3. Place the
Lamb and Potato Pasties
1. Preheat oven to 190°C/380°F/Gas Mark 5.
2. Heat the oil add the lamb and onion and cook until the onion is almost soft.
3. Stir in the turmeric and cumin, cook for a further minute then mix in the lemon juice and rind with the potatoes
Lamb Pears
1. 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.
2. Remove the bone completely from 4 of the cutlets and sandwich together one boneless and one bone-in cutlet with a quarter
Lamb Cutlet Wraps
1. Preheat oven to 200°C/400°F/Gas Mark 6. Quickly brown the trimmed cutlets in a dry pan so they are evenly browned.
2. 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
Lamb Stew with Coriander and Orange
1. Trim any fat from meat and cut it into small pieces. In a plastic bag mix the flour with salt, pepper and coriander, add the meat and shake until evenly coated.
2. Heat the oil add the onion, garlic and carrot and fry until brown. Add the meat and fry also until
Rosti Rack of Lamb
1. Cook the unpeeled potatoes in boiling salted water for 10 minutes. Drain, and when cool enough to handle, peel off the skins and coarsely grate into a bowl.
2. Heat the butter, sauté the onion until starting to soften, then mix in the potato with the tarragon
Twenty-Minute Tacos
1. Put the lamb mince into a large pan. Heat and stir for 5 minutes or until all the meat loses its pink colour. Stir in the jar of Tex-Mex sauce. Half fill the jar with water and shake well. Pour the water on to the meat. Bring to the boil, and then cover with a lid. Reduce the
Lamb Wrap
1. Preheat grill. Squeeze lemon juice over the lamb leg steaks. Rub ground cumin into lamb and season. Grill for 5-8 minutes turning halfway through, until the lamb is just cooked through.
2. Warm the tortilla wraps. Slice lamb steaks into thin strips and discard
Asian Stuffed Shoulder of Lamb
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Mix the breadcrumbs with the ham, apricots, garlic, fresh herbs, tahini paste and egg.
3. Stuff the shoulder then reshape and tie with string. Weigh the joint and calculate the cooking timer at
Country Lamb Casserole
1. Preheat oven to 160ºC/325ºF/Gas Mark 3.
2. Dry fry the chops until brown all over. Transfer to a casserole dish.
3. Add the oil to the pan and sauté the onions, carrots and courgettes until starting to brown.
4. Stir
Minced Lamb Toad in the Hole
1. Preheat oven to 180°/350°F/Gas Mark 4.
2. Dry fry the mince and onion until the meat is sealed. Add the tomatoes and herbs with plenty of seasoning and bring to the boil.
3. Reduce the heat and simmer the mixture, covered, for 15 minutes,
Lamb Cutlet Dip
1. Preheat the grill, arrange the cutlets on the grill pan.
2. Blend together the tomato ketchup with the jam, Worcestershire sauce, mustard and lemon juice.
3. Brush the glaze over the cutlets and grill for 5-10 minutes until golden brown.
Fasta Pasta
1. Preheat oven to 200°C/400°F/Gas Mark 6. Pour frozen mince into a saucepan and cook, without oil, for 10 minutes over a medium heat, stirring intermittently, until the meat is thawed and browned. Drain any excess liquid that has appeared during cooking. Add spicy tomato sauce and
Lightning Lamb Burgers
1. Preheat the grill. Tip the lamb mince into a bowl with the pesto and the cheese. Mix well until the pesto and cheese are thoroughly mixed into the mince. (You may find this easier to do with your hands).
2. Divide the mixture into four and shape into burgers.
Honey Mustard Lamb Cutlets
1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
2. Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat.
3. Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they
Shepherds Pie
1. Fry lamb and onion together in a pan until meat is evenly browned. (If frozen is used, make sure the meat is thawed).
2. Stir in flour and herbs then take off the heat and mix in stock and tomato purée.
3. Bring mixture to boil, stirring
Meatball Surprise
1. Preheat oven to 190°C/375°F/Gas Mark 5.
2. Soak the bread in the milk until soft. Mix in the minced meat, onion, paprika and rosemary.
3. Add plenty of seasoning, then divide the mixture into 6. Wrap each piece around a cube of Stilton
Country Lamb Broth
1. Sauté the onion and carrot in the butter until soft but not coloured. Stir in the flour, then gradually add the stock.
2. Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes. Add the courgette and simmer a further 10 minutes.
3.
Lamb Schnitzels
1. Trim the steaks, place them between two sheets of damp greaseproof paper and, using a rolling pin, bang until thin.
2. Blend the garlic, 15ml/1-tbsp. oil and half the limejuice together. Add the steaks and spoon over the marinade then leave for 15 minutes.
Club Med Bake
1. Preheat the oven to 200°C/425°F/Gas Mark 7. Tip the whole jar of peppers into a small roasting tin. Cut the courgettes into chunks and mix with the peppers.
2. Season the lamb with salt pepper and oregano. Roast for 20 minutes in the hot oven until the lamb
Country Lamb Pie
1. Preheat oven to 190°C/375°F/Gas Mark 5.
2. Line the base and sides of a 20cm/8 in flan ring with two thirds of the shortcrust pastry.
3. Mix the meat with the flour, apple, onion, blue cheese and tarragon. Season the mixture well then turn
Gourmet Casserole
1. Heat oven to 180ºC/350ºF/Gas Mark 4.
2. Dry fry the lamb over a high heat until browned. Transfer to a casserole dish.
3. Add the sweet potatoes and shallots to the frying pan and cook until starting to colour.
4.
Istanbul Kebabs
1. Cut the lamb meat into 16 pieces.
2. Blend the yoghurt with the turmeric, coriander, lemon rind and juice, oil and garlic.
3. Stir in the meat then cover and keep in a cool place for a minimum of 30 minutes so the flavours are absorbed.
Salt and Pepper Chops
1. 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.
2. Put the chops on a grill pan and drizzle with the lemon juice. Grill for 8-10 minutes, turning
Crumbed Lamb Rack
1. Preheat oven to 220ºC/425ºF/Gas Mark 7. Mix together the breadcrumbs, garlic purée, parsley and lemon zest and season with salt and pepper.
2. Cut each rack of lamb in half. Rub a little oil into each piece. Press the crumb mixture on the outside of each rack.
Easy Pot Roast
1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Blend the coriander with the tomato puree, garlic paste and warm water. Score the surface of the meat into 2.5cm/1 in lines and spread the paste over evenly.
3. Put the swede, celery, onion and
Lamb Burger Pittas
1. Mix the minced lamb with the mustard, chilli sauce, Worcestershire sauce, lemon juice and chopped mint.
2. Bind the ingredients together with the egg and add plenty of seasoning.
3. Shape the mixture into 16 small burgers, then cook under
Springtime Lamb
1. Preheat oven to 200ºC/400ºF/Gas mark 6.
2. Trim lamb fillets, split horizontally without cutting right through and open out like a book. Sprinkle with the garlic, basil, orange rind and seasoning. Close the fillets, encasing the filling.
3.
Springtime Lamb - Mother's Day
1. Unwrap the lamb and place in a large roasting tin. Roast for 2 hours at 150C/300F/Gas 2
2. Remove tin from the oven and drain off any visible fat. Add the potatoes, carrots, shallots, stock and wine to the tin. Season the lamb with ground black pepper. Cover
Luxury Potted Lamb
1. In a food processor blend the lamb until smooth then add the soft cheese, mayonnaise, curry paste and Worcestershire sauce.
2. Check for seasoning, spoon into small dishes and spread the surface smooth.
3. Pour the melted butter over the
Wellington Burgers
1. Blend the mince with the onion, nutmeg, horseradish sauce and lemon rind. Add plenty of seasoning then divide the mixture into four.
2. Shell and mash the eggs and blend with the mayonnaise, parsley and seasoning.
3. Divide each piece of
Lime and Mango Curry
1. Cut the chops into strips and put them into a bowl.
2. Mix the lime rind and juice with half the oil, the onion, curry powder, sugar and chilli, cover and leave to marinade for a minimum of 30 minutes.
3. Heat the remaining oil in a pan,
One Pan Lamb
1. Heat a small amount of olive oil in a large pan. Add the chump chops and brown all over. Remove and set aside.
2. Tip in the jar of arrabiata sauce. Half fill the tub with water and add to the pan. Bring to the boil.
3. Stir in the butterbeans
Lamb Burgers
1. Mix the minced lamb with the onion, herbs and plenty of seasoning.
2. Divide the mixture into 4, and shape into round burgers by hand.
3. Place under a preheated grill and cook for 8-10 minutes each side turning once.
4.
Continental Lamb Roast
1. Preheat oven to 180º (350ºF) gas Mark 4. Weigh the lamb and calculate the cooking time at 25 minutes to the 450g (1lb) plus 25 minutes extra.
2. Using a small sharp pointed knife make incisions into the meat at intervals of approx 2 inches and push a sliver
Chilli Con Carne
1. Fry the lamb, onion and garlic until sealed. Stir in the oregano, marjoram, cinnamon, chillies, cayenne pepper, tomato purée and sugar.
2. When well blended mix in the can of tomatoes, stock and bay leaves. Season, then bring to the boil, cover and simmer for
Mini Shepherds' Pies
1. Dry fry the mince and onion until brown. Add the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil.
2. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally, until cooked.
3.
Bacon Rolls
1. Preheat oven to 200°C/400°F/Gas Mark 6. Season each lamb fillet with pepper and sprinkle with thyme. Using the back of a round-bladed knife, stretch each bacon rasher. Wrap two rashers around each neck fillet (like a bandage), covering each one completely.
2.
Lamb and Spinach Pie
1. Heat the oil in a pan, add the meat and onion and fry until browned. Mix in the garlic, cumin and coriander and when thoroughly combined, add the sultanas, marmalade and beer.
2. Bring the mixture to the boil, cover, reduce the heat and simmer for 45 minutes
Barbecued Shoulder Chops
1. Mix the tomato puree with the onion, Worcestershire sauce, ginger, vinegar, demerara sugar, garlic and mustard.
2. Peel one of the kiwi fruit, mash it and add to the mixture. Add the shoulder chops, coat them with the marinade, then cover and leave in a cool
Honey and Ginger Lamb
1. Heat the oil in a frying pan and brown the chops; transfer to a shallow ovenproof dish.
2. Heat oven to 180°C/350°F/Gas Mark 4.
3. Mix the mint, rosemary, garlic, ginger and candied peel together and scatter over the chops.
4.
Thriller Griller
1. Preheat grill to its hottest setting. Rub lamb chops with oil and place on a rack over a grill pan. Add tomatoes, cut side up and season chops and tomatoes with salt and freshly ground black pepper. Grill for 4 minutes.
2. Carefully remove pan from heat and
Pasta Lamb Salad
1. Mix the lamb with the pasta, apricots, tomatoes, pumpkin seeds and spring onions.
2. Put the ingredients for the dressing into a screw-topped jar and shake until blended together.
3. Pour over the salad ingredients and toss until well coated,
Rapid Wraps
1. Heat the oil in a large frying pan. Add the diced lamb and cook for 7-8 minutes until beginning to brown. Sprinkle over the ground coriander and season well with salt and pepper.
2. Meanwhile heat the bread, either under the grill or in a toaster. Split the
Rogan Josh
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Heat 30ml/2 tbsp. of the oil in a frying pan. Add the lamb in batches and fry until browned. Transfer to a casserole dish.
3. Heat the remaining oil, add paprika, cumin, coriander, turmeric and
Pizza Lamb Leg Steaks
1. Trim the steaks and snip the edges at 2.8cm/1in intervals to prevent the meat curling as it cooks.
2. Place on a grill pan and cook under a pre-heated grill for 8 minutes on one side until brown. Turn over and cook for 5 minutes on the other side.
3.
Orange Glazed Lamb Steaks
1. Trim the steaks and snip the edges at 2.5cm/1in intervals to prevent the meat curling as it cooks.
2. Mix the marmalade with the whisky, red wine vinegar and coriander.
3. Place the steaks on the grill pan, brush with a little of the glaze
Lemon and Bay Kebabs
1. Cut 500g of New Zealand Lamb Leg Steaks into even-sized, fairly chunky pieces and place in a bowl with one and a half tsp of ground cumin and one tsp each of ground cinnamon and chilli powder. Toss well together.
2. Squeeze over the juice of one small lemon and
Orange and Ginger Stir-Fry
1. Cut two lean New Zealand Lamb leg steaks into thin strips. Toss with two tsps of freshly grated root ginger (or half a
tsp of ground ginger), one crushed garlic clove and the finely grated rind of half an orange.
2. Heat one tbsp of sunflower oil in a large
Cutlets with Sauvignon Sauce
1. Divide one well-trimmed New Zealand Lamb rack into individual cutlets using a sharp knife to carefully cut between the bones.
2. Coat the cutlets in a mixture of two tbsps of fresh thyme and two tbsps of fresh mint both finely chopped, and a few twists of ground
Lamb Burgers with Mozzarella
1. Mix 500g of New Zealand Lamb Mince, one finely chopped medium onion, one crushed garlic clove, four tbsp of tomato ketchup, a handful of finely shredded fresh basil (or 2 tbsp of chopped parsley) and a few twists of freshly ground black pepper.
2. Form the mixture
Moroccan Casserole
1. Toss four lean New Zealand Lamb Loin Chops with one tsp each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tbsp each of chopped fresh mint and coriander and two tbsp of olive oil.
2. Heat a flameproof
Hot Lamb Thai Salad
1. Toss all the salad ingredients together and turn into a serving dish.
2. Dry fry the lamb briskly until it is just cooked. Season with salt and freshly ground black pepper, then pile on top of the salad.
3. Mix the dressing ingredients
Lamb with Roasted Onions - Autumn Roasts
1. Unwrap lamb and place in a small roasting tin. Cover loosely with foil and roast
at 150C/300F/Gas 2 for 2 hours.
2. Peel onions and take a thin sliver off the base so they sit squarely. Cut off tops and, using a sharp knife, make a small hollow, leaving
Express Lamb and Rice
1. Heat one tablespoon of olive oil in a frying pan. Add the lamb and cook for 15 minutes until golden. Stir in the lazy garlic or garlic purée. Add the sunblushed tomatoes and allow to warm through.
2. Stir in olives, Express Rice, 4 tablespoons water,
Roast Leg of Lamb with Roast Spuds
1. Heat oven to 150°C / 300°F / Gas 2.
2. Take the lamb from the fridge and sit on a tray. Using a thin sharp knife poke about 20 holes in the lamb all over it – poking in no more than 1cm. Mix the mint, thyme, garlic and soy together with plenty of freshly ground
Grilled New Zealand Lamb Neck Fillet Medallions
1. Cut the lamb neck into 2cm thick medallions then using a meat hammer bash them to give you 1cm thick medallions. Place in a bowl and toss with ½ tablespoon olive oil, a little salt and plenty of freshly ground black pepper. Cover the bowl and leave to come to room temperature for
Light Lamb Curry
1. Heat the oil in a large frying pan or wok and stir-fry the lamb pieces over a medium-high heat for 2-3 minutes until lightly browned on all sides. Add the curry paste and turn the lamb to coat in the spices. Cook for 1-2 minutes, stirring regularly. Transfer to a clean plate. 2.
Recipe of the Month:
January
Minted Thyme Roasted Lamb
- Serves:
- 4 - 6
- Cooking time:
- 3.25 hrs
Why not try?
Chinatown Stir Fry
- Serves:
- 2 - 3
- Cooking time:
- 10 mins
