Butterflied leg of lamb

Roasted or Barbecued

INGREDIENTS

1 boneless leg of New Zealand lamb (ask your butcher to butterfly the leg)
1-2 tablespoons mustard
3 cloves garlic, peeled and crushed
1 teaspoon paprika
1 tsp teriyaki marinade (or light soy sauce)
100ml olive oil
Sea salt and freshly milled pepper seasoning

METHOD

Combine the mustard, garlic, paprika, teriyaki, olive oil and seasoning into a smooth paste. Evenly rub the mixture over both sides of the butterflied leg, and allow to marinate for 2-3 hours in a cool place, or cover and refrigerate overnight. (Remember to remove from fridge 2 hours before cooking.) Do not sear the lamb prior to cooking.

To Roast: Place the rubbed leg, cut side up, on a rack over a roasting tray. Fan-bake in a pre-heated oven at 375°F (190°C) for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place for 10-15 minutes before carving.

To Barbecue: Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-40 minutes. Remove from the direct heat and rest in a warm place for 10-15 minutes before carving.

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Rack of Lamb with Crumb Crust

INGREDIENTS

1 rack Natural New Zealand lamb
2 tablespoons parsley, fresh
½ teaspoon thyme, dried
1 large clove garlic, minced
1 tablespoon olive oil, extra virgin
½ cup breadcrumbs, fresh
1 tablespoon mustard
Salt and pepper to taste

METHOD

Combine parsley, thyme, garlic, olive oil and breadcrumbs. Season lamb on both sides with salt and pepper. Sear the meat side of the rack over a high heat until it is brown, approximately 5 minutes for medium rare. Remove from heat, paint the meat side with mustard and press on the breadcrumb mixture.

Return to the heat and place rack bone side down. If using a gas grill, reduce heat to medium. If using charcoal, place rack in cooler part of the grill. Grill for 10 to 15 minutes.

Just before serving, turn the rack so that the breadcrumbs brown.

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Seasoned Rack of Lamb

INGREDIENTS

1 rack of lamb
4 tablespoons Oil
4 cloves garlic, crushed
2 tablespoons fresh chopped rosemary
(or 2 teaspoons dry)
Fresh coriander
Sea salt and ground pepper

METHOD

Heat oven to 390°F (200°C) Combine garlic, rosemary salt and pepper with oil, and rub into the lamb rack. Chill for one hour, and then place lamb rack into preheated oven for 20 minutes. Cover with foil and rest for 15 minutes before serving. Garnish with fresh coriander.

This lamb rack recipe is also delicious served with scalloped or creamy mashed potatoes with the lamb jus. These herbs can be substituted equally well with your favourites – try basil, marjoram, mint, tarragon, or thyme. You can also use any of your pantry staples – such as Moroccan rub, Mediterranean, Lemon Pepper, or Italian Blend. Enjoy!

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Roast Lamb Topside with Balsamic and Cranberry Glaze

Roasted or Barbecued

INGREDIENTS

1 or 2 Lamb topsides (1 topside provides 2 generous servings)
Salt and fresh ground black pepper
Fresh rosemary

For the Balsamic and Cranberry Glaze:
2 tablespoons (30ml) balsamic vinegar
3 tablespoons (45ml) cranberry sauce

METHOD

Preheat the oven to 350-375°F (180-190°C) Place the seasoned topside into a large roasting dish (on a rack if available) and roast for the preferred, calculated cooking time (see times). Baste occasionally with any rich meat juices.

In a bowl mix together the vinegar and cranberry sauce. With 15 minutes of cooking time to go remove the lamb from the oven and brush with the glaze. Return to the oven to complete cooking time. Transfer the lamb to a plate, cover and rest for 5-10 minutes, before slicing into thick steak-like slices.

Alternative Topside Flavour Variant: Stuffed with Mushroom, Stilton and Hazelnuts

Cut a large pocket type incision in each topside, and fill the pocket with the stuffing. Close the pocket with a skewer or meat string prior cooking as above.

3 ounces (75g) fresh breadcrumbs, made in your processor
2 tablespoons fresh chives
1 ounce (25g) hazelnuts or walnuts, roughly chopped
1 ounce (25g) mushrooms, sliced
1-2 ounces (25-50g) Stilton, roughly chopped
1 beaten egg

Simply combine all ingredients in a bowl and mix well prior use.

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Stuffed Lamb Roast served with Seasonal Roasted Vegetables

Note: many joints of lamb are suitable for roasting – whole legs, leg joints, or shoulders bone-in or boneless. Have your butcher prepare the type of joint you desire, so it is ready for stuffing and rolling, or alternatively with a stuffing pocket sliced into the joint.

INGREDIENTS FOR ORANGE AND PRUNE STUFFING

200g moist pitted prunes
A small glass of port wine
1 orange, zested and juiced
1 tablespoon olive oil
1 red onion, peeled and finely chopped
3 ounces (75g) fresh breadcrumbs, made in your food processor
Small bunch parsley, chopped finely
Salt and freshly ground black pepper

METHOD

In a small saucepan place the prunes, port and orange juice, and bring to a gentle simmer. Take off the element and leave to cool - the prunes will absorb most of the liquid. When cooled, chop the prunes coarsely, retaining any leftover liquid. Heat the oil in a heavy frying pan, cook onion until softened. Add the prunes, any leftover liquid, the breadcrumbs, and the parsley & mix well. Season with salt and pepper, and cool.

Open out the boned lamb and spread the stuffing over the inside surface. Roll up and tie neatly with string. Season the outside with a little more salt and pepper and place in a roasting pan. Cook for 45 minutes and then remove from the oven. You can check if the lamb is cooked by piercing through to the centre with a meat skewer. The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven. Rest the lamb for 10 minutes, remove the string, cut the lamb into thick slices and serve with seasonal roasted vegetables.

INGREDIENTS FOR ROAST VEGETABLES

pumpkin
sweet potato/kumara
asparagus
carrots
zucchini
baby corn cobs
Any other vegetables you like – yams, parsnips, beetroot, mushrooms etc
3 whole bulbs garlic (optional)
2 large onions, chopped in large chunks
Olive oil to very lightly coat
Couple stems of fresh rosemary
Salt and pepper for seasoning

METHOD

If using garlic, take the bulbs and cut 1cm off the top. Wash and dry vegetables then cut into bite sized pieces Place in a large roasting dish, and sprinkle with olive oil (too much you’ll end up with a soggy mess, but enough to stop sticking on the bottom of the roasting dish. Season with salt and pepper, then add rosemary (stripped from stems). Place into hot oven of about 360°F (180 °C) and cook for around 45 minutes, turning and basting frequently.

Or try these other mouth-watering stuffing options:

Currant And Pine Nut Stuffing

Ingredients

1/3 cup dried currants
1/3 cup merlot (or red wine of your choice)
1 small red onion, coarsely chopped
1 clove garlic, thinly sliced
4 anchovies, finely chopped
¼ cup pine nuts
1 small eggplant, finely chopped
1 red capsicum, finely chopped
2 teaspoons brown sugar, or to taste
2 teaspoons dried oregano
Rind of 1 lemon, finely grated

METHOD

Heat oil in a large frying pan, add onion, garlic, anchovy and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to color. Add eggplant and capsicum, cover and cook, stirring occasionally, for 10 minutes or until soft. Season to taste with sugar, sea salt and freshly ground black pepper. Combine wine and currants in a bowl. Add to the main mix, the oregano, lemon rind, currants and wine and cook for another 10 minutes or until liquid is absorbed then cool.

Garlic, Anchovy And Bacon Stuffing

Ingredients

2 table spoons coarsely chopped rosemary
3 cloves garlic, crushed
3 anchovy fillets dried in paper towel, & forked into a paste
About 2.5 ounces (75g) streaky bacon, chopped finely
salt and freshly ground black pepper

METHOD

Mix all ingredients in a small bowl and stuff the roasting joint.

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Honey Glazed Lamb Ribs with Fresh Mint and Baked Potatoes

INGREDIENTS

2, 3 or 4 frenched lamb ribs. (1 rib provides a single generous serving)

For Sauce: ¼ cup olive oil
3 tablespoons shallots (spring onions), finely chopped
2 cloves garlic, crushed
½ cup lemon juice
¼ cup honey
Salt and freshly ground pepper, to taste

For garnish: 1 tablespoon fresh mint leaves

METHOD

Heat oil in medium saucepan and stir in shallots and cook until soft. Add garlic, and cook until just fragrant, then remove from heat. Stir in remaining sauce ingredients. Let cool. Place lamb ribs in large roasting dish. Pour ½ cup sauce over ribs, turning to coat evenly; cover and refrigerate 1 hour. Set remaining sauce aside. To cook lamb, place sauced ribs in a roasting dish lined with foil, fat side up. Cook at 390°F (200°C) for 20 to 25 minutes for medium rare, or until pink when cut with a sharp knife. Transfer ribs to cutting board to rest for 10 minutes and cover with foil. Warm the remaining sauce and drizzle over cooked ribs prior serving. Serve with baked potatoes and fresh mint leaves.

BAKED POTATOES

Baked potatoes make a healthy alternative to chips and are a good source of energy. If you are in a hurry you can cook them first in the microwave. Stuffed baked potatoes are particularly delicious. Try dressing with a dollop of sour cream, and fresh chives.

METHOD

Pre-heat the oven to 400°F (200°C). Wash medium-sized baking potatoes & with a sharp knife slice about 1/3rd through in a cross shape manner. Rub each potato lightly with a little olive oil and sprinkle with salt and pepper. Additionally you can sprinkle with garlic granules, Moroccan seasoning, lemon pepper, or your favourite rub. Either bake dry or wrap individually in tinfoil. Bake in the oven for about 1 hour, or until tender.

Alternatively, if time is important you can partially cook the washed potatoes in a microwave and then add oil and seasoning prior to transferring them to the oven pre-heated as above and cook for 30-35 minutes until tender.

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Slow Cooked Rich Dark Lamb Shanks with Couscous

INGREDIENTS

6 lamb shanks (1 shank per serving)
1 tablespoon tomato puree
1-2 tablespoons olive oil
1 teaspoon of brown sugar
1 teaspoon of vinegar
1 onion, sliced
1 carrot, sliced
2 cloves garlic, crushed
Bunch thyme
1 bay leaf
Red wine (preferably Cabernet Sauvignon or red wine of your choice)
Sea salt and freshly ground black pepper

METHOD 1 - OVEN COOKED

Rub lamb shanks with tomato puree and olive oil. Place in a roasting dish so they don’t touch each other and roast in a pre heated oven at 300°F (150°C) approximately 1 hour until shanks are colored.

Remove from oven; surround with vegetables, seasonings, herbs and half bottle red wine. Return to oven covered with foil and continue to slow roast until meat is tender and almost falling off the bone about 1-2 hours. On the stovetop, reduce remaining wine down to 2 tablespoons by rapid boiling.

Once lamb is cooked remove from oven and take out shanks, keep warm. Add reduced wine to liquid in the pan and boil again to concentrate flavor. Strain through a sieve; thicken juice with a little flour and a dollop of butter to a syrupy consistency. Pour over lamb shanks, Serve on a bed of couscous (see recipe below), or alternatively on potato and parsnip mash.

METHOD 2 - SLOW COOKER

Rub lamb shanks with tomato puree and olive oil. Place in a slow cooker with vegetables, seasonings, herbs and half a glass of red wine. Cook on low for 4-8 hours or high for 3-5 hours. 20 minutes before serving remove cooked shanks from the slow-cooker and keep warm.

With the slow cooker on high, add some flour to thicken the meat juices, stirring to ensure all the ingredients combine into a smooth sauce. Serve the shanks and pour over the sauce.

Note: Slow cooked lamb shanks offer great convenience to busy lives. Pre-prepare the slow cooker with all ingredients, turn on when you leave home and come back to a beautiful tender meal occasion.

INGREDIENTS FOR COUSCOUS WITH CRANBERRIES AND ALMONDS

Serves 4 to 6

1 cup whole wheat couscous (though normal will also be fine)
1½ cups chicken or vegetable stock (as a sweeter alternative, use cranberry juice)
Olive oil
2 tablespoons lemon juice plus zest of ½ the lemon
1/3 cup toasted almonds
¼ cup dried sweetened cranberries (could use currants for an alternative)
½ cup chopped scallions (spring onions) or a small brown onion chopped
Salt and pepper to taste

METHOD

Bring the chicken stock to a boil; add 1 teaspoon olive oil and the couscous. Stir, take it off the heat, cover and let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the lemon juice, zest, salt, pepper and the olive oil to make the dressing. Combine the couscous, almonds, cranberries, scallions and the dressing.

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Spaghetti Bolognaise

INGREDIENTS

14 ounces (400g) minced NZ lamb
1¾ ounces (50g) butter
2½ ounces (70g) pancetta or bacon
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot, 2 celery stalks, and 2 large mushrooms, all finely chopped
2 bay leaves
7 fluid ounces (200ml) milk
7¾ fluid ounces (220ml) crushed tomatoes or passata
7 fluid ounces (200ml) each of red wine and vegetable stock
Ground nutmeg, salt & freshly ground pepper
Grated Parmesan cheese, to serve

METHOD

Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 5 minutes Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and add the lamb, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper. Bring to the boil, and then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. To serve, season to taste with salt and freshly ground black pepper, and sprinkle with grated Parmesan. Serve on steaming pasta (spaghetti or tagliatelle).

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Lamb Kabobs With Peppers

INGREDIENTS

1 pound 5 ounces (600gm) lean lamb
1 small onion, peeled and roughly chopped
3 cloves garlic, crushed
3 tablespoons fresh parsley, chopped
1 tablespoon each of fresh rosemary and chives
2-3 tablespoons fresh mint, chopped
2 tablespoons each of white wine and soy sauce
1 tablespoon lemon juice or cider vinegar
2 tablespoons oil
1 teaspoon brown sugar
2 yellow peppers, 2 red peppers, 2 green peppers
Button mushrooms (optional)

METHOD

Cut the lean lamb into 2cm cubes and place in a resealable plastic bag. In your food processor, put the onion, garlic, herbs, white wine, soy sauce, lemon juice or cider vinegar, oil and sugar. Season well with fresh ground black pepper, and then process until smooth. Pour over the lamb, seal and toss to coat. Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.

Cut the yellow, red and green peppers into 2cm diced pieces. If using bamboo skewers, soak them in water for about 30 minutes before threading with the ingredients. This will help prevent them from burning. Tightly thread alternative pieces of lamb, (mushroom) and different coloured peppers onto the skewers. Brush the kebabs with oil (or use Spray oil) and place kabobs in a single layer in a flat tray. Barbecue or grill over a moderately high heat for about 6-8 minutes until the lamb is cooked, turning regularly. Serve with couscous, baked or roasted potatoes and fresh seasonal salad. You may also like to serve your favourite relish or salsa on the side.

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