Grilled Stuffed Cutlets

Grilled Stuffed Cutlets

Serves : 4-6

Ingredients:

• 8 thick lamb cutlets
• 8 slices beef
• Herb Baste
• 2 cups freshly shelled Lima beans
• Boiling salted water
• 20 gr butter
• Salt and pepper
• Springs of parsley

Stuffing:

• 40 gr butter
• 1 small onion, minced
• 125 gr sausage meat
• Salt and pepper
• ½ tsp thyme
• ? tsp ground bay leaves
• 1 clove garlic, crushed
• 125 gr mushrooms, finely chopped
• 1 egg

1. For the stuffing, melt butter in a pan, add onion and sauté ±3 minutes, and sausage meat and cook over moderate heat for ±5 minutes, stirring, until lightly browned.

2. Removed pan from heat, sprinkle with salt, pepper, thyme, ground bay leaves, stir in garlic, mushrooms and egg and mix well.

3. Divide stuffing into 8 portions, spread on the cutlets and wrap with beef slices. Thread two cutlets on each skewer and place on a track ±15 cm from heat and grill for ±25 minutes, turning often and brushing with the baste.

4. Meanwhile, cook beans in a pan of boiling salted water for ±10 minutes and drain, add butter, salt and pepper, serve with the cutlets and garnish with parsley sprigs.

Italian Lamb Kebab

Italian Lamb Kebab

Ingredients:

• 1 kg lean lamb, cubed
• 125 ml olive oil
• 125 ml marsala
• 20 ml lemon juice
• 1 teaspoon oregano
• 5 clove garlic, crushed
• ½ teaspoon ground bay leaves
• 1 green pepper, seeded and cut in chunks
• 4 medium onions, quartered
• Salt & pepper

1. Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally.

2. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters.

3.Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve

Spicy Lamb Chops

Spicy Lamb Chops

Ingredients:

• 8 best neck lamb chops
• Flour
• 50 ml olive oil
• 2 medium onions, sliced
• 25 gr butter
• 75 ml tomato sauce
• 2 teaspoon Worcestershire sauce
• 125 ml vegetable stock
• 125 white wine
• Dash of seasoned pepper
• Juice of 1 lemon, salt, pepper
• Finally chopped parsley

1. Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole.

2. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.

3. Cover and cook in a moderately slow oven for ±1 hour until meat is tender.

Serve sprinkled with parsley.

Curried Lamb and Apples

Curried Lamb and Apples

Serves : 4

Ingredients ;

= 60 gr lard
= 750 gr lamb or mutton neck chops, trimmed
= 3 medium onions, chopped
= 40 gr butter
= 2 cloves garlic, crushed
= 1 tbsp flour
= 1 tbsp curry powder
= 1 tsp curry paste
= 1 tbsp desiccated coconut
= 1 tsp ground ginger
= 300 ml beef stock
= 3 large cooking apples, peeled and chopped
= Hot boiled rice
= Parsley

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour leave curry for 24 hours, heat and serve with curry accompaniments.

Double Lamb Racks with Butter Beans

Double Lamb Racks with Butter Beans

Serves : 4-6

Ingredients:

= 2 loin squares, each of 6 ribs
= 60 gr butter
= 125 ml dry white wine
= Salt and pepper
= 1 large onion, chopped
= 1 clove garlic, crushed
= 1 medium carrot, chopped
= 2x310 gr cans cannellini (butter) beans
= 125 ml chicken stock
= 65 ml ream

1. Have your butcher prepare the loins into racks o lamb by trimming rib tops to the bone for 5cm and sawing through the chine bone to separate into 2-3 portions for each rack.

2. Cut the meat side in a diamond pattern and brush with 2 tbsps melted butter, place in a baking pan and over bone tips with foil.

3. Cook in a moderate oven for 30 minutes, brush meat with half the wine, sprinkle with salt and pepper and cook a further ±30 minutes.

4. Meanwhile, melt remaining butter in a pan, add onion and sauté until transparent, add garlic and carrot, cover and cook very low heat for ±10 minutes, shaking pan occasionally.

5. Add beans with the liquid, stock and remaining wine and bring to the boil, reduce heat, cover and simmer for ±10 minutes.

6. Stir in cream and heat, but do not boil, then serve with the lamb racks, cut into serving pieces.

Oven : 180ºC

Indonesian Lamb Curry

Indonesian Lamb Curry
Sserve : 6-10

Ingredients:

= 1 kg lean lamb from the leg, diced
= 75 ml peanut oil
= 2 large onion, thinly sliced
= 5 glove garlic, crushed
= ½ teaspoon cummin
= 3 teaspoons coriander
= ½ teaspoon pepper
= ½ teaspoon cinnamon
= ¼ teaspoon ground cloves
= ½ teaspoon cadarmom
= 1 teaspoon finally chopped ginger root
= 750 ml coconut milk
= Sprinkle of salt, sugar.

1. Heat oil in a flameproof casserole, add onions and sauté until golden.

2. Add all the spices and stir well. Then add dice lamb and salt, stir and cook over moderate heat for 5 minutes.

3. Stir in coconut milk and bring to simmering point, stirring constantly, and simmer,
uncovered for 60 minutes, stirring occasionally until meat is tender.
Taste for a while if need sugar just add it.

Serve with hot rice, krupuk and sambals.

Lamb and Tomato stew

Lamb and Tomato stew

Serves : 4-6


Ingredients:

= 750 gr rib chops
= 3 tbsps flour
= Salt and pepper
= 40 gr butter
= 20 ml oil
= 2 medium onions, cut in wedges
= 1 clove garlic, crushed
= 3 large tomatoes, peeled and chopped
= 1 tbsp tomato paste
= 250 ml vegetable stock
= 125 white wine
= 2 tsps, finely chopped mint
= A bouquet gain

1. Trim the chops and dredge in flour, seasoned with salt and pepper

2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside

3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.

4. Add a bouquet garnish of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.

5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garnish and serve.

Lamb Chops With Prune & Raisins

Lamb Chops With Prune & Raisins

serve : 4-5

Ingredients:

= 750 gr lamb or mutton shoulder chops
= 50 gr butter
= 20 oil
= ½ teaspoon saffron
= 2 teaspoon cinnamon
= ½ teaspoon salt
= 5 gloves garlic, crushed
= 1 tablespoon brown sugar
= 500 ml water
= 250 ml orange juice
= Small pinch of black pepper
= 2 cups pitted prunes
= 2 cups pitted raisins
= Water

1. Soak prunes and raisins in a bowl of water for 2 hours to plump, then drain.

2. Heat butter and oil in a flameproof casserole, add chops and cook until brown on each side. Add saffron, cinnamon, salt, black pepper and garlic and stir, cover and cook over moderately low heat for 20 minutes.

3. Mix brown sugar in a bowl with water and orange juice and stir to dissolve sugar, add to the meat, stir and bring to simmering point, cover and simmer for 20 minutes.

4. Add prunes and raisins, half cover, cook a further 40 minutes and serve.

Lamb with Herb Mustard

Lamb with Herb Mustard

Serves : 6-8

Ingredients:

3 tbsps French mustard
3 tsp soy sauce
1 clove garlic, crushed
1 tsp rosemary
¼ tsp ground ginger
20 ml olive oil
2 kg leg of lamb
65 ml dry white wine
3 large potatoes
1 large sweet potato or yam
250 gr pumpkin
Salted, water
Oil for cooking

1. Combine mustard, soy sauce, garlic, rosemary and ginger in a blender and whirl for 1-minute, add olive oil, a drop at a time, through the hole in lid insert and blend until thick and smooth.

2. Trim the lamb and wipe with a cloth, brush herb mustard liberally over the meat and place on a rack in a baking pan. Cook in a very hot oven for 15 minutes to seal and brown, reduce heat to moderate and cook a further ±60 minutes, basting 2-3 times. ( oven : 230ºC reduce to 180ºC )

3. Meanwhile, peel and cube the potatoes, peel and thickly slice sweet potatoes and cut pumpkin into pieces, peel and seed. Place vegetables in a pan of salted water, bring to the boil and cook ±3 minutes, then drain in a colander.

4. Heat oil in a large pan until hot, add the vegetables and cook until golden brown, turning once or twice, lift out to a serving dish and keep warm.

5. Place meat on a carving dish and allow to rest for 10 minutes in a warm place, then carve.

6. Strain the pan juices into a sauce boat and serve with the lamb and vegetables.

Leg Of Lamb With Chili sauce

Leg Of Lamb With Chili sauce

Ingredients:

1 kg leg of lamb
Marinade:
1 tsp cocoa powder
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp paprika
½ tsp ground oregano
¼ pint water
¼ pint orange juice
¼ pint red wine
1 clove of garlic, crushed
2 tbsps brown sugar
1 tbsp cornflour
Pinch salt
Orange slices and coriander to garnish

1. If the lamb has a lot of surface fat, trim slightly with a sharp knife. If possible, remove the paper-thin skin on the outside of the lamb. Place lamb in a shallow dish.

2. Mix together the marinade ingredients, except cornflour, and pour over the lamb, turning it well to coat completely. Cover and refrigerate for ±24 hours, turning occasionally.

3. Drain the lamb, reserving the marinade, and place in a roasting pan. Cook in a preheated 180ºC oven ±2 hours until meat is cooked according to taste.

4. Baste occasionally with the marinade and pan juices.

5. Remove lamb to a serving dish and keep warm. Skim the fat from the top of the roasting pan with a large spoon and discard.

6. Pour remaining marinade into the pan juices in the roasting pan and bring to the boil, stirring to loosen the sediment. Mix cornflour with a small amount of water, add some of the liquid from the roasting pan. Gradually stir cornflour mixture into the pan and bring back to the boil.

7. Cook, stirring constantly, until thickened and clear. add more orange juice, wine or water as necessary.

8. Garnish the lamb with orange slices and sprigs of coriander. Pour over some of the sauce and serve the rest separately.

Serving ideas : serve with rice or boiled potatoes and vegetables.

Roast Baron of Lamb

Roast Baron of Lamb

Serves 12-14

Ingredients:

4 kg baron of lamb, without loins
Salt and pepper
1 tbsp chopped mint
6 spring onions, trimmed to bulbs
4 small carrots, sliced
2 small lemons, peeled and sliced
60 gr butter, melted
375 ml dry white wine
20 ml lemon juice

Garnish :

Sauteed Potatoes
1 large lemon
40 gr butter
3 teaspoons sugar
25 spring onions, trimmed

1. Order the baron of lamb, without loins, from your butcher and have him remove rump knuckle and leg bone from each leg, leaving the tail and shanks intact.

2. Lay the double legs, skin side down on a board, open out and sprinkle with salt, pepper and mint. Place half the spring onions, sliced carrots and lemon slices in each cavity, close firmly and secure with skewers.

3. Brush the meat with melted butter, place in a large baking pan and cook in a very hot oven for 15 minutes to seal and brown.

4. Reduce heat to moderate and cook for 1¾ hours, pour off all but 3 tbsps of fat from the pan, then drizzle wine and lemon juice over the meat and continue cooking for a further 30 minutes for rare, 45 minutes for well done, basting 2-3 times.

5. Lift out the meat to a serving dish and allow to rest for 10 minutes to set the meat, but keep warm. Stir and scrape the pan to deglaze, then put pan juices through a fine sieve into a sauce boat and keep warm.

6. Meanwhile, for the garnish, prepare and cook potatoes, place in a heated dish and keep warm. Peel the rind, without pith from the lemon and cut into thin strips, melt half the butter in a pan, add sugar and cook, stirring for ±4 minutes for a syrup. Add lemon rind and sauté for ±4 minutes until golden, lift out and drain on kitchen paper.

7. Add remaining butter to the pan with spring onions, stir, cover and cook over low heat for ±10 minutes, then lift out, place around the lamb and strew lemon rind on top. Discard any pith from the peeled lemon and cut into very thin slices, arrange slices over the meat and take meat and potatoes to the table.

Lamb and Smoke beef patties with Curry Sauce

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock
= 150 ml Greek-style natural yogurt
= salt

For the patties
= 500 gr lamb mince
= 5 smoke beef, diced
= 1 small onion, peeled and finely chopped
= 3 large cloves garlic, peeled and finely chopped
= 15 gr dill, roughly chopped
= 20 gr flat-leaf parsley, roughly chopped
= a little flour for dusting
= 2 tablespoons groundnut oil
= salt and freshly ground black pepper

Way to make:

1. Pre heat the oven to 220'C. Heat the oil for the sauce in a medium-sized saucepan, then add the chopped onions and cook for about 10 minutes, until soft and golden. Now stir in the curry powder. Let the powder cook for 2-3 minutes, stirring occasionally to stop it burning. Add the raisins or sultanas and the stock and bring to the boil.

2. Once the liquid is bubbling, turn down the heat, season with salt and leave to simmer gently while you make the patties.

3. For the patties:
Mix all the ingredients, except the flour and the oil, together and season generously with salt and black pepper. Divided the mixture into 8 and shape it into rough, knobbly patties. Don't overwork the mixture at this stage, just squash the patties together firmly but do not flatten them.
Heat the oil in a large frying pan, then dust the patties lightly with the flour and fry until golden. This will take 3-4 minutes on each side. Gently beat the yogurt into the curry sauce.
Transfer the patties to an ovenproof dish then ladle the sauce over the top.
Bake in the oven, uncovered, for 20 minutes or until the sauce is bubbling.
Serve the patties with some sauce.