These Greek-style Lamb shanks, one of Yotam Ottolenghi’s one-pot-wonders-recipes, are packed with flavour. If you can get the lamb shanks to stand up they look pretty amazing too. Heat some olive oil in a large casserole over medium heat and fry 200g of peeled and halved shallots for three to four minutes until well browned. Remove them…… Continue reading lamb shanks with rice and lemon
Category: lamb and goat
rack of lamb + peas with feta and mint + roasted red peppers
Rack of lamb coated with mustard, garlic and rosemary and blushing inside – classic but still fabulous. Season each rack generously with salt and allow it to permeate for at least an hour. Meanwhile, crush some garlic with a mortar and pestle or a mini food processor and add plenty of fresh rosemary, some mustard…… Continue reading rack of lamb + peas with feta and mint + roasted red peppers
slow-roasted lamb shoulder
Iranian in style, this fragrant slow-roasted lamb shoulder is easy to prepare and absolutely delicious. Serve it with rice and a fresh salad. Preheat your oven to 160ºC (320ºF). Cut 3 onions into wedges and scatter them into a large roasting pan. Drizzle with olive oil and season to taste. Place the lamb shoulder on…… Continue reading slow-roasted lamb shoulder
lamb tagine with prunes and raisins
Adapted by David from an Emeril Lagasse recipe, this tagine has a wonderful balance and depth of flavour. Using lamb on the bone imparts much more flavour to this dish but you can also use diced boneless lamb. Heat some olive oil in a saucepan or tagine and brown approximately 1 kg (2 lbs) of lamb…… Continue reading lamb tagine with prunes and raisins
lamb in coconut milk
Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia. Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium…… Continue reading lamb in coconut milk
8 hour smoked lamb shoulder
Cooked by Thomas, following a recipe from AmazingRibs.com, this lamb shoulder was truly amazing. With all the fat rendered, what was left was beautifully moist and smoky meat falling off the bone. You will need a charcoal barbecue or smoker, a thermometer and a free day to cook this. The day before cooking your lamb shoulder, prepare it…… Continue reading 8 hour smoked lamb shoulder
lamb and herb stew
This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent.…… Continue reading lamb and herb stew
freekeh salad with lamb
Freekeh (or farik) is roasted green wheat which derives it’s name from being rubbed (farīkor) or threshed. The wheat is harvested when the grains are yellow and the seeds soft and is first sun-dried then carefully set on fire so only the straw and chaff burn. The high moisture content of the seeds prevents them from burning.…… Continue reading freekeh salad with lamb
lamb meatballs with lemon and herbs
Having bought a mincer attachment for my stand mixer, I decided on this meatball tagine to try it out. The meatballs were wonderfully soft and delicious. In a food processor combine ½ a brown onion and 2 tablespoons of flat-leaf parsley and process until finely chopped. Add 2 torn slices of stale white bread without crusts and…… Continue reading lamb meatballs with lemon and herbs
roasted herb crusted lamb straps
A simple and very tasty way to cook lamb straps or loin. This recipe is adapted from a recipe by Tracy Rutherford which appeared in Australian Good Taste in September 2009. Preheat your oven to 180°C (350ºF). In a small food processor or mortar and pestle combine 6 anchovy fillets, 4 diced garlic cloves, the leaves from 3 sprigs of fresh rosemary,…… Continue reading roasted herb crusted lamb straps
michelle picker cooks 