Accompaniments

Sauce gribiche
Thoroughly pound the yolk of a hardboiled egg, then gradually add 1 cup of oil, beating constantly as if you were making a mayonnaise, as it thickens add 2 tablespoons white wine vinegar, salt and pepper, as well as 1 tablespoon each of capers, chopped parsley, chervil, tarragon and the white of the egg cut into julienne.

Salsa Verde
Mix in a food processor
¼ bunch of parsley, ¼ bunch basil, 2 tablespoons capers, 2 tablespoons cornichons, salt and pepper

Mint sauce
Pour 2/3 of a cup of vinegar over 50g of very finely chopped mint leaves, add 25g of brown sugar, season with salt and pepper and leave to marinate overnight. Serve with a lamb leg.

Verjus poached pears
Peel 4 buerre Bosc pears and place in pot with 500ml of Verjus and 500ml of water and 300g castor sugar, bring to the boil and then cover pan.

Monte lamb sauce with lavender honey.
Serve lamb with mint and pomegranate.
Wines to drink with lamb I would recommend Australian pinot noirs or wines from the Rhône region in France.

Braised Lamb Shoulder

INGREDIENTS

1 shoulder weighing 2 kg
2 celery stalks
2 carrots
2 onions
Chicken stock
Beef stock
Cumin, fennel seeds, fresh thyme

METHOD

Place shoulder on top of vegetables which have been lightly browned in the pan. Then pour equal parts of boiling chicken and beef stock to cover the shoulder. Then cover the tray with tin foil and place in an oven at 140*c for 6-7 hours.

Once cooked remove any bones or sinew then shape into portions (should get 3 or 4). Reduce cooking liquor to a glaze. Place lamb portions on a tray and sprinkle with equal parts fennel, cumin and thyme chopped, then nape’ with boiling glaze and place in an oven till stock starts to bubble.

Easy Carve Leg With 40 Cloves Of Garlic And Pan Juices

INGREDIENTS

1 easy carve leg
40 cloves of garlic
4 sprigs of rosemary
150ml red wine
400ml chicken stock

METHOD

Caramelize the outside of the leg then place on the 40 cloves of garlic and roast for 1 ½ hours at 200*c. remove leg from pan and deglaze with red wine and add boiling chicken stock, and reduce with rosemary. Take down to a glaze.
Serve with roast vegetables and glaze

Lamb Brochettes

INGREDIENTS

Leg steaks cut into 5mm pieces
Bacon pieces
Swiss brown mushrooms

METHOD

Thread alternatively onto skewers, season with salt and pepper, brush with melted butter and roll in breadcrumbs. Sprinkle a little butter over the top and pan fry in olive oil.

Lamb Cutlets With Figs And Honey

INGREDIENTS

1 kg of fresh figs
Pepper
Cinnamon
Nutmeg
40g butter
8 lamb cutlets
2 tablespoons honey

METHOD

Wash and wipe the figs don’t peel place them stalks up in a generously buttered ovenproof dish. Cover with 1 cup of water, grated nutmeg, ground cinnamon and cracked pepper. Cook for 30- 35 minutes at 200*c. about 10 minutes before the end of the cooking time melt the butter in a pan and fry the cutlets for 3-4 minutes per side. Season with salt and pepper keep in a warmed dish. Melt honey in a little hot water deglaze the lamb pan with the honey. Arrange the figs around the lamb and coat the cutlets and figs with the honey glaze.

Lamb Kofta Kebabs

INGREDIENTS

500g Lamb mince
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac
Zest of 1 lemon
Salt and pepper
Good handful of shelled pistachios

METHOD

Place lamb into food processor with most of the thyme, chilli, cumin, and sumac and lemon zest. Reserve a little of each spice to sprinkle over at the end. Add salt and pepper and pistachios and blend till looks like mince again.
Divide the mix into 4 and with wet hands shape onto metal skewers.
Best cooked on a barbeque over hot coals

Lamb Pie Mix

INGREDIENTS

1 leg of lamb
Chicken and beef stock to cover
2 carrots and 2 onions lightly sautéed
250g butter
10 eschallots
1 celery heart
Puff pastry

METHOD

Caramelize leg of lamb in a pan then place in a deep tray on top of the sautéed vegetables and cover with boiling chicken and beef stock (equal parts). Cover tray with tin foil and braise at 150*c for 6-7 hours.
Cut celery heart and eschallots into brunoise and confit in the butter.
A once lambs are cooked flake meat of the bone into a bowl, and reduce cooking liquor to a glaze. Then whisk in the confit, and add to the meat. Season with salt, place in a pie mould and cover with puff pastry.

Lamb Rack With Herb Crust

INGREDIENTS

2 6-8 point lamb racks
1 tablespoon extra virgin olive oil
80g fresh breadcrumbs
3 tablespoons finely chopped flat leaf parsley
3 garlic cloves crushed
½ tablespoon thyme
½ teaspoon lemon zest
60g butter softened

METHOD

Score fat in a diamond pattern, and then rub with olive oil and salt and pepper. Brown racks in a pan for 4-5 minutes and set aside.
In a bowl mix breadcrumbs, garlic, parsley, thyme, and lemon zest, then mix in butter to form a paste. Firmly press a layer of breadcrumbs over the cap, be sure not to get any on the bones or the base. Place racks on a tray and roast in a 250*c oven for 12 minutes (medium rare). Remove from oven and cover with tin foil and rest.

Mini Roast With Lentils And Vinaigrette

INGREDIENTS

4 mini roasts
150g puy lentils
1 medium carrot
½ small celeriac
2 tablespoons coarsely chopped parsley
4 tablespoons vinaigrette (4teaspoons champagne vinegar and ¼ cup olive oil)

METHOD

Cook lentils in boiling salted water for 15 minutes and then drain and season. Cut the carrot and celeriac into 1cm squares and lightly sauté until lightly browned, mix with the lentils and half the parsley and bind with half the vinaigrette.

In a really hot pan sauté the rumps for 3-5 minutes per side, to serve medium rare, carve into 1cm slices.
Reheat the lentils, spoon into the centre of the plate; place the lamb rump on top, sprinkle with parsley. Drizzle vinaigrette over the plate and lamb.

Moroccan Lamb Shanks

INGREDIENTS

4 lamb shanks
1 clove garlic
½ and onion brunoise
1 cinnamon quill
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
½ teaspoon ground chilli
¼ teaspoon ground turmeric
1 lemon juiced and zested
1 orange juiced
1 pinch saffron
50g apricots
50g raisins
¼ bunch coriander

METHOD

Coat shanks in flour and brown in a pan. Sauté onions and garlic until translucent. Add spices and cook out, add 1 litre of chicken stock and boil. Cover lamb shanks and add orange juice, cover with foil and cook till tender, 3 hours, take shanks out of the liquor, reduce liquor till thick, add apricots, raisins, saffron and lemon juice. Pour over shanks and sprinkle with chopped Coriander

Roasted Lamb Shoulder

INGREDIENTS

1 lamb shoulder weighing 2kg
1 large bunch rosemary
Extra Virgin Olive Oil
Sea Salt and Black pepper
1 bulb garlic unpeeled

METHOD

Rub oil and seasoning on the lamb. Then beneath and on top disperse the rosemary and garlic.
Place in an oven on full whack then as soon as it goes in turn down to 170*c and roast for 4 hours.

With pan juices deglaze with white wine and thicken then pour on top of lamb.

Slow Braised Lamb Rumps With Ratatouille

INGREDIENTS

4 rump cushions
Boiling chicken and beef stock to cover
1 eggplant
1 zucchini
3 squash
1 red capsicum

METHOD

Place rumps in a tray and cover with chicken and beef stock and slow braise for 5 hours.
Remove from liquor and slowly reduce cooking liquor till it’s thickened. Place rumps on a tray and nape’ with thickened glaze and place in an oven for 5 minutes.
Whilst this is cooking, softly pan fry the eggplant, zucchini, squash and red capsicum cut into 3 cm squares. Place the ratatouille in a circle mould and place the rump on top.

Tagine Of Lamb

INGREDIENTS

1 shoulder of lamb
200g onions
3 garlic cloves
6 tablespoons olive oil
4 tomatoes
6 potatoes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and pepper
200ml water
250g shelled and skinned broad beans
4 preserved lemons
4 artichoke hearts
1 bunch of coriander

METHOD

Cut a boned shoulder of lamb into pieces. Chop 200g onions and 3 garlic cloves, heat 6 tablespoons olive oil in a Tagine. Add the pieces of meat and onions and brown them. Cut 4 tomatoes into quarters and 6 potatoes into large cubes and add to Tagine. Then add 1 teaspoon ground cinnamon and 1 teaspoon ground cumin, season with salt and pepper. Add 200ml water, cover and simmer for 1 hour.
Add 250g shelled and skinned broad beans, 4 preserved lemons cut into quarters (discarding seeds), 4 artichoke hearts cut in half, and then continue cooking for 30 minutes.
Finely chop the leaves of 1 bunch of coriander and sprinkle over just before serving.