Crown Roast of Lamb with Tipsy Sweet Potato Stuffing
1 Crown Roast - 12 cutlets
Stuffing Ingredients
500g cooked, mashed Sweet Potato
2 tbs Sherry
seasoning to taste
1 Egg, lightly beaten
1 Onion, finely chopped
1 tbs chopped Parsley
Mix all stuffing ingredients together.
Fill the lamb cavity with stuffing and place roast in a baking dish.
Bake at 180°C (350°F) for 1 hour.
Serves 6
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MINCED LAMB KEBABS
400g Minced Lamb
1 Onion grated
1/4 tsp Salt
1 Egg, beaten
1/8 tsp Cinnamon
1/8 tsp ground Cumin
1 tsp Lemon rind
1 recipe Tomato Yogurt Dressing
Combine all ingredients except dressing, mix well.
Divide into 8 portions, form into small sausage shapes. Place two shapes onto each skewer.
Place under hot griller, turn frequently. Grill 5 - 7 minutes.
Serve with Tomato Yogurt Dressing.
Serves 4
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MARINATED LAMB STEAKS
4 x 175g Lamb Shoulder or Leg Steaks
Marinade :
125ml Orange Juice
1 tbs Lime Juice
2 tbs chopped Fresh Mint
1 tsp Wholegrain Mustard
Sauce :
1 tsp Cornflour
3 tbs Orange Juice
1 tbs chopped fresh Mint
Salt and Pepper
To make the marinade, mix together the orange juice, lime juice, mint and mustard.
Put the lamb steaks in a shallow non-metallic dish and spoon over the marinade, turning the
steaks until they are well coated. Cover and marinate in the refrigerator for at least 1 hour.
Take the lamb out of the refrigerator 30 minutes before you are going to cook it.
Heat the oven to 200°C / 400°F.
Transfer the lamb to a roasting tin, reserving the marinade, and bake for about
10-15 minutes, or until the juices run clear when the meat is tested with a skewer.
Transfer to a serving dish and keep warm.
To make the sauce, put the roasting tin on the hob and add the reserved marinade.
Bring to the boil, scraping the bottom of the pan to incorporate any crusty bits.
Mix the cornflour to a paste with the orange juice and stir in. Bring to the boil,
stirring, then lower the heat and simmer for 3 minutes or until thickened.
Add the mint and season to taste. Pour over the lamb and serve with mashed potatoes
and spring greens or boiled potatoes and a mixed salad.
Serves 4
Source : 2 in One Cookery Collection
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PLUM LAMB STIR FRY
500g lean Lamb, cut into this strips
1/4 cup Plum Jam
2 tsp Beef Instant Stock
1 tbs Vinegar
1/4 cup Water mixed with 1 tbs Cornflour
3 cups stir-fry Vegetables, Snow Peas, Red Pepper etc
200g Instant Noodles
Stir fry lamb in hot oil until golden. Combine plum jam, beef stock
powder, vinegar, water and cornflour, mix well.
Add to lamb with vegetables and simmer for 2 to 3 minutes.
Cook noodles according to packet directions, drain well.
Toss noodles through lamb and serve.
Serve 4
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LANCASHIRE HOT POT
750g Lamb Chops or Mutton
1 Onion, sliced
3 large Potatoes, sliced
1 Carrot, sliced
1/2 Turnip, chopped
1 stalk Celery, sliced
2 tbs Flour
1 tsp Salt
3 shakes Pepper
1 cup Stock
2 tsp chopped Parsley
Set oven to 180°C. Remove fat and cut meat into neat pieces.
Roll meat in flour and place in casserole dish with alternate layers of vegetables.
Sprinkle each layer with salt and pepper. The top layer should be potato.
Pour stock into casserole, cover with lid and place casserole dish on oven tray.
Cook at 180°C for 1 ¼ hours. Remove lid. Taste and adjust flavour to taste.
Continue cooking for 20 minutes to brown potatoes.
Garnish with parsley and serve.
Serves 4
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MINTED TANDOORI LAMB
1 cup Plain Yogurt
1 tbs ground Cumin
1 tbs ground Coriander
2 tbs Mild Curry Powder
4 Lamb Chump Chops, each chop cut into three pieces
1 tbs chopped fresh Mint
In a bowl, combine yogurt, cumin, coriander and curry powder, mix well.
Toss pieces of lamb in yogurt mixture, coat evenly. Place lamb on a rack
whick is standing inside a baking dish.
Bake at 180°C for 45 minutes, turning lamb every 15 minutes.
Sprinkle mint over lamb and serve immediately.
Serves 2
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LAMB STEW WITH LEMON SAUCE
1 kg boned leg of Lamb, cubed
2 medium Onions, chopped
1 Red Capsicum, seeded and chopped
2 stalks Celery, sliced
2 ½ cups Chicken Stock
40g Butter
2 tbs Plain Flour
2 Egg Yolks
1/4 cup Lemon Juice
sprigs of Dill for garnish
Place lamb into a large saucepan with the onion, capsicum and celery.
Add enough stock to just cover the meat, approx 2 ½ cups.
Bring to the boil, then skim surface until clear. Cover and simmer
gently for 1 to 1 ½ hours until meat is tender. Transfer meat and vegetables
to a deep serving dish, keep warm. Strain stock and reserve 1 ½ cups.
Melt the butter in a saucepan. Add the flour and stir over moderate heat for 2 minutes.
Pour in the reserved stock, stir until mixture is smooth and slightly thickened.
Beat egg yolks with lemon juice. Pour ¼ cup of the hot stock into the egg mixture,
whisk until smooth. Pour this mixture into the stock and stir constantly over a low heat
until sauce thickens, do not boil. Pour sauce over the meat and serve immediately.
Garnish with fresh dill, if desired.
Serves 6
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LAMB CURRY
500g Lean Lamb, cubed
1 Onion, roughly chopped
2 cloves Garlic, peeled
4cm piece, Green Ginger, peeled and roughly chopped
2 tbs Crunchy Peanut Butter
2 tbs Curry Powder
2 tsp Cumin
1 tsp Curry Paste
1/2 tsp Sambal Oelek (Chilli Paste)
400g can Tomatoes, undrained
2 tbs Fruit Chutney
1 cup Water
Place lamb in a casserole dish. Place onion, garlic and ginger in a processor,
process until smooth. Add remaining ingredients except the water, process until smooth.
Add water, process until smooth.
Pour over lamb, mix well. Bake in a covered casserole dish at 180°C for 1 hour,
or until lamb is tender. Serve with rice and salad.
Serves 4
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CREAMY LAMB CASSEROLE
6 Lamb Forequarter Chops, halved
30g Butter or Margarine
1 tbs Oil
6 Shallots, chopped
2 tbs chopped Parsley
1 clove Garlic, crushed
2 tsp Curry Powder
1 tsp Chilli Sauce
1/4 each dried Dill and Rosemary
Salt and freshly ground Pepper to taste
1 cup Dry White Wine
1 cup Chicken Stock
125g Mushrooms, sliced
1/2 cup pitted Prunes
300ml carton thickened Cream
Brown lamb in heated butter and oil in a large frying pan. Remove from pan. Set aside.
Add shallots, parsley, garlic, curry powder, chilli sauce, herbs and seasonings to pan.
Cook gently for 2 minutes.
Blend wine, stock, mushrooms and prunes into pan with meat.
Simmer, uncovered, for 30-40 minutes or until meat is tender.
Blend in cream. Bring to the boil. Simmer until slightly thickened.
Serve with new potatoes and vegetables in season.
Serves 4
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EASY LAMB BIRIANI
1 tbs polyunsaturated Oil
1/4 cup blanched Almonds
1 Onion, finely chopped
1 clove Garlic, crushed
1/2 tsp grated fresh Ginger
8 whole Cloves
4 Cardamom Pods
1 tsp ground Cinnamon
1/2 tsp Turmeric
1/4 cup Natural Low-Fat Yogurt
1 cup Rice
1 kg cooked Lamb, diced
3 ½ cups Beef Stock
1/2 cup Raisins
Heat oil in frying pan and cook almonds until pale golden.
Drain on absorbent paper and reserve.
Saute onion with garlic, ginger, cloves, cardamom and connamon for a few minutes.
Reduce heat, add turmeric and yogurt. Blend well. Stir in rice and lamb.
Pour in beef stock. Season to taste. Cover and simmer for about 20 minutes or until
all the liquid is absorbed and rice is tender. Serve garnished with reserved almonds and raisins.
Serves 4
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CURRIED LAMB KEBABS
500g lean shoulder or leg of Lamb or 'Trim' cut of Lamb
2 Green Chillies, halved lengthwise and seeded
2 large cloves Garlic, crushed
3cm piece fresh Ginger, peeled and sliced
60g flaked Almonds, toasted
8 tsp Curry Powder, mild, medium or hot
1/4 cup Natural Yogurt
fresh Coriander for garnish
Trim any fat and cartilage from lamb. Cut into 3cm cubes.
Place prepared chillis, garlic, ginger and almonds in a food processor.
Mix until finely chopped. Add curry powder, 3 tbs of water and
yogurt, mix to creamy consistency.
Stir lamb and curry mixture in a bowl until lamb is well coated.
Marinate in refrigerator for at least 1 hour, or longer for a stronger curry flavour.
Spray 8 small skewers with a light coating of vegetable or olive oil cooking spray.
Thread lamb cubes onto the oiled skewers.
Preheat grill to high, or prepare a hot barbecue. Lightly grease the grill rack.
Alternatively spray the barbecue rack with vegetable oil or olive oil cooking spray.
Grill kebabs about 5cm from heat, turning frequently with tongs and brushing
with marinade, for about 8 to 10 minutes. If barbecuing, cook for 6 to 8 minutes, as
described for grilling. Serve kebabs immediately, garnished with coriander.
Serves 4
Source : Quick, Light & Delicious
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GREEK LEMON LAMB CHOPS
8 Lamb Chops, 75g each, trimmed of all fat
4 tsp light Olive Oil
4 tsp Lemon Juice
1 tbs Honey
1 tbs dried Rosemary
1/2 tsp dried Oregano
3 cloves Garlic, crushed
Place lamb chops in a shallow dish. In a small bowl combine
marinade : whisk oil, lemon juice, honey, rosemary, oregano and garlic.
Pour marinade over lamb, cover with plastic wrap and refrigerate
several hours or overnight. Preheat the barbecue.
Place the lamb on the rack and barbecue for 4-5 minutes for
medium rare. Serve immediately.
Serves 4
Source : Fat Fighting Foods - Weight Loss made Easy
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