Grilled Lamb and Fennel with Mint Almond Pesto

Ingredients

1 bulb fennel, trimmed, cored and sliced in 1/3-inch thick pieces
1 small red onion, cut in 8 wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
8 frenched lamb chops (about 600 g total)
1 tsp dried oregano

Mint Almond Pesto

1/4 cup blanched almonds, toasted
1 clove garlic, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tbsp finely grated Parmesan cheese
1/4 tsp salt
pinch pepper
1/4 cup extra-virgin olive oil
1 tsp lemon juice

Method

  1. Place fennel and red onion on greased grill over medium-high heat. Close lid and grill, turning once, until softened and charred, about 10 minutes.
  2. Transfer to bowl. Toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper.
  3. Rub lamb all over with remaining oil, salt, pepper and the oregano.
  4. Place on greased grill over medium-high heat. Close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare.
  5. To make the pesto, in food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper. Pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl and stir in lemon juice.
  6. Place 2 lamb chops and some grilled vegetables on each serving plate. Top lamb chops with pesto and serve.

Makes 4 servings.

Source: Mediterranean Flavours

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Lamb Curry

Ingredients

4 (5-1/4 oz) lamb fillets
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 shallots, chopped
2 cloves garlic, crushed
1 long red chili, chopped
2 cups chicken stock
1/2 cup almond meal (ground almonds)
1 cucumber, thinly sliced
chives, to serve

Method

  1. Place the lamb, coriander and cumin in a bowl and toss to coat. Set aside.
  2. Heat a large, deep frying pan over medium heat. Add the oil and lamb and cook for 2-3 minutes for medium-rare or until cooked to your liking. Remove the lamb, cover and set aside.
  3. Add the shallots, garlic and chili to the pan and cook for 5-6 minutes or until the shallots are soft.
  4. Gradually add the stock, stirring. Add the almond meal and cook for 3-4 minutes or until the sauce is thickened.
  5. Slice the lamb and serve with the curry sauce, cucumber and chives.

Makes 4 servings.

Source: Donna Hay

Moroccan-style Roasted Lamb Shoulder with Couscous

Ingredients

One 5- to 6-pound boned lamb shoulder, spread flat
3 large onions, cut lengthwise 1/4-inch thick
freshly ground black pepper
2 cups couscous
3 red bell peppers, cut into 1/4-inch dice

Marinade

2 tablespoons minced fresh thyme
4 tablespoons minced garlic
2 tablespoons coarsely ground coriander seed
2 tablespoons coarsely ground black pepper
2 tablespoons coarsely ground cumin seed
2 tablespoons coarsely ground fennel seed
1 tablespoon ground cinnamon
1 tablespoon paprika
2 tablespoons honey
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 cup extra-virgin olive oil

Method

  1. In a medium bowl, combine the marinade ingredients and stir to blend. Transfer 1/2 cup of the mixture to a serving bowl and refrigerate, covered.
  2. Coat both sides of the lamb with the remaining mixture and transfer to a large resealable plastic bag. Marinate, refrigerated, for at least 2 hours or overnight.
  3. Preheat the oven to 500ºF.
  4. Place the onions on a large sheet tray or in a roasting pan and season with salt and pepper. Top with the lamb, transfer any remaining marinade to a bowl, and roast the lamb until brown, about 15 minutes.
  5. Reduce the heat to 375ºF. Turn the lamb, brush on the remaining marinade, and roast until the lamb is 120°F for medium-rare, 130°F for medium, or 140°F for medium-well, 20 to 25 minutes.
  6. Transfer the onions to a medium bowl and the lamb to a cutting board, and allow the lamb to rest for l0 minutes.
  7. To make the couscous, bring 3 cups of salted water to a boil in a medium saucepan. Add the couscous, drizzle with the 2 tablespoons of oil, stir, remove from the heat, and cover. Let stand until the couscous has absorbed the water, 4 to 5 minutes.
  8. Fluff the couscous with a fork. Add the bell peppers and stir lightly to blend.
  9. Slice the lamb thin on the bias. Serve with the couscous, onions and reserved marinade.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Grilled Lamb and Eggplant with Cucumber Salad

Ingredients

300 g lean ground lamb
1 teaspoon dried oregano leaves
sea salt and cracked black pepper
2 teaspoons red wine vinegar
1 clove garlic, crushed
1 egg yolk
2 cucumbers
1/4 cup mint leaves
3/4 cup natural yogurt
1 tablespoon chopped mint leaves, extra
1 green onion, sliced
1 eggplant, about 1 lb
olive oil, for brushing
pita bread, to serve

Method

  1. Preheat a barbecue or broiler to medium.
  2. Mix the lamb, oregano, salt, pepper, vinegar, garlic and egg yolk. Divide the mixture into four and shape into patties.
  3. To make the cucumber salad, use a vegetable peeler to peel one and a half of the cucumbers into thin ribbons and toss with the mint leaves.
  4. To make the yogurt dip, chop the remaining cucumber and combine with the yoghurt, extra mint and green onion.
  5. Slice the eggplant into thick slices. Brush the eggplant and lamb patties with oil. Cook the lamb patties and eggplant for 4-5 minutes each side or until cooked to your liking. Serve with the cucumber salad, yogurt dip and pita bread.

Makes 2 servings.

Source: Beef, Lamb + Pork

Easy Lamb

Ingredients

1/3 cup all-purpose flour
1 tsp salt
6 lamb shanks, about 6 lbs
vegetable oil
2 large onions
1/3 to 1/2 cup julienne strips of peeled ginger
1 cup sherry or port or marsala
1 (10-oz) can undiluted chicken broth
1/2 cup teriyaki sauce
1 to 2 tsp hot red chili flakes
2 tsp sesame oil
2 star anise or 2 tsp anise seeds or fennel seeds
1/2 cup dried mushrooms, soaked in cold water until softened, drained

Method

  1. Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
  2. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
  3. Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
  4. After removing shanks from pan, reduce heat to medium. Add onions, ginger and a little more oil. Stir often until onion softens, 3 to 4 minutes.
  5. Sprinkle with reserved flour mixture and stir until evenly mixed. Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms. Bring to a boil, stirring often.
  6. Return shanks to pan. Reduce temperature to medium-low. Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, 3 to 3-1/2 hours. Serve with sauce drizzled overtop.

Makes 4 servings.

Source: Chatelaine magazine