Moroccan-style Roasted Lamb Shoulder with Couscous


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


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


  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


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


  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


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


  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

Chinese-style Stir-fried Lamb with A Sweet Sauce


800 g boneless lamb leg, sliced into bite-sized pieces
2 tsp baking soda (optional)
2 tbsp cornstarch
3 tbsp vegetable oil
1 green bell pepper, seeds removed and thinly sliced
6 green onions, trimmed and cut into 5cm lengths
1 tsp grated ginger
cooked rice to serve


2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tsp caster sugar
1 tbsp hoisin sauce


  1. To tenderise the lamb like they do in Chinese restaurants, mix the baking soda with 2 tbsp cold water to a slurry. Pour over the sliced lamb and mix well. Allow to stand for 30 minutes then rinse the lamb very well, then rinse again and pat dry. If you don’t want to tenderise the lamb, just skip this step.
  2. Mix sauce ingredients in a small bowl.
  3. Toss the lamb and cornstarch together. Add the vegetable oil to a hot wok and fry the lamb in batches over high heat until it is well browned all over. Set aside on a warm plate.
  4. Add a little more oil to the wok if necessary and stir-fry the bell pepper and green onion until they start to soften.
  5. Add the ginger, sauce ingredients and lamb (including any juices that have come out of the lamb while resting) and toss well for a minute or two, or until the sauces thicken and coat the lamb. Serve with cooked rice.

Source: Adam’s Big Pot

Spanish Tapa with Meatballs and Olives


2 oz day-old bread, crusts removed
3 tbsp water
1-1/8 cups lean fresh ground pork
1-1/8 cups lean fresh ground lamb
2 small onions, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 egg, lightly beaten
all-purpose flour, for dusting
3 tbsp olive oil
1 can (14 oz) chopped tomatoes
5 tbsp dry sherry or red wine
pinch of hot or sweet smoked paprika
pinch of sugar
1 cup cracked green olives in extra virgin olive oil
crusty bread, to serve


  1. Put the bread in a bowl, then add the water and let soak for 30 minutes.
  2. Using your hands, squeeze out as much of the water as possible from the bread and put the bread in a clean bowl.
  3. Add the ground meat, 1 chopped onion, 2 crushed garlic cloves, the cumin, coriander, and egg to the bread. Season to taste with salt and, using your hands, mix together well.
  4. Dust a plate or cookie sheet with flour. Using floured hands, roll the mixture into 30 equal-size, small balls, then put on the plate or cookie sheet and roll lightly in the flour.
  5. Heat 2 tablespoons of the oil in a large skillet, then add the meatballs, in batches to avoid overcrowding, and cook over medium heat, turning frequently, for 8-10 minutes, until golden brown on all sides and firm. Remove with a slotted spoon and set aside.
  6. Heat the remaining oil in the skillet, then add the remaining onion and cook, stirring occasionally, for 5 minutes, or until softened but not browned.
  7. Add the remaining garlic and cook, stirring, for 30 seconds. Add the tomatoes and their juice, sherry, paprika, and sugar and season to taste with salt. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  8. Using a hand-held blender, blend the tomato mixture until smooth. Return the sauce to the pan.
  9. Carefully return the meatballs to the skillet and add the olives. Simmer gently for 20 minutes, or until the meatballs are tender.
  10. Serve hot, with crusty bread to mop up the sauce.

Cook’s tip

Cracked green olives are made by cracking unripe green olives and putting them in water for several weeks to remove their bitterness, then storing them in brine. If you are unable to find these, green olives in extra virgin olive oil could be used instead.

Makes 6 servings as part of a tapas meal.

Source: Tapas