Moroccan-style Stuffed Leg of Lamb


1.5 kg leg of lamb, boned
2 garlic cloves, crushed
40 g butter
3/4 cup chicken stock
1 tbsp cornstarch
1 tbsp apricot jam
salt and freshly ground black pepper


1 green chili, seeded
2 shallots
1 garlic clove
1 bunch fresh coriander
sprig of fresh parsley
25 g butter
2 tsp ground cumin
1/2 tsp ground cinnamon
3/4 cup cooked long grain rice
2 tbsp pine nuts


  1. Preheat the oven to 200ºC/400ºF.
  2. To make the stuffing, finely chop the chili, shallots, garlic and herbs in a food processor.
  3. Fry the shallot, chili and herb mixture gently in the butter for 2-3 minutes to soften the shallots. Stir in the spices.
  4. Place the cooked rice in a bowl, add the pine nuts and then stir in the rest of the stuffing ingredients from the pan. Season well with salt and freshly ground black pepper.
  5. Season the meat on both sides and rub the outside with the crushed garlic and putter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat around the stuffing, secure the roll with a skewer and tie with cooking string at even intervals along the roll.
  6. Place the meat in a roasting tin and cook in the oven for 20 minutes, then reduce the heat to 180ºC/350ºF and continue to roast for a further 1-2 hours. Baste the meat during the cooking process. Remove the meat from the roasting tin.
  7. To make the sauce, pour away the excess fat from the roasting tin and add the stock. Heat gently, stirring all the time, to deglaze the tin. Blend the cornstarch with 2 tbsp water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time. Strain the thickened sauce into a serving jug and serve with the stuffed leg of lamb.

Makes 6 servings.

Source: Best of Morocco

Italian-style Grilled Lamb with Sun-dried Tomatoes Served with Pasta


1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil

Sun‑dried Tomato Purée

1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper


250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste


  1. Preheat oven to 325°F.
  2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hour or until meat is loose and tender.
  3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.
  4. Cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
  5. Grill lamb chops or broil in oven at high heat until desired doneness.
  6. To make the Sun‑dried Tomato Purée, process all ingredients in a blender. Remove and set aside.
  7. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat in the frying pan. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
  8. Cook fettuccine and add to sauce.
  9. Serve the lamb chops and lamb shank with the pasta.

Makes 3 to 4 servings.

Source: ciao! magazine

Moroccan-style Roasted Rack of Lamb


1 large rack of lamb
sea salt and black pepper
4 tsp olive oil
2 tbsp butter

Spiced Onion and Olive Sauce

2 tbsp olive oil
10 pearl onions, peeled and thinly sliced
12 black olives, pitted and thinly sliced
2 tbsp sherry vinegar
1/2 tsp ras el hanout (Moroccan spice mix)
4 tsp harissa paste
few cilantro stalks
few parsley stalks
1 rounded tbsp honey
1 cup lamb or beef stock


  1. First, prepare the sauce. Heat the olive oil in pan until hot and add the onions with some seasoning. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes until they are soft.
  2. Tip in the olives and sherry vinegar and increase the heat slightly. Let bubble until the pan is quite dry.
  3. Stir in the ras el hanout and harissa paste and cook for another 2 minutes.
  4. Add the herb stalks, honey, and lamb stock. Give the mixture a stir and boil for 10 minutes. Taste and adjust the seasoning. Discard the herb stalks.
  5. To cook the rack of lamb, preheat the oven to 400°F (200°C).
  6. Heat the olive oil in an ovenproof pan until hot. Season the rack and pan-fry skin side down for 2 minutes until browned.
  7. Turn and sear the other side for 2 minutes.
  8. Add the butter and, as it melts and foams, spoon it over the lamb. Turn the lamb around, so that the skin is facing upward and put the pan into the oven. Roast for 15 to 20 minutes, depending on the thickness of the rack. The meat should be slightly springy when pressed and a skewer inserted into the thickest part should feel lust warm, indicating it is cooked medium rare.
  9. Cover with foil and rest for 5 minutes while you reheat the sauce. Cut rack into chops and serve the chops with the sauce and couscous.

Makes 4 servings.

Source: Gordon Ramsay’s Maze

Indian-style Spicy Lamb with Gentle Sweet and Sour Flavour


1 cup plain yogurt
1 teaspoon salt, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
4 tablespoons finely chopped fresh coriander
5 tablespoons olive oil
2-inch piece of cinnamon stick
1 bay leaf
6 cardamom pods
2 lb boneless lamb from the shoulder, cut into 1- to 1-1/2-inch cubes
1 onion, finely chopped
4 tablespoons sultanas
2 tablespoons sour cream
1/4 teaspoon ground cardamom
freshly ground black pepper


  1. Put the yogurt into a bowl and beat lightly until smooth. Add the salt, cumin, ground coriander, cayenne, lots of black pepper and the fresh coriander. Mix well and set aside.
  2. Put the oil into a wide non-stick pan, and set it over a medium-high heat.
  3. When it is hot, add the cinnamon stick, bay leaf and cardamom pods. Quickly put in the lamb pieces – only as many as the pan will hold easily in a single layer – and brown them on all sides. Remove with a slotted spoon and put in a bowl. Brown all the meat in the same way.
  4. Put the onion into the oil left in the pan. Cook, stirring, until it turns brown at the edges.
  5. Return the meat to the pan, along with any whole spices that are still clinging to it, plus the yogurt mixture and the sultanas. Stir well and bring to a simmer.
  6. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is very tender.
  7. Uncover the pan and turn up the heat. Cook over a high heat, stirring, until the sauce is thick and clings to the meat pieces.
  8. Stir in the sour cream, sprinkle the ground cardamom over the top and serve.

Makes 4 to 6 servings.

Source: Foolproof Indian Cooking

Grilled Lamb Chops with Zucchini and Olive Gremolata


1 frenched 8-rib rack of lamb, about 2-1/2 lb, cut into 4 double chops
3 tbsp olive oil
4 whole star anise, toasted and finely ground
2 tbsp coriander seeds, toasted and finely ground
2 tsp sweet smoked paprika
Kosher salt and freshly ground black pepper
2 medium zucchini, cut crosswise on a very 4 into 3/4-inch-thick slices
2 tbsp olive oil
1/2 cup very coarsely crumbled feta cheese
1 small red onion, pickled (optional)
flaky seasalt for garnish


6 tbsp extra-virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest
1 tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper


  1. To make the gremolata: In a small bowl, combine the olive oil, shallots, olives, vinegar, lemon zest, and tarragon. Season lightly to taste with salt and pepper. Cover the gremolata and set aside at room temperature.
  2. In a small bowl, stir 2 tablespoons of the olive oil with the star anise, coriander, and paprika. Season the lamb chops with salt and pepper and then with the spice mixture. Let stand at room temperature while you prepare the grill.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Coat the lamb chops with the remaining 1 tablespoon olive oil. Grill the chops, turning occasionally, for about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a chop registers 125°F for medium-rare. Transfer the chops to a platter and let stand for 10 minutes.
  5. In a medium bowl, toss the zucchini with 1 tbsp olive oil and season with salt. Grill the zucchini, turning halfway through cooking, for about 6 minutes, or until charred with grill marks and crisp-tender.
  6. When ready to serve, place a lamb chop on each of four dinner plates. Arrange the zucchini and pickled onions (if using) alongside the lamb, then sprinkle with the feta cheese. Spoon the gremolata around the lamb. Sprinkle with sea salt and serve.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner