Pappardelle with Lamb Ragu

Ingredients

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1-1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1-1/4 cups chicken stock or low-sodium broth
12 ounces pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Method

  1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
  2. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes.
  3. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes.
  4. Add the tomatoes and their juices along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  5. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well.
  6. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat.
  7. Serve the pasta in bowls, topped with the ricotta and mint.

Makes 6 servings.

Source: Chef Andrew Carmellini

Lamb Cutlet with Romesco Sauce

Ingredients

1-1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded
salt and freshly ground pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1-1/2 cups panko (Japanese bread crumbs)
1 medium tomato, seeded and chopped
1 roasted red pepper from a jar
1 garlic clove
1/4 cup salted roasted almonds
2 tablespoons red wine vinegar
pinch of sugar
1/4 cup extra-virgin olive oil, plus more for frying
2 ounces fresh goat cheese, crumbled (1/4 cup)
2 tablespoons snipped chives
2 tablespoons coarsely chopped flat-leaf parsley

Method

  1. Season the lamb with salt and pepper.
  2. Put the flour, eggs and panko in 3 shallow bowls; season each with salt and pepper. Dredge the lamb in the flour, then dip in the eggs and coat with panko. Transfer the lamb to a plate.
  3. In a blender, combine the tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth.
  4. With the machine on, add the 1/4 cup of olive oil in a thin stream and blend until creamy. Season the romesco sauce with salt and pepper.
  5. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes. Drain on paper towels and transfer to plates.
  6. Spoon some of the romesco sauce over the lamb and garnish with the goat cheese, chives and parsley. Serve the remaining sauce on the side.

Makes 4 servings.

Source: Chef Jose Garces

Herb and Honey Lamb Cutlets

Ingredients

4 double lamb cutlets, about 75 g each
2 cloves garlic
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/2 cup coriander (cilantro) leaves
1/4 cup red wine vinegar
2 tablespoons honey
sea salt and cracked black pepper

Method

  1. Trim the cutlets of excess fat and place in a non-metallic bowl.
  2. Place the garlic, mint, parsley, coriander, vinegar, honey, salt and pepper in the bowl of a food processor and process until finely chopped.
  3. Pour the marinade over the lamb and allow to stand for 10-15 minutes.
  4. Heat a non-stick frying pan over high heat. Remove lamb from marinade and cook lamb for 1 minute each side or until well browned. Reduce heat to low, add the marinade to the pan and cook for 4-6 minutes or until lamb is cooked to your liking and the marinade has thickened to a sticky sauce.
  5. Serve the lamb with steamed greens.

Makes 2 servings.

Source: Fast, Fresh, Simple

Lamb Koftas with White Beans

Ingredients

12-1/2 oz canned white beans, drained, rinsed
1 tbsp lemon jiuce
2 tbsp fresh oregano leaves
2 tbsp olive oil
1/2 cup fresh breadcrumbs
2 tbsp milk
1-1/4 lb ground lamb
1 tsp ground allspice
1/3 cup fresh oregano leaves, extra, chopped
3 oz fetta, crumbled
1 baby romaine lettuce, trimmed, leaves separated

Beetroot Tzatiki

6-1/2 oz beets, peeled, grated
1 cup Greek-type yogurt
2 tbsp chopped fresh mint
1 clove garlic, crushed
1 tbsp finely grated lemon rind

Method

  1. Make beetroot tzatiki by combining all the ingredients in a bowl. Mix well and season to taste.
  2. Combine white beans, juice, oregano and half the oil in a medium bowl. Season to taste.
  3. Place breadcrumbs and milk in a medium bowl. Stand for 3 minutes or until milk has been absorbed.
  4. Add lamb, allspice, extra oregano, salt and pepper. Using your hands, work mixture until well combined.
  5. Add fetta and stir until combined. Roll heaped tablespoonful measures of lamb mixture into kofta shapes.
  6. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook kofta, turning occasionally, for 10 minutes or until browned and cooked through.
  7. Serve kofta on lettuce with bean mixture and tzatziki.

Makes 4 servings.

Source: Everyday Powerfoods

Roasted Lamb with Rosemary, Feta and Garlic

Ingredients

1 small boned leg lamb (1.6 kg), trimmed
sea salt and cracked black pepper
2 heads garlic, cloves separated and skin on
8 sprigs rosemary
1 tablespoon olive oil
350 g firm feta, thickly sliced
2 stalks celery, sliced with a vegetable peeler
100 g baby or wild rocket (arugula)
1 tablespoon lemonjuice
1 tablespoon olive oil, extra
lemon wedges, to serve

Method

  1. Preheat oven to 180°C (350°F).
  2. Heat a large frying pan over high heat. Sprinkle both sides of the lamb generously with salt and pepper. Add to the pan and cook for 4 minutes each side or until well browned.
  3. Place the lamb in a baking dish lined with non-stick baking paper and toss with the garlic, rosemary and oil.
  4. Add the feta to the pan and bake for 25 minutes for medium or until cooked to your liking.
  5. To serve, slice the lamb and serve with the roasted feta and the garlic squeezed from its skin.
  6. Toss together the celery, rocket, lemon juice and extra oil and serve with the lamb and lemon wedges.

Makes 4 servings.

Source: Fast, Fresh, Simple