Roasted Stuffed Lamb

Ingredients

1 (4-1/2 1b) boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1-2 tbsp plain flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
sauteed potatoes, to serve

Stuffing

5 tbsp butter
1 small onion finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb’s kidneys, halved and cored
10 oz young spinach leaves, well washed
salt and freshly ground black pepper

Method

  1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly.
  2. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed.
  3. Tip the rice into a bowl and fluff with a fork.
  4. In a small frying pan, melt about 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool.
  5. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  6. In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
  7. Preheat the oven to 190°C/375°F.
  8. Lay the meat skin-side down on a work surface and season with salt and pepper.
  9. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach.
  10. Roll up the meat like a Swiss roll and use a skewer to close the seam.
  11. Tie the meat at 1-inch intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1-1/2 to 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium-rare to medium).
  12. Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
  13. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil.
  14. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat.
  15. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.

Makes 6 to 8 servings.

Source: Taste of France

Advertisements

Lamb Cutlets with Tarragon-potato Salad

Ingredients

8 cutlet lamb rack, trimmed and cut into 4 cutlets
olive oil, for brushing
sea salt and cracked black pepper

Tarragon-potato Salad

2-1/4 lb potatoes
1 cup frozen peas, defrosted
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
1 long mild green chili, roughly chopped
1 tablespoon tarragon leaves
2-3/4 oz watercress leaves

Method

  1. To make the salad, place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are soft when tested with a skewer. Drain, cool slightly, slice and set aside.
  2. Place the peas, oil, lemon juice, rind, chili and tarragon in a small food processor and process until roughly chopped.
  3. Place the pea mixture, potatoes and watercress in a small bowl and gently toss to combine.
  4. Heat a large non-stick frying pan over medium heat. Brush the lamb with the oil and season with the salt and pepper.
  5. Cook the lamb for 3-4 minutes each side or until cooked to your liking. Allow to rest.
  6. To serve, divide the potato salad among plates and top with the lamb cutlets.

Makes 4 servings.

Source: Donna Hay

Moroccan-style Grilled Harissa Rack of Lamb with Summer Succotash

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons harissa paste
2 frenched small 8-rib racks of lamb (about 1-1/4 pounds each), trimmed of all but a thin layer of fat
Kosher salt and freshly ground black pepper
3 ears corn, husked
2 small zucchini, quartered lengthwise
4 ounces green beans, trimmed

Method

  1. Prepare an outdoor grill for medium-high cooking over direct heat.
  2. In a small bowl, mix 3 tablespoons of the olive oil and the harissa paste together.
  3. Season the lamb racks with salt and pepper. Spread the harissa mixture all over the lamb.
  4. Grill the lamb for about 15 minutes, turning occasionally, or until an instant-read thermometer inserted horizontally into the center of the lamb registers 125°F for medium-rare. Transfer the lamb to a carving board and let stand for about l0 minutes.
  5. Coat the corn, zucchini, and green beans with 2 tablespoons of the olive oil and season with salt and pepper.
  6. Grill the vegetables, turning occasionally and removing them from the grill when they are lightly charred, about 2 minutes for the green beans, about 5 minutes for the zucchini, and about l0 minutes for the corn.
  7. Cut the corn kernels off the cobs and transfer the kernels to a large bowl.
  8. Cut the zucchini into bite-size pieces and add to the bowl. Add the green beans and drizzle the remaining 1 tablespoon olive oil over the succotash and toss to coat. Season to taste with salt and pepper.
  9. Mound the succotash on four dinner plates or a large platter. Cut the lamb racks into individual chops and place over the succotash. Drizzle with the carving juices and serve.

Makes 4 servings.

Source: What’s for Dinner?

Greek-style Lamb Meatballs

Ingredients

1/3 cup instant couscous
1/3 cup chicken stock
300 g ground lamb
1 tablespoon honey
1 teaspoon finely grated lemon rind
1 teaspoon chopped rosemary leaves
sea salt and cracked black pepper
80 g feta, coarsely chopped
flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes, to serve

Method

  1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
  2. Combine the couscous, lamb, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta.
  3. Shape the mixture into 1/3-cup flat patties.
  4. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
  5. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.

Makes 2 servings.

Source: Donna Hay

Parmesan Herb Crusted Lamb Chops

Ingredients

1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh bread crumbs
1/2 cup freshly grated Parmesan
8 rib lamb chops (1-1/2 pounds), chine bone removed
1/2 teaspoon salt
pinch of freshly ground pepper
2 large eggs, beaten
3 tablespoons olive oil
4 sprigs of mint, for garnish

Method

  1. Heat oven to 450°.
  2. In a medium dish, combine the parsley and mint and set aside.
  3. In another medium dish, combine the bread crumbs and cheese.
  4. Sprinkle lamb chops with salt and pepper and press mint and parsley onto the chops, covering both sides. Dip chops into the beaten egg and then into the bread-crumb mixture, coating them well.
  5. In a large nonstick skillet with a heat-resistant handle, heat olive oil over medium-high heat. Add chops and cook until well browned, about 2 minutes on each side. Carefully turn chops and brown the edges, about 30 seconds.
  6. Transfer skillet to the oven and finish cooking chops until medium rare, about 2 minutes.
  7. Serve immediately with sauteed spring peas, asparagus, red peppers, and onions.

Makes 4 servings.

Source: Martha Stewart Living