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

Rosemary Lamb Chops

Ingredients

1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen baby peas
1 cup frozen baby lima beans 1 small zucchini, cut into 1/2-inch dice
1/4 teaspoon crushed red pepper
salt and freshly ground black pepper
6 romaine lettuce leaves, cut crosswise into 1/4-inch ribbons
1/4 cup shredded mint leaves
12 baby lamb rib chops (about 21/2 pounds), bones frenched
1 tablespoon minced rosemary

Method

  1. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes.
  2. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes.
  3. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.

  4. Light a grill or preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
  5. Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.

Makes 4 servings.

Source: Chef Lidia Bastianich

Roasted Lamb with Broad Bean Sauce

Ingredients

1 cup cooked fresh broad (lima) beans
2 cloves garlic
1/2 cup grated parmesan cheese
about 1/2 cup olive oil
rosemary sprig
4 fresh sage leaves
1 leg of lamb, about 1 kg
salt and pepper

Method

  1. Preheat the oven to 375°F/190°C.
  2. Pound the beans to a smooth paste with 1 clove of garlic, cheese and half the oil.
  3. Put the other clove of garlic, rosemary, sage and remaining oil into an ovenproof casserole. Cook gently on top of the stove for 5 minutes.
  4. Add the lamb and brown on all sides. Season with salt and pepper, then roast for 1-1/2 hours, turning and basting the meat occasionally.
  5. When the meat is done, transfer to a serving dish and keep warm.
  6. Put the bean puree into the juices in the casserole, stir and heat through. Pour into a sauce boat and serve with the lamb.

Makes 4 servings.

Source: The Complete Italian Cookbook