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LAMB
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Basic Roast Lamb
Preheat oven to 225c
Long and slow cooing is best
Wipe your roast with a damp cloth and trim off
fat. Rub well with salt and pepper. Put in a heavy roasting pan, fat side
up.
Sear in a hot (225c°) oven
until brown, reduce heat (160c°) and If lean, put strips of
bacon on top and bake for about 35 minutes per 500g of
meat.
A boned or rolled roast will take longer. You can use foil
instead of bacon and remove foil for last 30 mins of cooking to brown.
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Roast Lamb and Herbs
Preheat oven to 225c
Long and slow cooking is best
Ingredients:
Shank end of lamb 1 tbsp olive oil juice of one lemon salt and pepper 1
tsp parsley, chopped 1 tsp thyme, chopped
1 tsp sage, chopped 1 tsp sesame seed 1/2 tsp mustard seed 1
tbsp rosemary
chopped 1 clove garlic
2 tsp mint, chopped
Method:
Wipe the lamb, with a damp cloth. Rub
the leg of lamb with the olive oil, lemon juice salt and the pepper.
Combine the parsley, thyme, sage, sesame seed, mustard seed, rosemary,
garlic and mint and pat this mixture on the leg of lamb, all over Make a slit
near the knuckle and place the garlic into the slit .Sear in a hot
(225c°) oven until brown. Bake the lamb at 160c for 2 - 3
hours. The roasting time will depend on the size
of lamb.
When it's tender, put on hot serving platter to rest and make gravy from the
pan.
Add little water to pan
and scrape up all the juices and baked pieces, bring to a boil .Now add
some flour and water that has been mixed to a smooth paste and let it
boil for a minute or two. You can use cornflour and water.
Hints:
The two herbs that are synonymous with lamb are
rosemary and mint
(a) I chop all the herbs and place with seeds in mortar and pestle and grind to fine powder.
Spread out on board and roll leg to coat.
(b) Place the lamb leg on a bed of
rosemary sprigs in roasting dish. Blends a magic flavour to the roast ,
veges and gravy when sprigs removed
(c) Lamb knuckles can be
herbed the same way, seared but cooked for 3 hours at 120c.
(d)
Mint sauce the perfect compliment to a lamb roast
(e). Next day
~ super fresh bread with lashings of butter cold lamb slices
salt and fresh ground pepper and a slosh of mint sauce.
(f) Add a
teaspoon of marmite to the gravy.
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Roast Mutton and Herbs
Preheat oven to 225c
Long and slow cooking is best
Rub the leg of mutton with olive oil,
salt and pepper. Chop up some fresh rosemary and sprinkle all over the
mutton.
Make a slit near the knuckle and place garlic into the slit couple of
others in the meat and put in garlic slivers.
Sear in a hot (225c°) oven until brown, turning as required. Place roast
on bed of rosemary sprigs. Bake the mutton at 160c for 2 - 3 hours
.
The roasting time will depend on the size of lamb, so keep a watch out
When it's tender, put on hot serving platter to rest covered with foil.
Make gravy from the pan Add little water to pan and scrape up all
the juices and baked pieces, bring to a boil stirring all the while.
Now add some flour and water that has been mixed to a smooth paste and
let it boil for a minute or two
You can use cornflour and water and add a little bistro
taste it add salt and pepper as required
Mint sauce to compliment the meat.
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Tasty
Roast Mutton
Preheat oven to 180c
Long and slow cooking is best
1 leg /shoulder / shank of mutton salt pepper and
dry mustard to season joint
Sauce:
1 tbsp flour pepper salt 4 tbsp butter 2 tbsp
lemon juice 1 clove garlic 1 tsp mustard (dry) 6
tbsp peach or apricot jam.
Score surface lightly, rub seasoning into joint, place in oven dish.
Warm butter, add other sauce ingredients and mix well together.
Coat upper side of joint and place in over 180c to roast for 3 - 4
hours, or until cooked.
During cooking, turn roast over and coat upper side with remaining sauce
Continue to baste.. Make gravy leaving sauce remains in pan.
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Colonial Goose (Roast
Hogget / Mutton)
Preheat oven to 160c
1 leg /shoulder / shank of hogget / mutton
salt pepper 8 large onions red wine flour
Peel onions and slice from top to bottom making crescents, then layer to
make bed for leg. Sprinkle with 2 tsp of salt.
Place leg on top of onions. Pour 400ml of red wine on top, a grind of
black pepper and then tightly cover with tinfoil. In oven at 160c for 5
hours.
After 4.5 hours, lift foil at one end, and just before serving , remove
foil and turn oven up to 200c for 5 mins. On bench covered with foil to
rest
Gravy:
Carefully tip off excess fat, but leave some in the pan to brown the
flour in. Put on stove element and add 4 tbsp flour.
Cook, stirring, taking care that nothing starts to burn in the pan
until the flour is cooked, then add water and a 100ml of red wine.
Simmer, check seasoning, tip into gravy boat and serve. Can use a stick
blender ..
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Cranberry Lamb Racks
4 racks, trimmed of fat 3 cloves
garlic 8 tsp wholegrain mustard 140gm cranberry sauce
zest 1/2 orange black pepper rosemary sprigs.
Rub racks with garlic, mix mustard and sauce and spread over racks
Sprinkle with the zest and pepper.
Stand in pan, place sprigs rosemary on top and bake 30 mins at
200c.
Sauce:
140gm cranberry sauce zest 1/2 orange 3 tbsp fresh
orange juice Place in small saucepan, heat, pour
over cooked racks
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Roast Rack of lamb
2 lamb racks trimmed of fat 2 tsp
melted butter 4 tbsp breadcrumbs 2 tbsp fresh mint and
parsley rind 1lemon 2 tbsp mustard.
Mix butter through crumbs Add herbs and rind Coat racks with
mustard and press on crumbs. Cook 200c 30-45 mins. rest covered 5-10
mins.
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Roasted Lamb / Mutton Shanks
Trim
you lamb shanks and cover with olive oil. Then salt, pepper and finely
chopped FRESH rosemary lots of it
Lay some sprigs of rosemary in the
roasting dish place the shanks on top Salt and black pepper to
taste
Preheated oven at 200c for 10 mins
and then turn down to 120c Turn later and sprinkle more
rosemary...long and slow is the trick
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Roasted
Lamb Shanks
Preheat oven to 200c
Ingredients:
Lamb shanks 5 cloves garlic, bruised 2 tbsp each of coriander
and cumin seeds, toasted and ground 2 tbsp brown sugar
250ml beef stock 1/4 cup white wine salt and freshly ground black pepper
Method:
Put everything into a roasting dish just big enough to hold it. Mix
everything well, cover tightly and bake 2 hours or until the lamb is tender.
Remove the lamb, discard the garlic and
set aside. Skim the fat from the pan juices.
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Roasted
Lamb Shanks with Mint Glaze
Serve with kumara and potato mash and
green vegetables
4-8 lamb shanks 1/4 cup thick mint sauce 1/4 cup liquid
honey 2 tbsp crushed ginger 2 tbsp soy sauce 2 tbsp
brown sugar
Place all glaze ingredients in a bowl and mix well Line a roasting pan
with foil leaving a generous overhang. Place the lamb shanks in pan
Brush generously with the glaze. Fold over and seal foil so that shanks
are completely enclosed. Reserve remaining glaze
Cook in oven at 160C for 11/2 - 1 3/4 hrs. Uncover shanks, baste with
remaining glaze - return to oven for a further 30 - 40 mins
Baste with glaze in the pan 3 or 4 more times.
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Roasted Lamb Shanks and Vegetables
Preheat oven to
160c
Long and slow cooking is best
Ingredients:
4 lamb
shanks approx 2 onions 1 carrot 3-4 tbsp tomato soup powder 1 cup water
Garnish:
Fresh rosemary or mint or chopped parsley and
grated lemon rind
Method:
Trim lamb shanks. Spread
the chopped onion and carrot
in a shallow roasting dish. Sprinkle a little salt and pepper.
Place
soup powder and shanks in a plastic bag and shake a few times to coat
evenly. Remove and arrange them on top of
vegetables.
Add water and sprinkle herbs on top and cover pan with foil. Bake at 160c
for 2 1/2 hours until tender
Serve garnished with fresh herbs
and lemon rind and vegetables.
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Lamb / Mutton Shank Casserole
Seal the lamb shanks in a hot roasting dish
until nice and brown to seal in the flavours.
In a casserole dish, place
two cups of Campbell's real beef stock, 2 tsp of beef stock powder 2 tbsp brown sugar 1 tbsp soy sauce.
Add 1/2 cup of plain flour
and stir well Place a selection of your favourite
veges, potatoes, carrots, mushrooms etc in the casserole dish.
Add
the shanks and add some salt and ground pepper
to taste. Add two good tbsp of fresh chopped rosemary..
Place in the oven on 150c for
about 2 hours. Check the meat A nice rich thick gravy will
be created in this dish.
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Crock
Pot
Lamb / Mutton Neck chops
Place chunks of potato,
kumara, onion and carrot in the bottom of your crock pot Place the neck
chops on top.
Break up a beef oxo cube over the top and add a little
salt and pepper.
Mix a oxtail packet soup mix with 1/2 cup of
water and pour over. Lid on and low all day.
Lift meat and
veges out and place juices in saucepan adding a mixture of cornflour and
water to thicken. Pour over chops and serve.
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Crock Pot Lamb / Mutton Neck chops
Place chops ( neck are best, otherwise break the bones so you can fold )
into crock pot and cover with the following, all premixed in jug.
Pinch salt pepper to taste 2tbsp flour 1/2 tsp mustard 1 tbsp
sugar 1/2 tsp ground ginger 2 tbsp tomato sauce 1 cup water
Lid on and low all day.
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