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LAMB
(p2)
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Devilled Lamb Kidneys
4 sheep kidneys 2 rashers bacon 1 small onion small
spoon flour salt and pepper water 1 small tsp mustard
dash of Worcestershire sauce.
Cut the bacon into small pieces and cook until brown. Add the finely cut
onion and continue browning. Add the sliced kidneys and cook a little.
Add the flour, salt, pepper, and sufficient water to cover. Simmer for
an hour or until the kidneys are tender.
Add the mustard and Worcestershire sauce and, if necessary, more
thickening. Serve on hot buttered toast.
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Marinades / Sprinkles for Oven Lamb chops
(a)
Sprinkling Dukkah over them before cooking in the oven at 200'C
(b) Chop up some fresh rosemary and
mint leaves and add to a bowl with a little soy sauce and worcestershire
sauce.
Marinate the lamb chops in fridge turning occasionally
Place in a hot oven and cook till slightly pink in the middle.
(c) Make a pesto of roasted pinenuts
basil weet bix parmesan cheese olive oil and
water in blender. Pat a layer over the meat and seal in pan.
Place in a hot oven and cook till slightly pink in the
middle.
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Parsley lamb chops
lamb chops 2 tbsp parsley
2 tbsp brown sugar 1/4 tsp ground ginger 1/4 tsp dry
mustard 1/4 tsp curry powder 1/4 tsp mixed spice
3 tbsp flour salt and pepper 2 tbsp vinegar
2 tbsp tomato puree 1 cup water.
Trim chops if needed, sprinkle with parsley and put in a large casserole
dish. Mix dry ingredients in a bowl and slowly add liquids
Form a smooth paste and pour this over the chops. Cook slowly for
2 hours at 120-140C.
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Rosemary Lamb Chops
Brown chops well on both sides.
Add chopped green pepper and onion, salt and pepper. Add fresh chopped
rosemary
Cover with tomato juice. Simmer slowly for 20 - 30 mins. Could be cooked
in the oven.
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Oven lamb chops
Preheat oven to 150 c
Long and slow cooking is best
Trim chops and cook covered for an 1 hour.
A little salt and pepper Turn over and put steak sauce and a slice
of cheese on top
Cook uncovered for
another hour. The cheese melts and goes all crunchy around the edges
Great method for mutton chops.
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Minted Lamb Steaks
Marinate lamb steaks / loin chops in olive oil and mint sauce with one tsp of
brown sugar and one tsp of soy sauce.
Place in fridge for an hour
and turn often Cook on BBQ or frypan and serve with boiled spuds,
salad or veges
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Provencal Lamb
Casserole Chops
Preheat oven to 160 c
Nice served with garlic bread Don't leave the herbs
out
Ingredients:
750gm lamb
shoulder chops 3 tbsp oil 3 stalks celery,
finely diced 2 carrots peeled and diced 2 onions
peeled and diced
2 tsp minced garlic 310 gm
can cannellini beans 3 cups beef stock salt and
ground pepper chopped fresh sage, thyme and parsley
Method:
Brown the chops in the oil until well browned. Transfer to large
casserole dish. Scatter over the celery, carrots, onions (leeks) and garlic.
Pour over the stock and add the drained beans. Add the spicy sausage if
using. Cover and cook at 160c for 50 minutes until all tender.
Sprinkle over the herbs 2 minutes before serving and add salt and ground
pepper to taste.
Variations:
Can use one leek and one onion rather than two onions
Can add 150gm
of smoked sausage
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Irish Stew
Ingredients:
1 lge swede 2 lge parsnips 2 lge carrots 3 lge potatoes
all peeled and cut into chunks 8 lamb shoulder chops trimmed and
halved.
2 lge onions peeled and
diced 4 cups water finely chopped parsley worcestershire
sauce
Method:
Layer the lamb
and vegetables in a large casserole dish or saucepan adding salt and
pepper as you layer the ingredients Pour over the water. Simmer gently
in the oven at 160c for 2 hours or
until the meat is tender.
Serve the stew in deep bowls with plenty of
finely chopped parsley splash of worcestershire sauce and hot buttered
toast.
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