Category: Lamb

Slow Cooked Mutton Casserole

INGREDIENTS

  • 1kg Mutton Chops
  • 400g tin Tomatoes, diced
  • 2 Bay Leaves
  • 2 Tbsp Garlic Infused Oil
  • 1 tsp Thyme, dried
  • 100ml Red Wine
  • 20ml Red Wine Vinegar
  • 2C Chicken Stock (fodmap friendly) (2 tsp Chicken Stock Powder dissolved in 2C warm water)
  • 1 Celery sprig, small, sliced into 1/2cm pieces
  • 1 Carrot, large, sliced into half rounds, 1cm pieces
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Parsley, finely diced, for garnish

INSTRUCTIONS

  1. Add all of the ingredients (except the parsley) to the slow cooker and place lid on.
  2. Cook on low for 8 hours.
  3. Skim the fat from the top being careful not to mix it into the cooking liquids (I used a ladle) and discard the fat (do not skip this step!).
  4. Serve the slow cooked meat and vegetables, and garnish with parsley.

SERVE WITH

Mashed potatoes or gluten free cooked pasta.

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Slow Cooked Lamb Shanks

INGREDIENTS

  • 4 Lamb Shanks
  • 2 Tbsp Garlic Infused Oil
  • 4 Rosemary Sprigs
  • 500ml Beef Stock (fodmap friendly) (2 Beef Stock cubes dissolved in 2 C warm water)
  • 200ml Red Wine
  • 3 Carrots, large, chopped into rounds about 1/2 cm thick
  • 400g tin Tomatoes, diced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Cornflour

INSTRUCTIONS

  1. Add everything into the slow cooker and put the lid on.
  2. Cook on high for 4 hours or low for 8 hours.
  3. About half an hour before your lamb shanks are finished, add the corn flour into a ramekin or cup and add a small amount of the cooking juices into the ramekin. Mix through until you make a smooth liquid ensuring there are no lumps. Add into the slow cooker and replace the lid.
  4. Once ready, serve the lamb shanks, the carrots cooked in the slow cooker, and the cooking juice as a jus.

SERVE WITH

The carrots from the slow cooker, steamed green vegetables, and mashed potatoes.

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Lamb Koftas

INGREDIENTS

  • 500g Lamb Mince
  • 1/4C gluten free Breadcrumbs/Flour
  • 2 Tbsp Coriander, chopped
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 tsp Paprika
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • Oil, for frying

INSTRUCTIONS

  1. Add the ingredients to a bowl and mix well.
  2. Divide the meat into 8 equal pieces and form into balls (damp hands work best).
  3. Heat about a 1/2 Tbsp of oil in a large non-stick frying pan over medium-high heat.
  4. Cook the lamb balls in the pan, turning occasionally to brown evenly and cook through. You may need to work in batches.
  5. Serve while warm.

TO SERVE

Serve with gluten free wraps, yoghurt dressing, and red cabbage, carrot, and mint salad.

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Butterflied Lamb Leg Roast

Classic: Butterflied Lamb Leg Roast

INGREDIENTS

  • 1kg Butterflied Lamb Leg
  • 2 Tbsp Garlic Infused Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper, ground
  • Rosemary Sprigs, fresh
  • Gravy: 1 Tbsp Cornflour
  • 1 tsp Beef Stock
  • 1 1/2 C Water
  • Salt, pinch
  • Pepper, ground, pinch

INSTRUCTIONS

  1. Pre-heat oven to 220°C on fan bake.
  2. Drizzle 1 tbsp of garlic infused oil in the center of the pan.
  3. Place the lamb onto the oil, fat side up, with the flap tucked underneath it.
  4. Rub the other tbsp of oil over the top of the lamb.
  5. Sprinkle the salt and pepper over the lamb, and place a few of the rosemary sprigs on the top.
  6. Place the lamb in the oven and cook for 15 minutes.
  7. Turn the oven down to 190°C and cook for 15 minutes.
  8. Remove from roasting pan and leave to rest for 15 minutes.
  9. Meanwhile, sprinkle the cornflour into the pan, along with the beef stock, salt and pepper.
  10. Add 1/4C of water and stir the liquid to combine – mix until there are no lumps.
  11. Add the remaining water and stir to combine; continue stirring until the liquid has thickened.
  12. Pour the liquid into a serving dish.
  13. Carve the lamb and serve while warm.

SERVE WITH

Roasted vegetables (chop these into small pieces and put in at the same time as the lamb) and/or steamed vegetables, and gravy.

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Frenched Lamb Rack

Bursting with Flavour: Frenched Lamb Rack

Serves 2

INGREDIENTS

  • 600g-1kg Lamb Rack/s
  • A few sprigs of Rosemary
  • 10g Butter
  • 2 Tbsp Garlic Infused Oil
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat the oven to 180°C.
  2. Heat the butter and one tablespoon of garlic infused oil in a pan over a medium-high heat.
  3. While it is heating, cover the lamb rack/s in the remaining garlic infused oil, salt, pepper, and the rosemary.
  4. Sear the lamb in the heated pan on all sides, only enough to brown it.
  5. Place the lamb into an oven tray, along with the liquids from the pan.
  6. Roast for 20 minutes.
  7. Remove from oven, and let rest for 10 minutes.
  8. Slice, and serve.

SERVE WITH

Mashed or roasted potatoes, green vegetables such as beans or broccoli, and gravy or mint sauce.

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