Ingredients:
1 kg diced lamb (trimmed of fat)
4 tsp olive oil
1 brown onion, chopped
1 medium sweet potato, cubed
½ cup korma curry paste
½ cup water
⅓ cup coconut milk
2 medium zucchinis, sliced
⅓ cup frozen peas, thawed
Serve with roti, rice, natural yoghurt and mango chutney
Method:
Coat lamb in 2 tsp olive oil. Heat remaining oil in a medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
Heat a large frying pan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frying pan and cook for one minute before adding water. Stir to combine and pour into the saucepan.
Bring the saucepan to the boil. Reduce heat and simmer, covered, for 45 minutes. Add coconut milk, zucchini and peas and simmer for five minutes or until tender. Serve with roti, rice, natural yoghurt and mango chutney.
Recipe courtesy: https://www.australianlamb.com.au/
Stuffed lamb roast
Serves 2
Ingredients:
2 butterflied lamb shoulder mini-roasts (bone removed)
handful of baby spinach leaves
1 large cup of fresh breadcrumbs (any type of day-old bread)
1 tbsp lemon zest
2-3 tbsps chopped fresh herbs (your choice)
1 tbsp olive oil
2 tbsp cooking oil (for roasting the lamb)
Method:
Preheat the oven to between 170°C and 180°C, depending on your oven.
In a medium-sized bowl, combine the fresh breadcrumbs, lemon zest and fresh herbs. Mix together thoroughly. Now drizzle in the olive oil. Stir the breadcrumb mixture until it binds together loosely.
Lay the butterflied lamb out on a clean work surface and place the baby spinach leaves, in a single layer, over the lamb. Spoon the herby stuffing over the spinach leaves in an even layer.
Roll the lamb up tightly ready for tying with kitchen string (or meat netting or metal skewers) into a parcel.
Pour the cooking oil into a roasting pan and place the stuffed rolled lamb roast into the pan. Place the roast and pan into the preheated oven and roast for about 30 minutes (or until done to your preference).
Remove the lamb from the oven and allow to rest for about five minutes or so. Remove the string (or net or skewers) from the roast and carve into two and serve with a side of golden roast potatoes.
Note: You can vary the stuffing ingredients for different flavours. Herbs such as mint, rosemary, thyme, oregano or chives can be chosen. Also, you could substitute orange zest for lemon zest (orange zest is particularly delicious as a partner to finely shredded dried apricots in the stuffing). If you are going to use oregano in your stuffing, then try adding some finely shredded semi sun-dried tomatoes.
Recipe courtesy: Lynne Bain, Small Farms
13°C