Christmas is just around the corner and in the lead-up we’ll be sharing some of our favourite festive feasts.
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Australian lamb is always a crowd pleaser — here are a couple of super recipes from https://www.australianlamb.com.au/
Grandma’s Roast Leg of Lamb
Serves 6
Ingredients:
1.8kg lamb leg, bone in
3 anchovy fillets, chopped
3 tbsp capers, drained and rinsed
1 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
¼ cup olive oil
3 bay leaves
1 whole head of garlic, cloves separated, unpeeled
2 lemons, zest from 1 lemon, both lemons halved
3 tbsp honey
120g semi-dried tomatoes
150g green olives, pitted
250ml chicken stock
Potato bake:
2 tbsp olive oil
2 onions, thinly sliced
1.2kg white potatoes
1 tbsp thyme leaves
375ml hot chicken stock
25g butter
To serve: Salad leaves, flatbread and mint chutney
Method:
In a small bowl combine the olive oil, anchovies, capers, dried herbs and lemon zest. Season very well with salt and pepper. Rub into lamb and leave to marinate covered in the fridge overnight or at least four hours.
Preheat oven to 180℃ (160℃ fan-forced). Place lemon halves and garlic cloves in a large roasting dish and place lamb on top along with any marinade. Pour in stock and cover with a sheet of baking paper, then a layer of foil.
Roast for 4.5 hours, basting every hour or so and topping up with extra stock or water if needed.
Peel and very thinly slice the potatoes (with a mandoline, if you have one).
Heat the oil in a large frying pan over medium-low heat and cook the onions for 15 minutes or until soft and lightly caramelised.
In a baking dish (about 2 litre capacity) add a tablespoon of the onion, followed by two layers of potatoes. Repeat with remaining onion and potato.
Top with thyme leaves, season with salt and pepper. Pour over hot stock. Cover with foil and place in the oven after the lamb has been cooking for 3.5 hours.
After 4.5 hours, increase heat to 200℃ (180℃ fan-forced), remove lamb from the oven and add semi-dried tomatoes and olives to the dish, drizzle lamb with honey.
Remove the foil from the potatoes and top with the butter. Place lamb and potatoes back into oven and cook a further 30 mins until golden.
Serve the lamb drizzled with pan juices, with the potatoes topped with some garlic cloves squeezed out of their skins from the lamb, salad, flatbread and mint chutney.
Chargrilled Lamb and Peach Salad
Serves 4
Ingredients:
12 lamb cutlets
2 tsp smoked paprika
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
⅓ cup (80ml) olive oil
2 yellow peaches or nectarines, cut into wedges
1 bunch asparagus, woody ends trimmed
1 tbsp sherry vinegar
1 tsp honey
2 tsp wholegrain mustard
120g baby rocket
100g goat’s cheese, crumbled
¼ cup (40g) smoked almonds, coarsely chopped
Method:
Combine the lamb cutlets, paprika, cumin and fennel in a large bowl with 1 tablespoon of the oil to season.
Pre-heat a barbecue grill or chargrill to medium-high. Cook the lamb for 2 minutes each side for medium, or until the lamb is cooked to your liking.
Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Cook the peach or nectarine and asparagus on the grill for 1-2 minutes each side or until tender. Transfer to a plate.
Whisk the vinegar, honey, mustard and remaining oil in a small jug as the dressing.
Arrange the rocket, asparagus and peach or nectarine on a large serving platter. Drizzle with half the dressing.
Sprinkle with the goat’s cheese and almond, then serve immediately with the lamb and remaining dressing.