braised lamb shoulder with figs

what you need 

½ cup dried figs

4 fresh figs halved (if available)
½ cup warm water
I boneless lamb shoulder trimmed of excess fat
Salt and ground black pepper
1 small onion diced
2 tablespoons olive oil
4 pickling onions whole
2 small garlic cloves, minced or pressed through a garlic press
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 cup canned diced tomatoes, with their juice
2 tablespoons honey
2 tablespoons minced fresh parsley leaves

what to do
Place the figs and water in a bowl and soak for 30 minutes. Drain, reserving the water. Cut the figs into half and set aside

Sprinkle the shoulder with salt and pepper to taste. Heat 1 tablespoon of the oil in a heavy-bottomed large pan over medium-high heat and cook until browned on both sides, 4 to 5 minutes.

Remove from the pan and set aside.

Pour off the fat in the pan,
Return the pan to medium heat and add the remaining 1 tablespoon oil. Add onions and cook until softened, about 4 minutes. Add the garlic and spices and cook until fragrant, about 1 minute. Add the reserved soaking liquid from the figs and simmer until reduced by half, scraping the browned bits from the pan bottom with a wooden spoon, 2 to 3 minutes. Stir in the tomatoes, honey and reserved figs, then return the shoulder to the pan, add whole onions cover and place in a moderate oven until the shoulder is cooked through and starting to fall apart, approx. 2-2.5hrs. 30 after 2 hours add fresh figs if available and cook for further 30 minutes.

Place the shoulder  on a serving dish, stir the parsley into the braising liquid, adjust the seasonings with salt and pepper, spoon the sauce over the shoulder, and serve 

warm lamb salad

What you need

450g or 2 lamb backstraps

Olive oil spray

400g frozen broad beans, thawed, peeled

2 bunches asparagus, woody ends trimmed

1 bunch watercress (or rocket), leaves picked, washed, dried

60ml (1/4 cup) fresh lemon juice

1 tbs extra virgin olive oil

1 tbs wholegrain mustard

1/2 tsp raw sugar

What to do

Season both sides of the lamb with salt and pepper. Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Meanwhile, bring a medium saucepan of water to the boil. Add the broad beans and asparagus and cook for 2-3 minutes or until bright green and tender crisp. Drain. Place the beans and asparagus in a bowl of iced water for 2 minutes to refresh. Drain.

Thinly slice the lamb across the backstrap

Combine the lamb, broad beans, asparagus and watercress in a large bowl.

Divide the salad among serving plates.

Place the lemon juice, oil, mustard and sugar in a small jar and shake to mix. Drizzle the dressing over the salad when ready to serve.

lamb risotto

what you need

1 tablespoon olive oil

1/2 lb lamb, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, minced

5 cups chicken stock

2 tablespoons olive oil

1/2 cup red onion, finely diced

1 cup Arborio rice

1/2 cup white wine

2oz feta (about 1/4 cup), crumbled

what to do

Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 4-5 minutes Use a slotted spoon to remove lamb, set aside.

Bring stock to a boil in a medium sized pot then simmer and maintain over low heat.

In separate large saucepan heat oil over medium heat, add onion and sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed.

Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of stock, check to see if the risotto is done. If it’s still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb and Feta. Mix well.

Garnish with crumbled feta if desired.

parmesan and herb crumbed lamb

This dish, although inspired by the abundance of herbs in late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before. All you'll need to do when your friends arrive is cook the lamb, let the wine breathe and sit down to dinner.

what you need
12 lamb cutlets (ask your butcher to French, slightly tenderize and flatten them)
3 cups fresh bread crumbs
2 tablespoons chopped thyme
2 tablespoons chopped rosemary
4 tablespoons grated parmesan
2 cups plain flour
4 eggs
1 cup milk

For the lamb
Lightly beat the egg and add the milk.

Place the flour into a wide bowl or dish and season with salt and pepper.

Place the crumbs, parmesan and herbs into a wide bowl or dish and mix in the pesto, (it may become lumpy but keep mixing it until you have an even texture.

Dust the cutlets in the flour, keeping the bone clean.

Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.

Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.

Place in the fridge if you are preparing ahead of time, or move right onto the next step.

Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.

I recommend a medium bodied red such as a Cabernet Sauvignon to go with the lamb.

Great as party food or serve as a meal with Caponata and mash potatoes and crusty bread.

lamb kofta with garlic & lemon yoghurt

what you need

8 garlic cloves
200g plain natural yoghurt
1/2 cup chopped fresh coriander
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
700g lean lamb mince
4 green onions, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
olive oil cooking spray
lemon wedges, to serve

what to do
Preheat oven to 200°C. Wrap 7 garlic cloves in foil. Bake for 30 minutes or until garlic softens. Remove from oven. Carefully remove from foil. Set aside for 10 minutes to cool. Squeeze garlic from skin into a food processor. Discard skins. Add yoghurt, fresh coriander, lemon rind and lemon juice. Process until combined. Season with salt. Transfer to a bowl.
Peel and crush remaining garlic clove. Place lamb, onion, cumin, ground coriander, garlic and a pinch of salt in a large bowl. Using clean hands, mix to combine. Divide mixture into eight oval shapes. Thread onto skewers. Cover with plastic wrap and refrigerate for 15 minutes.
Preheat a barbecue plate or chargrill on medium-high heat. Spray skewers with oil. Cook for 3 to 4 minutes, turning, or until cooked through.
Arrange koftas on a platter. Serve with mixed greens yoghurt mixture and lemon wedges.

braised lamb shanks

what you need

4 tablespoons olive oil
1 pound onions, chopped

2 carrots sliced

2 stalks celery chooped
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour (plain)
2 1/2 cups dry red wine
2 1/2 cups beef stock
1 1/2 tablespoons tomato paste
2 bay leaves

what to do
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions , carrots, celeryand shallots and sautee until brown, about 20 minutes. Mix in 2 tbs chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in a heavy roasting tray over high heat. Working in batches, all lamb shanks to roasting tray and cook until brown on both sides, about 10 minutes per batch.

Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to theraosting tray and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, beef stock, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

greek style lamb rack

Why wait hours for a leg of lamb to roast when you can have a great tasting rack of lamb with crispy potatoes on the table in less than an hour! "it's true"

what you need (serves 4)
3 garlic cloves, crushed
1/4 cup (60ml) olive oil
2 tbs chopped rosemary leaves
1 lemon, sliced
4 x 4-cutlet lamb racks
10 chat potatoes
150g vine-ripened cherry tomatoes
1 cup (160g) pitted kalamata olives

what to do
Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
Preheat the oven to 180°C.
Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain.
Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.

Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or longer until cooked to your liking). Remove lamb, cover loosely with foil and rest for 5 minutes. Add tomatoes and olives to the potatoes, then return pan to the oven for a further 5 minutes until tomatoes soften. Serve the lamb on the potato mixture, with mint sauce if desired.

Resting is the most important factor when cooking meat, it allows the meat to relax, which in turn holds all the moisture and juices in, ever noticed when you carve your roast straight out of the oven and the juices run everywhere, thats what happens when you don't rest your meat.

The larger the piece of meat the longer you need to rest it. You won't belive the difference resting makes.