Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Saute sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).
ven to 275\u00b0F. Coat lamb with oil and season.
ll ingredients, except lamb, in a large bowl. Add lamb; turn to
Heat ghee in a large, heavy-bottomed frying pan over high heat. Cook onions and spices for 8-10 mins, stirring, until golden brown. Add garlic and ginger. Cook for 1 min, until fragrant. Add lamb and cook for 4-5 mins, to brown all over. Add sugar and cayenne. Stir in yogurt, 1 tbsp at a time, stirring between each addition. Season. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until lamb is tender.
Add beans and simmer for 2 mins. Serve over rice, topped with sliced almonds and sliced red chili.
ixture to pressure cooker with lamb, potatoes and lentils. Close pressure
eaty side (only) of butterflied lamb leg.
Sprinkle with salt and
small bowl. Rub into lamb, cover and chill for 3
Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture.
Marinate overnight and bake for 2 hours at 180C (according to preference).
Combine garlic, lemon juice, thyme, mustard powder and olive oil. Add lamb and turn to coat. Cover and chill for 3 hours or overnight.
Preheat oven to 350\u00b0F. Oil a large Dutch oven and place over medium heat. Cook lamb until browned all over. Transfer to oven and roast for 30 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins.
Garnish with thyme sprigs and lemon wedges.
Preheat the grill to high. Place the lamb leg steaks on a foil lined grill pan. Mix the chutney and mustard. Brush half over the lamb. Grill for 8 mins. Turn and brush with the remaining mustard mixture. Grill for a further 8 mins until cooked through.
To make the salsa, mix the mango, onion, cilantro, vinegar and oil. Transfer steaks to serving plates. Serve with the salsa and potatoes.
aste. Season then rub over lamb to coat. Transfer to a
he ingrediants and marinate the lamb leg steaks (large chops will work
Combine marinated ingredients and pour over lamb chops.
Place in airtight container and refrigerate for 4 to 24 hours.
Remove lamb chops from marinade; reserve marinade.
Grill lamb chops for 15 to 20 minutes, turning once.
Baste occasionally with reserved marinade.
op Dutch oven brown the boneless lamb shoulder in the olive oil
Cut boneless lamb in cubes.
Saute in wok at 375\u00b0.
Add soy sauce and cornstarch.
Mix well.
Add clove or grated garlic, onions and pepper.
Simmer for 5 minutes.
Serve over rice.
Heat oil in a pan add boneless lamb. Fry fr 5 minute
Add salt, red pepper flakes and garlic. Fry fr another 5 minute
Add water. Cook for 10-15 min in a pressure cooker. or 1 1/2 -2 hrs in a pan. until it is tender.
Cook until water is reduced to 1/2 cup. Add tomatoes and cook on high heat for 3 minute
Add green chillies , ginger and corriander on top.
Serve hot with rice, naan, pita bread.
Enjoy!1.
ixed.
Lamb Roast:.
Place lamb and marinade
n all sides of the lamb leg. Refrigerate & marinade overnight.
The
lastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze
epper).
Add in the lamb and turn to coat in