he ingrediants and marinate the lamb leg steaks (large chops will work if
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.
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).
resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out
an until hot, season the lamb steaks with salt and freshly ground
Arrange pounded lamb steaks out on a cutting board.
live oil, then place a leg steak on one half. Scatter
Arrange lamb on a clean work surface. Place 1 basil leaf on one half of each steak. Top with ham, tomatoes and cheese. Fold steaks in half to enclose filling. Tie with butcher's twine. Place another basil leaf under twine.
Heat oil in a large frying pan over medium-high heat. Cook lamb for 4-5 mins per side, or until cooked to your liking. Remove twine and slice thinly.
Serve lamb with mashed potatoes, green beans and lemon wedges.
Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
Sprinkle both sides of lamb steaks with spice mix. Heat oil in a large skillet on high heat. Cook lamb, in batches, for 2-3 mins each side for medium doneness. Transfer to platter. Cover with foil and let stand for 5 mins. Slice.
Toss cucumbers, tomatoes, chickpeas, arugula and lamb in a large bowl. Season with salt and pepper. Divide salad among small serving bowls. Drizzle with dressing. Serve.
Measure the first 6 ingredients into a jar, screw on the lid and shake everything together really well.
Toss 4 lean lamb leg steaks in the lemon juice and set aside in a non-metallic dish for 3-4 minutes.
Sprinkle each side of the steaks with 1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours.
If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer.
To cook, smear the meat with 2 tbsp olive oil and barbecue for 3-4 minutes on each side.
Preheat grill and oil grates. Coat lamb with olive oil and season. Grill for 2 mins per side, or until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, to make the creamy mushroom sauce, melt butter in a medium frying pan over medium-high heat. Cook mushrooms and garlic until tender. Add wine and vinegar. Simmer until liquid is reduced by 1/2. Add cream and simmer until sauce thickens. Season to taste.
Boil or steam broccolini until just tender. Serve with lamb and sauce.
For the pesto, process mint and basil leaves, pine nuts, Parmesan cheese, garlic and 5 tbsp of the oil in a food processor until finely chopped. Mix 2 tbsp of the pesto with the mayonnaise; set aside. Cut baguettes in half horizontally and crosswise. Spread with remaining pesto.
Preheat the grill to medium-high. Season lamb; rub with remaining 1 tbsp oil. Grill for 5 mins each side or until desired doneness. Grill baguettes, pesto-side-up, until golden.
Divide salad greens among baguettes. Top with lamb steaks and mayonnaise mixture.
Arrange lamb in a shallow baking dish; sprinkle with salt. Top with oranges.
Blend together sugar, ginger, cloves, mint and butter.
Pour over lamb.
Bake at 325\u00b0 for 40 minutes or until desired degree of doneness.
o cool.
Meanwhile, place lamb between two sheets of plastic
sealable bowl and place steaks into marinade.
Marinate meat
Place lamb in a shallow glass dish.
Toss lamb in flour. Heat oil in large saucepan on medium heat. Cook onion until soft. Add lamb; cook until browned all over. Stir in cinnamon and turmeric; cook 1 min.
Stir in 1 cup water, stock and prunes; bring to a boil. Reduce heat to low; simmer, covered, about 30 mins or until lamb is tender.
Meanwhile, for the couscous, combine 1 cup boiling water and couscous in medium bowl. Let stand 5 mins or until liquid is absorbed, fluffing with fork occasionally.
Serve lamb with couscous. Sprinkle with cilantro.
owl. Season to taste. Add lamb and toss to coat. Cover
small bowl. Brush on lamb, eggplant and red pepper.
Place lamb in a shallow glass dish.