Curry Roasted Lamb

Curry Roasted Lamb

What’s tastes better than roast lamb?
 
Total Time: 3 hours
Prep: –
Cook: –
 
Ingredients Serves 5

Curry Roasted Lamb

Garlic Cloves, chopped
6
Olive oil
60ml (4 tbsp)
Greek yogurt
120g (4 fl oz)
Fresh ginger, peeled and grated
5cm (2in)
Ground coriander
5ml (1 tsp)
Freshly ground black pepper
5ml (1 tsp)
Curry powder
10ml (2 tsp)
Chili powder
10ml (2 tsp)
Salt
10ml (2 tsp)
Brown sugar
60ml (4 tbsp)
Juice and zest of lemon
1
Leg of lamb
1, weighing about 2.5kg (5.5lbs)
Method

Curry Roasted Lamb

Step 01

Place the garlic, oil, yogurt, ginger, coriander, pepper, curry powder, chili, salt, sugar and lemon in a large bowl and stir until smooth.

Step 02

Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.

Step 03

Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.

Step 04

Preheat the oven to 320ºF/160ºC.

Step 05

Remove the cling film and place the meat in an oiled roasting tray.

Step 06

Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.

Step 07

Crank up the heat to 390ºF/200 and cook for another 30 minutes.

Step 08

The lamb should have formed a golden, crisp crust.

Step 09

Switch off the oven and leave the lamb in there for another 30 minutes, then serve.

Remember to use cling film to wrap it!

Roasted Leg of Lamb

Roasted Leg of Lamb

Nothing says “dinner is served” like this delicious classic English meal!
 
Total Time:
1 hour 50 mins
Prep: –
Cook: –
Ingredients Serves 5
Roasted Leg of Lamb
Lamb leg
3.5kg
Olive oil
3 tbsp
Cloves garlic
7-8
Fresh rosemary
3-4 stems
Method
Roasted Leg of Lamb

Step 01

Set the lamb in a rack inside a roasting pan, before rubbing the lamb with olive oil. Season with salt and pepper for a balanced flavour.
Step 02
Broil the lamb for 5 minutes or until lamb leg looks seared and browned. Position a rack below so that the top of the meat is a few inches from the broiler element. Flip it over and broil the other side for another 5 minutes.
Step 03
Mince the garlic and rosemary. This is the marinade.
Step 04
Top it with garlic and rosemary, remove the lamb out from the oven and set oven to 160˚C. Reposition the oven rack to the middle of the oven.
Step 05
Flip the lamb leg over and again rub the top with the marinade. Cover loosely with foil and cook for an hour.
Step 06
Remove the foil after an hour, set temperature to 50-80˚C, and let it rest inside the oven for another 20 minutes making it medium-rare to medium. Allow to rest for 15 minutes before carving it.

Take the chilled lamb out of the refrigerator an hour before cooking. This enables the lamb to cook faster.

Lamb Rogan Josh

Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 2
Lamb Rogan Josh
Canola oil
¼ cup
Boneless lamb shoulder, cut into 1-inch pieces
1kg
Kosher salt
To taste
Onions, thinly sliced
2
Minced fresh ginger
2 tbsp
Garlic cloves, minced
2
Madras curry powder
1 tbsp
Turmeric
1 tsp
Cayenne pepper
½ tsp
Bay leaves
2
Tomato puree
One 400g can
Plain whole-milk yoghurt
1 cup
Water
2 cups
Garam masala
1 tsp
Cilantro leaves, for garnish
1 tsp
Method
Lamb Rogan Josh

Step 01

Heat the oil in a large enameled cast-iron casserole.
Step 02
Season the lamb with salt and cook over high heat. Stir occasionally over 12 minutes or until the lamb is browned. Use a slotted spoon to transfer onto a plate.
Step 03
Add the onions to the casserole and cook over moderate heat until lightly browned.
Step 04
Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 05
Add the tomato, yoghurt and water; bring to a boil. Season with salt.
Step 06
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender
Step 07
Stir in the garam masala and cook for 5 minutes.
Step 08
Discard the bay leaves, garnish with cilantro.

Serves best with either rice or naan.

Shepherd’s Pie

Shepherd’s Pie

A classic dish that’s great for meals, supper and even as comfort food.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 4
Shepherd’s Pie
Dripping
25g
Large onion, finely chopped
1
Olive oil
2 tbsp
Minced lamb
500g
Plain flour
1 tbsp
Bay leaves
2
Fresh thyme
2 sprigs
Chopped tomatoes
400g
Worcestershire sauce
2 tsp
Chicken stock
450ml
Salt and freshly ground black pepper
To taste
Potatoes, peeled and cut into halves or quarters
700g
Milk
55ml
Butter
75g
Egg yolk
1
Method
Shepherd’s Pie

Step 01

In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
Step 02
Heat a little olive oil in a frying pan and fry the mince lamb and break up any lumps with the back of the spoon. Stirring until browned all over.
Step 03
Stir onions and add the flour to help thicken the juice.
Step 04
Mix well and add the bay leaves, thyme, and stir. Add the chopped tomatoes, Worcestershire sauce, and stock (keep a little aside).
Step 05
Add the cooked mince, then pour the stock mixture into empty mince pan.
Step 06
Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper. Let it simmer for about 45 minutes, stirring regularly.
Step 07
Preheat the oven to 200°C.
Step 08
For the mash, boil potatoes for about 10 minutes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
Step 09
Pour the meat into an oven-proof dish and spread the mash on top, smooth over and mark with a spatula.
Step 10
Bake until the surface is golden-brown

You may use either chicken, beef or lamb stock to your liking.

Hearty Lamb Stew

Hearty Lamb Stew

Warm your family members’ hearts with this traditional Irish recipe.
 
Total Time:
3 hours 45 mins
Prep: –
Cook: –
Ingredients Serves 4
Hearty Lamb Stew
Celery, sliced
2 sticks
Medium sized onions, chopped
2
Carrot, sliced
2
Rosemary
3 sprigs
Olive oil
2-3 tbsp
Diced stewing lamb, cubed
500g
Plain flour
1 tbsp
Lamb or vegetable stock
500ml
Tomato, chopped
350g
Salt & pepper
To taste
Method
Hearty Lamb Stew

Step 01

Using a stockpot on medium heat, fry all vegetables with olive oil and rosemary for 10 minutes.
Step 02
Add meat and flour.
Step 03
Pour in the stock together with the tomatoes.
Step 04
Keep stirring, and season with salt and pepper.
Step 05
Bring to a boil and put the lid on for a slow simmer, or cook in an oven for two and a half hours.
Step 06
Remove lid for the final half an hour, adding a splash of water if it looks dry.
Step 07
Cook until the meat is tender.

You may also prepare this a day ahead, refrigerate, and heat it up the following day.

Moroccan Lamb Nasi Lemak

Moroccan Lamb Nasi Lemak

Everybody loves a classic but every once in a while it’s time to spice things up! Here’s a recipe of the most classic Malaysian dish with a twist. The Morrocan Lamb Nasi Lemak will leave eaters salivating for more!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 4
Moroccan Lamb Nasi Lemak
Fragrant rice
4 Cups
Fresh coconut milk
2 Cups
Water
2 Cups
Pandan leaves
2
Salt
4 Tsp
Cucumber
1
Hard boiled eggs
2
Fried anchovies sambal
1 Bowl
Olive oil, divided
3 Tbsp
Lamb leg (cut into 1 inch cubes)
500g
Large onion, chopped
1
Celery sticks, chunks
3
Large carrot, chopped
1
Red Capsicum, chunks
1
Green Capsicum, chunks
1
Garlic cloves, chopped
2
Paprika
1 Tbsp
Bay leaves
2
Tomato Puree
1 Cup
Brown Sauce
2 Cups
Method
Moroccan Lamb Nasi Lemak
Step
01
Heat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper.
Step 02
Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
Step 03
Add remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
Step 04
Add spices, tomato puree and brown sauce, bring to boil. Simmer until juices thicken, about 5 minutes. Add lamb and any accumulated juices. Stir to warm through and serve.