Category Archives: Lamb

Slow Cooked Moroccan Lamb

  • 1 whole leg of lamb (or shoulder) on the bone (Can be done without bone too)
  • 4 tablespoons soft unsalted butter
  • 3 or 4 cloves of garlic, pressed
  • 2 teaspoons salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon turmeric
  • 1 tablespoon olive oil

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with the following slow roasting method.

Very Slow-Roasting Method – 7 1/2 to 9 Hours

This is my preferred method, you can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.

Preheat an oven to 250°F (120/130°C).

Place the lamb in a roasting pan and cover with foil,  or lid sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.

Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb.  I prefer to drizzle tzatziki over the top and sprinkle fresh herbs (coriander or flat leaf parsley.

This dish is perfect served with my Herbed Lentil Pilaf recipe.

* Source:


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Lamb Rack & Mint Dressing

  • 8 cutlet lamb rack
  • 100grams baby spinach leaves (to serve) or I used beans (see picture)
  • Potato stacks (see related recipe)
  • 1/3 cup mint sauce (see related recipe)
  • 1/3 cup wholegrain mustard
  • 2 Tbsp oil
  • s+p

Make the mint dressing by combining the mint sauce with the mustard, oil and s&P. Brush a 1/4 cup over the lamb.

Heat oven to 220 degrees and prepare the potato stacks recipe.

The lamb will take about 20 mins so put it in the oven about 15 mins after you have put the potato stack in (make sure the lamb is at room temperature).

Rest the lamb (wrap in tin foil) for 10mins while potato is still cooking.

To serve cut the potato stack into four and place on serving plates. Cut the lamb rack into four pieces and place on top of the potato. Scatter with spinach leaves and spoon over the remaining dressing (as shown in picture!).

*Serves: 4

*Source: Donna Hay

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Sherpherds Pie

  • 1 Tbsp oil
  • 1 onion
  • 500g minced lamb (use leftover roast lamb for the best shepherds pie!)
  • 1 clove garlic
  • 1 carrot, finely chopped or grated
  • 1 celery stalk, thinly sliced
  • 250g frozen peas
  • 1Tbsp tom puree
  • 1 Tbsp fruit chutney
  • 1Tbsp worcestershire sauce
  • 350ml vege stock
  • 500g potatoes, 70 ml milk, 30g butter
  • grated cheese + breadcrumbs

Cook garlic and onions. Add mince, carrot, celery and peas. Add sauces and stock and simmer 20 mins.

Top with mashed potatoe, cheese and breadcrumbs.

Bake for 20 mins at 200 degrees.


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Roasted Rack of Lamb

  • 1/2 cup breadcrumbs
  • 2 Tbsp minced garlic
  • 2 Tbsp chopped rosemary
  • 1 tsp salt, 1/4 tsp blk pepper
  • 2 Tbsp olive oil

Combine and set aside

  • 1 x 7 bone rack lamb
  • 1 tsp salt, 1 tsp blk pepper
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard

Preheat over to 230 degrees

Season rack of lamb and sear on each side for 2 mins.

Brush rack with mustard, roll in the breadcrumb mixture. Cover bones with tin foil so they don’t burn. Lie bone side down and bake for 15 mins. Rest 5-10 mins.

Serves 2

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Roast Leg of Lamb

2.3 kg leg of lamb


  • 60ml honey
  • 30ml dijon mustard
  • 3 cloves garlic
  • 6g sea salt
  • 3g chopped rosemary
  • 2g fresh black pepper
  • 2g lemon zest

Mix and apply to lamb – marinade overnight.

Bring lamb to room temperature (remove from fridge for an hour). Roast at 220 degrees for 20 mins then turn oven down to 180 degrees and roast for a further 2 hours 20 mins.

Boil potatoes for 5 mins. Rough them up with a fork and cool. Put potatoes in about 50 mins before the meat is finished. THen turn oven up to 220 degrees while the meat rests to brown potatoes.

For Gravy:

Remove fat from the pan juices. On a med element add 1 Tbsp flour. Stir in 1 Tbsp tom paste, 1/2 cup wine – simmer. Gradually add 1 1/2 cups beef stock. Boil, reduce and sieve.


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Lamb, Mint & Pea Pie

  • 1.25 kg lamb shoulder
  • s+p
  • 2 Tbsp flour, plus 1 Tbsp extra
  • 80 ml olive oil
  • 2 1/2 Tbsp tom paste
  • 160 ml red wine
  • 160 ml veal stock
  • 225 g green peas
  • 1 handful of mint
  • 1-2 sheets puff pastry
  • 1 egg yolk, lightly whisked

Pre heat oven to 150 degrees. Season lamb with s+p and flour until coated then brown and put aside. Cook onion on low heat for 5 mins. Add paste, extra flour for 1 min. Add stock and wine until mixture boils. Return lamb and cover and place in the oven for a couple of hours or until meat is tender.

Stir through peas and mint and adjust seasoning if necessary.

Increase oven to 200 degrees. Divide mixture among 4 x 300ml ramekins. Top each one with pastry that is large enough to hang over the sides of each dish. Press sides firmly around the edges of each dish and brush with the yolk. Bake for 15 mins.

Serves 4.

Source: Neil Perry Good Food

Note: Make mixture i advance (even the day before), but don’t add peas and mint until you reheat ready to prepare for serving, as the colour will stay more vibrant and you want the peas nice and crisp.

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Lamb Shanks With Red Wine & Rosemary

  • 6 Lamb shanks
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 1/4 cup flour
  • 2 1/2 tsp ground coriander
  • 1/4 cup beef stock
  • 3/4 cup red wine
  • 2 Tbsp tom paste
  • grated rind and juice of 1 orange
  • 2 Tbsp rosemary

This is a slow cooker recipe, however I use an oven casserole dish.

Place onion & garlic in dish. Coat shanks in flour and sprinkle the remaining flour over onion. Place shanks in dish. Combine remaining ingredients and spoon over lamb.

Bake for  at 120degrees for about 7 hours. Check at 5 -6  hours.

If cooking in slow cooker: low/auto for 9-11 hours or High for 4-5 hours.

Conversions for slow cooker to conventional oven are:

  • Low – 90-115 degrees
  • Med – 130-150 degrees
  • High – 150-170 degrees

Source: Aunty Trudy’s crockpot book.

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Lamb and Pumpkin Soup

  • 2 tsp moroccan spice mix
  • 6 lamb shanks (about 1.5 kg, french trimmed)
  • 500g butternut pumpkin, deseeded and cut into 1cm pieces.
  • 500ml chicken stock
  • 500ml water
  • 250ml passata (tomatoe pasta sauce)
  • 1 x 400g tin chickpeas
  • 100g basmati rice
  • fresh coriander leaves
  • greek style natural yoghurt

Coat lamb shanks with spice mix.

Add the lamb, passata, pumpkin, stock, water to a slow cooker (I use a casserole dish). If using a slow cooker, cover and cook on low for 6 hours, or high for 3.5 hours. I put the casserole dish in the oven at 150 degrees for about 4 hours. Use tongs to remove bones and discard.

Add the rice and chickpeas and cook for a further 30-40 minutes.

Ladle into bowls and top with coriander and yoghurt.

Serves 6

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  • Limb Sleeve