Lamb recipes

[Just Real Food]

Lamb Cutlets with Mustard and Coconut

As long as you used 100% coconut milk or cream, this would probably fit into a Whole30.

The cutlets are marinated briefly in a spicy, coconut cream, mustard mix.

A delicious way to have our grass-fed New Zealand lamb.

http://justaboutrealfood.blogspot.co.nz/2013/05/lamb-cutlets-with-mustard-coconut.html

[Guest]

Thanks for sharing! I am going to a gathering at a local farm with happy lambs tomorrow. May need to add cutlets to our order.

[Just Real Food]

Slow Roasted Leg of Lamb

Chef Heston Blumenthal style -

Ingredients include anchovies, rosemary, garlic. To make it fit a Whole30, just leave out the white wine in the final sauce or replace it with stock.

Last night I cooked it at 150C for 5 hours and it just fell apart. It tastes so rich and moist. Pure heaven.

And there's plenty left over for another dinner too.

http://recipe-maniac.blogspot.co.nz/2013/04/hail-heston.html

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Lamb Kofta Kebabs a Jamie Oliver recipe.

I made the meat part of this recipe in to burger patties last week and they were delicious! I served them alongside a leafy salad with some avocado.

[moggle]

Lamb Navarin (not sure which book I originally pinched this from)

2kg diced lamb (shoulder/leg/chops)

3TB compliant flour

3TB olive oil

1 litre veg stock

2 cloves garlic crushed and peeled

2 onions, quartered

2 x tins tomatoes

1tbs tomato puree/paste

2 bay leaves

2 sprigs marjoram

½ tsp sweet paprika

salt and pepper

2 medium carrots, diced

1 medium swede, diced

1 medium parsnip, diced

Brown meat in batches in about half the olive oil.

Gently fry onion in remaining oil. Add garlic in the last minute or two then add the flour. Stir till it starts to thicken and then add tomato paste and then add the stock

Add the meat back in, then bring to a simmer and add remaining ingredients

Simmer for at least 1 hour, 30 minutes until lamb is tender.

I usually use forequarter chops because they're cheap or sometimes the supermarket has 'lamb offcuts' which are mostly good pieces of meat but irregular sized. If I use 4/4 chops I make sure I get the ones with one main bone in like these and not the very bony ones like these. They're much easier to cut up.

The original recipe used wine and I sometimes put in a glug of balsamic towards the end of the cooking time. I often throw mushrooms in as well, and the original called for small turnips which you could add too.

[Just Real Food]

I must try that Moggie.

We're coming down to Tassie again next year. I want to go to MoNA and also explore further up the east coast.

Love Hobart, except when the wind's blowing in off Antartcica!

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I must try that Moggie.

We're coming down to Tassie again next year. I want to go to MoNA and also explore further up the east coast.

Love Hobart, except when the wind's blowing in off Antartcica!

Mona and the East Coast are great!. 

I don't like the cold Hobart wind either, but then it is better than the British winter (I lived in the UK for 10 years)

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I wrote up and photographed my Moroccan Lamb Chilli recipe. If you leave out the honey I believe it's whole 30