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Discussion Topic: What's your favorite lamb recipe?
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AussieLamb |
11-06-2007 @ 9:28 AM
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Moderator
Posts: 12
Joined: Nov 2007
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Everyone has a popular recipe or signature dish. Which one of your Australian Lamb appetizers or entrees earns the most praise from family and friends?
Cheers, Australian Lamb
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KitchenQueen |
11-06-2007 @ 9:41 AM
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New Member
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Joined: Nov 2007
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My husband has always said that he doesn't like lamb, but this recipe recently turned him into a true fan: http://www.australian-lamb.com/lamb/recipes/method_cut/068_cut.php
Delicious!
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Maryhada |
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11-06-2007 @ 10:06 AM
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New Member
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Joined: Nov 2007
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We need really quick dinner ideas during the week, so our favorite is just lamb chops on the grill. Maybe marinade in a little Italian salad dressing (the spicy kind, not creamy) with some rosemary sprinkled on top.
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swtncgram |
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02-09-2008 @ 9:26 PM
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Hi, one of my favs is Upside Down...here is the recipe
1lb long-grain rice
2 lb. boned shoulder of lamb, diced
1/2 cup butter
4 tbs. corn oil
/2 lb. cauliflower, cut into florets
Salt and freshly ground black pepper
Ground cinnamon
1/2 cup pine nuts
Plain yogurt
Boil the rice in water for 10 minutes. Drain. Put the lamb in a large saucepan and just cover with boiling water. Cover and simmer for 30 minutes.
Meanwhile, melt half the butter with the oil in a large frying pan Sauté the cauliflower until golden brown.
Drain the lamb, reserving the cooking liquid. Wash the saucepan and return the meat to the pan. Season well with salt, pepper and cinnamon to taste.
Put the cauliflower in a thick layer on top and season again. Put the drained rice on top and spread in an even layer.
Pour the lamb cooking water over to 1/4 in above the rice, topping up with water if necessary. Do not stir. Season again with salt, pepper and a little more cinnamon.
Cover and cook fairly gently over a moderate heat until the liquid has been absorbed and the rice is tender. Turn off the heat and leave undisturbed for a further 20 minutes.
Invert over a warm serving dish and leave the saucepan in place for a further 15 minutes. Meanwhile fry (sauté) the pine nuts in the remaining butter.
Lift off the saucepan, spoon the pine nuts and their butter over and serve warm with yogurt.
Another one of my favs is Croatian Lamb on the spit...delicious
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lcjo |
02-17-2008 @ 7:46 PM
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New Member
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Joined: Feb 2008
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Found some beautiful lamb chops at the store, visited this awesome web site (Australian Lamb) hoping to find an interesting recipe. I made Parmesan and Olive Crusted Lamb Chops - http://australian-lamb.com/lamb/recipes/method_cut/023_cut.php. They were FANTASTIC!!!! The topping was excellent - I am thinking of using it as a topping for bread as well. Can't wait to try more of your recipes!!
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dragonleo13 |
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05-07-2008 @ 7:03 PM
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Joined: May 2008
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I love to take a lamb chop brush it with chokecherry honey and put a dry rub over it of rosemary, thyme, and garlic. Then throw it on the grill. Magnific!
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Maryhada |
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11-10-2008 @ 4:12 PM
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Joined: Nov 2007
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I just tried this one at home and it was fantastic!
thai-curried australian lamb shanks
with cilantro rice
Recipes Serves 4
AUSTRALIAN LAMB
* 4 Australian Lamb shanks
* 2 tablespoons canola or grape seed oil
* 1 white onion
* 1 cup white wine
MARINADE
* 14 fl oz can Coconut Milk
* juice and grated zest of 1 lime
* 2 tablespoons Thai Green Curry Paste
* 2 stalks lemon grass, tender white end only, peeled, crushed and chopped
* 3 tablespoons diced fresh ginger
CILANTRO RICE
* 1 cup Jasmine or short grain rice
* ½ cup chopped fresh cilantro
* 2-3 tablespoons canola or grape seed oil
* 1 tablespoon rice vinegar
1. Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemon grass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
2. Heat oil in large casserole dish and sauté onion with remaining lemon grass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone.
3. When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold through half of the cilantro dressing.
To serve, spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing. Great with steamed snap peas and a glass of Sauvignon Blanc or Chardonnay!
This message was edited by Maryhada on 11-10-08 @ 4:15 PM
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ricklyon |
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11-30-2008 @ 7:44 PM
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I just tried a variation on a theme. I created a Lambloaf that turned out excellent!
I apologise for the American quantities in advance.
3/4 lb ground Lamb
1/4 lb ground spiced pork sausage
1/4 cup diced carrots
1 crushed clove garlic (minced)
2/3 cup garlic breadcrumbs
1 large egg
1t lemon pepper
1t salt
Mix well in bowl.
Line 3"x7" loaf pan and coat with olive oil (or spray)
Preheat oven to 350 degrees.
Pat mixture into pan and fold foil over.
Bake for 40 minutes.
Uncover and layer shredded cheddar chese.
Return to oven for 7 minutes.
Serves two.
Serve with mint jelly sauce. (1/4 C mint jelly plus three T water microwaved for 45 sec.)
I hope you enjoy this as much as I did.
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judymaclean |
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03-05-2009 @ 1:23 AM
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Joined: Mar 2009
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Our family and friends love lamb chops on the grill or broiled. I brush them with a little oil and season them with black ground pepper, seasoned salt, fresh rosemary, garlic and curry powder. The aroma is heady and it is a flavor sensation.
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svonurban |
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09-09-2009 @ 3:42 PM
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New Member
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Joined: Sep 2009
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Roast Lamb with Marionberry-Pecan Crust
I actually prefer to make this receipe with loin chops instead of a rack. Everyone loves this recipe including people that have insisted to dislike lamb.
 Roast Lamb with Marionberry Crust.doc
(25 Kbytes)
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