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Recipes / Lamb

  • Curried Lamb Cutlets Crumbed in Papadums by Barry Horne

    Curried Lamb Cutlets Crumbed in Papadums by Barry Horne

    To celebrate Love Lamb Week we have this tasty cutlet recipe, fun for the whole family, dip your tender cutlet into the warm curry sauce and coat with crunchy papadums crumbs.

    (Serves 4)

    Ingredients:

    16 Free Range Lamb Cutlets

    2 tbsp Nonya’s Chilli Sambal Paste (available at Provenance)

    400ml Coconut Milk (available at Provenance)

    6 Papadums (ready cooked)

    Salt & Pepper

    Method:

    In a saucepan, heat your curry paste for 1-2 minutes and add the coconut milk, reduce until you have a thick sauce.

    Remove the papadums from the packet and crush into small crumbs with your hands. Season the cutlets with salt and pepper and grill or pan-fry for 2 minutes each side or until cooked to your liking and rest.

    Present the cutlets, curry sauce and crushed papadums on a serving platter so that your guests can dip the cutlet into the curry then the papadums.

    Serve as part of a BBQ or with some fragrant basmati rice for an easy mid week dinner


  • Roast Lamb Tacos with Pico de Gallo & Green Sauce

    Roast Lamb Tacos with Pico de Gallo & Green Sauce
    Ingredients: (Serves 4-6)
    1 Whole Bone-in Lamb Shoulder (around 2kg)
    500ml White wine
    1 Bulb of garlic
    1 Pack of tortillas or fresh corn tacos
    1 Large bunch of coriander
    2 Limes
    1 Red onion
    1 Red chilli
    300g Cherry tomatoes
    Salt and pepper
    1 tsp Cumin seed
    1 tsp Fennel seed
    0.5 tsp Szechuan peppercorns
     
    Method: 
    Preheat oven to 200ºC, put the lamb shoulder in a deep roasting tray and season well with salt and pepper. Place in the oven and cook for 10-15 mins to get some colour on the shoulder.
    Remove from the oven and add the white wine and the garlic bulb to the tray (hold back two large cloves for the green sauce), cover with foil and turn oven down to 150ºC.
    Cook the lamb for 3-4 hours until meat is falling off the bone. For the Pico de Gallo (fresh salsa) roughly chop the tomatoes, finely dice the red onion, chilli and a small amount of coriander.
    Season with salt and pepper and mix with the juice of one of the limes.
    For the green sauce place the rest of the coriander, garlic, lime juice, salt and pepper into a blender and blitz until smooth.
    In a pestle and mortar bash the cumin, fennel and szechuan pepper. Mix with one teaspoon of salt and a half teaspoon of pepper and set to one side.
    To serve shred the shoulder of lamb and season generously with the spice mixture and some of the juices from the roasting tray.
    Assemble the tacos with some of the lamb, the fresh tomato salsa and a nice dollop of the green sauce. Or lay it on the table for your guests to build their own.