Recipes / Lamb

Lamb Anatomy

Lamb Kofta w/ Spiced Coconut Dipping Sauce

Ingredients:
700 g lamb mince
4 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons sweet paprika
1 teaspoon dried chilli flakes
2 teaspoons coconut aminos, plus extra to serve
Sea salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 handful of mint leaves, roughly torn
Lemon wedges, to serve

Spiced Coconut Sauce
250 g (1 cup) unsweetened coconut yoghurt
½ teaspoon ground cumin
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper
finely grated zest & juice of 1 lemon
sea salt & freshly ground black pepper
2 tablespoons coconut aminos
2 tablespoons extra-virgin olive oil, for drizzling

Method:
For the kofta, combine the lamb mince, garlic, cumin, oregano, paprika, chilli flakes & coconut aminos in a bowl. Season generously with salt & pepper & mix thoroughly with your hands.

Divide the lamb mixture into eight evenly sized portions, then shape each portion around a skewer. Place the skewers on a tray, cover & refrigerate for 30 minutes to firm up.

Preheat the barbecue flat plate to medium & brush with the olive oil.

Cook the skewers for 2–3 minutes on each side, turning four times, or until golden brown & charred on the outside & cooked through.

To make the spiced coconut sauce, combine the coconut yoghurt, spices, lemon zest & juice in a bowl & season well with salt & pepper. Spoon into a serving bowl, drizzle over the coconut aminos & olive oil, & give it a swirl to partially combine.

Arrange the kofta on a platter, scatter over the mint leaves & serve with the spiced coconut sauce & lemon wedges on the side.

Slow Braised Lamb Shank

Ingredients:
1.2kgs lamb shanks
1 onion, .
1 medium sized shallot
1 carrot
2 garlic cloves
1 bay leaf
1 heaped teaspoon tomato paste
salt & pepper to season.
600mls chicken stock
150mls port wine
1 sprigs rosemary
25gms plain unsalted butter
2 tbsp grapeseed or sunflower oil

Method:
Oil & season the shanks & brown them well on all sides on a medium heat in a tablespoon of oil in a Dutch oven

Reduce heat slightly & sauté the vegetables, bay leaf, rosemary, & tomato paste.

Deglaze with the port wine.

Return the shanks to the Dutch oven & add the stock. The stock should only cover a small portion of the shanks.

Cover & place in an oven preheated to 160°C.

Cook in the oven for 2 ½ – 3 hours until done. NOTE: The oven temperature you need to use may vary depending on the size of you shanks. Monitor the level of the stock during the cooking process, add more if necessary.

Remove the shanks & place them with a little of the sauce on a tray & cover with foil & keep warm in a slow oven at around 70°C.

Reduce to thicken & to concentrate the flavours, run through a fine mesh chinois discarding solids. Season to taste, add a tablespoon of port wine. Remove from heat & add the butter.

Serve on a bed of mashed potato with the sauce generously poured over the shanks.

Confit Leg of Lamb

Ingredients:
1.5kgs leg of lamb, bone-in
salt & pepper for seasoning
2 tbsp olive oil (optional)
2 onions, roughly chopped
4 small carrots, roughly chopped
2 shallots, roughly chopped
4 garlic cloves
30mls (2 tbsp) madeira
2 cups chicken stock
juice of 1 orange
3 sprigs of fresh thyme
1 sprig of rosemary
2 bay leaves
50mls culinary cream
50gms butter

For the glaze
juice of half orange
4 tbsp pure maple syrup

Method:

Sear the lamb in the Dutch oven on all sides over medium heat until light brown. Transfer to a plate & set aside.

Add the carrot, onion, shallot, & garlic & cook until well caramelized.

Deglaze with madeira & reduce, add the orange juice, & reduce for a further 2 minutes to concentrate the flavour.

Return the lamb to the Dutch oven & add the chicken stock, rosemary, thyme, & bay leaf. Bring the liquid to a simmer, then remove from the heat.

Cover with parchment paper & lid & transfer to the oven.

Cook for 5-6 hours at 150ºC or until the meat is fork-tender, basting the lamb regularly with the cooking juices.

To make the glaze, mix the orange juice & maple syrup together in a bowl.

Once cooked, transfer the lamb to a cooking tray discarding the vegetables & brush the meat with the glaze, then place under a salamander or grill to lightly caramelize the glaze.

Strain the cooking juices through a chinois & add a tablespoon of tomato paste & reduce over a medium simmer to thicken. To refresh, add a tablespoon of madeira & fresh thyme & rosemary a fold in the cream. Continue to cook on a low simmer to infuse flavours

Serve immediately