Roast Lamb with Mint Pea Puree and Salad

Roast Lamb with Mint Pea Puree and Salad




Ingredients:-

1. 1 lamb fillet
2. 1 sprig rosemary
3. 2 cloves garlic
4. 1 potato
5. 5 spinach leaves
6. 100g peas
7. Leaves of 4 mint sprigs
8. 5 sprigs of cress

Directions:-

1. Place fillet of lamb on a 1 metre piece of alfoil.

2. Add chopped rosemary and garlic, season with salt and pepper.

3. Roll up fillet in the alfoil so that the meat is completely sealed.

4. Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.

5. Peel and grate potato, dry on paper towel.

6. Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.

7. Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree.

8. Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.

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Indian Curried Lamb Shanks

Indian Curried Lamb Shanks






Ingredients:-

1. 1 tbsp vegetable oil
2. 6 lamb shanks
3. 1 large onion, chopped
4. ½ cup Rogan Josh Curry Paste
5. 400g can diced tomatoes
6. 1 cup beef stock
7. Coriander leaves and yoghurt, to serve

Directions:-

Serves: 6
Preparation: 10 mins
Cooking: 2 hours 15 mins


1. Preheat the oven to 160°C or 140°C. Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in 2 batches over high heat on stove top; set aside. Add onion to the pan and cook over medium heat for 10 mins, until very soft and brown.

2. Add the curry paste and cook, stirring, for 1 min. Stir in the tomatoes and stock, and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hrs in oven, until the meat is very tender.

3. Top shanks with coriander and serve with yoghurt.

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Balsamic Lamb with Spinach and Rice Salad

Balsamic Lamb with Spinach and Rice Salad



Ingredients:-

1. 1 cup (250ml) Campbell's Real Stock - Beef
2. 3 tbsp balsamic vinegar
3. 1 clove garlic, crushed
4. 1/4 tsp cracked black pepper
5. 8 lamb leg steaks

Spinach & Rice Salad

1. 1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
2. 1 cup long grain rice
3. 1/2 red onion, finely sliced
4. 100g baby spinach leaves
5. 1/2 cup toasted slivered almonds
6. 2 tbsp olive oil
7. 1 tbsp fresh lemon juice
8. freshly cracked black pepper, to taste

Directions:-

Preparation Time: 20 minutes + 2 hours marinating
Cooking Time: 25 minutes
Serves: 4

1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper.

2. Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.

3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking.


For Spinach and Rice Salad:

1. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 -15 minutes or until rice is tender and stock absorbed.

2. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and almonds.

3. In a jug, or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks

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