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Slow Cooker Leg Of Lamb

Sunday, March 24, 2024

This is truly the easiest way to prepare a leg of lamb – simply season the meat with garlic, roseamry, salt and pepper and let your slow cooker work its magic for 8-10 hours until the flesh falls off the bone! The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the beef broth and spices that keep the flesh succulent and tender during cooking. The lamb is ready to be served once it's done in slow cooker. Browning in the oven is optional.
I have used the cooking juice to make a gravy to serve with lamb. However, if you ain't fancy for gravy, then serve them with some browned lemon and garlic halves. Enjoy with some roasted or steamed vegetables or a simple salad.

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Minted Lamb and Feta Meatballs with Tomato Salad

Wednesday, December 27, 2023

These lamb and feta meatballs are deliciously spiced with mint and garlic. They are succulent, juicy and loaded with flavour served with a colourful cherry tomato salad over a bed of homemade hummus. They are naturally gluten free, low carb and perfect comfort food for the whole family to enjoy.

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Lamb Meatballs with Sweet and Sour Harissa Sauce

Tuesday, December 05, 2023

These richly spiced lamb meatballs are quick and easy to make but are packed full of flavour thanks to the fruity, sweet, and tart pomegranate molasses and garlicky and spicy harissa. They have Mediterranean vibes and with a richly flavoured and aromatic harissa sauce. Harissa is essentially a Tunisian chilli pepper paste, and there are lots of variations. You can make your own or use ready-made. Pomegranate molasses can be found in Turkish stores or online.

Lamb Meatballs with Sweet and Sour Harissa Sauce

adapted from Olivemagazine

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Pomegranate Molasses and Honey glazed Meatballs

Tuesday, December 27, 2022

These meatballs are soft, tender and so flavourful, but what really brings them to life and sets them apart from other meatball recipes is the use of pomegranate molasses. Pomegranate molasses is a syrup of boiled pomegranate juice, and has a fruity sweetness that's countered by a lovely, sharp tart flavour. It's most commonly used in Middle Eastern cuisine and often used to enhance savoury dishes, esp. red meat and game, with fruity flavours.

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Stuffed Eggplants with Lamb and Apricot Chutney

Tuesday, October 04, 2022

An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.

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Couscous with Lamb, Dates and Roasted Pumpkin

Sunday, October 24, 2021

This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.


600-800 g Organic Hokkaido pumpkin, cubed 3 tbsp Olive oil 1 tbsp Dijon whole grain mustard 2 Garlic cloves, chopped 1 tsp Sea salt 300 g Ground lamb 1 tbsp Moroccan spice blend Salt and black pepper to taste	150 g Couscous 350 ml Boiling water 30 g Flat parsley, chopped 10 g Coriander, chopped 100 g Dates, diced (or dried apricot) Pomegranate seeds Juice of 1 lemon

Preheat the oven to 200C/400F. Place cubed pumpkin in a baking tray. Add in olive oil, wholegrain mustard, salt and garlic. Toss everything together. Bake in the upper rack of hot oven for 40 minutes until tender and golden brown.
Dry the raw ground lamb on paper towels and let it come up to room temperature. Add the meat to a hot, lightly oiled cast-iron pan and spread it into an even layer. Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits. Add Moroccan spice blend, salt and pepper. Stir to combine.
Meanwhile, add boiling water and 1/2 teaspoon salt to the couscous in a medium saucepan. Cover and set aside for 10 minutes.
Fluff the couscous with a fork. Add in browned ground lamb, chopped herbs, diced dates, pomegrante seeds and lemon juice. Toss everything together. Serve with roasted pumpkin.

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Spicy Lamb Meatballs with Greek Yoghurt and Mint Raisin Pesto

Tuesday, April 20, 2021

Juicy, tender, and ultra-flavourful lamb meatballs, thanks to all the wonderful spices, served with creamy Greek yoghurt and mint raisin pesto. They are baked in the oven and all cooked evenly throughout without hovering over the skillet and flipping when you are pan frying them.
The mint pesto keeps well in the fridge for a few days. It also freezes well – leftover can be frozen in an ice cube tray. You can also make an extra batch of meatball and keept them frozen for up to 2 months.

Meatball	Mint Raisin Pesto
1 Large egg 50 g Panko (Japanese breadcrumbs) 1 tsp Ground cumin 1/3 tsp Crushed red pepper flakes 1/4 tsp Ground turmeric 1 Large garlic clove, minced A handful of flat parsley, finely chopped 1 tbsp Bacon fat, melted (or olive oil) 1 tsp Sea salt 400 g Ground lamb	35 g Mint leaves, thick stems removed 20 g Parsley leaves, thick stems removed 3 tbsp Golden raisins 1 clove Garlic, minced 1 tsp Lemon zest Juice of 1 lemon 120 ml Extra-virgin olive oil 1/2 tsp Sea salt Plain Greek yoghurt (for serving) Red Peppercorns (optional, for serving)

Preheat oven to 220C/425F. Combine egg, panko, cumin, red pepper flakes, turmeric, minced garlic, finely chopped parsley, bacon fat, and salt in a large bowl. Add in ground lamb and mix well.
Roll teaspoons of mince mixture into balls. You should have about 30 meatballs. Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs in the middle of hot oven until browned and cooked through, 8-10 minutes.
Process mint, parsley leaves, raisins, garlic clove, lemon zest and juice, olive oil, and salt in a blender until smooth. Taste pesto and season with more salt if needed.
Spread yoghurt over plates and divide pesto and meatballs on top. Sprinkle some red peppercorns over if using.

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Baharat Lamb Scotch Eggs

Thursday, March 25, 2021

Scotch eggs are soft or hard-boiled eggs encased in sausage meat, breaded and fried (or baked). Served with pickles and a mustard sauce. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.
Scotch eggs are a common picnic food, but they make a wonderful starter or a simple snack. Instead of using ready made sausage meat, I use lamb mince flavoured with baharat, garlic and parsley. Any kind of ground meat would work.

	Crust
4 Medium eggs, room-temperature plain flour, to dust 300 g Lamb mince 1 tbsp Baharat 1 Large garlic clove, finely minced 1 tbsp Flat parsley, finely chopped Salt and black pepper to taste 500 g Lard, to fry Salad, to serve Mustard sauce, to serve	50 g Plain flour 100 g Breadcrumbs 1 Large egg, beaten

Place 4 eggs in a saucepan of water. Bring to the boil, then reduce heat to low and cook for 4 minutes for soft-boiled eggs. Drain eggs and plunge immediately in a bowl of iced water until cool. Peel eggs and pat dry with paper towel. Dust with flour and set aside.
Place lamb mince, Baharat spice mix, minced garlic and chopped parsley in a bowl. Mix until combined. Season with salt and pepper, then divide the mixture into 4 portions.
Place plain flour and breadcrumbs in separate shallow bowls. Whisk the large egg in a bowl. Set aside until needed.
Place 1 portion of meat between 2 sheets of clingfilm and press to flatten until about 1 cm thick. Place a boiled egg in the centre and mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince and eggs.
Place each coated egg in a layer of flour (tapping off any excess), then roll in the egg, and lastly in the breadcrumbs.
Fill a saucepan with lard and heat over medium heat to 170C/340F. Gently drop two eggs into the hot lard and fry, turning halfway, for 4-6 minutes or until crisp and golden.
Remove with a slotted spoon and drain on paper towel. Repeat with the remaining two eggs. Enjoy hot on a bed of salad and mustard sauce or serve at room temperature.

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Roast Leg of Lamb with Herbes de Provence

Tuesday, March 09, 2021

Tender, juicy and full of flavour, a leg of lamb is an extremely versatile and budget cut of meat that’s great for feeding a crowd. I personally like bone-in because of its intense lamb flavour, but you can use boneless if you prefer. You can use boneless leg if you prefer. Try not to overcook this lean meat or it will get tough and dry. To ensure a leg of lamb cooks evenly, you want to remove it from the fridge and let it sit at room temperature for two hours before cooking.
Herbs de Provence, a staple in French and Mediterranean cooking, is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. If you don't have this spice blend on hand, you can easily make your own.

5 Garlic cloves, finely chopped
3 tbsp Herbes de Provence
2 tbsp Dijon wholegrain mustard
3 tbsp Olive oil
Salt and pepper to taste
1 New Zealand grass-fed leg of lamb, bone-in, about 1.5kg
1 cup Homemade beef broth
500 g Potatoes, cut into bite size chunks
Lamb's lettuce
Red cabbage salad

Combine chopped garlic cloves, herbs de Provence, mustard and olive oil together in a bowl. Season with salt and pepper.
Score lamb leg with a sharp knife and place it in a roasting pan. Generously spread the herb mixture, reserving 1 tablespoon for the potatoes, all over the leg of lamb. Cover, and refrigerate for overnight.
Two hours or so before you plan to roast the lamb, remove it from the fridge so that it can warm to room temperature.
Preheat the oven to 190C/375F. Add the broth to the roasting pan. Roast the lamb in the middle of the oven for about 55-60 minutes for medium or until internal temperature registers 60C/140F when an instant read thermometer is inserted into the center of the thickest part of the meat. Roast for 10 more minutes if you want it medium-well. Toss the potatoes with the reserved marinade and add into the roasting pan after 15 minutes.
Remove the meat from the oven and loosely tent with foil. Allow it to rest for 15 minutes. This helps the juices redistribute throughout the meat instead of over the cutting board. Slice and serve with roasted potatoes and lamb's lettuce or red cabbage salad.