Tag: lamb

• 

  PK’s Slow Charcoal Weber Lamb Leg Roast

  There are few meals more mouth-watering than the Aussie Sunday lamb roast. 

  My favourite is the mini lamb leg roast because it is so cheap yet it always turns out tender across a range of cooking methods. Here I have cooked the roast in my charcoal Weber for ~2.5 hrs using a lowish (130°C) indirect coal method. The spuds needed a finish off in a hot oven to get them crispy but that was the only time I had to do anything.

  Bone in it came to 1.1kg and $12.50 for 4 people. Talk about thrifty easy cooking! 

  

  Simply

  Put the lamb in a zip lock bag with garlic-infused olive oil, a handful of rosemary and oregano, salt and pepper at least 2 hours prior to cooking and refrigerate. Massage the bag every now and again to spread the oil around evenly.

  

  Take the bag out of the fridge so it can approach room temperature just as it goes onto the Weber. Use your preferred coal technique (I described mine above and the coals are off to the side in a holder) so that your meat has an internal temperature of 70 C for medium-well. 

  Pop the potatoes alongside the lamb at the start, carrots and pumpkin etc in about an hour later. Transfer them to a piping hot oven about 30 minutes prior to serving to get them crispy. 

  When you get the meat to the temperature you want, transfer it to a chopping board and cover it with aluminium foil to let it rest for at least 10 – 15 minutes. 

  Serving

  Serve hot with Dave’s Mint and Balsamic Sauce and lots of gravy. 🙂

  

   

  Enjoy,

  PK

  Here are some more lamb dishes and previous roast posts: 

  Written by

  PK

  ·

  April 4, 2021

• 

  Australian Lamb Cutlets With Potato Puree And Balsamic Mint Sauce

  Although they cost a small fortune, I find french cutlets simply irresistibile. Dave’s Mint And Balsamic Dipping Sauce makes this even more so. A match made in heaven!

  Normally I make the sauce and give each person a small bowl to dip the lamb in, that is how Dave does it. 🙂

  Here though, I served the sauce (reduced to a syrup) with steamed vegetables and a creamy french style potato puree bed for the cutlets.  

  

  Ingredients

  • Lamb cutlets, frenched (~4 per adult)
  • Steamed vegetables
  • Potato puree
    • 200g mashed potatoes
    • 50g or more butter
    • milk, to get the right consistency
    • salt and pepper to taste
  • Dave’s Mint And Balsamic Dipping Sauce, enough for each person

  Method

  I like to get the lamb out of the fridge in advance so that it is getting to room temperature just as it goes on the pan or barbeque. Use a bit of common sense as to how early you bring it out. 

  Start by boiling peeled potatoes and mash them as you normally would. When the mash has cooled somewhat add the potatoes, butter and a splash of milk into a blender. Give it a quick blitz and check the consistency, adding small amounts of extra milk as you repeat the process until you are happy. It should stay warm while you steam the vegetables and grill the lamb.

  Serving

  Go to town. My only advice is to try not eating all the cutlets as you cook them. 🙂

  

  Enjoy,

  PK

  Here are some more lamb dishes and a selection of sauces and condiments:

  Written by

  PK

  ·

  February 4, 2021

• 

  PK’s Slow Cooker Lamb Chops

  I love this lamb chop stew! Not only is it super tasty but it is so simple to make. You simply brown the chops and then walk away. 🙂

  Steps

  1. Browning the chops
  2. Slow cooking (~5 hrs)
  3. Serving

  Equipment

  • 1 chefs knife
  • 1 fry pan
  • 1 slow cooker

  Ingredients

  • 8 lamb chops
  • A slug of olive oil
  • A good slug of tomato paste
  • One 400g can of diced tomatoes
  • Water (half fill the tomato can)
  • 3 garlic cloves, diced
  • 1 brown onion, diced
  • Mushrooms, a couple of handfuls
  • Thyme and oregano, to taste
  • Salt and pepper, to taste

  Browning the chops

  Brown the 8 chops (in batches) in some oil on medium heat.

  Pop them and the rest of the ingredients into your slow cooker on low heat.

  Give everything a gentle stir.

  Slow cooking (~5 hrs)

  Cover and cook for around 5 hours. The meat should be falling of the bone.

  Serving

  There are a myriad of serving options. It pairs great with potatoes and crusty bread.

  This stew freezes well and I take it to work for the perfect lunch with pasta or rice.

  Enjoy,

  PK

  Here are a few slow cooker and lamb posts I thought you might: 

  Written by

  PK

  ·

  November 14, 2019

• 

  PK’s Moroccan Chickpea Stew With Lamb And Flatbread

  The inspiration for this North African style stew came from browsing Wikipedia for North African dishes. I pretty much started with their entry for Chakhchoukha (the picture of the dish captivated me) and worked backwards.

  Chakhchoukha is a stew of chickpeas, lamb and seasonal vegetables. It is beefed up with pieces of torn semolina flatbread. The flat bread pieces are added to the bowl and the stew ladled on top. They soak up the sauces in the most amazing way as you eat them during the meal. Then extra flat bread can be used to clean the bowl of every last bit of the amazing sauce.

  I have to mention the spices in the Moroccan spice blend. They alone have me wanting to eat my way across North Africa. The blend I used was a mixture of paprika, turmeric, cumin, salt, nutmeg, cloves and chili. It smells similar to garam masala.

  Dietary Note: Substitute the lamb with potatoes and or mushrooms to make a vegetarian version.

  

  Steps

  1. Cooking the ingredients
  2. Simmering the stew and making flatbread
  3. Serving

  Ingredients

  • 700g lamb shoulder cubed
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp chili powder (I used Kashmiri)
  • 1 tsp Moroccan spice mix
  • 1 large brown onion, diced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 400g tomatoes (canned)
  • 1 Tbsp tomato paste
  • 800g chickpeas (canned)
  • Water, enough to cover the rest of the ingredients
  • Table salt to taste
  • Black peppercorns to taste, cracked
  • 1 -2 Semolina flatbread to line each individual’s bowl, roughly torn

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 pan or oven proof dish
  • 1 wooden spoon

  Cooking the ingredients

  1. Soften the diced onion somewhat and then brown the 700g cubed lamb.
  2. Gently but thoroughly mix in the:
     • 1 tsp cumin seeds
     • 1/2 tsp fennel seeds
     • 1 tsp chili powder (I used Kashmiri)
     • 1 tsp Moroccan spice mix
  3. Mix in the carrot, zucchini, 400g canned tomatoes and 1 Tbsp tomato paste.
  4. Add enough water to cover everything, mix gently and bring everything to a good boil for a minute or two.

  

  

  

  

  

  Simmering the stew and making flatbread

  1. Reduce the heat and simmer (uncovered) for about 30 minutes, stirring every now and again.
  2. Add the 800g canned chickpeas and gently mix everything.
  3. Start making your flatbread now – recipe here.
  4. Simmer for another hour (uncovered) or until the lamb is tender and the sauce has reduced somewhat.

  

  Serving

  1. Tear  1 – 2 Semolina flatbread pieces and line each of your guest’s serving bowls.
  2. Ladle the meat and vegetables into each bowl.
  3. Top up with the gravy and serve hot.
  4. Have some extra flatbread on hand.

  

  

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE MOROCCAN DISHES

  MORE NORTH AFRICAN CUISINE

   SEMOLINA FLATBREAD

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  Written by

  PK

  ·

  August 8, 2018

• 

  PK Makes River Cottage’s Citrus Braised Lamb Shanks

  Everyone has a dish that they feel slightly guilty about. Guilty because somehow it turns out exceptionally good every single time.  This is mine and it has magical powers :).

  It is originally from the hit Channel 4 series and books, ‘River Cottage’ and I merely adapted it to work in a slow cooker. I like dishes that are a bit different and I prefer this lighter white wine and citrus version over traditional red wine based lamb shank recipes.

  River Cottage’s Hugh Fearnly-Whittingstool can’t have known its romantic power when he added this dish to his cookbook though, surely not. It was the first meal I cooked for my wife to be and she fell madly in love with me. That’s the magical bit and might contradict her version of events :).

  You will be:

  1. Sweating the vegetables in the slow cooker.
  2. Browning the lamb shanks and deglazing the frypan.
  3. Cooking it slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 4 lamb shanks
    • 2 carrots
    • 1 large brown onion
    • 2 celery sticks
    • 2 bay leaves
    • 2 garlic cloves, peeled
    • a few sprigs of fresh thyme or lemon thyme
    • a small handful of parsley or celery leaves, chopped
    • 1 large orange
    • 1 large lemon
    • half a bottle of white wine (I used a Sauvignon blanc)
    • 1 cup of home made stock (I used chicken stock as that was all I had) or 1 cup water
    • several slugs of olive oil
    • a good slug of tomato paste
    • ground rock salt to taste
    • cracked black peppercorns to taste
    • 0.5 Tbsp whole black peppercorns (optional)
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • kitchen tongs
    • a wooden spoon
    • a citrus zester
    • a citrus juicer
    • a large frypan
    • a slow cooker

  Steps:

  Sweating the vegetables in the slow cooker

  1. Put a slug of olive oil into your slow cooker and turn it on high, lid on.
  2. Rough chop the:
     • 2 carrots.
     • 2 celery sticks.
     • handful of parsley or celery leaves.
  3. Finely slice the 1 large brown onion.
  4. Finely chop the 2 garlic cloves.
  5. Add the above to your slow cooker to start them softening up, lid on (mix everything around occasionally).
  6. Once the onions have started to soften, throw in the 2 bay leaves and the sprigs of thyme.
  7. If you like a bit of peppery kick, chuck 0.5 Tbsp of black peppercorns in too.
  8. Juice and then zest the lemon and the orange and add to the slow cooker (retain some of the mixed juice and zest for serving time).
  9. Add the 1 cup of stock or 1 cup of water and mix gently.
  10. Add a good slug of tomato paste.
  11. Add a handful of small mushrooms now if you are using them.

  I love seeing ingredients together like this:

  

  Nice and soft:

  

   

  Browning the lamb shanks and deglazing the frypan

  1. Season the 4 lamb shanks with salt and pepper.
  2. Chuck another slug of olive oil into the pan and bring to medium heat.
  3. Slightly brown every surface of the shanks. Yep, even the ends with a bit of creative meat stacking :).
  4. Then add them to the slow cooker.
  5. I now deglaze the frypan with half a bottle of white wine. When boiling I then add it to the slow cooker.
  6. If the slow cooker looks a bit full don’t panic. Everything will shrink down as it cooks :).

  

  Cooking it slow

  1. Turn your slow cooker to medium and cook for at least 2 hours using kitchen tongs to periodically move the shanks around.
  2. Now you can keep the slow cooker on medium for speed or turn it down to low for a slower cook (my preference).
  3. When the meat is literally falling of the bone, when you are giving it a gentle mix with the kitchen tongs, it is ready.

   Serving

  I generally serve the shanks on a bed of mashed potato with some steamed green vegetables alongside. This time though I cooked my PK’s NoRecipe Oven Baked Potatoes and served the shanks on the bone with some greens.

  Remember how we set aside some mixed zest and juice? Sprinkle a bit of the zest and then drizzle some juice over each serve to freshen the citrus flavours and aromas.

  On or off the bone this dish is visually appealing:

  

  

  Make this dish for someone you love,

  PK

  Written by

  PK

  ·

  February 17, 2017

• 

  PK’s NoRecipe Sesame and Cumin Lamb Chops

  I was amazed at how well the sesame seeds and cumin seeds paired with the lamb. So easy to prepare ahead of time and then cook them on the barbecue :).

  Take your lamb chops, I used forequarter chops, and rub or spray them with some olive oil. I bet peanut oil would work a treat too.

  Grind over them some pepper and salt to taste and then sprinkle equal amounts of sesame seeds and cumin seeds.

  I left them in the fridge while I went to my day job :).

  

  I got home and while they were grilling on the barbecue I made a quick salad.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  November 12, 2016

• 

  Easy Sesame and Cumin Lamb Chops

  This lamb chop recipe is so easy to prepare. All you need are sesame and cumin seeds, a splash of oil and your choice of lamb cut.

  Simply take your lamb chops (I like to use forequarter chops) and rub with olive oil. Peanut oil works a treat too.

  Then on each side, coat in ground pepper, salt and an equal ratio of sesame seeds and cumin seeds.

  Pop them in the fridge the day before if you can.

  

  Then bake, grill or barbeque them.

  

  Enjoy,

  PK

  Here are some more lamb posts  and other simple to prepare meals: 

  Written by

  PK

  ·

  November 12, 2016