- 1/2 cup fresh breadcrumbs
- 1 teaspoon minced garlic
- 2 tablespoons chopped rosemary leaves
- 50g butter, grated
- 1/2 cup pinenuts
- 1 rasher bacon, finely chopped (optional)
- 2 lamb racks with 8 chops, well trimmed
- 4 medium tomatoes, blanched and peeled
- 1/2 cup beef or chicken stock
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped black or green olives
- In a bowl rub together the breadcrumbs, garlic, rosemary, butter, pinenuts and chopped bacon if using. Press half of the mixture onto the meaty side of each lamb rack and place on a roasting dish. Beside them place the four tomatoes.
- Roast at 2200C for 25-30 minutes. If you like your lamb well done cook for 35 minutes. Remove from the oven and set the lamb aside.
Place the baked tomatoes into a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
- Carve each loin in half.
- Serve lamb with the squashed tomato and olive sauce and your favourite potatoes.
- 1 1/2 kg easy carve Lamb leg
- 1/2 cup chicken stock
- 400 g can cannelini beans, rinsed and drained
- 600 g assorted spring vegetables (eg green beans, baby carrots, asparagus)
- Preheat the oven to 220C. Place the easy carve leg of lamb into a large baking pan and season with salt and pepper. Bake for 30 minutes. Remove from the oven, add the stock to the baking pan and cover tightly with foil.
- Reduce the oven temperature to 170C and return the lamb to the oven for 40 minutes. Remove from the oven and rest the lamb for 10 minutes in a warm place.
- Pour the cooking juices into a saucepan and add the beans and other vegetables. Bring to the boil and simmer covered until the vegetables are just tender.
- Serving Suggestion
Serve lamb with cous cous and the vegetables. Accompany with cooking juices
- Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
- 3 Tbsp vegetable oil
- 500g diced lamb
- 1 onion chopped
- 3 garlic cloves, finely chopped
- 1 Tbsp freshly chopped ginger
- 6 black peppercorns, 4 whole cloves
- 1 bay leaf & 3 cardamon pods, crushed
- 1 tsp ground cumin &1 tsp ground coriander
- 2 tomatoes, peeled, seeded and diced
- 400g fresh spinach leaves, finely chopped
- 1 tsp Garam Masala & 1/2 tsp cayenne pepper
- Heat a heavy based saucepan with 2 Tbsp vegetable oil, add diced lamb pieces in small batches and stir fry until evenly browned. Remove and set aside.
- Add remaining oil and sauté onion, garlic and ginger for 2-3 minutes.
- Add peppercorns, cloves, bay leaf, cardamom pods and all other spices, except garam masala. Stir fry for a few minutes until spices are fragrant.
- Return lamb to the saucepan, add 150ml water, tomatoes and season with salt; Bring to the boil.
- Simmer covered over low heat for approx 1 hour. Stir occasionally until lamb is tender and fragrant.
- Increase heat, stir through the spinach until wilted and all liquid has reduced to a thick green sauce.
- Stir in garam masala and fresh coriander leaves. Serve with steamed basmati rice and Indian style breads.
- Serve with fluffy mashed potato or steamed white rice.