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    Recipes — beef roast

    Lamb with Singapore Noodles, Snow Peas and Cashews (eye of loin)

    Looking for a delicious natural lamb recipe? Try out this recipe for Lamb w/ Singapore Noodles, Snow Peas & Cashews from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    1/3 cup hoisin sauce
        •    3 tsps peanut oil, divided
        •    1/2 cup fresh mint leaves
        •    3/4 cup roasted cashew nuts
        •    12 ounces fresh Singapore noodles
        •    4 ounces snow peas, sliced diagonally
        •    1 large red onion, peeled and cut into 8 wedges
        •    1 pound boneless Australian lamb loin or leg, thinly sliced, divided


    1. Prepare all ingredients ready to begin the cooking procedure.
    2. Cook the noodles according to packet directions. Heat wok over high heat and add 1 teaspoon of the peanut oil.
    3. Add half the lamb, stir-fry for 1 minute or until browned, remove from the wok to a plate. Repeat with the remaining lamb.
    4. Add the remaining oil and onion to the wok, cook for 1 minute. Add the snow peas. Return the lamb to the wok. Toss the noodles, hoisin sauce, mint and cashews through until heated.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/lamb-with-singapore-noodles-snow-peas-and-cashews/

    Competition-Style BBQ Beef Brisket

    From Grill To Perfection

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 10


        •    1 carrot, sliced
        •    1/2 cup red wine
        •    8 cherry tomatoes
        •    3 tbsps kosher salt
        •    1/2 tbsp fresh thyme
        •    1/2 tbsp fresh oregano
        •    1/4 cup yellow mustard
        •    1/2 cup low-sodium beef both
        •    1 tbsp freshly ground white pepper
        •    5-7 pound beef brisket flat, with fat
        •    1/2 fennel bulb, cored and thinly sliced
        •    1/2 sweet onion, peeled and thinly sliced
        •    1 head roasted garlic, processed to paste


    1. Brush the brisket with the mustard, then sprinkle evenly with salt and pepper. Place on a baking sheet and refrigerate.

    2. Prepare grill for low two-zone grilling. Pile unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. Cover the grill and close the vents 75 percent. If you are using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.

    3. When the temperature reaches 300oF, clean the grill grate. Place the brisket on the cool side of the grill, fat-side up. Position a drip pan below the brisket. Cover the grill and cook for 3 hours, or until a thermometer inserted into the meat reaches 170oF. Rotate the brisket after 1 hour to develop an evenly caramelized crust. Add more charcoal and adjust vents as necessary to maintain fire temperature.

    4. While the brisket is cooking, prepare the braising liquid. In a blender on high speed, mix together garlic, wine, broth, oregano and thyme. Pour into bowl and set aside until ready to use.

    5. In the bottom of a roasting or aluminum pan that is large enough to hold the brisket and also fits on the grill, layer the tomatoes, fennel, onion and carrot.

    6. After 3 hours, place the brisket, fat-side down, on top of the vegetables. Pour the braising liquid over the brisket and cover the pan tightly with heavy-duty aluminum foil. Return the covered brisket to the grill and cook about 2 hours more, until a thermometer registers 195oF.

    7. Remove the pan from the grill and rest the brisket. Place the brisket fat-side up in a 9- x 13-inch baking dish. Process the braising liquid and vegetables briefly in a blender or press them through a fine sieve. Pour the liquid over the brisket, tent with foil and let sit at room temperature for 1 hour. Slice the brisket against the grain in 1/4-inch thick slices. Fan the slices onto a platter and drizzle with some of the braising liquid.

    NOTES: We offer a lot of advice in this book about the finer details of different grilling methods. But from direct grilling to grill roasting to low offset cooking, one of the most important tasks for grilling meat, in particular, to perfection doesn't actually take place on the grill. We cannot stress enough the importance of resting meat before serving it. If you cut into or serve it right away, the juice will not have time to redistribute and will drain the meat, leaving you a dry meal. We suggest resting smaller pieces of meat for 5-10 minutes; and larger pieces for 15-30 minutes

    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/competition-style-bbq-beef-brisket/

      Walnut Crusted Aussie Lamb Chops (Lamb Rack)

      Prep Time

          •    Prep and cook time: 25 minutes
          •    Yield: Serves 4


          •    4 cups walnut breading
          •    1 rack trimmed Australian lamb chops


          •    Goat cheese polenta as desired
          •    Sherry vinegar gastric as desired
          •    Roasted tomato and wilted spinach salad as desired


      1. For the lamb: Using a standard breading procedure, coat the lamb rack with the walnut breading. Preheat an oven to 350F and roast the rack for 15 minutes, or until an internal temperature of 125F. Let the rack rest for 10 minutes before slicing.
      2. To serve: place sliced chops over the goat cheese polenta with a side of the roasted tomato and spinach salad. Drizzle with the sherry vinegar gastric and serve immediately.

      This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/walnut-crusted-aussie-lamb-chops/

      Christmas Roast Beef

      Prep Time

          •    Prep and cook time: 1 hour & 5 minutes
          •    Yield: Serves 8-10


          •    2 tbsps butter
          •    3 sprigs thyme
          •    salt and pepper
          •    400gm red onion
          •    800gm roast beef
          •    250ml dry red wine
          •    2 tbsps chopped almonds


      1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
      2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
      3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
      4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.

      This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

      Moroccan Lamb (diced lamb)

      This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 8 hours
          •    Yield: Serves 6


          •    2 tbsps honey
          •    2 tbsps olive oil
          •    1 cinnamon stick
          •    pinch saffron threads
          •    2/3 cup dried apricots
          •    3 garlic cloves, crushed
          •    1/2 cup coriander sprigs
          •    buttered couscous, to serve
          •    2 tbsps moroccan seasoning
          •    steamed green beans, to serve
          •    2 cups salt-reduced beef stock
          •    1 brown onion, coarsely chopped
          •    1/4 cup Australiam almonds, chopped, toasted
          •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces


      1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
      2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
      3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
      4. Serve with couscous and green beans, sprinkled with almonds and coriander.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb/4688b0bd-db03-4050-873e-2b270d289a1c