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    Recipes — Lamb

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    Grilled Lamb Chops with Roasted Garlic

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4

    Ingredients

        •   1/4 cup extra-virgin olive oil, plus more for drizzling
        •   4 thyme sprigs
        •   1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
        •   2 teaspoons chopped rosemary leaves
        •   1/4 teaspoon ground cumin
        •   8 lamb loin chops
        •   Salt and freshly ground black pepper
        •   White bean puree, for serving

    Method

    1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
    2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
    3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.



    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic

    Grilled Lamb T-Bone Chops with Orange-Mint Gremolata

    Looking for a delicious lamb recipe? Try out this tasty recipe for Grilled Lamb Loin Chops with Orange-Mint Gremolata from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

    Gremolata is a mix of fresh herbs, garlic and citrus zest. It’s an easy way to add fragrant flavors to grilled meat. Use the leftover orange juice to simmer some sliced carrots for a side dish.

    Portion size: 2 lamb t-bones
    Alternate cut: lamb rib chops

        •   4 trimmed Australian lamb t-bone chops
        •   2 tablespoons olive oil
        •   1 bunch finely chopped fresh mint leaves
        •   2 finely grated organic oranges
        •   2 or 3 cloves minced garlic
        •   1/2 cup extra-virgin olive oil
        •   1/3 cup chopped dried cherries or cranberries

    Method

    Preheat a grill on high heat. Make sure the grates are clean. Bring the lamb to room temperature. Season the chops well with the olive oil and salt and pepper to taste. Grill the chops for 4 to 5 minutes on each side for medium-rare, or until they’re cooked to your liking. Let the lamb rest off the grill for 5 minutes before eating. In a bowl, stir together the zest, garlic, mint, and extra-virgin olive oil. Mix well to combine and season with salt and pepper. Fold in dried cherries or cranberries. Serve the gremolata on top of each grilled lamb T-bone.



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/grilled-lamb-t-bone-chops-with-orange-mint-gremolata/

    Parsley, Orange and Pecan Crusted Rack of Lamb

    Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Parsley, Orange and Pecan Crusted Rack of Lamb!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 racks of Australian lamb (8 chops to each rack)
        •   1 tablespoon olive oil
        •   salt and freshly ground black pepper
        •   1 cup fresh parsley leaves, roughly chopped
        •   2 cloves garlic, crushed
        •   zest of 1 orange, finely grated
        •   ¾ cup pecan nuts, toasted and finely chopped
        •   2 tablespoons Dijon mustard

    To Serve: roasted vegetables

    Method

    1. Preheat the oven to 400°F. Rub the lamb with olive oil and season with salt and pepper. Position the racks in a roasting pan, meaty side up and place in the oven for 10 minutes.
    2. While the lamb is cooking, combine the parsley, garlic, orange zest and pecan nuts in a bowl.
    3. Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.
    4. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/parsley-orange-and-pecan-crusted-rack-of-lamb/

    Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula

    Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24

    Ingredients

        •   1.5 pounds ground Australian lamb
        •   1 med to large onion, sliced
        •   3-4 cloves of garlic, diced
        •   Extra virgin olive oil
        •   Salt and pepper to taste
        •   1 tbsp of ground cumin
        •   1 tbsp of cumin seeds toasted
        •   1 tbsp chili flakes (or to taste)
        •   1 tbsp of cumin seeds toasted
        •   1 large lemon, sliced thin and grilled
        •   6-8 whole wheat tortilla wraps
        •   1 lb good quality Greek feta cheese crumbled
        •   2 cups arugula

    Method

    1. To prepare: Sweat the onions and garlic in olive oil. Lightly toast the cumin seeds. Cook the ground lamb with cumin, cumin seeds and chili flakes. Grill the lemons and cut into small pieces. Salt and pepper to taste. Mix all of the above together.
    2. To cook: Lightly oil a pan and heat to med high. Toast the whole wheat tortilla wrap in the pan until one side is golden brown. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan. Add 1/3 to ¼ of the warm lamb mixture on top of the feta. Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
    3. To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve.
    4. Lightly toast the cumin seeds
    5. Cook the ground lamb with cumin, cumin seeds and chili flakes
    6. Grill the lemons and cut into small pieces
    7. S&P to taste
    8. Mix all of the above together
    9. Lightly oil a pan and heat to med high
    10. Toast the whole wheat tortilla wrap in the pan until one side is golden brown
    11. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan
    12. Add 1/3 to ¼ of the warm lamb mixture on top of the feta
    13. Add the other tortilla wrap and gently press down
    14. Flip once so both sides are golden brown and lightly crispy
    15. Repeat for remaining wraps, dividing the lamb and feta among them
    16. Cut into bite sized pieces, 10-12 slices per flatbread
    17. Sprinkle arugula on top, serve



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/spicy-lamb-and-feta-flatbread-with-grilled-lemon-and-arugula/

    Cheesy Garlic and Herbed Lamb Pull-apart Bread

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Depends on how many people need to be served

    Ingredients

        •   Known in some countries as “monkey bread,” this savory loaf is a fun meal. Pull off chunks of golden dough flavored with ground Australian lamb, gooey cheese and lots of fresh herbs. Don’t forget the napkins.

        •   Portion size: 1 cup

    All purpose lamb rub:

        •   1/2 cup toasted cumin seeds
        •   1 tbsp toasted caraway seeds
        •   2 tbsps toasted yellow mustard seeds
        •   2 tbsps toasted black peppercorns
        •   2 tbsps granulated garlic
        •   2 tbsps granulated onion
        •   1 tbsp dried sage
        •   1 tbsp ground thyme
        •   2 tbsps curry powder
        •   1/2 cup kosher salt
        •   1 cup packed dark brown sugar
        •   1 tbsp granulated sugar

    Pull-apart Bread:

        •   2 tbsps melted, unsalted butter
        •   1 pound Australian ground lamb
        •   1 tbsp all-purpose lamb rub or other spice rub for lamb
        •   One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
        •   1 cup shredded mozzarella cheese
        •   1 cup shredded mild cheddar cheese
        •   1/4 cup grated parmesan cheese
        •   2 tbsps chopped fresh rosemary leaves
        •   2 tbsps chopped fresh thyme leaves
        •   2 tbsps chopped fresh parsley leaves

    Method

    For the Spice Rub: In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

    For the Bread: Preheat the oven to 350 degrees F. In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes. Drain off the excess fat and let the meat cool. In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat. Using one biscuit quarter at a time, press the meat, cheese, and herb mixture into the dough to make a ball and arrange it neatly in a greased 12-inch skillet or baking pan. Top the dough balls with in any remaining meat, cheese and herb mixture. Bake for 15 to 20 minutes, or until the bread is golden and bubbly. Invert onto a large plate and serve immediately.



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/cheesy-garlic-and-herbed-lamb-pull-apart-bread/