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    Recipes — lamb leg

    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/

    Roast Leg of Lamb

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 8-10


        •    2 tbsps lemon juice
        •    Pinch dried oregano
        •    2 tbsps olive oil, divided
        •    One 6½ pound leg of lamb
        •    4 garlic cloves, thinly sliced
        •    Kosher salt and freshly ground black pepper, to taste


    1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
    2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
    3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-lamb-leg-recipe?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    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

    Passover Lamb with Pickled Cherries (lamb leg)

    Prep Time

        •    Prep and cook time: 2 hours & 15 minutes
        •    Yield: Serves 4-6


    For the pickled cherries:

        •    1 bay leaf
        •    1 cup water
        •    1 star anise pod
        •    1 tbsp mustard seeds
        •    1 small cinnamon stick
        •    6 garlic cloves, crushed
        •    1 cup apple cider vinegar
        •    1 pound bing cherries, pitted
        •    1 cup packed light brown sugar
        •    1 jalapeño, thinly sliced crosswise
        •    one 2-inch piece fresh ginger, peeled and thinly sliced

    For the lamb:

        •    pepper
        •    kosher salt
        •    2 tbsps minced garlic
        •    2 tbsps minced thyme
        •    2 tbsps minced rosemary
        •    1/4 cup extra virgin olive oil
        •    one 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end; hip bone removed)


    1. Make the cherries: In a medium saucepan, combine all of the ingredients except the cherries and bring to a boil, stirring to dissolve the sugar. Let cool completely, then add the cherries and let stand at room temperature for at least 1 hour and up to 3 hours. Drain the cherries and transfer to a bowl; discard the brine.

    2. Meanwhile, make the lamb: Preheat the oven to 400° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, rosemary and thyme. Season the lamb generously with salt and pepper. Rub the garlic-herb oil all over the lamb and transfer it to the rack.

    3. Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the pickled cherries.


        •    The drained pickled cherries can be refrigerated overnight.

        •    If you can find it, try using milk-fed lamb that's about eight weeks old. The legs will be very small (a few pounds), but do several and cook them for a little less time. If you are using spring lamb, don't go for anything older than three-to-five months, born in late winter or early spring. These should weigh about 4 pounds with the aitch bone and shank off.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/passover-lamb-pickled-cherries

    Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes

    A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for a special Sunday dinner.

    Roast diners are always good, I sometimes enjoy using the leftovers even more so I often get larger cuts of meat than needed planning to get lots of leftovers! I kicked off using the lamb leftovers this morning by making some roast lamb gyros, with tomatoes, onion, tzatziki and feta for breakfast and I served them with some of the leftover roast potato wedges and a salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 4


        •    4 lemons
        •    1 tsp paprika
        •    2 tsps pepper
        •    1 tbsp sea salt
        •    2 tsps oregano
        •    1/2 tsp oregano
        •    1/3 cup olive oil
        •    1 tbsp dijon mustard
        •    salt and pepper to taste
        •    2 tbsps thyme, chopped
        •    2 tbsps rosemary, chopped
        •    1 (4 pound) leg of lamb with bone in
        •    8 cloves garlic, half slivered and half chopped
        •    2 pounds potatoes, optionally peeled and cut into wedges


    1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

    2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

    3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

    4. Cover in foil and roast in a preheated 450F/230C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

    5. Reduce the heat to 350F/180C and roast until browned, remove from the oven cover in foil and let rest.

    6. Remove the drippings from the pan reserving them.

    7. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

    8. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F/230C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.

    This great family recipe is thanks to Closet Cooking Recipes at https://www.closetcooking.com/greek-style-roast-leg-of-lamb-with/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly