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    Recipes — lamb mince

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    Kofta Kebabs

    These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 28

    Ingredients

        •   4 cloves garlic, minced
        •   1 teaspoon kosher salt
        •   1 pound ground lamb
        •   3 tablespoons grated onion
        •   3 tablespoons chopped fresh parsley
        •   1 tablespoon ground coriander
        •   1 teaspoon ground cumin
        •   1/2 tablespoon ground cinnamon
        •   1/2 teaspoon ground allspice
        •   1/4 teaspoon cayenne pepper
        •   1/4 teaspoon ground ginger
        •   1/4 teaspoon ground black pepper
        •   28 bamboo skewers, soaked in water for 30 minutes

    Method

    1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
    2. Preheat an outdoor grill for medium heat, and lightly oil grate.
    3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.



    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/106030/kofta-kebabs/

    Lamb and Feta Meatballs in Rich Tomato Sauce

    Lamb and feta meatballs in rich tomato sauce

    Prep Time

        •    Prep time: 35 minutes
       •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •   Ground Aussie lamb is a natural complement to Greek ingredients like olives and feta cheese. Made into meatballs and bathed in an herbed tomato sauce, they’re perfect over pasta or rice, or nestled into warm pita bread. Portion size: 4 x 2-oz. meatballs

    Meatballs:

        •   2 pounds Australian ground lamb
        •   3 large eggs
        •   1 ½ cups dried breadcrumbs
        •   ¾ Feta cheese, crumbled
        •   ½ teaspoon garlic
        •   2 cloves garlic, minced
        •   2 tablespoons fresh parsley leaves, chopped
        •   2 tablespoons fresh mint leaves, chopped
        •   1 lemon, zested
        •   Salt and pepper to taste
        •   Olive oil as needed

    Tomato sauce:

        •   2 tablespoons olive oil
        •   2 shallots, finely sliced
        •   4 cloves of garlic, crushed
        •   2 pounds canned tomatoes, chopped
        •   1 tablespoons fresh thyme leaves, chopped
        •   ¼ cup green olives, pitted
        •   ¼ cup black olives, pitted
        •   ½ teaspoon, superfine sugar

    Garnish:

    Fresh parsley leaves, chopped, as needed
    Lemon wedges as needed

    Method

    For the meatballs: In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)

    For the sauce: Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.

    To cook: Preheat the oven to 350 degrees F. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.

    To serve: Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges.



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/lamb-and-feta-meatballs-in-rich-tomato-sauce/

     

    Delicious Wallaby Meatballs

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   500 gm wallaby mince
        •   100 gm grated parmesan
        •   80 gm fresh breadcrumbs
        •   2 tbs chopped parsley
        •   2 egg yolks
        •   2 tbs olive oil
        •   500 ml good quality Italian tomato sauce
        •   2 tbs olive oil
        •   Shaved parmesan to serve

    Method

    1. Preheat oven to 180C.
    2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
    3. Place on a lined baking tray.
    4. Place under grill or top shelf of oven for 5 minutes or until well
    5. Caramelised, turn balls over & caramelise other side.
    6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
    7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.



    This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

    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/

    Lamb, rosemary and garlic pies

    Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

    Prep Time

        •    Prep time: 1 hour and 15 minutes
        •    Cook time: 2 hours and 35 minutes
        •    Yield: Serves 8

    Ingredients

        •    1/4 cup olive oil
        •    1kg diced lamb
        •    1 red onion, thinly sliced
        •    4 garlic cloves, thinly sliced
        •    500g golden delight potatoes, peeled, cubed
        •    2 carrots, peeled, cubed
        •    1/2 cup tomato paste
        •    1/3 cup gravy powder
        •    3 cups Massel beef stock
        •    2 tablespoons worcestershire sauce
        •    2 tablespoons chopped fresh rosemary
        •    2 tablespoons cornflour
        •    4 sheets frozen ready-rolled puff pastry, partially thawed
        •    1 egg, lightly beaten

    Method

    1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
    2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
    3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
    4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
    5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
    6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
    7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.



    This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00