Recipes — lamb roast

This almond- and herb-coated lamb gives a twist to your Sunday roast

Prep Time

    •    Prep and cook time: 50 minutes
    •    Yield: Serves 6

Ingredients

    •    olive oil
    •    750g rhubarb
    •    2 racks of lamb
    •    6 tbsps runny honey
    •    2 tbsps Dijon mustard
    •    1 handful of breadcrumbs
    •    75g whole or flaked almonds
    •    1 bunch of fresh mixed herbs, such as parsley, mint or chives

Method

1. Preheat the oven to 200ºC/gas 6.
   
   
2. Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
   
   
3. Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
   
   
4. Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
   
   
5. Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
   
   
6. Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/crusted-lamb-rack-with-rhubarb/

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

Ingredients

    •    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

Method

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

Ingredients

    •    4 tbsps olive oil
    •    2 tsps dried oregano
    •    1 medium pork tenderloin
    •    zest and juice of 1/2 lemon
    •    2 large cloves garlic, minced
    •    salt and freshly ground pepper, to taste

    •    lemon juice
    •    2 tbsps olive oil
    •    1 tsp dried oregano
    •    2 cups orzo, cooked
    •    ¼ cup kalamata olives, sliced
    •    ½ pint grape tomatoes, halved
    •    ½ roasted red pepper, chopped
    •    ¼ cucumber, seeded and chopped
    •    salt and freshly ground pepper, to taste

Method

For the tenderloin:

1. Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
   
2. Preheat oven to 425°F (220ºC). Brush marinade off of tenderloin, but do not rinse. In large non-stick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.
   

For the Orzo salad:

1. Cook orzo according to package directions.
2. Meanwhile, combine the rest of the ingredients in a large bowl and adjust seasoning to taste. Mix in cooked orzo and gently stir to combine. Adjust seasoning to taste again.
   

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/souvlaki-style-pork-tenderloin-with-a-tomato-olive-feta-and-roasted-red-pepper-salad/15234/

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 lamb mini roasts (about 250g each)
    •    4 cm piece ginger, finely grated
    •    ¼ cup roughly chopped coriander
    •    2 tbsps sesame seeds, toasted
    •    2 tsps sesame oil
    •    1 tbsp salt reduce tamari or soy sauce
    •    1 tbsp mirin
    •    1 small green pear, coarsely grated
    •    Chargrilled pumpkin, to serve

Green Pear Salad:

    •    3 baby red radishes, thinly sliced
    •    1 green pear, thinly sliced
    •    1 red onion, thinly sliced
    •    1 cup shredded wombok
    •    ½ cup mint & coriander leaves
    •    75g (½ cup) roasted cashews, roughly chopped
    •    1-2 limes, halved, plus extra wedges, to serve
    •    Extra Sesame oil, to serve

Method

1. Preheat oven to 200°C (180° fan-forced). Place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade; season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.
   
   
2. Meanwhile, place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.
   
   
3. Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving, to serve.
   
   
4. Divide salad among plates and top with sliced Lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.

TIPS:

1. Bulgogi, which translates to ‘fire meat’ … is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef; a nice cultural change to a Sunday roast.
   
   
2. The pear in the Bulgogi marinade will tenderise your lamb the longer you leave it marinade for.
   
   
3. If time permits, marinade you lamb for 3-4 hours or overnight.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/korean-style-lamb-mini-roasts-with-green-pear-salad/#

Instant Pot Whole Chicken - Rotisserie Style - perfectly tender, juicy, rotisserie chicken you can make easily at home using your Instant Pot pressure cooker. Best of all, you can have a simple low carb keto roasted chicken dinner in about 45 minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 8

Ingredients

    •    4 pounds whole chicken
    •    3 tbsps olive oil, divided
    •    2 1/2 tsps sea salt
    •    1 tsp pepper
    •    1 tbsp dried Greek seasoning
    •    1 tsp dried Italian seasoning
    •    2 tsps smoked paprika
    •    1 tsp garlic powder
    •    1/2 tsp onion powder
    •    2 cloves garlic
    •    1 cup chicken stock or chicken broth
    •    1 large onion, halved optional
    •    1 lemon halved; optional

Method

1. In a small bowl, combine the salt, pepper, Greek seasoning, Italian seasoning, paprika, garlic, and onion powder.

For the Instant Pot method (Thawed Chicken):

1. Gently loosen the skin from the chicken breast with your hands lifting and separating the meat. Rub 1 tablespoon of olive oil followed by a third (1/3) of the seasonings under the skin using your hands and fingers. Next, rub another tablespoon of olive oil and the rest of the seasonings over entire chicken and inside the body cavity.
   
   
2. Optional: place the onion, garlic cloves and lemon inside the cavity of the chicken. This helps to seal in the moisture and add flavor.
   
   
3. Press the SAUTE button HIGH. When the word "Hot" appears, swirl in 1 tablespoon olive oil.
   
   
4. Place the chicken - breast side down, in pot and sear for 5-7 minutes, or until a golden brown. Using tongs and a spatula, flip the chicken over and sear for another 5 minutes, or until brown. Remove chicken and place on a large platter. Place a trivet (the one that came with the Instant Pot or use another) inside the inner pot of the Instant Pot. Pour chicken stock or broth in pot. Place trivet on top of the chicken broth then lay chicken on top of trivet, breast side up.
   
   
5. Cover and lock lid. Turn the valve to SEALING.
   
   
6. Press the MANUAL or HIGH PRESSURE button and set to 24 minutes if your chicken is four pounds. If it's smaller or larger, calculate how much time it should cook by multiplying the number of pounds by 6 minutes. So, a 3 pound chicken would be 18 minutes and a five pound chicken would be 30. For a FROZEN WHOLE CHICKEN - set to 42 minutes ON HIGH for a 4 lb chicken. Allow the Instant Pot to come to pressure (this may take about 10-15 minutes).
   
   
7. Once the 24 minutes is up and the Instant Pot beeps indicating the chicken is done, allow to naturally release for at least 15 minutes and then quick release for any extra pressure.
   
   
8. Open lid and transfer chicken to a platter or a large cutting board. Optional: Broil in the oven for 4-5 minutes to crisp up the skin.
   
   
9. Let chicken cool for 5-10 minutes. Slice or shred and serve with your favorite sides.
   
   

To Roast in the Oven instead:

1. Preheat oven to 450 F. Place seasoned chicken on an oven roasting pan and cook for approximately 30 minutes. Cover loosely with aluminum foil (to prevent too much browning) and cook for an additional 40-50 minutes or until temperature reads 165 F.
   
   
2. Remove roasting pan. Let chicken cool for 5-10 minutes. Slice or shred and serve with your favorite sides.

* NOTES: Save your bones in a freezer bag until you're ready and you can make Chicken or bone broth.

This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/instant-pot-whole-rotisserie-chicken/