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    Recipes — leg of lamb boneless

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    Provencal Lamb

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 6


        •   1.5 kg leg of lamb
        •   2 tbsp olive oil
        •   3 onions, peeled and quartered
        •   1 bulb garlic, sliced
        •   250 g tomatoes
        •   2 glasses (370ml each) red wine
        •   250 g fresh green beans
        •   a few stalks thyme and rosemary


    1. Preheat the oven to 375°F. Rub the lamb all over with oil, salt and pepper. Put it in a roasting pan with the onion and garlic and roast for about 2 and a half hours, basting regularly. At intervals add in some wine and 4 cups of water.
    2. Dip the tomatoes in boiling water and peel off the skin. Cut them in half and add them to the roasting pan along with the beans and herbs, 30 minutes before the end of roasting time.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Provencal-Lamb-1412941

    Harissa Lamb and Lentils

    This hearty harissa lamb and lentils stew is the moreish weeknight dinner you need to try! Best served with Coles cauliflower rice.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   500g Coles Australian Lamb Leg Steaks, cut into 3cm pieces
        •   1 tbs Middle Eastern harissa spice mix
        •   2 tbs olive oil
        •   2 tsp garlic paste
        •   4 spring onions, thinly sliced
        •   400g can cherry tomatoes
        •   2 zucchini, coarsely chopped
        •   400g can lentils, rinsed, drained
        •   150g green beans, trimmed


    1. Place the lamb in a sealable plastic bag. Add the spice mix and shake to coat. Heat the oil in a large non-stick heavy-based frying pan over medium heat. Add the garlic and half the spring onion. Cook, stirring, for 1-2 mins or until spring onion softens.
    2. Add the lamb and cook, turning often, for 2-3 mins or until lightly browned. Add the tomatoes, zucchini and 1/3 cup (80ml) water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10-15 mins or until the lamb and zucchini are tender. Season.
    3. Stir in the lentils and beans and simmer for a further 2-3 mins or until heated through. Divide among serving bowls and sprinkle with the remaining spring onion.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/harissa-lamb-lentils-recipe/6570otv5