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    Recipes — leg of lamb boneless

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    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

    Ingredients

        •    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

    Method

    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


    Ingredients

    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)


    Method

    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.

    NOTES:

        •    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

    Barbecued Sweet and Smokey Butterflied Leg of Lamb

    Looking for delicious recipes for natural lamb? Check out our tasty recipe for Barbecued Sweet & Smokey Butterflied Leg of Lamb.

    Prep Time

        •    Cook time: 1 hour
        •    Yield: Serves 6

    Ingredients

        •    1 cup maple syrup
        •    ¼ cup tomato purée
        •    2 tbbsps vegetable oil
        •    1 cup barbecue sauce
        •    2 tsps smoked paprika
        •    2 ounces barbecue seasoning
        •    3- to 3½-pound Australian lamb leg, butterflied

    Method

    1. Preheat barbecue or oven to 320°F.
    2. Place the lamb in a shallow baking dish and brush with oil, then rub barbecue seasoning into both sides of the lamb.
    3. In a small saucepan, combine the barbecues sauce, maple syrup, smoked paprika, tomato purée and oil. Heat sauce over low heat, simmering for 5 minutes.
    4. Brush sauce over the lamb and barbecue or roast over a low heat, basting frequently and taking care not to burn marinade. If cooking over coals, wait until coals are white before cooking. If roasting in an oven, allow 30 minutes per pound. Lamb may need to be turned to brown both sides.
    5. Allow lamb to rest 10 minutes prior to serving and slicing at the table.



    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/barbecued-sweet-and-smokey-butterflied-leg-of-lamb/#

    Lamb, Squash & Apricot Tagine

    A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps oil
        •    1 large onion, finely chopped
        •    2 garlic cloves, finely chopped
        •    1 tbsp ras-el-hanout
        •    1 tsp ground coriander
        •    600g lamb leg, diced into 2cm pieces, excess fat trimmed
        •    200g butternut squash, diced
        •    200g soft dried apricot
        •    400g can chopped tomato
        •    500ml lamb or beef stock
        •    zest 1 lemon
        •    small bunch coriander
        •    couscous and natural yogurt, to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
    2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
    3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2411640/lamb-squash-and-apricot-tagine

    Lamb Mini Roast with Balsamic Syrup (lamb leg)

    Prep Time

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


    Ingredients

        •    2 lamb mini roasts
        •    Few sprigs fresh thyme leaves
        •    2 cloves garlic, peeled and cut
        •    Mashed parsnip and cavolo nero (Tuscan cabbage), to serve


    Balsamic Syrup:

        •    ½ cup brown sugar
        •    ½ cup balsamic vinegar


    Method

    1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb, brush with a little oil, sprinkle with thyme leaves and season with salt and pepper.
    2. Sear in hot pan to brown and finish in the oven for 20 minutes for medium rare.
    3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb against the grain and drizzle with the Balsamic syrup.
    4. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
    5. Served with mashed parsnip and cavolo nero (Tuscan cabbage).



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-mini-roast-with-balsamic-syrup/#